346: Behavioral Science Meets the Buffet: How to Nudge Event Menus Toward Sustainable Choices

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy?

This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the default while still preserving diners' freedom to choose meat or dairy.

From behavioral science to buffet design, Kent and Taylor are redefining what "sustainable dining" looks (and tastes) like. Their approach shows that changing how food is presented — not just what's served — can drastically reduce carbon emissions and food waste without sacrificing satisfaction.

We'll dish on: 🌱 Why "defaulting green" matters more than ever 🍲 How menu wording and placement (hello, tasty titles!) influence choices 🍛 Simple strategies for event pros to flip menus plant-forward 🥗 Why flavor, not force, drives real change in how we eat

Whether you're planning a plated gala, corporate lunch, or multi-day conference, this conversation will show you how to make every bite count — for your guests and for the planet.

Because sustainability isn't a restriction. It's a recipe for better events.