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Past Webinar | Thursday, March 19, 2020 | 1pm-2pm EST

Beyond the Trend:  Plant-Based Menus Are Here to Stay
EIC Clock Hour Approved | Domain G: Meeting or Event Design


Plant-based menus and sustainability practices in the events industry started as a trend – but time has shown what began as a trend is now a movement with staying power,  Learn more about the “what, why, and how”: what are the driving factors behind the trend, why the trend is becoming the “new normal”, and how to incorporate plant-based menus and sustainable catering practices into your future event plans.  

Top Takeaways:

  • What? What does it mean to be “plant-based” and what is continuing to propel the movement forward?
  • Why? Why is this important? What is the impact that the events industry has by making these mindful decisions, and why should we pay attention?
  • How? How do I implement these solutions, and how do I sell my “stakeholders” on making these choices?

Wolfgang Puck
Mary Cline
Regional Director, Catering Sales | East Coast
Wolfgang Puck Catering

Dedicated to genuine hospitality, Mary brings celebrating life and business events through authentic food and great company. Her tenure of 10 years with Wolfgang Puck Catering has landed her in Atlanta she has called home for past five, but she started at the Newseum in Washington, D.C. Prior to joining the Wolfgang Puck family she has held positions as restaurant manager and catering/banquet sales manager at various locations/venues. Her BA in history and anthropology from the University at Albany, SUNY brings unique attributes to the table that has served Mary well.