Workshop Outline: Building a Sustainable Menu
If you are an F&B professional who wants to understand where the CO2 on your menu is actually coming from  (no, it is not transport)  and what the social side of sustainability really asks of you, this one is for you.
 
This 90-minute virtual workshop is for chefs, F&B managers, restaurant owners, café operators and home-based chefs who want to build a genuinely sustainable menu — not a greenwashed one.
 
I've worked with Marriott International, Le Cordon Bleu and Sunway Hospitality Group, and now I'd love to help you, whether you run a hotel kitchen, a restaurant group, a small café or a home-based food business, to understand where your menu's real impact sits and what to change first.
 
Most sustainability advice in hospitality is either too vague to act on or quietly wrong. This workshop gives you the numbers, the reasoning and real examples from menus around the world.
 
If you can't join live, a recording will be provided.
 
"Building a Sustainable Menu" is a practical workshop that shows what really makes a menu sustainable — and what only looks like it. We'll look at where environmental impact actually comes from, why local sourcing is not the answer people think it is, the social side of your supply chain, and how restaurants and hotels around the world are doing this well.
Workshop Outline:
1️⃣ What "Sustainable" Actually Means on a Menu
Why the word has become almost useless, and what it should mean in a kitchen. The difference between a sustainability statement and a sustainable menu.
2️⃣ Where Environmental Impact Really Sits
Not a lecture. Which choices carry the weight: ingredients, protein, waste, seasonality, portioning and menu mix. Why one decision at the top of your menu outweighs a hundred small changes elsewhere.
3️⃣ Why Local Does Not Equal Sustainable
The most common mistake in hospitality today. Transport is usually a small share of a food's footprint, so "locally sourced" on a menu can sit beside some of the highest-impact ingredients on your card. What local is genuinely good for, and what it is not.
4️⃣ The Social Side of Sourcing
Sustainability is not only carbon. Labour conditions, fair payment, who in the chain actually earns a living. Why a menu that ignores this is only half sustainable, and the questions worth asking your suppliers.
5️⃣ Global Examples: Menus That Get It Right
Real menus from restaurants and hotel groups around the world. What they changed, what it cost them, what it earned them, and which of their ideas transfer to a kitchen of any size.
6️⃣ Your Practical Framework
A method you can take into your kitchen tomorrow morning, whatever its size.
 
Key Outcomes:
✅ Know where your menu's CO2 genuinely comes from
✅ Stop relying on assumptions like "local means low impact"
✅ Understand the social questions behind your ingredient list
✅ See how real kitchens worldwide have done this, successfully
✅ Leave with a repeatable method for reviewing any menu
 
Benefits for Participants:
🔹 Make sustainability decisions based on evidence, not instinct
🔹 Avoid the greenwashing that damages credibility with guests and partners
🔹 Prioritise the changes that count, instead of spreading effort thinly
🔹 Answer sustainability questions from guests, corporate clients and auditors with confidence
🔹 Give your kitchen team, or yourself, a clear and repeatable method
This workshop is a must for hotels, restaurants, cafés and independent food businesses that want a menu they can defend. 🌱
All Participants Will Receive:
✔ Live Training Access
✔ Recorded Training (to revisit anytime)
✔ PDF Booklet: Building a Sustainable Menu: A Guide for Hospitality Teams
 
📅 Thursday 26 November, 3:00 pm Malaysia / Singapore
 
 
 
✨ For World Vegan Day, we're offering a special 60% discount — join for only USD 39.
 
 
 
Please message me directly for corporate rates, available for marketing teams