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
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%.
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.
17. The US organic food market raked in $35.1 billion in 2013
and has been forecasted to grow by 14% from 2013-2018.
19. Some fruit and veg is better organic
Most Pesticides Least Pesticides
20. What is Fair Trade?
One in every three bananas
sold in the UK is Fairtrade
21. 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.
22. How do you know?
https://www.youtube.com/watch?v=H86Z3qmvXk4&feat
ure=youtu.be
23. 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?!!
24. 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
25. 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.
*
27. 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
51. 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
53. Food & Beverage
Use sustainability to enhance the dining experience
FLOSS
Fresh
Local
Organic
Seasonal
Sustainable
“Local country
Cuisine”
54. 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
55. 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
56. 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
57. Conclusion: Its time to have a food vision for your
event
SUSTAINABILITY
HEALTHTASTE
INNOVATION
58. ICCA Scandinavian Chapter: Twitter: #ICCASCAN
Its not difficult but we have to train
Its about PROGRESS and not PERFECTION
63. 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