196: Sustainability - Not Just a Buzz Word

This week on Eating at a Meeting LIVE I'm chatting Simon McMahon, Director of Operations for Wyboston Lakes in the United Kingdom to talk about how the resort is addressing food waste and food and beverage inclusion on site. The resort's People's Pantry and composting system, are just two of the programs in practice that support its food waste reduction plan — ensuring no food waste goes off-site — and the long-term and comprehensive sustainability policy that recently won the miaList's prestigious 2022 Sustainability Award. When you think about sustainability and meetings, there are a lot of things to consider — destinations, transportation, venues, properties, accommodations, audio-visual production, exhibition services, and, of course, food and beverage. The multitude of decisions within each of those categories is broad and can be challenging to address. Yet, for the survival of our businesses, communities, and the planet, it is paramount that sustainability efforts and goals have the same level of priority as choosing what's for dinner at the event. Join Tracy and Simon as they discuss how partnering with a resort such as Wyboston that is making no apologies decisions that buck the norm in an effort to help the resort reach ambitious sustainability targets is one way to make those decisions easier. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com