sustainable food: how to eat more healthy at home and an event

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Sustainable FoodHow to eat more sustainably

at an event or at homeGuy Bigwood, Group Sustainability Director

Roger Simons, Group Sustainability Manager

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ObjectivesBy the end of the session we aim for you to:

1. Be able to articulate the growing trend and

benefits of sustainable F&B to clients

2. Get a checklist on sustainable F&B

3. Learn 3 things you can do at home or at your next

event

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Guy Bigwood, Group Sustainability Director

It’s not a ‘nice-to-have’. And we

don’t do it to look good.

Sustainability is a business

imperative.

It’s a competitive advantage, an

economic opportunity and a driver

of innovation.

Through sustainability we enhance

the quality of our service, creating

value for our clients, talent, and the

communities which we serve.

Sustainability

WHYIS SUSTAINABLE

FOOD

IMPORTANT?

A

Sustainable

Future

Current

Reality

Living beyond the limits of earth´s system

Source:The Natural Step

Sustainable Supply

Sustainable Demand

The risks

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Food Safety

Health / nutrients

Environmental Damage

Biodiversity Damage

Long term sustainability

Dangerous Waters

85% of oceans fisheries are over exploited

Plus pressure from climate change and pollution

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50% of the fish we eat is farmed

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• 40 million tonnes of

food wasted by US

households

• UK Households waste

25% of all the food

they buy.

https://www.youtube.com/watch?v=IoCVrkcaH6Q

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All the world's nearly one billion hungry

people could be lifted out of

malnourishment on less than a quarter

of the food that is wasted in the US, UK

and Europe.

http://www.thinkeatsave.org/

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TOP FOOD TRENDS

The National Restaurant Association's

recently released "What's Hot in 2014"

chef survey.

1. Locally sourced meats and seafood

2. Environmental sustainability

3. Waste reduction

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43 % of diners say they would pay up to 10% more for a meal in a sustainable restaurant

Interaction Time- What is “local”

food?

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I define “local” as……..Type your answer in the chat

box.

Definition of local food?

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• Dependent on where you hold event

• In the US its often 100miles (160km)

• The APEX-ASTM standards states 250miles (approx. 400km)

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Storytelling

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A new study from Datassential found one-third of restaurant chains now

have at least one vegetarian starter.

Top vegetables menus: Onions and tomatoes

Up and coming: Foraged foods such as local mushrooms

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UK & US CAMPAIGN.

$90 billion is spent annually by US

government in an effort to combat obesity

but no focus on healthy food in schools?!!

Interaction Time- What is “organic”

food?

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I define “organic” as……..Type your answer in the chat

box.

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Some food is better organic

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What is fairtrade?

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One in every three bananas

sold in the UK is Fairtrade

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Interaction Time- Name some

SUPERFOODS!

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…..is a superfood Type your answer in the chat

box.

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Oily Fish- Blue Berries-Kale-Broccoli-Beetroot

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Brainfood from Rezidor

Plenty of fish, whole-grain products, fruits and vegetables

Primarily fresh, locally sourced foods

Pure ingredients, with minimal processing

Less meat with never more than 10% fat content

Focus on delicious taste and healthy options

Natural sweetening with no more than 10% sugar

https://www.youtube.com/watch?v=2B6Cumijg08

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Dangerous Waters

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Sustainable seafood can be defined as species that are caught or farmed in a way that ensures the long-term health and stability of that species, as well as the greater marine ecosystem.

How do you know?

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https://www.youtube.com/watch?v=H86Z3qmvXk4&feature=youtu.be

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The MCI way

HOW DO YOU MAKE YOUR EVENT FOOD

MORE SUSTAINABLE?

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The Checklist

YOUR JOURNEY TO BETTER F&B

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6

RETHINK

IMPROVE

REDUCE

REUSE

RECYCLE

DONATE

All venues, destinations

and caterers should be

assessed for sustainability

and safety

Conduct Event Safety & Sustainability Tool Analysis

Value for client: Less risk

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ask your suppliers what they can do to make your F&B more sustainable

USE SUSTAINABILITY TO IMPROVE THE DINING

EXPERIENCE

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FLOSSFresh

Local

Organic

Seasonal

Sustainable

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SOURCE LOCAL AND

TELL THE STORY

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GO LOCAL: FROM FARM TO TABLE

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PROMOTE EXCITING

VEGETARIAN OPTIONS

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USE REUSABLE OR

EDIBLE

CENTREPIECES

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SOURCE FAIRTRADE

Claudia van’t

Hullenaar –

Global Events,

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http://www.mcsuk.org/downloads/fisheries/PocketGoodFishGuide2014.pdf

Work with chefs to serve more sustainable fish and seafood

SERVING WATER DIFFERENTLY

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CONFIRM YOUR NUMBERS

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Compost food waste

DONATE UNWANTED FOOD

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INNOVATE

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Case studies

Novo Nordisk UK

Brief was to change behaviour, for attendees to adopt new

business behaviours and for event to trigger change

Used RFID wristbands for attendees to gain points by

making right choices in terms of physical activity, wellbeing

and diet

“Super points’ were gained by individuals selecting fresh

fruit and juices during refreshment breaks over traditional

coffee and pastries

RESULTS:

Between 76% to 80% of delegates had a healthy option at

lunch each day

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Claudia van’t Hullenaar – Global Events, EMEA 53

Food & BeverageUse sustainability to enhance the dining experience

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FLOSSFresh

Local

Organic

Seasonal

Sustainable“Local country

Cuisine”

SETTING GOALS

• Deliver High Quality Eating Experience For Attendees (+75% satisfaction)

• All F&B providers to deliver more sustainable F&B at no additional cost

• 70% local (within 250km), 15% organic and 25% Vegetarian• 50% Waste Diversion Rate

Food & Beverage• Discuss FLOSS concept with catering partners and their chef. Search for more

balanced, healthier and exciting options

• Use real service ware in place of reusable metal cutlery and ceramic plates

• Eliminate disposable items like plastic service food options

• Minimize food waste by composting or donating food to local social cause

• Water: No pre-pouring of beverages at set tables for any catering functions -Water served in jugs - eliminate plastic bottled water ((TBD with suppliers)

• Use only sustainable fish

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Claudia van’t Hullenaar – Global Events, EMEA 57

Work with chefs to tell a story about local food and sustainability

ICCA Scandinavian Chapter: Twitter: #ICCASCAN

Its not difficult but we have to trainIts about PROGRESS and not PERFECTION

Questions

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What three things are you going to do differently?

As a pioneer in responsible

business we understand how to

activate our clients sustainability

commitments by engaging

audiences, enhancing

operational performance and

driving innovation

Creating Value Through

Sustainability

The MCI Sustainability Capability

Performance

Management

Brand

Enhancement

Asset

Development

Engagement

Solutions

Experience

Management

Communication &

Content

Solutions

Strategic Master

Plans

Research

Certification

Brand Strategy

Culture Change

Programs

Training

Global Initiatives

(Responsible

Business

Forum, B4E)

Stakeholder

Dialogue

Lobbying &

Consensus

Sustainability

Event

Management &

Assessment

Campaigns

Responsible

Business TV

Sustainability

Reporting

Full service: Strategy through to creativity and implementation

Strategic engagement and activation of

internal and external target audiencesWe provide…

Coming soon….

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www.mcisustainability.com

Guy Bigwood

Group Sustainability Manager

Tel: +34 669 76 26 34

Email: guy.bigwood@mci-group.com

Website: www.mcisustainability.com

Blog: lessconversationmoreaction.com