Sustainability

---

During my time as Vice President of Culinary, I led initiatives that helped reduce food waste across hundreds of cafés, launched scalable plant-based programs in partnership with advocacy organizations, and supported operational changes that were both environmentally sound and financially responsible.

But sustainability isn’t a box to check, it’s a culture to build. 

It takes vision, structure, and leadership that keeps both the kitchen and the mission in mind. That’s what I bring to every role I take on: a belief that food can be good for business and good for the world, at the same time.

Sustainability in the food industry isn’t just a trend; it’s a responsibility. And in the Business & Industry sector, where we serve millions of meals in corporate environments every day, it’s where small choices scale into big impact.

To me, sustainability is about designing systems that respect people, planet, and profit, without compromising flavor, hospitality, or operational excellence.

It means:

• Sourcing with purpose, prioritizing local, seasonal, and ethically raised ingredients that support healthy ecosystems and resilient supply chains.
   
• Reducing food waste through smarter menu planning, portion control, and real-time data,  because what we throw away tells the truth about our systems.
   
• Championing plant-forward menus that nourish both the guest and the planet, without sacrificing satisfaction.
   
• Creating tools and training that empower culinary teams to cook sustainably, not just when it’s easy, but every day, at scale.
   
• Thinking beyond the plate to address packaging, labor, and equity, because true sustainability is holistic and inclusive.

Animal protein is one of the most resource-intensive parts of the food supply chain. Our legacy menus were animal protein-heavy, contributing to higher greenhouse gas emissions and increased food costs. The challenge was to shift our offerings in a way that reduced our environmental impact while preserving the high culinary standards our clients expected.

• Developed a plant-forward culinary program in partnership with the Humane World for Animals (previously Humane Society of the United States), anchored in chef-crafted recipes, global flavor profiles, and high-nutrient ingredients.

• Built an 8-week plant-based culinary certification program in collaboration with Humane World for Animals, designed to educate and certify chefs in sustainability principles, plant-based techniques, and menu innovation.
   
• Re-launched the f.i.t. Kitchen (Food Innovation Test kitchen), a recipe development and certification lab that ensured every new menu item met criteria for sustainability, nutrition, and operational feasibility.
   
• Re-engineered legacy recipes to reduce animal protein by 30%, while introducing flexitarian options that appealed to mainstream eaters.
   
• Built marketing training and messaging tools to help our chefs and frontline staff tell the sustainability story with confidence.
   

• Earned the #1 ranking in the Humane World for Animals industry-wide Protein Sustainability Report, 4 years in a row!
   
• Reduced annual protein-related carbon emissions across hundreds of cafés.
   
• Increased adoption of plant-forward options by over 30%, with no decrease in guest satisfaction.
   
• Created a scalable model that could be replicated across B&I clients nationwide.