The choice of food and beverage can have a big impact on an event’s environmental footprint. Sustainable menu planning reflects the decisions that organizers make regarding the selection of food and beverage served at conferences and events.
We thought that “Sustainable Menu Planning” would be a great topic for our last #MeetGreenChat of the year! There was lots of discussion of how to plan a sustainable menu regardless of the size of the event. The tactics and strategies can be also be used for smaller occasions for example holiday parties or even day to day meals at home.
When planning a menu for an event what key elements are important to you while keeping sustainability in mind?
Having a plan for limiting food waste by donating and fresh local food choices were some great ideas to keep in mind during planning.
A1) fresh, local food. #MeetGreenChat
— nancyjzavada (@nancyjzavada) December 5, 2018
A1 For me, food waste is the most important thing to avoid where possible. I would start by having a plan for donation of unused food. #MeetGreenChat
— Della Green (@MeetGreenDella) December 5, 2018
What resources do you look to for including locally sourced foods?
Working with food & beverage partners such as the chef’s for the event or catering company to include locally sourced foods were the consensus from the group.
A2) I look quite a bit to our catering / Food & Beverage planning partners. They know their region, and if they do not, an emphasis on local is a great way to catalyze new sourcing outlets #MeetGreenChat
— Eric Wallinger (@EricWallinger) December 5, 2018
A2 If you are a large conference, you'll need to plan ahead so the chef can work with local producers to have enough local ingredients on hand over your dates. #MeetGreenChat
— Della Green (@MeetGreenDella) December 5, 2018
What are some of the benefits of sourcing locally?
So many great reasons to source your food locally! Supporting local farmers, fresh foods, and reducing carbons emissions were just a few of the great ideas.
A3) Reduced carbon miles through transport, and benefit to local economy #MeetGreenChat
— Eric Wallinger (@EricWallinger) December 5, 2018
A3 Flavor, local experiences, reducing carbon and making sure smaller farms can thrive! #MeetGreenChat
— Della Green (@MeetGreenDella) December 5, 2018
A3 The food is fresher and the money stays in the community #MeetGreenChat
— nancyjzavada (@nancyjzavada) December 5, 2018
What examples have you used to include seasonal fruits and veggies on your menu?
Including seasonal fruits and veggies are a great opportunity to show case vegetarian meals and also allows for you to include locally sourced produce at the same time.
A4 Zucchini Lasagna which is also vegetarian #MeetGreenChat
— nancyjzavada (@nancyjzavada) December 5, 2018
A4) Worked on October event and sourced local / seasonal green beans. Love it when we can source seasonally. #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
How do you verify organically certified food items during your menu planning?
Consulting the chef was a unanimous answer for organically certified food choices.
A5) In some cases I rely on reporting and communications from Executive Chef or Director Of Catering, and for other items, such as coffee with a green credential, will conduct a packaging audit onsite #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
A5) Whether local venue or not, consult the chef. But if it IS local, do a secondary verification with local suppliers. #MeetGreenChat
— Sonia Harris (@harrisonia) December 5, 2018
What are some examples of how you can incorporate imperfect fruits and veggies as part of your menu?
Including imperfect fruits and veggies can be a challenge but it is not impossible to utilize in your menu planning. Soups and salads are options as well as table decorations.
Imperfect veggies make great soup and salads #MeetGreenChat
— nancyjzavada (@nancyjzavada) December 5, 2018
A6) Imperfect inclusion has proven to be more of a challenge than it would seem. It requires some real creativity and improvisation from the Chef. Often including imperfect produce is not able to be "planned" which has reduced adoption #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
A6) If the imperfect veggies don't make the cut for meals, use them for table decorations. #MeetGreenChat
— Sonia Harris (@harrisonia) December 5, 2018
A6 We just talked about doing a cooking competition using imperfect fruits and veggies. How fun would that be?? #MeetGreenChat
— Della Green (@MeetGreenDella) December 5, 2018
What tools have you used to find sustainable seafood choices?
The Monterey Bay Aquarium Seafood Watch was a popular answer for this question!
A7) @SeafoodWatch is a good resource! #MeetGreenChat
— Sonia Harris (@harrisonia) December 5, 2018
A7) Monterrey Bay Aquarium's "Seafood Watch" app is a great tool for sustainable seafood choices: https://t.co/zuoTUDhZv8 #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
When requesting sustainable coffee and tea choices from caterers, what choices are available to you?
There are many resources that are available to choose from.
A8) Fairly-Traded (FairTrade), Rain-forest Alliance, Organic are frequently mentioned. Others include Bird Friendly and previously Utz (which recently merged with Rainforest Alliance) #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
What are some examples of water-wise food choices you have selected for your menus?
Salads are always a good choice and when looking for the best meat choices chicken over beef is the answer.
A9 We need a water-wise food pyramid. Veggie is better than chicken and chicken is better than beef. #MeetGreenChat
— Della Green (@MeetGreenDella) December 5, 2018
A9) Salads are among the most water-wise. In the meat domain, choosing chicken over beef #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
Sustainable food & beverage choices are not just for large events. What other types of menu planning can you put these guidelines into action?
Sustainable menu planning is not just for events it also can be incorporated at colleges, the work place, and your daily life.
A10) Holiday parties! #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
A10) In daily life, college campuses, workplace cafeterias, your own home : )) #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
We have a bonus question today! What advice can you share with us on sustainable menu planning?
Planning ahead and around the seasons as well as partnering with food and beverage teams.
A11 plan ahead, design your menu around the seasons and your guests will thank you! #MeetGreenChat
— nancyjzavada (@nancyjzavada) December 5, 2018
A11) Enlist the creativity and inspiration of your food & beverage event teams. This can be really a really fun project, and a great chance for them to put their personal imprint on an initiative at their location. #meetgreenchat
— Eric Wallinger (@EricWallinger) December 5, 2018
The discussion on “Sustainable Menu Planning” during last weeks #MeetGreenChat had a lot of food for thought, no pun intended! Sustainable menu planning can apply to every day life to large conferences and anywhere in between. Our latest infographic can help you break it down in seven categories and for more detailed information go to our sustainable menu planning section.
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