Incorporating sustainability into events may seem daunting. The myriad of options available to make your events more sustainable can leave your head swimming. There is no clear path to immediate success, but keep going. It makes it easier by asking just one question, then another, and then another. Taking a Look at Food and Beverage [...]
Our corporate clients are on the cutting edge of sustainable events. They know how we meet matters, and their leadership drives the demand for sustainable initiatives. These organizations are changing the sustainable event scene forever through: Sound planning Vendor engagement Significant buying power In this post, we concentrate on three food-related "cool things our clients [...]
The MeetGreen team loves a good challenge, especially if it involves working together and making the world a better place. Kathryn Kellogg from "Going Zero Waste" created a zero-waste challenge that inspired our team. During February, we began our journey to take on this challenge and learn from one another throughout the 28 days. [...]
MeetGreen has frequently been asked how sustainability will be impacted once physical events begin again. Good question! To provide a foundation for analysis, we turned to our reliable Green Event Checklist which has provided valued minimum sustainability guidelines for events large and small. The MeetGreen Sustainability experts compared the guidelines against projected or potential [...]
The 2019 Food Waste Summit, hosted by ReFED, invited key stakeholders to share and discuss strategies to achieve a common goal to cut food waste in half by 2030. ReFED is a data-driven, solutions-oriented multi-stakeholder network. So, when they set out to produce a sustainable event, collecting, measuring and reporting on specific data points was [...]
You want to cut back food waste at your events. You want to save money on your food budget. You want your choices to make this world a better place. Yet, the hospitality industry has set guest’s expectations high–the first person through a buffet line and the last both have access to the same amount [...]
