Successful Meetings - November 2008 - (Page 51) first-class feel. “Think about the differences of flying first class and coach. Doesn't that cup of tea taste better when it is being sipped out of china instead of a Styrofoam cup?” asks Wilson. When you use less and reuse more, you're helping the environment both upstream, which is when products are manufactured, and downstream, when they're disposed of. Cloth napkins instead of paper are classier and more environmentally friendly as well. If it's not possible to use cloth, at least request compostable napkins or those that are made from recycled material. According to the Environmental Defense Fund, using 1,000 throwaway plastic teaspoons consumes more than 10 times more energy and natural resources than making one stainless steel teaspoon and washing it 1,000 times. TA B L E C L O T H S A N D I N V I TAT I O N S W I T H SECOND LIVES A living tablecloth? That is exactly what B-Concept Media Entertainment Group, a Bangkok, Thailand-based media, event, and entertainment agency, is experimenting with for an event it is producing for Ericsson, the Swedish telecommunications systems supplier. “What we are planning to use instead of normal, standard tablecloths are natural grass mats on each table that we will plant back after the event,” explains William Kuipers, B-Concept's managing director. The invitations and gift boxes will have a living aspect to them as well. They are made from paper with seeds embedded in it. The paper, made from 100 percent natural, biodegradable and recycled fibers, decomposes, and the seeds bloom into beautiful flowers, vegetables, trees, or herbs. This Ericsson event, to be held this month for approximately 400, will also have a philanthropic Steven Ward aspect. B-Concept is in is executive chef at the process of making Doubletree Hotel arrangements to donate all leftover food. “This is a and Executive pilot program for us. It's Meeting Center, in quite exciting, and we plan Portland, OR, one to offer this to groups in of the greenest the future,” says Kuipers. hotels in the U.S. Centerpieces are becoming more ecoSUCCESSFUL MEETINGS NOVEMBER 2008 Executive Chef Jean Soulard at the Fairmont Le Chateau Frontenac in Quebec City seasons his dishes with the herbs he grows in an impressive roof-top garden that is nestled on top of the hotel. friendly as well. Many groups are shying away from cut flowers, and instead are using candles, plants, and even edible arrangements that feature ethnic breads like pita, focaccia, tortillas, olive bread, ciabatta, breadsticks, and flatbread. Although organic food can be a bit more costly, if you manage the entire event correctly, the increase will not be substantial. There will be areas where you'll save money, such as by eliminating water bottles. The catering manager and chefs you are working with are your partners. Be sure to address your concerns up front, and give them a realistic budget they must adhere to. Remember, they want your event to be as successful as you do. Toronto-based Fairmont Hotels & Resorts is one hotel company that has become focused on sustainability with its Eco-Meet program. The Eco-Service component of the program provides “disposable-free” F&B services and recycling stations in the meeting rooms. This includes china and cutlery instead of disposable items, linen napkins instead of paper, and centerpieces that are edible or organic or made from reusable items such as silk flowers. Eco-Cuisine menus incorporate local, seasonal, and organically grown foods whenever possible. Special menus for Eco-Meet can also include a 50-percent reduction in animal proteins, using vegetable proteins in their place at meal functions. Sustainable functions are healthier for the attendee as well as the environment and can even have a positive effect on your budget. Don't get overwhelmed by the concept. Incorporate one change at a time, and remember that a sustainable F&B event will have all the spice and flavor of other events. successfulmeetings.com 51 http://www.successfulmeetings.com
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