Tuesday, July 28, 2009
Really? Has there ever been a better time? Doesn't this economy call for innovation? We are all looking for ways to save money--planners and suppliers alike.
Luckily, the Intercontinental Hotels Group agrees. IHG, the world's largest hotel company by number of rooms, is trialling a new on-line system called ‘Green Engage*', which will help hotel general managers manage energy consumption more effectively. Early trials have shown potential energy savings of up to 25%. If fully adopted by all hotels across the 4,000 strong IHG portfolio, it is estimated that the savings for hotel owners could be as much as $200 million.
The IHG ‘Green Engage' software works by hotels directly inputting data on site. The system automatically compares hotels of a similar nature across the world and lists a series of actions that each hotel can take to reduce waste and the consumption of energy and water.
Huge savings for both the environment and their bottom line! I repeat, has there ever been a better time?
Thursday, July 23, 2009
From the 2009 Chef Survey, National Restaurant Association
1. Locally grown produce
2. Bite size/mini desserts
3. Organic produce
4. New cuts of meat
5. Superfruits (ie acai, goji berry)
6. Small plates/tapas
7. Micro-distilled/artisan liquor
8. Sustainable seafood
9. Nutrition/health (ie antioxidants, high-fiber)
10. Nontraditional fish
11. Organic wine
13. Dessert flights/combos
14. Free-range poultry/pork
Monday, July 20, 2009
Meeting & Conventions West with an "Update on Green Meetings" (May 2009) (OK, I am a little behind in my reading). http://www.mcmag.com/
Corporate Meetings & Incentives (July 2009) devoted this edition to Lean & Green http://meetingsnet.com/corporatemeetingsincentives/
Convene (July 2009) "Wind at their Backs" a case study about the WINDPOWER conference http://www.pcma.org/Convene/Issue_Archives/July_2009/Green_Meetings.htm
A little light reading while you sit by the pool--working virtually!
Wednesday, July 15, 2009
The directory is located at http://www.greenmeetingsdirectory.com/ or a quick link from the GMIC's home page http://www.greenmeetings.info/ Meeting professionals will find video and text listings, total product and service offerings, and contact information for GMIC members that join the directory. The new directory is open to all current members of GMIC who wish to list their offerings, including destinations, hotels, vendor products and other service providers.
Tuesday, July 14, 2009
Monday, July 13, 2009
Thursday, July 2, 2009
I am getting information several times a week on what's new in the green meeting industry, content from recent conferences I can't attend, certfication updates, etc.
This kind of information will make your job so much easier and keep you connected to others in the community working together to make a difference!
Wednesday, July 1, 2009
The Environmental Defense Fund (EDF) and Restaurant Associates (RA), a New York City-based foodservice, restaurant and catering company, have released their free Green Dining Best Practices, packed with recommendations for environmentally friendly foodservice. Covering sustainable food purchasing and dining facility operation, early results at two test RA clients, Random House and Hearst Corporation, show these two sites will save more than $85,000 each year, cut 275 tons of carbon pollution and reduce landfill waste by 60 tons annually.
In a National Restaurant Association survey of trends for 2009, environmentally friendly equipment and sustainable practices topped chefs’ lists of hot trends and top cost-savers. In 2008, the No. 1 trend among chefs was local produce, according to the “What’s Hot” survey.
The best practices recommendations focus on areas of the foodservice and restaurant industry with the biggest environmental impacts, including food purchasing (addressing specific products like meat, produce and seafood), facility operation (improvements in the use of energy, waste, and water), packaging, transportation of food, and the use of toxic cleaning chemicals.
As meeting professionals it is important that we also make menu selections for our participants according to these same practices. Here is the link to the full article. http://www.environmentalleader.com/2009/01/06/restaurants-to-become-greener-offer-more-local-produce-in-2009/