Designation: X XXXX-XX
Work Item Number: WK22672
Date: August 1, 2009
Standard Practice for the Evaluation and Selection of Food and Beverage for Meetings, Events, Trade Shows and Conferences
- 1. Scope
1.1 This standard practice delineates procedural requirements for the evaluation and selection of food and beverage for meetings, events, trade shows and conferences. This category will include aspects of provision of food and beverage as it relates to meetings and events. This includes the process of specifying, selecting and procuring food, beverage, and non consumable items. It includes all aspects of waste management, energy and water related practices, and associated training. Equipment specific to food and beverage preparation and service is included.
1.1.1 This standard includes all food and beverage services provided onsite by catering, restaurants and concessions, as well as offsite food and beverage services which may be specified by a planner.
1.1.2 This category will not extensively cover the attributes of the larger building in which the food and beverage supplier is located. It does not include cleaning practices specific to food preparation areas as requirements vary locally.
1.1.3 Sustainability includes practices that reduce environmental impacts and provide positive benefits to the community.
2 Terminology
2.1 Definitions:
2.1.1 Antibiotic Free, adj—Animals that are not given antibiotics at any point of their life. Some define as no “unnecessary antibiotics”. Note: The USDA regards this term as unapprovable” for use on meat products, although it can be used in the labeling of dairy products. Because its definition is not clear, the label “antibiotic free” is not verified by anyone except the manufacturer or marketer. The meaning of the label is consistent in that it applies to dairy products but not to meat.
2.1.2 Biodegradable, adj—Describes the process whereby organic substances are broken down by the enzymes produced by living organisms.
2.1.3 Biobased, adj— Biobased product: A product determined by USDA to be a commercial or industrial product (other than food or feed) that is composed, in whole or in significant part, of biological products or renewable domestic agricultural materials (including plant, animal, and marine materials) or forestry materials.
2.1.4 Cage Free, adj—Birds not confined to cages. Generally, this means that the birds live on the floor of a large barn. Birds may have access to the outside.
2.1.5 Compostable, adj—Organic substances are broken down by the enzymes produced by living organisms within a tested time frame. Implies certification by the Biodegradable Products Institute and US Composting Council.
2.1.6 Compost, n— Compost is a soil amendment that is created from the decomposed remains of organic material. When organic materials such as yard waste, food scraps and animal waste decompose in aerobic conditions, compost is created.
2.1.7 E-waste, adj—Consumer and business electronic equipment and their components that are near or at the end of their useful life
2.1.8 Fair Trade, adj—Fair trade certification empowers farmers and farm workers to lift themselves out of poverty by investing in their farms and communities, protecting the environment, and developing the business skills necessary to compete in the global marketplace. Fair trade principles include the following:
A. Fair prices
B. Fair labor conditions
C. Direct trade
D. Democratic and transparent organizations
E. Community development
F. Environmental sustainability
2.1.9 FOG, n—Animal and vegetable fats, oils and grease. Fats, oils and greases are natural by-products of the cooking and food preparation process.
2.1.10 Free Range, adj—For poultry, the USDA defines this labeling term as birds that have had access to the outdoors for “an undetermined period each day”. There is no standard definition for “free range” as applied to eggs or beef.
2.1.11 Grass Fed, adj—Meat products derived from ruminant animals, e.g. beef cattle, dairy cattle, and lamb, may be approved to carry the USDA “grass-fed” label claim if the animal was fed a diet of grass and/or forage throughout its lifetime, with the exception of milk consumed prior to weaning. Animals cannot be fed grain or grain by-products and must have continuous access to pasture during the growing season (last frost in spring to first frost in fall). Use of hormones or antibiotics is not addressed.
2.1.12 Local, adj—Food produced or harvested within 250 miles.
2.1.14 Planner, n— Person whose job it is to oversee and arrange every aspect of an event. Person can be an employee or hired ad hoc by large companies, professional associations, or trade associations to plan, organize, implement, and control meetings, conventions, and other events. Planners may include professionals who work for government, association corporate or independent agencies. The planner is the buyer of event services.
2.1.15 Sustainable, adj— activities that meet the needs of the present without compromising the ability of future generations to meet their own needs (World Commission on Environment and Development). This infers attention to balancing economic, environmental and social goals.
2.1.16 Sustainable Agriculture, n—In 1990, the US government defined sustainable agriculture in Public Law 101-624, Title XVI, Subtitle A, Section 1683, as “an integrated system of plant and animal production practices having a site-specific application that will, over the long term, satisfy human food and fiber needs; enhance environmental quality and the natural resource base upon which the agricultural economy depends; make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls; sustain the economic viability of farm operations; and enhance the quality of life for farmers and society as a whole.”
2.1.17 Sustainable food, n— For purposes of this standard includes food which is:
USDA Organic, Protected Harvest, Food Alliance Certified, Rainforest Alliance certified, or Bird Friendly or animal-based products which are: Certified Humane Raised and Handled, Animal Welfare Approved, American Humane Certified, antibiotic-free, hormone-free, grass fed, free range, cage free or seafood identified as sustainable by the following organizations or certifications: Salmon Safe, Marine Stewardship Council,
Friend of the Sea, Monterey Bay Seafood Watch, Shedd Aquarium, Ocean Friendly, Aquaculture Certification Council or coffee which is: Directly Purchased, Fair Trade, Shade Grown Rainforest Alliance Certified, or Bird Friendly.
2.1.18 Vegan, n or adj—Diet excludes all forms of animal products including meat, fish and poultry, eggs, dairy, and their derivatives, such as gelatin and whey.
2.1.19 Vegetarian, n or adj—Diet excluded meat, poultry, game, fish, shellfish or crustacean, or slaughter by-products.
3 Significance and Use
3.1 Lacking standards around food and beverage for meetings and events, meeting planners and suppliers are challenged to design and implement more sustainable meetings. This standard represents the interests of all parties to create green meetings.
3.2 This ASTM practice offers a comprehensive view of food and beverage and differs from short checklists.
4. PROCEDURES
4.1 Develop environmental policy and goals for evaluating and selecting destinations for meetings, events, trade shows and conferences.
4.2 Assess sustainability attributes of food and beverage during site visits. Planners should incorporate sustainability into their overall decisions on food and beverage selection. Suppliers should incorporate sustainability into their overall operations. At a minimum the criteria for sustainable food and beverage includes the following characteristics:
1.0 Staff Management/ Policy
2.0 Communication/ Policy
3.0 Waste
4.0 Energy
5.0 Air Quality
6.0 Water
7.0 Procurement
8.0 Community Partners
