Morgan McCracken

“If you want less waste overnight, ask your venue what happens to your event’s leftover food and what’s in season locally. Small questions make a big impact.” You may think going green means going over budget or making menu planning even harder for guests with special diets. But a sustainable event menu can be the key to both cost savings and better attendee happiness. In this episode, you’ll hear real menu swaps, audit tactics, and inclusion strategies that work for events both big and small—without breaking the bank.