Planners Push Sustainability
Beyond the Buzzwords
Swag, F&B, and sourcing practices are all under the
microscope as planners bring personal values into their
event decisions.
Fast fashion giveaways and one-off plastic items are being
replaced with longer-lasting, lower-impact
alternatives. Chicago-based
Joycoast now plants a tree for every
FSC-certified wood gift sent to delegates.
On the catering side, IMEX’s Tahira Endean says
the shift is driven by FLOSS – fresh, local, organic, seasonal,
sustainable. IMEX America is reducing beef, working with local
bakers, and adjusting menus based on water and carbon intensity.
Inclusivity is part of the shift too. Fiona
Nieman of Indaba Events avoids red meat and pork
entirely, citing both values and dietary concerns. Others are
demanding traceability, with menus now including sourcing
details – including where and how seafood was caught.
The move signals a deeper shift: sustainability isn’t being
outsourced. It’s being designed into events – deliberately, and
early.
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