Success Story: The Honest Food Program.

Catering to the Modern Culinary Mindset

Success Story: The Honest Food Program.

Healthy, Sustainable Menus

How we are revolutionizing culinary experiences to address key market trends.

About "Honest Food"

The way meeting planners evaluate F&B options has evolved quickly in recent years, as people are increasingly interested in where their food comes from and what it contains, and are looking for healthy yet flavorful new menu options. Until recently, large banquet operations did not know how to address these trends 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 needs of meeting guests and attendees.

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

Local Sourcing: Cultivating relationships with local producers improves food freshness while reducing our carbon footprint. Though The Venetian is situated in a desert climate, we have identified and source from organic and artisan suppliers in a 300-mile radius of the resort -- such as a no-antibiotic charcuterie and a number of bakeries.

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

Waste Reduction: Our team engages in continual improvement by conducting a waste tracking analysis after every group. We can quickly see how consumption may have deviated from our original plan, and can adjust future purchasing accordingly. We also 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.”