Hi FAST!

The ongoing egg crisis continues to challenge the foodservice industry with shortages and soaring prices—but smart, plant-based substitutions offer operators easy, sustainable solutions to supply chain volatility. Last month, Greener by Default hosted a webinar with three culinary leaders to share their tips, tricks, and practical takeaways for foodservice professionals looking to looking to make their menus more resilient and cost-effective through subtle, plant-based swaps, without compromising on taste or diner experience. 

The insights and experiences shared by our three expert chefs were so incredibly helpful and action-oriented, we've distilled them down into three key strategies and published them on our blog, and created a highlight reel so as many foodservice professionals as possible can access the knowledge that was shared during the session. 

Please feel free to read, watch, and share these links with anyone you think could benefit from this discussion around navigating the egg crisis:

Blog post: https://www.greenerbydefault.com/blog/navigating-egg-crisis-recap 

Highlight reel:

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