Tag: Food Waste

Fresh bio-waste and compost
Duty of Care Sustainability October 13, 2016

Prepared But Not Served – A Guest Blog by Jim Spellos

Duty of Care Sustainability October 13, 2016

There is growing attention being paid to food waste, which is wonderful. I’ll be speaking at IMEX next week and while you can catch me at a few sessions, Wasting Away will be a session on food waste and our bottom line on October 18th. As a prompt to help us celebrate the no waste movement, let’s all take part in World Food Day this Sunday, October 16th. You can read a general article I’ve written on why the day exists and how we can integrate more awareness into our daily lives. Below is a beautiful guest post by James Spellos.…

Read more

Duty of Care October 11, 2016

World Food Day – Take Action & End World Hunger

Duty of Care October 11, 2016

World Food Day is this Sunday, October 16th and it’s not just about food. It’s also not just about recognizing that hunger exists. It’s about taking action against hunger. And there’s so much you can do. This isn’t just another hashtag. World Food Day has been observed around the world by millions of people since 1979. The idea is that every human being has a right to nutritional food that will sustain them. Not food that will keep them alive, but adequate food to be able to live with vitality, meaning each person has a right to enough food to…

Read more

Food Waste Week
Sustainability October 1, 2016

Today Marks the End of Food Waste Week – Efforts Continue!

Sustainability October 1, 2016

With Europe making leaps and bounds in the food waste policy conversation, it make it seem like America is being left in the dust. We’re not where many other countries are, but we do have our strengths and are making our own strides. Today marks the last day of #FoodWasteWeek and I just wanted to share a few notes and scribbles I find inspiring on the food waste topic. Companies, cities, and entire countries are choosing to donate rather than throw it away. France, among other countries such as Denmark and Italy, has made it legally difficult to throw away…

Read more

Meetings & Events Sustainability July 19, 2016

11 Ways to Implement Important Sustainability Practices

Meetings & Events Sustainability July 19, 2016

Sustainability has become a big aspect of almost any industry and in the meetings industry sustainability has become crucial to maintaining our social and environmental responsibility. While we often hear farmers producing sustainable crops or even sustainable livestock, our kitchens also need to take stock in their environmental impact as well to ensure a better quality and in-demand products. Just as Climatarians make specific changes in their diet to minimize their carbon footprint, we need to make changes, industry-wide, to do our best to minimize and diminish unsustainable practices across the supply chain and in the kitchen. Whether we seek a…

Read more

climatarian is a diet whose primary goal is to reverse climate change
Dietary Needs Lifestyle Choices January 19, 2016

Climatarian: What this New Food Word Means for Menus

Dietary Needs Lifestyle Choices January 19, 2016

Climatarian: The Diet Based on Your Footprint – Your “Carbon-Footprint” Last month on Twitter, Shawna McKinley of MeetGreen tagged me while asking #eventprofs if any of them were planning menus for “climatarians.” That was my first introduction to the word and I’m so glad she shared it with me. In 2015, a social network called Climates popularized the term climatarian to describe those who make specific changes in their diet to minimize their carbon footprint. “Climatarian is an easy meat eating diet that’s good for the climate and good for your health.” The site discussed food as a massive contributor to greenhouse…

Read more

2016 Top food and beverage Trends
Trends January 5, 2016

2016 Top Food and Beverage Trends Offer Promising Options for Meetings

Trends January 5, 2016

From locally sourced to spicy, ugly, personalized and nostalgic, here Thrive! predicts the 2016 Top Food and Beverage Trends When thinking about the 2016 top food and beverage trends, the year will be a fascinating mix of creative menu design from source to finish. Recognizing the approach to food, processing and presentation, the guest experience, and even the kitchen itself are all on the table, so to speak, for the coming year. 1. Source Local. While organically grown and a lower carbon footprint can sometimes be at odds, it seems local trumps all. Food lovers want to know where their food is from.…

Read more