Government Connections - Winter 2010 - (Page 21)

PLAN GREEN 10 Ways to Incorporate Recycling and Sustainability for Food and Beverage THE BULK OF meetings and events are still held at hotels, conference and convention centers. The greatest influence of change is the overall demand from planners, event organizers and groups who are requesting “green” meeting facilities, materials and service. If these organizers increasingly request and require sustainable practices, the venue will have to find a way to position itself as the most sustainable with a green meeting culture to win the event. Everyone in this industry should pursue these practices and find ways to make their operations more sustainable. The alternatives don’t look so good, which is why we need to start now. What should meeting planners expect their meeting venues to be doing to demonstrate their commitment to sustainability? The following simple list will put you on the right track to thinking and planning green when it comes to catered events. 1. Use china and other re-usable items for food service. 2. Condiments like cream and sugar in bulk containers. 3. Water in jugs or large coolers, no bottled water. Do not pre-fill water glasses. 4. Use of linen cloths and napkins instead of paper. 5. Serve sustainable seafood. 6. Source local foods. 7. Fair trade/shade grown coffee. 8. Donate leftover food. 9. Compost scraps. 10. Eliminate polystyrene. In addition, planners can impact the process by placing these questions in your RFP. FOOD & BEVERAGE Can you provide sustainable menu options (local and/or organic), priced comparably to conventional food items? Please include an example for breakfast, lunch, reception and dinner. • Can you offer bulk condiments? • Do you offer china at no additional charge? • Are your disposable items compostable or recyclable? Is an appropriate bin placed front of house to capture the waste stream properly? (For example, do they offer front of house compost collection if disposables are compostable?) • COMMUNITY What sort of community engagement does your facility participate in? • Do you donate leftover food to local shelters? If so, is verification or donation receipt with quantities provided to clients? The benefit of including these questions not only informs the venue of your mission and expectation, but also serves as an education of what they can do in order to earn your business. As a bonus, including these expectations in the beginning equals less work for you and your team while still producing a sustainable conference or event. G • 21

Table of Contents for the Digital Edition of Government Connections - Winter 2010

Government Connections - Winter 2010
Table of Contents
President’s Letter
Editor’s Letter
Going Places
Education Edge
That’s Technology
Supplier Strategy
Plan Green
Travel Tips and Trends
Good to Know
Dieting on a Per Diem
The Per Diem Pendulum
Contact Sport vs. Meeting Professionals
Raining Cats & Dogs
Are You Planning to Fail?
7 Deadly Sins of Small Meetings
Meeting Follow-Up is Key to Success
SGMP Nation
Membership News
Conference Connection
Advertisers’ Index
The Meeting Minute

Government Connections - Winter 2010