Something to Think About... "Earth provides enough to satisfy every man's need, but not every man's greed" Mohandas Gandhi |
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Thursday, March 2nd, 2023 @ 4:00pm ET
SENFC Virtual Networking: "All About Sustainable Hospitality Suites - Share your Favorite Sustainable Tips!" |
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Tuesday,
March 21st, 2023
@ 4:00pm ET
SENFC Virtual Education Program: "The Latest Food Trends That Are Taking Center Stage At Events!" |
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Join an SENFC committee and become engaged in re-imagining meetings and events, and inspiring the industry to adopt sustainable practices. Volunteers are at the core of SENFC and they are truly empowered when they come together and work as committees. Contact us if you would like to become more involved on one of these committees. |
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Membership Education Communications Zero Food Waste Reuse/Recycling |
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The Sustainable Events Network, Florida & Caribbean is a 501(c)(3) non-profit public charity and can accept tax deductible donations Click HERE to learn more... |
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SENFC New &
Renewing Individual Members
Christine Cooper - HXECUTE
Danielle Dufrene - HelmsBriscoe
Robert Kellog - HelmsBriscoe
Rosemary Prince - Rosemary Prince LLC
Ellie Soucy - Incentive Meeting Services
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Volunteerism - Meet the Fellsmere Fridge & Gail Deroy and Linda Scalco |
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What happens when eliminating food waste and community volunteers collide? Change that can unite communities for the better.
Thank goodness for volunteers - in hospitals, airports and at events, food pantries and almost everywhere in most communities. In essence the world and many populations rely on volunteers to survive.
When Sue Flak, an SENFC Board member and Sunrise Rotary Club of Vero Beach member presented the concept of a Community Fridge to her fellow Rotarians and the city leaders of Fellsmere, Florida (near Vero Beach), she received immediate support - and even a donor for the fridge itself. It opened officially on February 26th, 2022 so will soon be celebrating its one year anniversary.
What is a Community Fridge? Quite simply it typically is a household size refrigerator. Sometimes with a pantry. In communities with known food insecurity, food is positioned in an easily accessed and safe location. Food items are donated, and food items are used with the mantra “Take what you need, leave what you can.” Sue Flak shared the purpose of a community fridge “to reduce food waste, build stronger communities and promote equal access to healthy food.”
And now meet Gail Deroy and Linda Scalco, also members of the Sunrise Rotary Club and avid volunteers for the Fellsmere Fridge. More |
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SENFC Featured Corporate Members |
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How 3,500 Vegan Lunches Improved One Event’s Sustainability Bottom LineFrom MeetingsNet, May 7, 2019
You’ve probably worked to improve your conference sustainability—waste diversion, less paper, fewer single-serve plastics—but have you thought about the carbon footprint of the food you serve? The trendsetting and environmentally sensitive Greenbuild International Conference and Expo has, and the 3,500 plated lunches it served at McCormick Place in Chicago at its November 2018 event were 100 percent vegan. Remember this was 4 years ago.
What does a vegan menu have to do with sustainability? Many studies have documented that meat production uses far more energy, land, and water resources than growing fruits and vegetables. Consider the numbers from the Greenbuild Sustainability Report: Cutting meat, cheese, and eggs from the lunch menus “reduced Greenbuild’s carbon footprint by more than 9.35 metric tons of carbon dioxide equivalent (MTCO2 Eq).” According to the report, that’s the amount of greenhouse gas emissions produced from charging 1.2 million cell phones.
While low-carbon menu planning was just one small piece of a comprehensive sustainability effort around this 15,000-attendee annual event for architects, contractors, facility managers, and others involved in green buildings, it was a new effort for Greenbuild and one rarely seen in the meetings and event world. We went to the planners to find out more about the how and why of their vegan menu. How did attendees react - read more |
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FAU's Special Offer to SENFC Members for their Executive Education Certificate in Hospitality and Tourism Management Registration Closes on February 28th, 2023
Florida Atlantic University is once again offering its online Executive Education Certificate in Hospitality and Tourism Management including a sustainability curriculum. And SENFC members are encouraged to register for a $50 scholarship. The public rate is $199.00 but as a SENFC member you will pay $149.00. It is open for 2.5 months and to date, has had a rating of 9.85 out of 10 on feedback!
