MIT Faculty Club & Catering goes green
By Jennifer Hayward, MIT Faculty Club

Cardinal and gray may be Massachusetts Institute of Technology’s signature colors, but green is the new color of the MIT Faculty Club & Catering. As part of the Institute’s efforts to be more environmentally conscious, the MIT Faculty Club & Catering has partnered with the administration to offer a series of earth-friendly events. Inspired by the Sloan School of Management’s theme of sustainability for its Convocation 2008, the MIT Faculty Club & Catering team helped ensure success by:
•Selecting only approved fish from the Monterey Bay Aquarium’s “Seafood Watch,” a list promoting sustainable fishing
•Serving only free-roaming, all natural meats
•Sourcing foods that were local and in season
•Providing beverages and condiments in bulk
•Offering fair trade coffees and teas
•Using fully biodegradable and compostable forks, knives, spoons, cups and trash bags
•Composting all food waste
The capstone event, an evening reception at MIT’s Kresge Oval, featured an all-New England menu, which in addition to supporting the local economy also helped to reduce the event’s carbon footprint by minimizing transportation costs. Hors d’oeuvres included New England Clam Chowder Sips, Massachusetts Cranberry-Walnut Fritters, Local Heirloom Tomatoes with Opal Basil, and Acorn Squash Croquettes with Vermont Maple Cream. The menu was well-received by the 450 guests that attended the event.
“We are proud to partner with the administration to bring these sustainable changes to the MIT Faculty Club & Catering,” says Robert Planutis, General Manager of the Club. “Making our menus and events more earth-friendly while maintaining our level of quality has been a positive experience for everyone.”
The MIT Faculty Club continues to feature a fully sustainable menu, which changes monthly with seasonal availability and with the creativity of Chef Mark Benanchiette. As Executive Chef of the primary caterer at the MIT President’s house, Mark is well-versed in creating delicious, sustainable meals, from small breakfasts to formal dinners.
In addition to operating an event venue from its sixth floor location in the Sloan School of Management, the MIT Faculty Club & Catering provides full-service catering throughout the MIT campus and the Tech Square area of Cambridge.
To find out how the MIT Faculty Club & Catering can help you host a green event, call (617) 253-2111 or visit web.mit.edu/facultyclub.


Executive Speaker Luncheon
presented by the CCC Government Affairs Committee
Susan Windham-Bannister, PhD
Massachusetts Life Sciences Center President & CEO
Tuesday, April 14, 2009, 11:30 a.m. to 1:30 p.m.
Royal Sonesta, 40 Edwin Land Boulevard, Cambridge
$40 for members or $80 for non-members with registration &
payment by April 10, 2009. $10 additional thereafter.

Join us for update on the implementation of the Massachusetts Life Sciences Act. Dr. Susan Windham-Bannister became the first President & CEO of the Massachusetts Life Sciences Center in July 2008. This quasi-public entity was created by the Legislature in 2006 to promote the life sciences within Massachusetts. It is at the heart of the state's new $1 billion life sciences law and fast becoming the hub of connectivity for all sectors of the life sciences community—encouraging unprecedented public-private collaboration among industry, research, academia & government. The Center is making strategic investments in our life sciences workforce and in translational research at critical stages of the development cycle. These investments will foster and grow the MA life sciences Super Cluster, cultivating innovation at institutions whose research, development and commercialization of therapies, products and cures hold great promise for improving and saving lives.

Register by April 10 at www.cambridgechamber.org/chamber/viewevent.html?id=237.Or call (617) 876-4100. Registration will be completed upon receipt of payment. Cancellations are required at least 24 hours in advance.

Thank you to 2009 Government Affairs Program sponsor: Genzyme Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12