The buzz around sustainability in the events industry has taken off, led in part by the flight shaming movement
. But transportation is just one of many factors that contribute to the environmental impact of an event.
According to MeetGreen
, a sustainable conference management agency, the average conference attendee produces more than four pounds of waste per day. Menu modifications are a simple, but significant step planners can take towards sustainability.
"Food brings people together, so it's a great place to start the sustainability conversation," said Jacqueline Tran
, energy and sustainability manager of the Javits Center
in New York City.
Ditching plastic plates and replacing meats with plant-based options are great first steps. But there are other, lesser-known actions meeting planners should also consider implementing at their events. According to Eric Wallinger
, director of sustainability at MeetGreen, the time to go all in on sustainability is now.
"In the age of mega fires and climate accountability, having a more carbon-friendly food-and-beverage strategy is increasingly important. The connections between what we're doing, what we're consuming and how we're treating the earth are a lot more front and center than ever before," said Wallinger. "Events are kind of a window into a company's values and the menu is one of those central nexus points where a lot of different elements of events sustainability come together; it intersects with procurement, waste management and packaging."
Read the full story on NorthstarMeetingsGroup.com
for five unique ways to cut waste out of your food-and-beverage program.