Green Menus: A Webinar for Restaurants and Chefs

Restaurants are on the forefront of sustainable food systems, exposing consumers to new foods, ingredients, and meals. But how can we make sustainable-leaning menus more popular while delivering for customers?

 

Hear form the World Resources Institute's Coolfood Initiative and take in pro-tips around nudge theory and design principles to help integrate sustainable, plant-forward cuisine into menus. Tune in to see how you can feature dishes that are friendly to your kitchen, your bottom line, your customers, and your planet.

 

About the Speaker Clara Cho is the Data Analyst for Coolfood at World Resources Institute. She leads the data analysis for Coolfood Pledge and Coolfood Meals, measuring and tracking progress for members towards their Coolfood Pledge emissions reduction commitments. Clara holds an M.S. in Agriculture, Food and the Environment from the Friedman School of Nutrition Science and Policy at Tufts University, and a B.A. from Hamilton College.