* increasing vegetables, grains and legumes and reducing meats, seafood and poultry. Vegetarian does not equal bland!
* sourcing grass-fed rather than corn-fed beef. As most people now know, the digestive systems of ruminants are designed for feeding on grass; a corn-exclusive diet leads to excessive gas and associated health problems. Moreover, grass fed beef simply tastes better.
* Reduce portion sizes. We find that guests prefer well-seasoned, well-prepared meals appropriately portioned rather than ill-prepared, flavorless meals in mass quantities.

Lastly, we encourage planners to consider not just what goes on the plate, but the presentation displays itself. Avoid the massive, wasteful and/or profligate displays of carved fruits or exotic plants (even if it does go to compost, great displays can be made without them). Gravitate toward recyclable, compostable or reusable natural servicewear and/or presentations (for example, we often use bamboo platters in presentation; they’re very handsome!).

Greening of the culinary experience is highly customizable and destination specific. I counsel that you engage your venue’s chef and staff early and often!