You Are What You 'Meet:' Attending Business Conferences Shouldn't Have to Mean a Break from Healthy
By Bruce Fears President, ARAMARK Harrison Lodging | February 20, 2010
Up until recently, attending a business conference may have also meant long sedentary periods of physical inactivity-sitting in airports, sitting on planes and even more sitting in conference room meetings. The dining experience, often didn't work to enhance healthfulness, consisting of high-calorie snacks and meals that may have sustained participants' energy levels, but didn't necessarily sustain their waist lines.
The recent trend toward the greening of the conference center and hotel industry has also come to include the 'greening of guests.' Conference centers are taking a holistic approach to sustaining the environment that not only involves incorporating environmentally friendly paper products, building and cleaning materials, and lighting and landscaping, but also a commitment to providing the highest quality foods that sustain a healthy lifestyle and help the planet.
Minimizing our Impact
During the last 10 years, Aramark Harrison Lodging (AHL) has worked to develop its Planet EVERgreen official "greening" program. As AHL's vice president of sustainability and environmental education, Karen Wittig's goal is to communicate a mission of sound environmental practices and healthy living that guests will take home with them.
"In our conference centers, we continue to develop our sustainable cuisine program that serves only seafood species not currently under threat of extinction and produce and foods grown and raised without pesticides or chemical fertilizers," Wittig said. "By purchasing organic and sustainable products, the program minimizes waste and the impact on the environment."
Last year, The Rainbow Room at Lake Powell Resorts and Marina, located on the Utah/Arizona border, introduced a prix-fixe sustainable menu. It serves guests seafood chosen from Monterey Bay's "best choice" National Seafood Guide, including farm-raised striped bass and blue cornmeal dusted farm-raised trout, as well as Hearst Ranch grass-fed beef.
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