Balanced Burgers: An Operator’s Guide to Cutting Carbon and Costs

Join us for a practical deep dive into the Balanced Burger Guidebook, a new step-by-step resource designed to help food service operators successfully introduce burgers that combine beef with plant-based ingredients.

We’re bringing together experts, culinary operators, and manufacturers to share what actually works on a menu, moving past theory into scientifically-driven, real-world application for your food service setting. Hear from Stefanie Lynch of Greener by Default, Padraic Doherty of 50CUT by JOYN Foods, and Tim Dale of Food Systems Innovation.

Whether you manage a single venue's culinary team or oversee sustainability for a large organization, this session provides a clear roadmap for navigating the growing market of balanced burgers.

We’ll share direct insights from people using balanced burgers today, key takeaways from studies, and best practices from the new Guidebook.

Join us to master the best practices for slashing carbon emissions while maintaining guest satisfaction. Register now to secure your spot and start evolving your menu.