Sustainability may be about protecting the environment, but these programs must also ensure profitability as margins continue to be squeezed. Plus, more than ever, guests are demanding companies are ethical and have inclusivity goals. In this thought-leadership session, industry experts will reveal how tapping into myriad diverse suppliers, sustainable options to minimize food waste and plan forward menu ideation, and environmentally conscious solutions will rev up the bottom line while also connecting you more closely to customers.

Hear from our distinguished panel of speakers:

1. John Csukor, Executive Chef, Entegra
2. Richard Garcia, Senior VP of Food and Beverage, Remington Hotels
3. Brian Hanna, Procurement Manager of Sustainability & Supplier Diversity, Accor
4. Dean Wendel, VP of Food & Beverage, Concord Hospitality
5. Megan Brumagin, VP of Sustainability, Choice Hotels

Moderator: Glenn Haussman, the co-host of #1 Hospitality Podcast No Vacancy live, “the voice of hospitality.”

Watch the replay