So many others also have responded to the call of the Green movement, includ- ing leaders from within the corporate market and the hospitality profession from around the globe, who came together to develop standards of envi- ronmental responsibilities under the auspicious watch of the International Organization for Standardization (ISO).
One of theirmany goals of states: “Events are often, by their nature, high profile and transient, with both positive and negative social, economic and environ- mental
impacts.This standard has been drafted to help individuals and organiza- tions improve the sustainability of their event-related activities.”
Stemming from their hard work and the dedicated individuals who have since followed, the APEX/ASTM standards and resources were formed.
These,along with other important infor- mation and templates,are available to all Green Meeting Industry Council (GMIC) members online at
the website:
https://gmicglobal.site-ym.com/ ?APEXResources
Our local chapter, GMIC Mid-Atlantic, assists members and industry profes- sionals by serving as a resource in estab- lishing “best practices,” which follow along with the standards.
There are nine industry environmentally sustainable meeting standards in all,
There are other areas that are even easi- er with which to comply, such as a no idling policy for delivery cars. Full- service operations are asked to provide only reusable utensils, napkins, table coverings, serving ware, plates, bowls, and cups for all meals and breaks. All garnishes, centerpieces and decora- tions that are provided can be eaten, donated, recycled, reused, planted or composted.
including: Food and Beverage; Audio- Visual; Accommodation; Transportation; Destinations; Communication; Exhibits; Meeting Venue; and On-Site Office, all of which follow eight categories for evaluation of the minimum Level 1 compliance.
The tools for RFPs in each area are readily available to both planners and suppliers who are members of GMIC. The process is available in an easy to fol- low format.
As an example, the category of Procurement states that 10 percent of concession menus must be one or more following: organic; local; sustainable; or any combination thereof.
For our operation here at The Confer- ence Center at CHF (Chemical Heritage Foundation), our caterers all submit their sustainable policy, and all of our coffee is purchased from a vendor who is certified organic.
56 May June 2016
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