Are you ready to take your event planning to the next level of sustainability? Join us for an exciting 45-minute workshop that dives into one of the most impactful trends in the events industry: Vegan Hospitality. Learn how offering plant-forward menus can reduce your event’s environmental footprint, attract conscious consumers, and boost your brand’s sustainability profile.
In this session, we’ll explore:
· The rise of plant-based food options in event hospitality and why they matter
· How plant-forward menus can significantly reduce carbon emissions, water use, and waste
· Practical tips for sourcing sustainable, vegan-friendly suppliers
· How to educate vendors and create buy-in for offering vegan options
· Real-world case studies from leading festivals and corporate events
Whether you’re an event planner, caterer, or sustainability advocate, this workshop will equip you with actionable strategies to integrate profitable and popular plant based food programming into your events—creating a more eco-conscious, inclusive experience for all.
Facilitators:
Meredith Marin, CEO of Vegan Hospitality A hospitality entrepreneur with a master's in social work, Meredith is the Founder and CEO of Vegan Hospitality, the largest worldwide professional vegan consultant network. Meredith leads Vegan Hospitality to help corporations implement their ambitious plant forward sustainability commitments through scalable strategic planning, expert training, and plant forward menu engineering.
Angélica Williams, Certified Vegan Hospitality Consultant
Angélica is a visionary vegan hospitality consultant at Green Luxury Living™, dedicated to elevating hospitality establishments to new heights. With a keen focus on creating an inclusive atmosphere for vegan and allergy-conscious patrons, Angélica goes beyond the ordinary for both local and online clients, meticulously curating experiences that resonate with the needs and desires of the contemporary guest.
Erin DeMarines, Certified Vegan Hospitality Consultant
Vegan Food Developer, Athlete, Chef & Entrepreneur, Erin DeMarines has been eating plant-based for over 20 years and is passionate about creating delicious meals enjoyed by all. She collaborates with Tampa Bay chefs to include plant-based dishes on their menus. She is a vegan food developer at her company Good Mood Foods, with her 3BAR energy bar available at many Florida outlets including recently the Amalie Arena.
Save the Date! - SENFC End of Summer Virtual Networking - Wednesday, September 4, 4:00pm-5:00pm ET
