'eeco' Initiative

Green Business: A Can of Worms?

By Hugh Johnson, LondonMICE

“Waste not want not” is an old adage my mother used to preach.  It was the bain of many a childhood meal since it normally preceded being force fed cabbage, Brussel Sprouts and other greens that my young palate could not abide. It now represents what seems to be a prehistoric mentality, one that only applied back when granny had to ‘queue for an hour just to get a loaf of bread’. However, when it comes to the events industry, the phrase has probably never been more relevant.

Old Values For the Future..
As I listened to the speakers at Positive Impact’s 'Fairtrade, Food Miles, Organic Food & How to Tackle the Issue of Food Waste' seminar, it was these old words I found being repeated in my head. Waste streams from events are one of the big problems to tackle when it comes to making this industry more sustainable. This is especially true when it comes to food, and I suspect my old gran would have had a heart attack if she could see the sheer amount of delicately prepared canapés and nibbles that are simply binned at the end of an event. However, with transport, hygiene, cost and other issues to get around, is there really another feasible solution? It would seem so…

Worms, Compost and Company Credit..
A little out of the box -or should that be ‘out of the bin’ thinking is required, but a number of solutions to the food waste issue ARE currently being practiced by some of the industry’s most established names. The ExCeL centre for one has taken major steps in becoming more sustainable, even installing a wormery to turn food waste into top quality fertilizer (which may soon become an extra revenue stream!).  The Barbican, Searcy Catering and Kudos Hospitality (who had speakers at the event) all have Corporate Social Responsibility (CSR) plans which prioritize sourcing local produce, using Fair Trade products and recycling waste. This surely drives home the message that sustainable business practice is not a fad, it is here to stay and companies big and small should take note!


Be Keen, Lean and Green..
It is interesting then that so many people still wince when they hear the words ‘eco’, ‘sustainable’, green etc.. and part of me understands why. Its just ‘green marketing’ they sneer, and unfortunately in some cases they’re right. The words are so frequently used that they do ring of fad, and for many still conjure images of bare feet and beards. But this need not be the case. A point emphasized by the speakers at this seminar, especially Head Chef of eco-friendly restaurant ‘Acorn House’; is that eco friendly business is simply good business. Its about reducing waste -a cost, streamlining your supply chain, re-using materials to cut future costs and even provide new revenue sources (re ExCeL above).  As PR goes, having CSR policies in place shows you are sensitive to customer needs, which may in turn win you business and open up new opportunities. Be creative with your approach to sustainability and you can be more efficient, forge greater business relationships and ultimately add to the bottom line.

Positive Impact is working in association with Meeting  Professionals International (MPI) to run a number of events on the topic of sustainability in business. To find out more, Click Here 

If you are a business with green credentials and you are involved in events, find out how you can benefit from LondonMICE's 'eeco Initiative'. Contact Hugh on 020 7202 4747 or email: hugh@londonmice.co.uk