Successful Meetings - November 2008 - (Page 48) Food & F&B Beverage Green Green-Centric Events Have Spice Does a “green” F&B event bring to mind tofu, sprouts, granola, and other weeds and seeds? Think again. By Andrea Doyle andrea.doyle@nielsen.com Portland, OR's hospitality partners hosted a dinner for the Green Meeting Industry Council's board of directors in September that would make etiquette experts cringe. They gathered on the third-floor deck of the Ecotrust Building and were immediately sent shopping. Divided into three groups, they were given lists of ingredients they had to buy for the meal. “They gave us shopping bags and lists, and sent us to the farmers market, where we had to buy fruit, vegetables, nuts, and cheeses that the chef used to prepare our dinner,” explains Nancy J. Wilson, a founder of Meeting Strategies Worldwide, and a Green Meeting Industry Council board member. “I've been in this industry for 28 years, and that was the most fun I've had at a dinner. It was an incredibly The Fairmont Chicago features sustainably harvested dishes including cod served with locally grown peas and microgreens. 48 successfulmeetings.com NOVEMBER 2008 SUCCESSFUL MEETINGS http://www.successfulmeetings.com
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