{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"346: Behavioral Science Meets the Buffet: How to Nudge Event Menus Toward Sustainable Choices","description":"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\u2019m talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default \u2014 a nonprofit that helps organizations make plant-based meals the default while still preserving diners\u2019 freedom to choose meat or dairy. From behavioral science to buffet design, Kent and Taylor are redefining what \u201csustainable dining\u201d looks (and tastes) like. Their approach shows that changing how food is presented \u2014 not just what\u2019s served \u2014 can drastically reduce carbon emissions and food waste without sacrificing satisfaction. We\u2019ll dish on: \ud83c\udf31 Why \u201cdefaulting green\u201d matters more than ever \ud83c\udf72 How menu wording and placement (hello, tasty titles!) influence choices \ud83c\udf5b Simple strategies for event pros to flip menus plant-forward \ud83e\udd57 Why flavor, not force, drives real change in how we eat Whether you\u2019re planning a plated gala, corporate lunch, or multi-day conference, this conversation will show you how to make every bite count \u2014 for your guests and for the planet. Because sustainability isn\u2019t a restriction. It\u2019s a recipe for better events. ","author_name":"Eating at a Meeting","author_url":"https:\/\/www.eatingatameeting.com\/","html":"