Let’s be honest most people are still trying to figure out what sustainability actually means for hospitality. This session is about stripping it back and keeping it real.
No fluff. No greenwashing. Just honest conversations about how sustainability actually works in a food business and how to make it stick.
We’ll dig into what’s worth doing, what’s performative nonsense, and how to design a system that works for your team, your customers, and your bottom line.
