1 / 14

Chapter 8

Chapter 8. Chapter 8. Green Cuisine and Eco-Chic Décor. Learning Objectives. How to use sustainable themes such as permaculture, biomimicry, and cradle to cradle in the event design How to source foods that are ethical, local, natural, and seasonal

reese-lynch
Télécharger la présentation

Chapter 8

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 8

  2. Chapter 8 Green Cuisine and Eco-Chic Décor

  3. Learning Objectives How to use sustainable themes such as permaculture, biomimicry, and cradle to cradle in the event design How to source foods that are ethical, local, natural, and seasonal How to work with caterers and chefs to create sustainable menus How to emphasize sustainable food presentation Chapter 8

  4. Learning Objectives How to minimize food and drink packaging waste How recycled, bioplastic, and biodegradable materials can reduce waste How to source environmentally sensitive giveaways, awards, invitations, and signage How to use sustainable floral arrangements How to engage attendees with sustainability through interactive programs Chapter 8

  5. Opening Activity Which of these items are in season NOW: • Strawberries • Apples • Oysters • Cabbage • Carrots Find out at www.eattheseasons.com Which foods are local to your area? Chapter 8

  6. Green Themes Permaculture Biomimicry Cradle to cradle Chapter 8 Chocolate Tree serves organic delights at The Big Tent.

  7. Green Cuisine: The Four Ls Ethical Local Natural Seasonal Chapter 8 Organic food is served on china plateware, with soup served in a bread bowl, at The Big Tent in Fife.

  8. Sustainable Food Presentation Reusable or biodegradable packaging Bioplastic materials: www.vegware.com Filtered tap water instead of bottled Bulk presentation Chapter 8 Vegware provides compostable food packaging, such as this salad box. Courtesy of Vegware.

  9. Greener Giveaways Used, recycled, bioplastic, or biodegradable materials Source awards, invitations, and signage in a sustainable manner Chapter 8 Beesy’s Beeswax Candles were sold at The Big Tent.

  10. Sustainble Floristry Local, organic plants Live plants Post-event redistribution Chapter 8

  11. Interactive Designs Smoothie Cycle Cosy Cosy Gameshow The Free Store Chapter 8 At The Big Tent, Fife Diet provided a stationary bicycle that powered a blender. Festival-goers got to exercise while blending themselves a rewarding smoothie.

  12. Seventeen Events Check out www.seventeenevents.co.uk: • What events do they produce? • How do they communicate sustainability? Check out www.sustainableeventssummit.com: • Who is speaking this year? • What topics are of interest? Chapter 8

  13. Lightning Round Greenwash Permaculture Biomimicry Cradle to cradle Recombinant bovine somatotropin (rBST) Food miles Chapter 8 • Free range • Cage free • Organic • Wow factor • Bioplastics • Evites • Up-cycling

  14. Homework Groups of 4 or 5 Each person plan a dinner party for the group • Appetizer, main course and desert • All ingredients local, natural, ethical, seasonal • Find out what food your group members enjoy Extra Credit: actually host the dinner party Chapter 8

More Related