Local Fair, Affair - Eco Friendly F&B Trends

1. A Local Fare Affair:
Create More Eco-Friendly F&B Menus
Moderator: Speakers:
Rory J. Thompson Rachel Gary Megan Rooksby Chris Siversen
Managing Editor, Webinars Associate Editor Procurement Specialist, Executive Catering Chef
Best Events Magazine Best Events Magazine Corporate Meeting Solutions The Glazier Group
American Express
Business Travel

2. Events Going “Green”
• What does it really mean?
– 72% say: “Recycling”
– Carbon footprint = Transportation
• Attendees
• Supplies/materials
• F&B
• Why?
– Public image
– Pressure from management/CSR Mandate
– Appeal to customer base

3. Why Local = Green
• Define “local”
– 100 - 250 mile radius
– Seasonal for region
• Better than “organic”?! Yup.
– You are where you eat
– Emissions vs. pesticides
• Fight climate change
– Significant reduction in transportation
– Farms, not factories

4. 1,838 miles
a) Approx distance from New York City to Denver,
Colorado.
b) Average distance a carrot travels to get to your
plate.
c) Both.
Pirog, Rich, and Andrew Benjamin. "Checking the Food Odometer:
Comparing Food Miles for Local Versus Conventional Produce Sales in Iowa Institutions.”
Leopold Center for Sustainable Agriculture, July 2003.

5. Why Localize the Menu
• Better for your bottom line (and waistline)
– Cost vs.organic
– Fresh ingredients = more nutrients, minimal additives
– More requests, lower prices
• Boost Image
– More eco-conscientious attendees
– Reduce carbon footprint
– Support local economy
• Opportunity for CSR tie-in

6. Where to Start: Locavore 101
• Question venues and menus
– The where, the when, the how, and the how much
– Flexibility
– Existing local food programs
• Realistic expectations
• More than just the food
– Packaging, printing, materials
• Brag
– Program awareness
– Promote local farms, vendors
– Calculate carbon footprint reduction

7. Want to be really green?
• Use Less Meat
– 35 kcal of fossil fuel to produce one kcal of food energy in
beef
• Ten times more than needed to produce same kcal of plant food
energy
– More sustainable protein choices
• Wild-caught fish
• Grass-fed beef
– Offer vegetarian selections
– Smaller meat portions
– (cuts f&b costs too!)

8. Fresh, F.L.O.S.S
Local,
Organic,
Sustainable
&
Seasonal
Food &
Beverage
Megan Rooksby, CMP

9. 2009 National Restaurant Association
• survey of trends for 2009, environmentally
friendly equipment and sustainable practices
topped chefs’ lists of hot trends and top cost-
savers.
• The No. 1 trend among chefs was local produce
according to the “What’s Hot” survey, and the
local-foods trend has become particularly
popular at fine-dining establishments.

10. Benefits of F.L.O.S.S
• Lower carbon emissions and energy
consumption
• Promote local businesses and support
local farming communities
• Add creativity and culture to menus
• More nourishment
• Fresher food
• EXPERIENCE

11. What Is Organic?
The word "organic" refers to the way farmers grow
and process agricultural products, such as fruits,
vegetables, grains, dairy products and meat.
Organic farming practices are designed to
encourage soil and water conservation and
reduce pollution.
“All-natural," “Free-range" or “Hormone-free”
products are NOT Organic products.
Only products certified as 95 percent or more
organic display the USDA seal.

12. Adding Fresh, Local Organic, Sustainable & Seasonal
Foods to Your Menus (F.L.O.S.S.)
• Partner with the Chef
• Discuss local / regional food vendor availability
• Request free-range chicken, eggs & meats
• Use seafood low in mercury, locally caught;
Avoid over-fished seafood or fish raised by methods harmful
to the environment
• Use foods that are in season … prevents buying from overseas
and can keep costs down
• Offer vegetarian meal selections; vegetables consume less
energy to produce

13. More F.L.O.S.S Ideas
• Reduce portion sizes or number of items on a buffet
• Offer fair-trade, shade grown, organic coffee, tea, cocoa, sugar
• Wines, champagne, beer … organically grown or local
• Desserts … use organic chocolates, local fruits
• Edible centerpieces made of local foods
• Flowers should be grown locally, with no pesticides
• Have attendees pre-select their meals & portion sizes before
the event … leads to less waste & less cost
• Request donation of excess food and/or composted

