Erika Busci
My path into plant-based consultancy is rooted in equal parts personal conviction and professional observation. When my husband adopted a fully plant-based diet due to multiple food intolerances, I drew on my two decades hotel management experience across 3 continents, and lifelong passion for cooking, to meet the challenge directly. Travelling extensively for work, we encountered the same gap repeatedly: hotels unable to offer genuinely satisfying plant-based and allergen-conscious dining. Reactive accommodation rather than proactive inclusion represents both a service failure and a missed commercial opportunity.
I work with hospitality businesses to make that shift — translating plant-forward strategy into operational reality through menu development, staff training, and change management frameworks suited to complex, multi-property environments.
Plant-forward F&B and events operations are some of the most immediate and measurable levers a hotel has to reduce its environmental footprint and move sustainability from aspiration to evidence.
“Every guest deserves a table that was set with them in mind. I help hotels build one.”
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