San Francisco Climate Week 2025
Event description
San Francisco Climate Week is a premier convening of climate leaders, featuring discussions on policy innovation, corporate sustainability, and climate technology. This year’s program will explore food’s critical role in addressing the climate crisis, with insights from experts across industries.
The panel “The Low-Carbon Kitchen: Reducing Scope 3 Emissions Through Corporate Foodservice” will focus on how foodservice operators, sustainability teams, and corporate leaders can leverage plant-forward strategies to cut emissions, meet sustainability goals, and align with evolving consumer preferences.
Panelists will discuss:
- Science-backed strategies for increasing adoption of plant-based options in foodservice
- Research on plant-based proteins and their life cycle assessment ratings
- Lessons from corporate foodservice pilots that successfully reduced emissions through menu shifts
- Best practices for stakeholder engagement and impact measurement
The first 30 minutes will be reserved for networking, and a selection of drinks will be available for purchase onsite.
Event location
Meet the speaker
Shayna Fertig
SENIOR ADVISOR TO THE PRESIDENT, GFI
Shayna works closely with GFI’s president to build and maintain high level relationships across influencers in climate, biodiversity, and global health. She most recently worked at Impossible Foods leading strategic projects and analytics for their foodservice sales team as a Sales Operations Manager. Prior to Impossible, Shayna worked at Censeo Consulting Group, providing strategic and operational support for government agencies and nonprofits. She holds a B.S. in Economics from the Wharton School at the University of Pennsylvania and a B.S. in Systems Engineering from the University of Pennsylvania.
Join us
GFI team members will be attending SF Climate Week and welcome the opportunity to connect with stakeholders working to advance sustainable food solutions. Join us at this session and throughout the week to discuss how food innovation can drive climate progress.
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