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Create More Eco Friendly F&B Menus Final Ppt
- 1. A Local FareAffair: Create More Eco-Friendly F&B Menus Moderator: Speakers: Rory J. Thompson Rachel Gary Megan Rooksby Chris Siversen Managing Editor, Webinars Associate Editor Procurement Specialist, Executive Catering Chef Best Events Magazine Best Events Magazine Corporate Meeting Solutions The Glazier Group American Express Business Travel
- 2. Events Going “Green” •What does it really mean? – 72% say: “Recycling” – Carbon footprint = Transportation • Attendees • Supplies/materials • F&B • Why? – Public image – Pressure from management/CSR Mandate – Appeal to customer base
- 3. Why Local =Green • Define “local” – 100 - 250 mile radius – Seasonal for region • Better than “organic”?! Yup. – You are where you eat – Emissions vs. pesticides • Fight climate change – Significant reduction in transportation – Farms, not factories
- 4. 1,838 miles a) Approxdistance from New York City to Denver, Colorado. b) Average distance a carrot travels to get to your plate. c) Both. Pirog, Rich, and Andrew Benjamin. "Checking the Food Odometer: Comparing Food Miles for Local Versus Conventional Produce Sales in Iowa Institutions.” Leopold Center for Sustainable Agriculture, July 2003.
- 5. Why Localize theMenu • Better for your bottom line (and waistline) – Cost vs.organic – Fresh ingredients = more nutrients, minimal additives – More requests, lower prices • Boost Image – More eco-conscientious attendees – Reduce carbon footprint – Support local economy • Opportunity for CSR tie-in
- 6. Where to Start:Locavore 101 • Question venues and menus – The where, the when, the how, and the how much – Flexibility – Existing local food programs • Realistic expectations • More than just the food – Packaging, printing, materials • Brag – Program awareness – Promote local farms, vendors – Calculate carbon footprint reduction
- 7. Want to bereally green? • Use Less Meat – 35 kcal of fossil fuel to produce one kcal of food energy in beef • Ten times more than needed to produce same kcal of plant food energy – More sustainable protein choices • Wild-caught fish • Grass-fed beef – Offer vegetarian selections – Smaller meat portions – (cuts f&b costs too!)
- 8. Fresh, F.L.O.S.S Local, Organic, Sustainable & Seasonal Food & Beverage Megan Rooksby, CMP
- 9. 2009 National RestaurantAssociation • survey of trends for 2009, environmentally friendly equipment and sustainable practices topped chefs’ lists of hot trends and top cost- savers. • The No. 1 trend among chefs was local produce according to the “What’s Hot” survey, and the local-foods trend has become particularly popular at fine-dining establishments.
- 10. Benefits of F.L.O.S.S •Lower carbon emissions and energy consumption • Promote local businesses and support local farming communities • Add creativity and culture to menus • More nourishment • Fresher food • EXPERIENCE
- 11. What Is Organic? Theword "organic" refers to the way farmers grow and process agricultural products, such as fruits, vegetables, grains, dairy products and meat. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. “All-natural," “Free-range" or “Hormone-free” products are NOT Organic products. Only products certified as 95 percent or more organic display the USDA seal.
