Sustainable food: how to eat more healthy at home and an event

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MCI webinar about sustainable food. what is it? Why? And how to incorporate into an event. Some case studies, stories and great pictures.

Updated July 2015

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Sustainable food: how to eat more healthy at home and an event

  1. Sustainable FoodHow to eat more sustainably at an event or at home MCI Sustainability Services
  2. Objectives By 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. Learn a checklist approach to delivering sustainable F&B 3. Learn 3 things you can do at home or at your next event Guy Bigwood Group Sustainability Director Roger Simons Group Sustainability Manager Pranav Sethaputra Group Sustainability Consultant
  3. Why is Sustainable Food Important?
  4. A Sustainable Future Current Reality Living beyond the limits of earth´s system Source:The Natural Step Sustainable Supply Sustainable Demand
  5. The Big Issues Long term sustainability Food Safety & health Waste Biodiversit y Supply Social
  6. Dangerous Waters And all this is being exacerbated by climate change
  7. 50% of the fish we eat is farmed
  8. 8 • 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 FOOD WASTE
  9. 9 The world's nearly 1,000,000,000 hungry people could be lifted out of malnourishment on less than 1/4 of the food wasted in the US, UK and Europe. http://www.thinkeatsave.org/
  10. Understanding Impact Accor’s direct consumption is 10% of its water consumption, while the farms supplying food to AccorHotels represent some 86%.
  11. TRENDS 11
  12. 12 Source: US National Chefs Association
  13. Interaction Time – What is “local” food? I define “local” as……..Type your answer in the chat box.
  14. Definition of Local Food? • Dependent on where you hold event • In the US it is often 100 miles (160km) • The APEX-ASTM standards states 250 miles (approx. 400km)
  15. Interaction Time – What is “organic” food? I define “organic” as……..Type your answer in the chat box.
  16. The US organic food market raked in $35.1 billion in 2013 and has been forecasted to grow by 14% from 2013-2018.
  17. 18
  18. Some fruit and veg is better organic Most Pesticides Least Pesticides
  19. What is Fair Trade? One in every three bananas sold in the UK is Fairtrade
  20. 22 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.
  21. How do you know? https://www.youtube.com/watch?v=H86Z3qmvXk4&feat ure=youtu.be
  22. 24 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?!!
  23. 25 Massive shift to eating healthy And it makes a huge climate impact Soy milk uses 80% less water & 60% less CO2 than cows milk FLEXITARIANISM Source: https://silk.com/our-story/resource-conservation
  24. Greenhouse Gas Emissions Food: The carbon benefits of eating local and less meat Vegetables have 20% of the carbon footprint of beef. Less beef is healthier and more climate friendly Food miles are a small part (11%) of a large food emissions story Footprint of organic food items varies according to how and where they were grown 26 Sources: ERS/USDA, LCA data, IO-LCA data, Weber & Matthews. More information - Shrink That Footprint” Sources: Carbon footprint of organic vs convention foods. *
  25. 27 SUPERFOODS
  26. 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/wa tch?v=2B6Cumijg08
  27. 29 Storytelling
  28. 30 https://www.youtube.com/watch?v=lUtnas5ScSE
  29. MCI Project https://www.youtube.com/ watch?v=vLqCsvCF9Co
  30. 34 Questions
  31. The MCI way HOW DO YOU MAKE YOUR EVENT FOOD MORE SUSTAINABLE?
  32. The Checklist
  33. Your Journey to Better F&B RETHINK REDUCE REUSERECYCLE DONATE
  34. Ask your suppliers what they can do to make your F&B more sustainable
  35. USE SUSTAINABILITY TO IMPROVE THE DINNING EXPERIENCE FLOSS Fresh Local Organic Seasonal Sustainable
  36. But it costs more?
  37. 41 43% of diners say they would pay up to 10% more for a meal in a sustainable restaurant
  38. SOURCE LOCAL AND TELL THE STORY
  39. 43 FROM FARM TO TABLE
  40. 44 SOURCE FAIRTRADE
  41. Work with chefs to serve more sustainable fish and seafood http://www.mcsuk.org/downloads/fisheries/PocketGoodFishGuide2014.pdf
  42. 46 PROMOTE EXCITING VEGETARIAN OPTIONS
  43. 47 USE REUSABLE OR EDIBLE CENTREPIECES
  44. Serve Water Differently
  45. Confirm your Numbers
  46. DONATE UNWANTED FOOD
  47. 51 Compost food waste
  48. 52 RETHINK & INNOVATE
  49. Case Studies
  50. Brief • Change behaviour of attendees to adopt new business behaviours and use event to trigger change Solution • Gamification using RFID wristbands with attendees gaining 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
  51. Claudia van’t Hullenaar – Global Events, EMEA 55
  52. Food & Beverage Use sustainability to enhance the dining experience FLOSS Fresh Local Organic Seasonal Sustainable “Local country Cuisine”
  53. 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 • 40% local (within 250km), 15% organic and 25% Vegetarian • 50% Waste Diversion Rate
  54. Success Story: Healthier and Tastier Food 58 F&Bs team showed creativity: example of artful presentation of fruit plate Serving filtered tab water in jugs eliminating bottled water Clear labeling of dishes: here serving MSC certified fish Inviting presentation of food at buffet station Offering and healthy dishes Clearly marked labels illustrate ingredients like diary, nuts, cheese or gluten From farm-to-table offering: “Where does my food come from?” Fair trade tea and coffee was served in combination with fruits and pastries
  55. INCREASE IN AUDIENCE PERCEPTION OF SYMANTEC AS A BRAND THAT IS COMMITTED TO SUSTAINABILITY 49% SOURCE: MCI & SYMANTEC 34% Vegetarian 39% local, 26% organic 89% Waste Diversion Rate 26,000€ Saving
  56. Conclusion: Its time to have a food vision for your event SUSTAINABILITY HEALTHTASTE INNOVATION
  57. ICCA Scandinavian Chapter: Twitter: #ICCASCAN Its not difficult but we have to train Its about PROGRESS and not PERFECTION
  58. 62 Questions
  59. 63 What three things are you going to do differently?
  60. MCI Sustainability Report 2014 Click here to access the full online report: www.mcisustainability.com
  61. MCI Sustainability Blog www.lessconversationmoreaction.org
  62. MCI Sustainability Services If you have any questions or require more information, please contact: Guy.Bigwood@mci-group.com Roger.Simons@mci-group.com Additionally, you can view our blog at: www.lessconversationmoreaction.com

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