The Green Event Summit - June 12-13, 2008 - (Page 15) Hear from event and meeting planners who have already staked out the green space and learn from their experiences. stand, plan and weigh the costs and benefits of going green, including budget planning, benchmarking, and measurement best practices. I I SPEAKER: I Bruce Riezenman, Founder and Executive Chef, Park Avenue Catering & Event Production Shelley Wolfe, President, Wine & Dine Events Group 2:45-3:30 p.m. Steven P. Salsberg, Salsberg Group, Vice Chairman, Council on the Environment, NYC 1:45-2:30 p.m. Production Green: Best Practices and Smart Choices From lighting to décor, production choices have a huge effect on the environmental impact of a large-scale event. But larger events often require more of everything—more seating, more lighting, more electricity, more décor, more floral—which can complicate eco-friendly decisions. This session will delve into how to make smart choices for eco-friendly events without compromising your event’s creativity, production value or attendee experience. SPEAKERS: I I Greening Your F&B— From Menu Choices to Waste Control Choosing a menu for a Green event can be tricky: Organic, local, farm-raised—what’s the real difference? Should you focus on organic fruits and vegetables vs. animal products? How much more should you expect to pay? Once the event is over, how do you responsibly donate the unconsumed food? In this session our experts reveal what’s involved in sustainable catering and what your best bets are for benefiting the earth, the community—and your wallet. SPEAKERS: I Leslie Nilsson, Founder/Creative Director, Sage Events Georgia Malki, Co-Founder, Seven Star Inc. Joseph Malki, Co-Founder & CMO, Seven Star Inc. 15 http://www.starwoodmeeting.com/StarGroupsWeb/booking/reservation?id=0803071683&key=9ECDB http://www.greeneventsummit.com/registration/
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