Cheese= Greenhouse gasses (GHGs). Who knew, right? But cow milk, coming from the same many-stomached , fossil fuel eating, methane belching ruminants as beef (and, of course, veal), carries a heavy GHG load. Lamb, too!
Like it’s not confusing enough…Meeting Planner plates are already full of confusion with the local/organic/pesticide/herbicide stuff mentioned in previous posts. Still, these confusions don’t get us off the hook from responsibly reducing climate change impacts where we find them.
A beacon in the confusion storm: Consider the provocative work from Bon Apetit, the American company who has re-shaped their entire service concept to integrate sustainable practices. Their food calculator is perhaps more cute than a rigid delivery of hard science but it’s an impressive and helpful resource to provide context for the sustainable food discussion.
The takeaway for green meeting menu planners is to add ‘consider the climate’ to your menu planning checklist. Some fundamentals:
- Get and communicate accurate counts to reduce waste (and cost)
- Regionally harvested fruits and vegetables in season.
- Seafood from sustainable fisheries, preferably from the Zone closest to your event
- Chicken from responsible farmers
- Dynamism and creativity!
As confusing as it they can be, green meetings/sustainable events offer us the opportunity to evolve professionally and personally as we work to find answers to sustainability challenges.
Got better ideas? As always, we welcome your comments and hope to share your best practices!