Zero-Waste Game Days to Green Meetings: How to Cut Event Food Waste

When was the last time your event menu was sized for how much people actually eat? Overproduction and mismatched expectations between planners and venues quietly create thousands of dollars in waste—and missed opportunities to wow guests. Discover why salad dressing is the secret weapon for immediate change, the real reason food waste isn’t just a “kitchen problem,” and what happens when you finally empower culinary teams with the right benchmarks.

In advance of Stop Food Waste Day in April, Tracy chatted with Christy Cook, CEO of InvestHER Strategies and architect of nationwide food waste reduction programs, you'll get field-tested tactics, toolkit recommendations, and a new mindset for guest experience that happens to save money and the planet.

Christy has spent her career designing and scaling food-waste reduction programs for stadiums, universities, corporate foodservice, and large events—proving that cutting waste can also cut costs and elevate the guest experience. Today, we will chat about where food waste really happens at meetings and events, how to use data and design to prevent it, and why women leaders are reshaping ESG and sustainability in hospitality.

If you plan, host, or cater events, this conversation is a playbook for making every plate count.

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