Whether or not you believe in global warming, it just makes sense to be respectful of the environment to preserve it for generations to come. Earlier this week I attended the Meeting Planners International (MPI) MidAmerica Conference in Cincinnati, Ohio. One of my favorite breakouts, How to Get Affordable Local, Organic Foods for Your Meetings and Events by Greg Christian, was incredibly informative, and really got me excited about green travel, something I am very passionate about.
So, why is being cognizant of your F&B important to green travel, you ask? Among energy use in commercial buildings, the highest use of energy is in Food Service. According to Christian, the food system is the largest system on the planet, and it uses the most energy and resources, and produces the most waste. $5 billion is spent annually on catering, so the travel and event industry, and your efforts, could make a huge difference.
Are you ready to be an ambassador for the earth? Implement some of these ideas from Greg Christian for a green event – your clients, and the earth, will love it!
- Ask for local, organic produce. This may require finalizing menus later on in the planning process in order to get the most seasonal produce. It will be worth it; the fresher the food, the better!
- Visit http://www.NRDC.org/health/foodmiles for information on what foods are grown near your area.
- Check out a farmer’s market; they may be able to point you towards some great local farms.
According to Mr. Christian, 70% of the antibiotics made in the U.S. are used on the food we eat. That’s enough for me to eat organic.
Go Veg! Meat uses 10 times more fossil fuels per calorie than veggies do. Plus, animal waste pollutes U.S. waterways more than all other industrial sources combined (Live Green – Get Rich by David Bach). Creative chefs can make veggie dishes so delicious; your guests will not even miss the meat.
If you go the meat route, be smart. There are several ways to eat meat (sigh) and still be green:
- Get grass-fed meat. Cattle that eat corn use more resources than those that are allowed to walk around a little and eat in the pasture.
- Go for smaller portions of meat, and beef up the veggies and grains. Get creative with plating.
- Use the whole animal. Instead of just using one cut of meat, offer different cuts to avoid waste. Your guests will enjoy some variety!
- If you are serving seafood, check out http://www.msc.org/ first to make sure you are choosing a sustainable option.
Finally, implement in your RFPs! Have a written sustainability statement for vendors telling them how important going green is to you and your client, and lay out your expectations. In addition to the above, here are more ideas on what to include:
- Request energy efficient rental equipment.
- Have a 25% (or higher!) minimum for sustainable, organic foods.
- State your preference for zero waste and ask vendors to compost waste.
- Use bulk condiments and reusable dishware, cutlery and linens.
To learn more, check out Greg Christian's site: gregchristian.com/.
