1 Sustainable Food How to eat more sustainably at an event or at home Guy Bigwood, Group Sustainability Director Roger Simons, Group Sustainability Manager

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Objectives By 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 3

Guy Bigwood, Group Sustainability Director Its not a nice-to-have. And we dont do it to look good. Sustainability is a business imperative. Its 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

WHY IS SUSTAINABLE FOOD IMPORTANT?

A Sustainable Future Current Reality Living beyond the limits of earths system Source:The Natural Step Sustainable Supply Sustainable Demand

The risks 8 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 9

50% of the fish we eat is farmed 10

11 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

12 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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14 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

15 43 % of diners say they would pay up to 10% more for a meal in a sustainable restaurant

Interaction Time- What is local food? 16 I define local as..Type your answer in the chat box.

Definition of local food? 17 Dependent on where you hold event In the US its often 100miles (160km) The APEX-ASTM standards states 250miles (approx. 400km)

18 Storytelling

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20 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

21 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? 22 I define organic as..Type your answer in the chat box.

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Some food is better organic 24

What is fairtrade? 25 One in every three bananas sold in the UK is Fairtrade

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Interaction Time- Name some SUPERFOODS! 27 ..is a superfood Type your answer in the chat box.

28 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 30

Dangerous Waters 31

32 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? 33 https://www.youtube.com/watch?v=H86Z3qm vXk4&feature=youtu.be

34 The MCI way HOW DO YOU MAKE YOUR EVENT FOOD MORE SUSTAINABLE?

35 The Checklist

YOUR JOURNEY TO BETTER F&B 3 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

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

USE SUSTAINABILITY TO IMPROVE THE DINING EXPERIENCE 39 FLOSS Fresh Local Organic Seasonal Sustainable

40 SOURCE LOCAL AND TELL THE STORY

41 GO LOCAL: FROM FARM TO TABLE

42 PROMOTE EXCITING VEGETARIAN OPTIONS

43 USE REUSABLE OR EDIBLE CENTREPIECES

44 SOURCE FAIRTRADE

Claudia vant Hullenaar 4 5 http://www.mcsuk.org/downloads/fisheries/PocketGoodFishGuide2014.pdf Work with chefs to serve more sustainable fish and seafood

SERVING WATER DIFFERENTLY

47 CONFIRM YOUR NUMBERS

48 Compost food waste

DONATE UNWANTED FOOD

50 INNOVATE

51 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 52

Claudia vant Hullenaar Global Events, EMEA 53

Food & Beverage Use sustainability to enhance the dining experience 54 FLOSS Fresh 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 56

Claudia vant 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 train Its about PROGRESS and not PERFECTION

Questions

60 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 audiences We provide

Coming soon. 63 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