Blog Archives

Guide to Sustainable Menu Planning

By MeetGreen

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Sustainable menu planning reflects the decisions that organizers make regarding the selection of foods and beverages served at conferences and events. The choice of food and beverages can have a big impact on an event’s environmental footprint. There are many lenses through which one can look at food options including: local, organic, seasonal, and water-wise. Often these lenses overlap, but sometimes choices need to be made between various options.

The goal of this guide is to inform organizers of the sustainable options that exist, to encourage the selection of environmentally-friendly options, and to recognize opportunities for educating attendees on the benefits of making healthful and environmentally-responsible choices.

Read the full article here.

MLB Celebrates ‘Earth Day’ by Highlighting Sustainability Efforts

MLB News

MLB Greening Logo (1)

Major League Baseball is celebrating ‘Earth Day’ (Sunday, April 22nd) by highlighting a variety of league-wide sustainability efforts activated by MLB and its clubs. Key initiatives include ‘GREEN TEAMS’ and sustainability-focused activations during MLB All-Star Week in Washington, D.C., partnerships with Arizona State University & Change the Course, front office volunteer efforts as well as efforts led by MLB Clubs.

‘GREEN TEAMS’ & Sustainable Activations During 2018 All-Star Week
Major League Baseball will continue to support sustainable efforts during its Midsummer Classic in Washington, D.C. this coming July. During All-Star Week (Thursday, July 12th-Tuesday, July 17th), MLB will partner with George Washington University and Georgetown University to activate ‘GREEN TEAMS,’ a group of students that encourages environmental awareness during MLB All-Star events. ‘GREEN TEAM’ efforts include a college course with a sustainability focus, collecting recyclables at ballpark and community events, and educating fans on positive environmental practices. ‘GREEN TEAM’ members will also participate in a special All-Star environmental volunteer event at Richard England Clubhouse #14 of Boys & Girls Clubs of Greater Washington.

MLB will also seek to offset the environmental footprint of player travel, to and from Washington, D.C., as well as offsetting energy and water used at Nationals Park by purchasing renewable energy credits and water restoration credits in conjunction with the Bonneville Environmental Foundation and the Change the Course program. Additionally, MLB will encourage fans to walk or take public transportation in between events with a special ‘Kaiser Permanente All-Star Green Path.’

Special Spring Training Activations with Arizona State University & Change the Course
Major League Baseball and Arizona State University collaborated on a unique and groundbreaking sustainability partnership during 2018 Spring Training presented by Camping World. Salt River Fields at Talking Stick, the Spring Training home of the Arizona Diamondbacks and Colorado Rockies, was the focus site of the “Recycle Rally” initiative that tested and implemented zero waste strategies with the overarching goals of reducing landfill impact, increasing operational efficiencies, and improving the fan experience across all Cactus League ballparks.

MLB also partnered with Change the Course, a national freshwater restoration campaign, to offset 100% of water usage in the Cactus League this year by rehabilitating endangered watersheds. MLB balanced the water footprint of the Cactus League and helped restore five million gallons of freshwater in critically depleted rivers and streams across Arizona. The offset of water funded the Colorado River Basin and tributaries, primarily supporting the Verde River.

Upcycling With Refried Tees
As part of its green initiative, Major League Baseball recognizes upcycling as an innovative means toward a green and sustainable future. In support of those efforts, MLB licensee Refried Tees is proud to display MLB’s Official Green Label on its Twice-Baked™ Apparel. Refried Tees helps teams and licensees cycle surplus inventory back into the marketplace by transforming dead-stock tee shirts and jerseys into stylish apparel such as dresses, skirts and t-shirts.

MLB Front Office to Volunteer at Local Variety Boys & Girls Clubs
April 21st in Queens, N.Y. – In celebration of Earth Day, front office employees at MLB, MLB Network and MLB Advanced Media will volunteer at the Variety Boys & Girls Club in Queens, N.Y. Volunteers will be tasked with revitalizing the Club, including planting flowers and building raised planters for the garden, enhancing the media room and building a small, portable library for Club members.

MLB to Donate Excess Food Following ‘MLB FoodFest’
Following the first-ever ‘MLB FoodFest’, Major League Baseball will donate excess food to City Harvest, the world’s first food rescue organization, dedicated to helping feed the nearly 1.3 million New Yorkers facing hunger. ‘MLB Foodfest’ is a one-of-a kind indoor food festival featuring special selections from each of the 30 MLB Clubs served under one roof. The event will be held over two days beginning on Saturday, April 21st and concluding on Sunday, April 22nd in New York City.

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New CSU Working Group to Make Affordable Healthy Food a Reality for Students

By Newswise

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The first-ever California State Universities’ Food Systems Working Group (CSU FSWG) kicked off last month, and all hands are on deck when it comes to serving CSU students healthier food.

The inaugural meeting on March 14th was attended by a committee of students, professors, technical experts, dining management staff, food producers and administrators from all 23 campuses and respective communities. Their goal is to get more ‘real food’ on CSU campuses.

Real food, defined as local- and community-based, fair trade, ecologically sound and humane, is increasingly being sought after by students.

“Students are becoming more and more sustainability-minded,” said Corinne Knapp, associate director of dining services at Chico State. “They want to know where their food comes from and they want to feel connected to the farmers that harvest their food. Clean ingredients with clear labels and things like fair trade coffee are important to them. We’re responding to their demand.”

The demand was amplified through a 2017 vote by the CSSA, the collective voice of the CSU’s 484,000 students, to participate in the Real Food Challenge – a national effort for universities to shift 20 percent of their food budget toward real food by 2020. The CSU FSWG aligned their goals with the values of the challenge, striving to not only provide healthier food options on campus but also to invest more in California’s local farmers.

“There’s usually an added cost when it comes to purchasing from smaller, local farmers,” said Clement Tsang, assistant coordinator for the Real Food Challenge. “In turn, only 2 percent of California’s total food budget is spent on smaller to midsize farms across the state. This initiative aims to enrich our local communities while reducing costs for students who want to eat healthy.”

Currently, eight CSUs have a real food system in place. Through partnerships with local farmers and a joint purchasing agreement with the University of California (UC), CSU campuses are implementing ways to make affordable real food a reality for students.

Chico State’s dining services, for example, was looking at $23,000 in added costs per year in order to make a switch to serving cage-free eggs. Through the joint purchasing agreement with the UC, Chico State was able to make a deal that minimized the cost to only $3,000 more per year.

For transparency, all campuses participating in the Real Food Challenge are audited on their progress through the Real Food Calculator. The calculator tracks how much each campus spends on real food versus conventional food and is intended to serve as a tool for discussion between students and CSU administrators.

CSU FSWG meets every other month to make healthy food options a cohesive statewide effort. Included in the working group are CSU leaders involved in the Basic Needs Initiative. Students, faculty, campus administrators, local food producers and experts are welcome to join the group.

Read the full story here.

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