14. Looking for Local Choices?
• The Eat Well Guide® is a free online directory
for anyone in search of fresh, locally grown
and sustainably produced food in the United
States and Canada.
www.eatwellguide.org

15. Benefits of purchasing local foods in-season
• Eliminate the environmental damage caused by shipping
foods thousands of miles
• Food dollar goes directly to the farmer and local community
• Enjoy the health benefits of eating fresh, unprocessed fruits
and vegetables.
• Exciting opportunity to try new foods and experiment with
seasonal selections.
And the food simply tastes better!
http://www.eatwellguide.org/i.php?id=Seasonalfoodguides

16. Your guests will
appreciate the
EXPERIENCE!
F.L.O.S.S.
Megan Rooksby, CMP
American Express Corporate
Meeting Solutions
Megan.R.Rooksby@aexp.com

17. Why Create a Green Menu?
Better Flavors
Seasonality = Affordability
Support Local Farmers and Markets
Health Advantages

18. How To Go GREEN
Find local farmers before sourcing elsewhere
Think Seasonally
Think location

19. Grow Your Own
Producing as much
of your own product
as possible
*Photo from: Bridgewaters Terrace for
Bridgewaters To Go and Bridgewaters

20. Best GREEN Sources
Resources Products
EDF. Org Niman Ranch
Earthpledge.org Organic Valley
Ronny Brook
Farmaid.org Eco Fish
Slowfoodusa.org
GRA
www.theglaziergroup.com

21. Challenges of Going Green
Reducing so much waste
Finding the products and resources
The before and after effect

22. Bridgewaters To Go Menu
CREATE YOUR OWN SANDWICH PLATTER
VEGETABLE & CHEESE
Avocado, Manchego and Pea Shoots
Roasted Vegetables, Spiced Chick Pea Relish
Cage-Free Egg Salad with Rosemary
PBJ with Homemade Preserves
Farmhouse Cheddar & Organic Tomato
POULTRY & FISH
Chopped Natural Turkey Cobb Salad
Freshly Roasted Natural Turkey BLT
Mediterranean Free Range Chicken Salad
Albacore Tuna Salad
Home Smoked Salmon with Cream Cheese
MEAT
Meatloaf and Cheddar BLT
Pulled Beef Short Ribs with Ginger BBQ Sauce
Prosciutto, Parmesan and Arugula
Roast Beef with Oven Roasted Organic Tomato www.bwtogo.com
SALAD & SIDES
Baby Arugula, Red and Yellow Beets, Goat Cheese
Baby Spinach, Crispy Prosciutto &Marinated Figs
Orecchiette Pasta with Arugula and Pesto
Fingerling Potatoes with Wild Mushrooms

23. Bridgewaters Green Holiday Menu
Red Jacket Orchards Apple Cider Holiday Martini Butlered Upon Arrival
Green Market Holiday Buffet
Spice Roasted MCS Certified Line Caught Pacific Cod-Allspice and Ginger Sauce
Fresh Berkshire Ham with Molasses and Cranberry Glaze
Orrechiette with Braised Pollo Rosso Chicken, Parmesan and Herb Broth
Brussels Sprouts, Niman Ranch Bacon, Scallion and Walnuts
Glazed Mustard Carrots with Ronnybrook Farms Beurre Fondue
wwww.bridgewaters.com
Butternut Squash Bread Pudding with Sage, Pecans and Golden Raisins
Satur Farms Winter Vegetable and Orange Bibb Lettuce Salad and Roasted Garlic
Dressing
Migliorelli Farm Roasted Potatoes with Pearl Onions, Mushrooms and Blue Cheese
Crescent Buns and Parker House Rolls

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25. Q&A
Moderator: Speakers:
Rory J. Thompson Rachel Gary Megan Rooksby Chris Siversen
Managing Editor, Webinars Associate Editor Procurement Specialist, Executive Catering Chef
Best Events Magazine Best Events Magazine Corporate Meeting Solutions The Glazier Group
American Express
Business Travel