The foodservice industry is no stranger to volatility, but the recent and ongoing egg crisis—marked by soaring prices and unpredictable availability—has resulted in particularly challenging supply chain conditions. From university dining halls to hospital kitchens and corporate cafeterias, the reliance on eggs as a staple ingredient has left many scrambling for solutions. That’s why Greener by Default recently brought together three expert chefs to showcase the power of plant-based substitutions as a smart and sustainable strategy to navigate this crisis.