Many of the topics in the world of being more sustainable has been carbon and your carbon footprint. In this month’s #MeetGreenChat we discussed “Carbon Conscious Eating”. It’s always a good time to talk about food and connecting our food choices with our carbon footprint is something we can all participate in. Find out more about the discussions of “Carbon Conscious Eating” with our tweet chat discussions:
What are some of the factors to consider when determining the carbon impact of food?
A1: There are many factors, so it can sometimes be tricky : ))…but areas we are looking for insight are around how that food was raised (land-use and farming)…then sometimes how it was processed, and transported and packaged #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
A2 Transportation, methods of growing, packaging, what resources it takes to produce, and what side products are. produced. #MeetGreenChat
— Conference Care Package (@Confcarepackage) November 4, 2020
A1) Lots of things to consider. Soil health of the land the food is grown should be part of that conversation. #MeetGreenChat #MeetGreenChat
— Tracy Stuckrath (@tstuckrath) November 4, 2020
How can you minimize the amount of food miles for each ingredient?
A2. Work with suppliers who are local to your event. Research whether there are #bcorps catering companies in your chosen location. They may already have done the legwork on local food supply chains because they are rewarded in their #bcorp score for doing so #MeetGreenChat
— Unwrapit (@unwrapitdotcom) November 4, 2020
A2: We like to "audit" our menus as they are being planned- from the perspective of local/regional. Sometimes simplifying the number of item choices can help here. A more streamlined menu, but with having a true handle on where ingredients are coming from #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
What food is local to your region that you would show case at events?
A3: I love showcasing as much local produce as possible. Often less water and carbon intensive to produce compared to other items…local produce can be a great way to engage attendees around sustainability issues : )) #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
A3. Maple syrup. Corn. Apples. Trout. Greens. Beer. (Locally brewed if not locally sourced ingredients in all cases). #MeetGreenChat
— Unwrapit (@unwrapitdotcom) November 4, 2020
What other benefits would local produce have?
A4 Besides the carbon benefits, supporting local product also supports local communities. This is so important on many levels. Know thy farmer! #MeetGreenChat
— Della Green (@MeetGreenDella) November 4, 2020
A4. Local produce supports the local economy, creates jobs, grows the local tax base supporting critical services, programs. Can't go wrong when going local! #meetgreenchat
— Unwrapit (@unwrapitdotcom) November 4, 2020
A4 Local produce provides work and revenue for families – food on the table. Builds relationships. Every Saturday, my mom asks "what does Farmer Stephen selling at the market today?" #MeetGreenChat https://t.co/RZPINni1j3
— Tracy Stuckrath (@tstuckrath) November 4, 2020
Which protein has the least carbon footprint?
Eggs I would think especially from back yard chickens. #meetgreenchat
— Conference Care Package (@Confcarepackage) November 4, 2020
A5: Nuts, Eggs, and Fish are some examples of lower carbon protein options : )) #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
A5. Have a look at this infographic. It tells you everything you need to know on protein & C02 emissions. Going #vegan is the best way to reduce your footprint, event if it means breaking the locally sourced ingredients rule. https://t.co/K0ltjCfZE0. #MeetGreenChat
— Unwrapit (@unwrapitdotcom) November 4, 2020
I like the beyond burger but question the sustainability and processing to make them. I am sure it is less than beef but sooooo many ingredients that I have never heard of. #meetgreenchat
— Conference Care Package (@Confcarepackage) November 4, 2020
Which protein should you minimize?
A6: Beef continues to be way out in front in terms of its emissions impact. In many studies it appears to be about three times higher than its nearest competitors : )) #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
A6. Per the chart I just shared, minimize Beef, Lamb, Farmed Shrimp, Cheese, Pork, Chicken, Eggs, and Farmed Fish. Sorry! The facts are the facts. #MeetGreenChat https://t.co/K0ltjCfZE0.
— Unwrapit (@unwrapitdotcom) November 4, 2020
Do you consider the carbon footprint of the food you serve at events?
A7: I do! And exciting to see how rapidly carbon and food have emerged as central sustainability topics in 2019 and 2020! #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
A7. Yes, even for small team meetings, we go plant-based whenever possible. Thankfully @freshoncrawford in Toronto has an outdoor heated patio, which has become our go to office (90 mins per reservation) when not working from home. #MeetGreenChat
— Unwrapit (@unwrapitdotcom) November 4, 2020
Who can you enroll to make the meals amazing and sustainable?
A8: Your network of sustainability stakeholders : )) executive chef, director of Food & Beverage, procurement team, event manager and your local suppliers! #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
Of course, the local farmers and chefs themselves. They should know what's in season in their area and have relationships with each other. #MeetGreenChat
— Tracy Stuckrath (@tstuckrath) November 4, 2020
Share some examples of your success when it comes to low carbon footprint and food choices.
A9. Examples of low-carbon food choices:
(1) Fruit & nuts (the fat in nuts satiates)
(2) French fries (everyone loves french fries)
(3) Beer, including non-alcoholic beer like @drinkpartake
(4) Vegan cheese (It's a great conversation starter)
(5) Dark chocolate
#MeetGreenChat— Unwrapit (@unwrapitdotcom) November 4, 2020
A9: We have successfully showcased a number of fully meat-less meals at conferences, which we were able to share estimated savings to the attendees. Also achieved over 80% of all menu items from within 250 miles for a large 20,000+ attendee event #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
What advice would you give others just starting out?
One resource I like to use is the @foodprintorg Seasonal Food Guide https://t.co/IU1TJcUiSg #MeetGreenChat https://t.co/lJIuLTztKL
— Tracy Stuckrath (@tstuckrath) November 4, 2020
A10 Also, start small. Depending on the size of your event, you might only be able to incorporate a few items into your menu. #MeetGreenChat
— Tracy Stuckrath (@tstuckrath) November 4, 2020
A10: Start simple, and begin considering your menu from an emissions perspective. Even seemingly minor changes can have significant impacts : )) #MeetGreenChat
— Eric Wallinger (@EricWallinger) November 4, 2020
Thank you to all that participated! It was a fun discussion and informative all wrapped up in one. Our next #MeetGreenChat is 12/2/20 at 11 AM PT. See you there!
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