Are you looking to create meaningful, sustainable menus while reducing your environmental footprint? Join Liz Mullen and Annie Pennings Edmond from Chowgirls Catering as they guide you through actionable strategies for reducing food waste, maximizing local ingredients, and fostering a culture of sustainability that’s both practical and impactful. In this session, they’ll explore how creativity, seasonality, and waste reduction work together to build sustainable practices that benefit both your company and your clients.