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By working closely with your food & beverage supplier, you can make some small changes that have a big impact on the environment.
- Ask that condiments, beverages, and other food items be provided in bulk instead of individually packaged.
- Ensure food and beverage packaging is recyclable, and that it will be recycled.
- Give your delegates reusable coffee mugs at the start of the conference.
- Ask your supplier to buy local produce that is in season, to avoid costly transportation of goods.
- Offer fair trade, shade grown, organic coffee.
- Request organic produce, and free run chicken/eggs/meats.
- Offer vegetarian meal selections; vegetables consume less land base and energy to produce.
- Ask delegates to ‘sign-up’ for meals, by letting you know what meals they will be attending. This will reduce food waste – and your costs.
- Allow delegates to pre-select their meal sizes beforehand. Some people may not want all of the courses; others may want smaller portions. Pre-selection will cut down dramatically on food wastage.
- Arrange to have left over food donated to a local food bank or soup kitchen.
- Ask if unusable left over food portions can be composted, or shipped to a local farm as pig feed.
- Ask your supplier to use reusable cutlery, dishware and linens.
- Choose centerpieces and decorations that can be reused, such as living plants, or silk flowers. Give these away as table prizes.
- To email some BlueGreen tips to your Food & Beverage supplier, click here.
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In 2001, Ray's Boathouse Restaurant & Cafe in Seattle composted 17 tons of pre-consumer food waste. Ray's also renders cooking oil and donates excess prepared food from banquets to local food banks. (Source) |
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