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Green Menu Engineering for Meetings and Events

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How to use menu engineering principles adapted to sustainable practices.This may enable meeting planners, event venues, hotels and resturants to create and select responsible menus while saving money too.

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Green Menu Engineering for Meetings and Events

  1. 1. Green Menu-Engineering<br />Working with your Venue to Save Money and the Environment<br />Presented by Brita Moosmann<br />at the <br />
  2. 2. Session overview…<br /><ul><li>Green Meeting Standards
  3. 3. Green Meeting Guides
  4. 4. Food Miles and CO2 Footprint
  5. 5. Food
  6. 6. Beverage
  7. 7. Packaging
  8. 8. F&B Waste
  9. 9. Green Menu-Engineering
  10. 10. Practical application</li></li></ul><li>Green Meeting Standards<br />These main standards don’t compete, they complement each other:<br />BS 8901<br />ISO 20121<br />Informofprocess<br />APEX<br />Specific operational actions<br />GRI<br />Report / KPIs<br />
  11. 11. Green Meetings<br />USA:<br />EPA Green Meetings Guide<br />Canada:<br />Environment Canada Green Meeting Guide <br />UK:<br />Defra Sustainable Meetings Guide<br />
  12. 12. Fair Trade<br />bananas<br />coffee<br />honey<br />oranges<br />cocoa<br />rice<br />nuts<br />tea<br />sugar<br />spices<br />wine<br />juices<br />
  13. 13. Food Miles &CO2e Emissions<br />
  14. 14. Example of Carbon Emission Calculator<br />
  15. 15. Kg CO2e Emissions per 10 lbs of product<br />
  16. 16. What’s better?<br />Tomatoesgrownin Spain, thentransportedtothe UK<br />Local UK HothouseTomatoes<br />or<br />
  17. 17. Fish<br />Good<br />Clean<br />Fair<br />
  18. 18. Well Farmed Fish?<br />Did you know?<br />producing 1 kilo of farmed tuna takes at least 20 kilos of wild fish, used directly or in the form of fishmeal and oil<br />
  19. 19. Fish Guides and certification <br />
  20. 20. Meat<br />Less<br />Better<br />Local<br />
  21. 21. Vegetables and Fruit<br />More<br />Better<br />Seasonal<br />Local<br />
  22. 22. GMO<br />Good or bad?<br />
  23. 23. Beverages<br />Bigger<br />Better<br />Local<br />
  24. 24. Hot Beverages<br />Fresher<br />Better<br />Morefair<br />
  25. 25. Food Leftovers / Waste<br />Avoid<br />Reuse<br />Donate<br />Compost<br />
  26. 26. Packaging<br />Avoid<br />Reduce<br />Reuse<br />Bio-degrade<br />Recycle<br />
  27. 27. Menu-Engineering<br /><ul><li>Portfolio Analysis for food and beverage menus
  28. 28. Key variables: Popularity and Profitability
  29. 29. Categorized by meal period
  30. 30. Identify opportunities / strategies for improved profitability</li></li></ul><li>Menu-Engineering<br />High<br />Popularity<br />Low<br />High<br />Low<br />Profitability<br />
  31. 31. Green Menu-Engineering<br /><ul><li>Adaptation of menu-engineering principles to green F&B selection
  32. 32. Key variables: Popularity and Responsibility
  33. 33. Categorized by type of selection (breaks, meals, beverages, etc)
  34. 34. Identify best selection for CSR </li></li></ul><li>Green Menu-Engineering<br />High<br />Popularity<br />Low<br />High<br />Low<br />Responsibility<br />
  35. 35. Popularity Score<br />
  36. 36. Responsibility Checklist<br />
  37. 37. Responsibility Score<br />
  38. 38. Scorecard<br />High<br />Popularity<br />Low<br />High<br />Low<br />Responsibility<br />
  39. 39. Example - Meeting Facts<br /><ul><li>Executive Meeting for 50 people from 8:00am to 5:00pm
  40. 40. Your budget is $120 per person plus Taxes and service charge
  41. 41. There is some flexibility on the budget, but the meeting needs to be based on sustainable principles</li></li></ul><li>Practical example<br /><ul><li>Each table gets 1 meeting package and a green menu-engineering check list
  42. 42. Tables identify the Responsibility Index and Popularity Rating for the meeting package – time limit 10 minutes.
  43. 43. Tables tabulate and classify the meeting package on the Green ME Chart
  44. 44. Brief discussion of the experience</li></li></ul><li>Green ME Checklist and Responsibiliy chart<br />Contact Brita for a copy of this slideshow and the <br />Green Menu-Engineering Checklist / Scorecard:<br />brita@yieldforprofit.com<br />
  45. 45. Best Practices<br />
  46. 46. The Bees in Victoria<br />
  47. 47. City Rooftop vegetable gardens<br />Example: The InterContinental New York Barclay<br />

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