MPI Perspective - Fall 2016 - 14

[ ] Waste? Not. Want? Hot! THOUGHT LEADERSHIP The Bay Area is a bastion of "foodie culture." There's a reason cities like San Francisco are oft lampooned as the capitals of things like artisanal toast. Let's face it, Bob's Donuts was hipster well before the first generation of hipsters were born. Hospitality and meeting professionals - many of whom are classic foodies (i.e., those with professional culinary education and/ or experience) - warmed up to several of the year's F&B trends, though some missed the mark. Reducing Food Waste: According to a 2014 report by the Natural Resources Defense Council, as much as 40 percent of food produced in the U.S. goes uneaten, which is enough food to feed 25 million hungry people.. Want 14 | P E R S P E C T I V E | www.mpincc.org perspective? This is food that could feed 25 million hungry people. The meetings industry has largely echoed that statistic, but increasingly, planners and venues are working on changing that. Pro Tip: Plated meals produce less waste than buffets. If a buffet is mandatory, wait longer before refreshing trays; fight your instincts! Let them go low or to empty! Consider increasing vegetarian options (meat-eaters, generally, also eat veggies - but it doesn't work the other way around!). Bay Area planners are already composting and recycling experts, but actually cutting down on waste takes things to the next level and gives clients something to brag about. Oatmeal. One of several healthy trends this year - it's been touted for its cholesterol-busting properties for years already - the nice part about it is that it's entirely customizable. Go for gorgeous grains and coconut milk for creamy flavor (and please the vegans!) while keeping butter, brown sugar and a host of other add-ins on standby. Dried cherries, dates and nuts mean big energy for getting through those morning sessions. Take a Pass: Water That's Anything More Than Wet. We all know plastic bottles are a no-go for Mother Earth, but let's also keep the fruit and the caffeine separate from the H2O, shall we? Keep your coconut, your cactus, your huddled masses of herbs yearning to breathe free. Go green and put out pitchers, but keep your water colorless, odorless and natural. http://www.mpincc.org

Table of Contents for the Digital Edition of MPI Perspective - Fall 2016

President’s Message
Innovation Corner
The Challenges of Planning Smaller Meetings
10 Ways to Millennial-ize Your Meetings
MPI WEC 2016: Scholarship Recipients Share Their Experiences
Thought Leadership
What’s Trending in Event Design
POV
New Member Spotlight
Destination: Denver
MPINCC New Members
Index to Advertisers/ Advertisers.com
MPI Perspective - Fall 2016 - cover1
MPI Perspective - Fall 2016 - cover2
MPI Perspective - Fall 2016 - 3
MPI Perspective - Fall 2016 - 4
MPI Perspective - Fall 2016 - 5
MPI Perspective - Fall 2016 - President’s Message
MPI Perspective - Fall 2016 - Innovation Corner
MPI Perspective - Fall 2016 - The Challenges of Planning Smaller Meetings
MPI Perspective - Fall 2016 - 9
MPI Perspective - Fall 2016 - 10 Ways to Millennial-ize Your Meetings
MPI Perspective - Fall 2016 - 11
MPI Perspective - Fall 2016 - MPI WEC 2016: Scholarship Recipients Share Their Experiences
MPI Perspective - Fall 2016 - 13
MPI Perspective - Fall 2016 - Thought Leadership
MPI Perspective - Fall 2016 - 15
MPI Perspective - Fall 2016 - What’s Trending in Event Design
MPI Perspective - Fall 2016 - POV
MPI Perspective - Fall 2016 - New Member Spotlight
MPI Perspective - Fall 2016 - Destination: Denver
MPI Perspective - Fall 2016 - 20
MPI Perspective - Fall 2016 - MPINCC New Members
MPI Perspective - Fall 2016 - Index to Advertisers/ Advertisers.com
MPI Perspective - Fall 2016 - cover3
MPI Perspective - Fall 2016 - cover4
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