Greening your Events

I previously mentioned the presentation by Greg Christian that I attended at BizBash Chicago. I'd like to share further learnings that I hope are as profound for you as they were for me.

Here are some notations on how Greg makes his events/kitchen green:
  • zero-waste kitchen
  • cooking oils > biofuels
  • increase % of organic and local ingredients
  • sustainable seafood
  • fair-trade tea and coffee
  • free employee meal(s)
Greg urges event planners to put "green" questions/requirements into our RFPs. I think this is such a fantastic idea. It forces the hotels/convention centers to go green and think about their footprint. Here are some starting points:
  • Specify that a certain percentage of food must be local and/or organic
  • Specify use of "green" alcohol - at least beer and wine
  • Ensure hotel recycles
  • Ask that extra food be donated to a local shelter
Additionally, you can get specific. For example, Fiji Water is the most sustainable bottled water brand in the world - ask for it. (Although filtered water is preferred, we all know that it is not always well-received by event guests.)

Here are some additional sources to learn more:
"Development that meets the needs of the present without compromising the ability of future generations to meet their own needs."
— from the World Commission on Environment and Development’s(the Brundtland Commission) report
Our Common Future (Oxford: Oxford University Press, 1987).

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