Food waste has become an increasingly compelling issue during events. Wasting food that took so much to produce when so many people go hungry profoundly impacts everyone, and let’s face it—it’s not a good “look” for anyone involved with meetings and events.
Reducing food waste is also one of the keys to hosting a sustainable event, and venues and organizations holding meetings are being scrutinized for not having procedures in place to lessen wasted food.
Join Meetings Today for this September 25 webinar led by the foremost expert on meetings and events sustainability, Nancy Zavada, CEO of MeetGreen, to address what may be the most vexing—and embarrassing—issue impacting business events. It’s the “dirty little secret” no one talks about, so let’s initiate a dialogue to tackle the food waste issue together and use our power as meeting professionals to be part of the solution.
By participating in this webinar, attendees will learn the following:
- Ways to save money and the planet by changing ordering procedures
- How to enroll the chef in creative meal planning with less kitchen waste
- Ideas to engage your guests in minimizing food waste and have fun
- Donating leftover food with no risk
- Handling "push back" from caterers and venues
- How composting can make a difference
- Ways to tell the story in the media and with key stakeholders
Earn CEUs: The Events Industry Council has reviewed the learning objectives of this activity and has indicated that attendees will receive 1 CE hours in the Financial Management Domain of the CMP or CMP-HC Standards.
Nancy is a leader and entrepreneur in the events industry focusing on sustainable business practices. She founded MeetGreen in 1994 after beginning her career as a corporate health care planner in 1978. Nancy’s extensive work with scientific and academic organizations earned her an impeccable reputation for using state-of-the-art technology to produce successful meetings throughout the world.