Registration is now open!

Join the World Sustainable Hospitality Alliance for an important webinar on How to Engineer a Sustainable Menu. Learn menu development and food sourcing strategies needed to achieve a 30%+ reduction in food-related emissions. This is a practical webinar for hospitality leaders ready to turn sustainability targets into measurable results.

Wednesday, April 1, 2026 at 6am PST/9am EST/10am AST/2pm BST/3pm CET/3pm SAST/5pm GST

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The World Sustainable Hospitality Alliance’s White Paper calls for a 30% reduction in food-related emissions by 2030, but how can hotels actually achieve that target?

The answer lies on the menu.

In this session, we will guide you through a clear, actionable roadmap for developing a corporate strategy around sustainable menus, using food innovation as a powerful lever for climate action, profitability, and guest satisfaction.

Participants will learn how to:

✓ Design and implement a sustainable menu strategy that reduces emissions while improving cost efficiency and culinary appeal, all while avoiding common mistakes.

✓ Engage culinary, sustainability, guest service, and marketing teams in a unified plan that drives measurable impact across an entire hotel portfolio.

✓ Leverage certification and storytelling to communicate progress and gain recognition from guests, investors, and sustainability partners.

Through real-world examples and data-driven insights, this webinar will demonstrate how sustainable menus can help hospitality leaders meet 2030 emissions targets while elevating brand reputation and delivering a memorable guest experience.

By the end of this session, you'll have:

  • A corporate framework for menu transformation that aligns with WSHA's 2030 goals

  • Strategies to measure reductions in food-related emissions

  • Approaches to menu design that improve profit margins and operational efficiency

  • Communication and marketing tools to showcase sustainability achievements and attract the conscious traveler

This webinar is designed for:

  • Corporate Hospitality Leaders

  • F&B Executives

  • Sustainability Directors

  • General Managers

  • Marketing, Sales & Communications Teams

  • Culinary Development Leads

Food-related emissions represent one of the largest opportunities for climate impact in hospitality. Hotels that act now will have a head start to:

  • Meet critical 2030 sustainability targets

  • Gain competitive advantage in a market that increasingly rewards sustainable choices

  • Reduce costs while improving guest satisfaction

  • Build credibility with investors and sustainability partners

Register Today using the form at the top of this page.

About Vegan Hospitality

Vegan Hospitality empowers hospitality leaders to align food programming with company values through strategic menu planning. Through consulting, certification, training, and strategic partnerships, we help hotels deliver experience parity for every guest while driving measurable sustainability impact.

Questions? Contact our Executive Director Meredith Marin at meredith@veganhospitality.com

Browse these articles:

“The Benefits of Vegan Hospitality & Tourism Certification for Hotels”

“The World’s Largest Hotel Alliance is Betting on Plant-Based Dining to Slash Emissions”

“South Africa Leads the Industry in Vegan Hotel Certifications”

“Europe’s First Vegan-Friendly Hotel Sets a New Standard for Conscious Hospitality”

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Meet your trainers

Meredith Marin

Meredith Marin is Co-Founder and Executive Director of Vegan Hospitality, a global nonprofit empowering hotels, restaurants, and event venues to confidently serve vegan and plant-forward guests. Named one of the Top 50 Most Inspiring People in Travel/Hospitality in 2025, she has trained hospitality professionals in over 30 countries to develop sustainable menu strategies that reduce emissions while enhancing guest experience. Originally from New York City and now based in Aruba, Meredith created the High Impact Hospitality Method and led development of the world's most comprehensive third-party validated hotel certification program for vegan-welcoming accommodations. An engaging speaker on sustainable tourism and plant-based menu innovation, she inspires hospitality leaders to embrace values-driven change for a more inclusive and sustainable future. Connect on LinkedIn.

Hayley Cooper

is Co-founder and Global Operations Director of Vegan Hospitality. Hayley Cooper is a seasoned hospitality expert with over 25 years of experience managing and transforming luxury operations across Africa, including co-managing a five-star safari lodge in Greater Kruger, South Africa. As founder of a successful hospitality consulting and recruitment business, Hayley has built a vast network and delivered tailored training and strategies to enhance guest experiences, with a special focus on vegan and sustainable solutions. Her passion for wildlife rehabilitation drives her commitment to advocating for ethical hospitality practices. A recognized hospitality thought leader, Hayley combines professionalism and compassion to help the industry transition toward a more sustainable and guest-focused future. Connect on LinkedIn.