This popular course among industry professionals has has been widely acclaimed by employers and employees to revitalize best practices, gain engagement and create leadership skills. Dr. Peter Ricci, Director of the Hospitality & Tourism Management Program at FAU states, "We try to be broad-based across items that are impacting the industry right now, of interest to the global workforce, and to attract heavy leaders for dialogue as we build the content."
For more information on the course go to FAU Executive Education, but to be eligible for the SENFC scholarship, be sure to contact Dr Ricci prior to registering . |
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And Learn how to be a sustainability enthusiast and advocate |
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SENFC now has a YouTube Channel |
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Calendar of Events
March 2, 2023 (4:00pm ET) - SENFC Virtual Networking on Sustainability "Sustainable Hospitality Suites - Share Your Favorite Tips!" Register
March 8, 2023 (12:00pm-4:00pm ET) - MUSE online course "Fundamentals of Sustainable Events". Fee: $225 (plus $15.33 ticket fee) Learn more and register
March 21, 2023 (4:00pm ET) - SENFC Virtual Educational Program "The Latest Food Trends That Are Taking Center Stage At Events" Register
March 30, 2023 - Global Meetings Industry Day (GMID) Learn more
April 10-16, 2023 - Food Waste Prevention Week Learn more
April 11, 2023 (3:00pm ET) - SENFC Webinar "Zero Waste at Large Scale Events" (associated with Food Waste Prevention Week) Register
April 22, 2023 - Earth Day Learn more |
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Sustainable Gardening Tips as discussed at the SENFC Virtual Networking on February 2nd, 2023
- Mindful watering / change sprinkler settings to match the rainy or dry season.
- Get the heads of veggies i.e green onions, lettuce, celery, and pineapple and put in a cup of water. Once it grows, plant it in your garden.
- Use rice water to water your plants.
- Plant sage and rosemary and get roots in the ground.
- Boil lemongrass or rosemary with water on high heat instead of candles and air fresheners.
- Succulents require little maintenance. They can grow from one leaf!
- When a potato grows an eye, plant that into soil for regeneration.
- Use a water bottle to water plants.
- Build or buy garden boxes.
- Plant an indoor shelf garden with lighting (have a timer).
- Vertical gardens (take up little space and you can grow multiple things).
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A Meeting Planner is Seeking Assistance
A planner is looking for on-site meeting assistance at The Boca Raton on March 5-8, 2023. This is a multi-day high end conference and the client is requesting several experienced Meeting Professionals to assist them on-site. It is an hourly-paid temporary position plus mileage and parking. Interested? Contact |
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Travel Industry Takes on Food Waste Originally published in Travel Weekly | |
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| The industry is at the forefront of efforts to curb food waste, a perennial problem that contributes to climate change and costs airlines, cruise companies and hotels millions. Read how | |
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Why are Europeans so much more Sustainability Focused? from Circularity Weekly, a GreenBiz Newsletter France recently banned fast-food restaurants from serving disposable plates, cups and tableware to anyone eating or drinking on site, and in Germany, every business offering food or drinks to go must now provide reusable containers.
Like twisty cobblestone streets and month-long vacations, it’s tempting to file these policies under “Europeans being European.” This kind of mandated reuse would never work in the United States, right? Indeed, based on the minimal and recently decreasing rollout of major consumer packaged goods companies’ reuse offerings, it seems many brands believe U.S. consumers aren’t motivated enough to participate in reuse and first need to be thoroughly educated and coaxed before reuse in America can take off. Read more |
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On Super Bowl weekend Phoenix Diverted 2,000 TONS of Food Waste. Here's How...
More than a million fans will descend on Phoenix this weekend for Super Bowl LVII and all of its accompanying events. While they get ready to cheer on the Eagles or the Chiefs, they’ll contribute to an estimated 2,000 tons of food and waste packaging from all the concerts, food festivals, and contests they attend around the city.
Knowing this, the city is working with Denali, a company that diverts organic waste from landfills. It will use its new “depackaging” technology to capture that organic waste and produce compost that can be applied to the dry Arizona soil. Read more |
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American Express GBT to Add Chooose Carbon Calculations to Booking Tool
American Express Global Business Travel is integrating carbon emissions calculations from climate reporting platform Chooose across its booking and reporting tools, the travel management company announced. Chooose's calculations will replace Amex GBT's current carbon calculation mechanisms in its Neo booking tool. Amex GBT also will use Chooose data in its meetings and events solutions, More |
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