Hi FAST Forum,

Greener by Default is hosting a webinar for culinary leaders looking to navigate the current egg price volatility and supply chain disruptions through simple, plant-based switches. The webinar will feature a panel of seasoned culinary directors who will be sharing their tips, experiences, and tested, practical solutions to help attendees protect their operations from the impacts of the egg crisis.

📅 April 7, 2025
⏰ 12 pm ET / 9 am PT
🎯 Perfect for: Foodservice directors, chefs, and menu planners
💻 Register here: https://us06web.zoom.us/meeting/register/zJnfBADkSAyAtmxsJj3HKg

You--and anyone in your network you feel would benefit!--are welcome to join us and learn how innovative operators and chefs are maintaining quality and consistency and delighting diners—all while reducing costs through smart plant-based substitutions.

Our Panel:

Chef Nina Curtis (Speaker and Moderator) - Director and Executive Chef at Plant'ish & Co. Culinary Arts
Chef Cady Frazier (Speaker) - Executive Chef at Cherry Creek School District
Rob Morasco C.E.C. (Speaker) - Vice President, Innovation at Sodexo Campus

In this 60-minute session, attendees will discover:

Real success stories from operators who've already made the switch
Practical tips for reformulating desserts, dressings, and other staples
Tips for maintaining taste and texture, while reducing supply chain risk
Strategies for avoiding potential challenges and pitfalls
Easy steps to bring these strategies to life for your operation

BONUS: All registrants will receive a guide to successfully making plant-based egg swaps—including a helpful plant-based egg alternative conversion chart—courtesy of Chef Nina Curtis!

Please feel free to share this webinar with your networks! The registration link can be found here, and if you'd like to quickly share, GBD's post on LinkedIn is here.

Thank you!

Education & Advocacy