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.
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.