- 12. Adding Fresh, LocalOrganic, Sustainable & Seasonal Foods to Your Menus (F.L.O.S.S.) • Partner with the Chef • Discuss local / regional food vendor availability • Request free-range chicken, eggs & meats • Use seafood low in mercury, locally caught; Avoid over-fished seafood or fish raised by methods harmful to the environment • Use foods that are in season … prevents buying from overseas and can keep costs down • Offer vegetarian meal selections; vegetables consume less energy to produce
- 13. More F.L.O.S.S Ideas •Reduce portion sizes or number of items on a buffet • Offer fair-trade, shade grown, organic coffee, tea, cocoa, sugar • Wines, champagne, beer … organically grown or local • Desserts … use organic chocolates, local fruits • Edible centerpieces made of local foods • Flowers should be grown locally, with no pesticides • Have attendees pre-select their meals & portion sizes before the event … leads to less waste & less cost • Request donation of excess food and/or composted
- 14. Looking for LocalChoices? • The Eat Well Guide® is a free online directory for anyone in search of fresh, locally grown and sustainably produced food in the United States and Canada. www.eatwellguide.org
- 15. Benefits of purchasinglocal foods in-season • Eliminate the environmental damage caused by shipping foods thousands of miles • Food dollar goes directly to the farmer and local community • Enjoy the health benefits of eating fresh, unprocessed fruits and vegetables. • Exciting opportunity to try new foods and experiment with seasonal selections. And the food simply tastes better! http://www.eatwellguide.org/i.php?id=Seasonalfoodguides
- 16. Your guests will appreciate the EXPERIENCE! F.L.O.S.S. Megan Rooksby, CMP American Express Corporate Meeting Solutions Megan.R.Rooksby@aexp.com
- 17. Why Create aGreen Menu? Better Flavors Seasonality = Affordability Support Local Farmers and Markets Health Advantages
- 18. How To GoGREEN Find local farmers before sourcing elsewhere Think Seasonally Think location
- 19. Grow Your Own Producing as much of your own product as possible *Photo from: Bridgewaters Terrace for Bridgewaters To Go and Bridgewaters
- 20. Best GREEN Sources Resources Products EDF. Org Niman Ranch Earthpledge.org Organic Valley Ronny Brook Farmaid.org Eco Fish Slowfoodusa.org GRA www.theglaziergroup.com
- 21. Challenges of GoingGreen Reducing so much waste Finding the products and resources The before and after effect
- 22. Bridgewaters To GoMenu CREATE YOUR OWN SANDWICH PLATTER VEGETABLE & CHEESE Avocado, Manchego and Pea Shoots Roasted Vegetables, Spiced Chick Pea Relish Cage-Free Egg Salad with Rosemary PBJ with Homemade Preserves Farmhouse Cheddar & Organic Tomato POULTRY & FISH Chopped Natural Turkey Cobb Salad Freshly Roasted Natural Turkey BLT Mediterranean Free Range Chicken Salad Albacore Tuna Salad Home Smoked Salmon with Cream Cheese MEAT Meatloaf and Cheddar BLT Pulled Beef Short Ribs with Ginger BBQ Sauce Prosciutto, Parmesan and Arugula Roast Beef with Oven Roasted Organic Tomato www.bwtogo.com SALAD & SIDES Baby Arugula, Red and Yellow Beets, Goat Cheese Baby Spinach, Crispy Prosciutto &Marinated Figs Orecchiette Pasta with Arugula and Pesto Fingerling Potatoes with Wild Mushrooms
- 23. Bridgewaters Green HolidayMenu Red Jacket Orchards Apple Cider Holiday Martini Butlered Upon Arrival Green Market Holiday Buffet Spice Roasted MCS Certified Line Caught Pacific Cod-Allspice and Ginger Sauce Fresh Berkshire Ham with Molasses and Cranberry Glaze Orrechiette with Braised Pollo Rosso Chicken, Parmesan and Herb Broth Brussels Sprouts, Niman Ranch Bacon, Scallion and Walnuts Glazed Mustard Carrots with Ronnybrook Farms Beurre Fondue wwww.bridgewaters.com Butternut Squash Bread Pudding with Sage, Pecans and Golden Raisins Satur Farms Winter Vegetable and Orange Bibb Lettuce Salad and Roasted Garlic Dressing Migliorelli Farm Roasted Potatoes with Pearl Onions, Mushrooms and Blue Cheese Crescent Buns and Parker House Rolls
- 24. Best Events Expo2009 What is Best Events Expo? The top educational conference & expo for event and meeting planners! Who should attend Best Events Expo? Special Event Planners Corporate Event Planners Meeting Planners Independent Planners Non-Profit Event Planners Event Agencies Visit BestEventsExpo.com today.
- 25. Q&A Moderator: Speakers: Rory J. Thompson Rachel Gary Megan Rooksby Chris Siversen Managing Editor, Webinars Associate Editor Procurement Specialist, Executive Catering Chef Best Events Magazine Best Events Magazine Corporate Meeting Solutions The Glazier Group American Express Business Travel