Why Sustainable Event Menu Design Starts Outside the Kitchen

What if the most interesting ingredient at your next event was already growing just outside the venue?

I've been thinking about this lately — and then Lotta Giesenfeld Boman introduced me to Lisen Sundgren, and honestly, she made it impossible to think about anything else.

Lisen is my guest this week on Eating at a Meeting Podcast LIVE — and she is the perfect person to kick off Women's HERstory Month as our very first honoree.

She is a Swedish herbalist, forager, and author based in Stockholm, but joining me from Nepal. She has spent more than 30 years teaching chefs, curious eaters, and anyone who will listen about wild edible plants — the ones that have shaped human diets forever and that most of us walk past every single day without a second glance.

She has foraged for some of Stockholm's most celebrated restaurants and worked with Sigtunahöjden Hotel & Conference to weave local wild plants right into their menus. Not as a gimmick. As a genuine expression of place.

And that is exactly what so many of us are chasing when we plan events, right? A menu that actually means something. Food that tells guests where they are.

Lisen also leads foraging walks and forest baths as part of conferences and retreats. Fun!

There is real responsibility here, too. Safe identification, sustainable harvesting, knowing what you are serving and why — Lisen takes all of that seriously, and we are going to talk about it.

I promise this one will change how you look at the landscape around your next venue. 🌿