Success Story: The Honest Food Program.

Catering to the Modern Culinary Mindset

Success Story: The Honest Food Program.

Healthy, Sustainable Menus

Revolutionizing culinary experiences to address key market trends.

About "Honest Food"

The way meeting planners evaluate F&B options has evolved in recent years. People are want to know where their food comes from and what it contains. They are looking for healthy yet flavorful new menu options. Large banquet operations did not know how to address these trends. Especially in a way that would scale efficiently and prove cost-effective.

At The Venetian, that is all changing. Our Executive Banquet Chef, Chris Huang, has devised innovative ways to address the changing these needs.

Flexible and Diverse Options: Every one of our menus features both vegan and vegetarian options. 85% of the resort’s standard menus are gluten free. Plus, we use a balanced mix of protein sources. Furthermore, we can prepare kosher and halal menus.

Local Sourcing: Cultivating relationships with local producers improves food freshness. In addition to reducing our carbon footprint. We source from organic and artisan suppliers in a 300-mile radius. Including no-antibiotic charcuterie and a number of bakeries.

Fresh, Sustainable Ingredients: We make nearly all of our standard recipes using fresh ingredients. We avoid any processed or GMO foods and butcher our own meat and fish. We make an effort to select fish that is in abundance. Our staff adheres to the principle of “whole animal consumption.” This eliminates waste by making efficient and healthy use of meat and fish scraps and by-products.

Waste Reduction: Our team engages in continual improvement. We conduct waste tracking analysis after every group. We can see how consumption may have deviated from our original plan. This helps to adjust future purchasing accordingly. We regularly donate leftover items to local food banks.

Healthy, sustainable food practices are taking hold across the business community. Says Chef Chris, “Many of our client groups are just as focused as we are on sustainable and responsible practices. It’s really a collaborative effort. We help clients achieve their sustainability objectives – but do so in a way that enhances the overall culinary experience.”