Successful Meetings - November 2008 - (Page 50) Food & Beverage > Green-Centric Events Have Spice O N E S T E P AT A T I M E This September, BACnet International/BNP Media's Green Sustainable Building Controls Conference (GSBC Conference) in Dallas incorporated various green elements into its meal functions. For example, condiments were served in bulk. “We had sugar bowls with spoons, rather than packets. We used spoons to stir coffee, instead of plastic stir sticks. Additionally, we utilized cloth napkins as opposed to paper napkins. No Styrofoam cups were offered as to-go cups, either in the meeting rooms or guest rooms,” says Natalie Nardone, association manager for BACnet International, who is based in Marietta, GA. Iced tea and water were not preset during the conference. “Some attendees will drink water; others will drink tea. Rather than putting these on the table, we set up water and tea stations. Attendees had the ability to select their beverage and quantity, eliminating waste of both,” adds Nardone. “Taking these small steps added nothing to our bottom line, but did much to help the environment. The attendees appreciated our efforts in this area of the conference. They saw no inconvenience and did not feel slighted by any of these decisions. Rather, they found these steps commonsense and left us wondering why we hadn't done this sooner.” H O W FA R D I D Y O U R M E A L T R AV E L ? Choosing food in season from the local area is one of the easiest ways to make an F&B function more environmentally friendly. Not only will this produce be fresher, but it will be a great way to incorporate the flavor of the region into your event. It also minimizes the transportation impact on the environment. Let guests know where the ingredients came from, including how many miles they traveled. This type of signage also becomes a great conversation starter. A staggering statistic is that the typical meal has traveled between 1,500 and 2,500 miles from farm to table, according to a Michael Smith and Nancy J. Wilson enjoying a sustainably harvested dinner. A staggering statistic is that the typical meal has traveled between 1,500 and 2,500 miles from farm to table. —Worldwatch Institute study by Worldwatch Institute, an environmental and social policy research institute based in Washington DC that details the lengthy journeys much of the nation's food supply takes. If your dinner or luncheon function is going to include fish, Wilson recommends choosing seafood from sustainable fisheries. An invaluable resource in choosing the best fish for your functions is the Monterey Bay Aquarium's Seafood Watch, a buying guide. A free pocket guide can be downloaded from the site at www.montereybayaquarium.org. Since 1999, the aquarium has distributed more than 24 million of these guides nationwide to help individuals make seafood choices that protect the long-term health of ocean ecosystems. It has partnered with the two largest food service companies in North America, Compass Group and ARAMARK, which have made commitments to shift their purchases of millions of pounds of seafood annually to sustainable sources. Fish farming can be done responsibly but not all fish farms are created equal. Take salmon farmers—many use pesticides, antibiotics, and artificial pink coloring, because without, the fillets would be an unappetizing gray. The guide will help you choose the best seafood. SUGAR AND POTATOES REPLACE PLASTIC AND STYROFOAM We've all heard about the harm Styrofoam and plastic cause to the environment. They are made from petroleum-based chemicals and additives, and petroleum is not only becoming an increasingly scarce resource, but it causes pollution and toxicity in every step of its use. Plus, these products do not degrade, but persist in the environment for hundreds of years, causing further pollution and toxicity. Paper disposables are made from “virgin” wood fiber, which comes from steadily depleting forests. Biodegradable and compostable tableware provides a sustainable alternative to Styrofoam, plastic, and paper products, as they are made from readily renewable sources like sugarcane fiber, corn, and potato, take less energy to manufacture, are not made from toxic or pollution-causing sources, and can be composted to reduce the amount of waste generated. There is a whole new generation of such products in the marketplace. One company, Panama City, FL-based Sugar Cane Paper Co., offers “treeless” paper goods, which are produced from bagasse, a fibrous residue left over in the sugar-making process. There is also “treeless tableware,” including bagasse bowls, boxes, cups, and plates. Excellent Packaging & Supply sells forks, spoons, and knives that feel like high-quality plastic but are actually made from a biodegradable blend of potato starch and soy oil. In addition, an eco-friendly food-and-beverage function has a NOVEMBER 2008 SUCCESSFUL MEETINGS 50 successfulmeetings.com http://www.montereybayaquarium.org http://www.successfulmeetings.com
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