[Webinar Recording] How One Menu Can Be a Tool to Advance 10 UN Sustainable Development Goals

Can a single menu really advance ten UN Sustainable Development Goals? In our latest webinar, Anna Lees, Heidi Spurrell, and Chef Sandy Keung proved it’s not only possible—it’s already happening in kitchens. From dramatic carbon and water savings swapping beef for tempeh, to Chef Sandy’s TCM and 24 Solar Terms approach that makes sustainability feel personal and natural for guests, to carbon labeling and waste reduction, this session is packed with honest insights and actionable ideas you can start using immediately.