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Conscious Minds: Optimizing the F&B Supply Chain For Profitability and Sustainability

Sustainability may be about protecting the environment, but these programs must also ensure profitability as margins continue to be squeezed. Plus, more than ever, guests are demanding companies they utilize are ethical and have inclusivity goals. In this thought-leadership session, industry experts will reveal how tapping into myriad diverse suppliers, sustainable options to minimize food waste and plant-forward menu ideation, and environmentally conscious solutions will rev up the bottom line while also connecting you more closely to customers.

Glenn Haussman moderates, panelists are:

· John Csukor, Senior Director/Head of Culinary, Entegra

· Brian Hanna, Manager, Procurement, Sustainability & Supplier Diversity, Accor

· Megan Brumagim, VP Sustainability, Choice Hotels International

· Dean Wendel, VP of Food & Beverage, Concord Hospitality