Applying ASTM Standards For Your Food and Beverage Programs

Presented by Lou Marrocco, CMP

Director Conference Center at the Chemical Heritage Foundation

Philadelphia, PA

The Nine Sectors Meeting Management

•  Audio Visual/Production Exhibits •  Accommodations •  Communications •  Destination Selection •  Transportation •  Exhibits

• Food and Beverage •  Meeting Venue •  Onsite Office

The eight categories are intended to capture the

environmental and social areas

•  1. Staff Management and Environmental Policy •  2. Communication •  3. Waste Management •  4. Energy •  5. Air quality •  6. Water •  7. Procurement •  8. Community Partners

Procurement

•  The supplier shall have established criteria for purchasing environmentally preferable products, which shall be outlined in a sustainable procurement policy, and communicated to and discussed with current suppliers who have been encouraged to adapt to meet the planner’s/ supplier’s environmental purchasing criteria. The criteria shall consider price and quality, environmental impact and ethics/reputation of the vendor.

•  25 % of total food and beverages for onsite and/or offsite events must be one or more following: –  Organic –  Local –  Sustainable –  Or any combination thereof

Procurement

•  All seafood is to be sustainable for onsite and offsite events. •  100% of coffee for onsite and/or offsite events must be one of the following:

–  Certified organic, –  Bird Friendly, –  Rainforest Alliance, –  Fair Trade Certified, –  Or other certified shade-grown or bird-friendly product.

•  10% of beverages other than coffee for onsite or offsite events must be one or more

following: –  Organic –  Local –  Sustainable –  Or any combination thereof

Procurement

•  25 % of non-food items used in food service or food preparation must be

environmentally preferable. •  50 % of cleaning products must be green certified. with the exception of food

safety/sanitation products required by health codes. (for example, Green Seal, Eco-Logo, Design for the Environment, or comparable)

•  Paper menus and printed material are to be made with recycled content and printed with bio derived renewable content ink, and noted as such.

•  Supplier is to provide water in bulk dispensers or pitchers, at all catered events, no individual plastic bottles are to be used

•  Cups for tap water are available at all major concession stands •  Vegetarian or vegan entrée options are to be available at all times food is served.

Continue….

•  Full-service operations are to provide reusable utensils, napkins, table coverings, serving ware, plates, bowls, and cups at all meals and breaks.

•  Carry-out/concession packaging is to be one or more of the following: –  Recyclable, –  Made with recycled content, –  Compostable/biodegradable/bio-based, –  Chlorine bleach-free.

•  All garnishes, centerpieces, and decorations are provided that can be eaten, donated, recycled, reused, planted, or composted.

•  The supplier shall donate leftover food suppliers to local community or non-profit organizations

National Restaurant Association Trends

National Restaurant Association Trends

What the Industry is doing

Green Restaurant Association (GRA)12 eco-steps 1.  Elimination of Polystyrene Foam 2.  Comprehensive Recycling 3.  Waste Reduction and Reuse 4.  Biodegradable Plastic 5.  Recycled Products 6.  Non-Chlorine-Bleached Paper Products 7.  Nontoxic Cleaners, Landscaping and Pest Management 8.  Energy Efficiency 9.  Water Efficiency 10.  Composting 11.  “Green” Electricty 12.  Employee Education Program

Good Samaritan Act The Bill Emerson Good Samaritan

Food Donation Act Why the Emerson Act is important Each year, 14 billion pounds of food are sent to landfills. Meanwhile, nearly 30 million Americans, including 12 million children, are at risk of hunger. Potential donors most often cite fear of liability as the reason they refuse to donate to feeding programs. Before passage of the national law, all 50 states and the District of Columbia had adopted laws protecting donors. Yet, differences in language and applicability between states often discouraged national and regional companies from donating. With the national law in place, regional and national donors have the uniform language that protects them from civil and criminal liability. People of the Community Working together to feed the hungry in body, mind & spirit “We believe that Congress intended to establish a minimum level of immunity for those engaged in food donation and distribution. Accordingly, we believe that Congress intended to preempt state "good Samaritan" statutes that provide less liability protection than the Act. I. In order to "encourage the donation of food and grocery products to nonprofit organizations for distribution to needy individuals," the Bill Emerson Good Samaritan Food Donation Act precludes civil and criminal liability arising from food donated in good faith, except in cases of gross negligence or intentional misconduct.”

Save $$$’s in Your Food and Beverage

•  Avoid Pre-Sets •  Reduce the “Super Sized Portions” •  Know what is in Season •  Ask to speak with the Chef and see if

there are any menus which could be “Ganged”

Procurement: • Minimum of 25% of total purchases are concentrated or bulk items Food & Beverage: • Locally grown • organic foods • Seafood is sustainable • 100% of coffee is either organic, bird friendly, Rainforest Alliance or Fair Trade Certified • 10% of beverages other than coffee are either organic, local or sustainable • 10% of prepared foods are either organic, local or sustainable • 10% of dry goods are either organic, local or sustainable

Below is a list of Level 1 Requirements to be reviewed onsite at the GMIC Conference

Gala to be held on April 17, 2014

• Water is provided in bulk dispensers or pitchers at all events. • Vegetarian or vegan entrée options are available at all times. • Condiments (bulk service) • All garnishes, centerpieces and decorations provided can be eaten, donated, recycled, reused, planted, or composted. • Leftover food to be donated to a local community shelter or non-profit organization.

Staff Management & Environmental Policy: • No lees than 25% of the staffing needs are from local labor sources • In house sustainability representative, general manager or executive support

Metric Being Tracked   Minimum to meet:   Notes: (how this was met/tracked, was it surpassed? etc.)  

1)  Staff Management & Environmental Policy  

•No lees than 25% of the staffing needs are from local labor sources  

 

1)  Procurement:   •Purchasing policy which focuses on Regional vendors as defined within 500 mile radius •Minimum of 25% of total purchases are concentrated or bulk items  

 

1)  Food & Beverage:  25% local/organic    

1)  Waste:   What is the waste diversion specified in the standard?    

1)  Décor:      

1)  Air Quality:      

1)  Communication:      

 

Resources

Go to Green Meetings Industry Council: www.gmicglobal.org “Ask For It” Template www.SuccessfulMeetings.com www.verterra.com

Thank You! And have Fun