When it comes to selecting meeting menus, the choices meeting planners and their catering partners make are vital to the well being of their attendees, budget and the planet.
Sustainable food & beverage requires much more than calculating your carbon footprint. In lies a responsibility for making healthy and safe food choices for a large number of people while also maximizing budgets and minimizing waste.
From incorporating organic, biological and fair trade products, minimizing transportation, serving fresh/seasonal products, minimizing waste, serving well-balanced meals and utilizing registration systems, this session will provide key skills for creating sustainable food and beverage for your events as well as resources to assist you.
- Understand sustainable F&B terminology and their related goals.
- Collect resources for making informed food choices.
- Comprehend the issues and learn how to arrange for food donations in a variety of locations.Learn how to save money with the choices you make.
1.0 Clock Hour
Domain G: Meeting or Event Design
Brought to you by:
Presenter: Tracy Stuckrath
Making sure no-one excludes, offends or kills someone (or the planet) with the food that they serve them.
Tracy Stuckrath, CSEP, CMM, CHC, CFPM has been there, done that and bought the t-shirt. She’s a veteran event planner, entrepreneur, author and former eater of all things gluten. When she discovered she had an allergy to yeast, she had to start asking some pretty intimate questions about what was actually in her food and where it comes from (you might be surprised/alarmed/confused, too!). It totally changed her life and the trajectory of her career. For over a decade, Tracy has been a culinary champion educating organizations on how to serve safer, more inclusive food and beverage.