1
Sustainable FoodHow to eat more sustainably
at an event or at homeGuy Bigwood, Group Sustainability Director
Roger Simons, Group Sustainability Manager
2
ObjectivesBy the end of the session we aim for you to:
1. Be able to articulate the growing trend and
benefits of sustainable F&B to clients
2. Get a checklist on sustainable F&B
3. Learn 3 things you can do at home or at your next
event
3
Guy Bigwood, Group Sustainability Director
It’s not a ‘nice-to-have’. And we
don’t do it to look good.
Sustainability is a business
imperative.
It’s a competitive advantage, an
economic opportunity and a driver
of innovation.
Through sustainability we enhance
the quality of our service, creating
value for our clients, talent, and the
communities which we serve.
Sustainability
WHYIS SUSTAINABLE
FOOD
IMPORTANT?
A
Sustainable
Future
Current
Reality
Living beyond the limits of earth´s system
Source:The Natural Step
Sustainable Supply
Sustainable Demand
The risks
8
Food Safety
Health / nutrients
Environmental Damage
Biodiversity Damage
Long term sustainability
Dangerous Waters
85% of oceans fisheries are over exploited
Plus pressure from climate change and pollution
9
50% of the fish we eat is farmed
10
11
• 40 million tonnes of
food wasted by US
households
• UK Households waste
25% of all the food
they buy.
https://www.youtube.com/watch?v=IoCVrkcaH6Q
12
All the world's nearly one billion hungry
people could be lifted out of
malnourishment on less than a quarter
of the food that is wasted in the US, UK
and Europe.
http://www.thinkeatsave.org/
13
14
TOP FOOD TRENDS
The National Restaurant Association's
recently released "What's Hot in 2014"
chef survey.
1. Locally sourced meats and seafood
2. Environmental sustainability
3. Waste reduction
15
43 % of diners say they would pay up to 10% more for a meal in a sustainable restaurant
Interaction Time- What is “local”
food?
16
I define “local” as……..Type your answer in the chat
box.
Definition of local food?
17
• Dependent on where you hold event
• In the US its often 100miles (160km)
• The APEX-ASTM standards states 250miles (approx. 400km)
18
Storytelling
19
20
A new study from Datassential found one-third of restaurant chains now
have at least one vegetarian starter.
Top vegetables menus: Onions and tomatoes
Up and coming: Foraged foods such as local mushrooms
21
UK & US CAMPAIGN.
$90 billion is spent annually by US
government in an effort to combat obesity
but no focus on healthy food in schools?!!
Interaction Time- What is “organic”
food?
22
I define “organic” as……..Type your answer in the chat
box.
23
Some food is better organic
24
What is fairtrade?
25
One in every three bananas
sold in the UK is Fairtrade
26
Interaction Time- Name some
SUPERFOODS!
27
…..is a superfood Type your answer in the chat
box.
28
Oily Fish- Blue Berries-Kale-Broccoli-Beetroot
29
Brainfood from Rezidor
Plenty of fish, whole-grain products, fruits and vegetables
Primarily fresh, locally sourced foods
Pure ingredients, with minimal processing
Less meat with never more than 10% fat content
Focus on delicious taste and healthy options
Natural sweetening with no more than 10% sugar
https://www.youtube.com/watch?v=2B6Cumijg08
30
Dangerous Waters
31
32
Sustainable seafood can be defined as species that are caught or farmed in a way that ensures the long-term health and stability of that species, as well as the greater marine ecosystem.
How do you know?
33
https://www.youtube.com/watch?v=H86Z3qmvXk4&feature=youtu.be
34
The MCI way
HOW DO YOU MAKE YOUR EVENT FOOD
MORE SUSTAINABLE?
35
The Checklist
YOUR JOURNEY TO BETTER F&B
3
6
RETHINK
IMPROVE
REDUCE
REUSE
RECYCLE
DONATE
All venues, destinations
and caterers should be
assessed for sustainability
and safety
Conduct Event Safety & Sustainability Tool Analysis
Value for client: Less risk
38
ask your suppliers what they can do to make your F&B more sustainable
USE SUSTAINABILITY TO IMPROVE THE DINING
EXPERIENCE
39
FLOSSFresh
Local
Organic
Seasonal
Sustainable
40
SOURCE LOCAL AND
TELL THE STORY
41
GO LOCAL: FROM FARM TO TABLE
42
PROMOTE EXCITING
VEGETARIAN OPTIONS
43
USE REUSABLE OR
EDIBLE
CENTREPIECES
44
SOURCE FAIRTRADE
Claudia van’t
Hullenaar –
Global Events,
4
5
http://www.mcsuk.org/downloads/fisheries/PocketGoodFishGuide2014.pdf
Work with chefs to serve more sustainable fish and seafood
SERVING WATER DIFFERENTLY
47
CONFIRM YOUR NUMBERS
48
Compost food waste
DONATE UNWANTED FOOD
50
INNOVATE
51
Case studies
Novo Nordisk UK
Brief was to change behaviour, for attendees to adopt new
business behaviours and for event to trigger change
Used RFID wristbands for attendees to gain points by
making right choices in terms of physical activity, wellbeing
and diet
“Super points’ were gained by individuals selecting fresh
fruit and juices during refreshment breaks over traditional
coffee and pastries
RESULTS:
Between 76% to 80% of delegates had a healthy option at
lunch each day
52
Claudia van’t Hullenaar – Global Events, EMEA 53
Food & BeverageUse sustainability to enhance the dining experience
54
FLOSSFresh
Local
Organic
Seasonal
Sustainable“Local country
Cuisine”
SETTING GOALS
• Deliver High Quality Eating Experience For Attendees (+75% satisfaction)
• All F&B providers to deliver more sustainable F&B at no additional cost
• 70% local (within 250km), 15% organic and 25% Vegetarian• 50% Waste Diversion Rate
Food & Beverage• Discuss FLOSS concept with catering partners and their chef. Search for more
balanced, healthier and exciting options
• Use real service ware in place of reusable metal cutlery and ceramic plates
• Eliminate disposable items like plastic service food options
• Minimize food waste by composting or donating food to local social cause
• Water: No pre-pouring of beverages at set tables for any catering functions -Water served in jugs - eliminate plastic bottled water ((TBD with suppliers)
• Use only sustainable fish
56
Claudia van’t Hullenaar – Global Events, EMEA 57
Work with chefs to tell a story about local food and sustainability
ICCA Scandinavian Chapter: Twitter: #ICCASCAN
Its not difficult but we have to trainIts about PROGRESS and not PERFECTION
Questions
60
What three things are you going to do differently?
As a pioneer in responsible
business we understand how to
activate our clients sustainability
commitments by engaging
audiences, enhancing
operational performance and
driving innovation
Creating Value Through
Sustainability
The MCI Sustainability Capability
Performance
Management
Brand
Enhancement
Asset
Development
Engagement
Solutions
Experience
Management
Communication &
Content
Solutions
Strategic Master
Plans
Research
Certification
Brand Strategy
Culture Change
Programs
Training
Global Initiatives
(Responsible
Business
Forum, B4E)
Stakeholder
Dialogue
Lobbying &
Consensus
Sustainability
Event
Management &
Assessment
Campaigns
Responsible
Business TV
Sustainability
Reporting
Full service: Strategy through to creativity and implementation
Strategic engagement and activation of
internal and external target audiencesWe provide…
Coming soon….
63
www.mcisustainability.com
Guy Bigwood
Group Sustainability Manager
Tel: +34 669 76 26 34
Email: [email protected]
Website: www.mcisustainability.com
Blog: lessconversationmoreaction.com
Top Related