Posts
By Kris Hillard
“Being green is not a destination; it’s a process,” says Robert
Marshall of Inn Marin, who recently hosted the Green Meetings
– Making it Real summit in celebration of Inn Marin’s 10th anniversary
and its recent state certification at the leadership level for
California’s Green Hotel Certification program.
Inn Marin partnered with Northern California Meetings + Events,
Pure Luxury Transportation and the newly formed Green Meetings
Industry Council Northern California Chapter (GMICNCC), dedicated
to transforming, promoting and supporting the local region as the
premier green event destination through education, networking and
sustainable practice.
The program began with an inspiring keynote by Hunter Lovins,
who stressed the positive impact sustainability has on a company’s
bottom line as well as on our planet. The all-star presenter line-up
included many of our own MPINCC members who also helped form
the new GMICNCC. The results? Some great takeaways on how we can
all think big and start small to make a difference.
Big Picture Perspective
• Look for and work with suppliers that have third party
accreditation.
• Choose destinations like San Francisco that are green by nature.
• Hire a green consultant to help save time, money and the
environment.
• Educate partners about how they can make adjustments that
lessen their impact on the environment, such as serving water
in glasses from pitchers as opposed to bottled water.
• As a planner, include green components in RFPs, such as
donation programs, in-house recycling or reduction of harmful
chemicals.
• Focus on the positive social, environmental and financial impact
of being green.
• If planning an ongoing annual event or conference, start small
with your goals, but benchmark progress each year to evaluate
ROI.
• Work together, discuss options, be transparent and make
decisions that provide progress for everyone involved in the
process.
The Smallest Details
• Plan fewer meal breaks. As pointed out by panelist Stephen
Silva, chef/partner, Melon’s Catering, “Do we really need to
feed meeting attendees three meals and two snack breaks
in an eight-hour day?” He continues, “By eliminating one or
both snacks or modifying the meals, not only are we reducing
calories, but waste.”
• Cut back on transportation or number of pick-up and dropoff
points and suggest that attendees walk off some of those
(aforementioned) calories. “Not only does cutting back on
the transportation cut down our carbon footprint, but it
also reduces costs,” says Sue Klick, senior corporate meeting
manager, Medtronic.
• In order to accommodate the reduction in transportation,
develop walking routes for convention attendees, especially in
cities like San Francisco.
• Provide incentives like miles or rewards instead of gifts and
“tchotchkes.”
• Whether it’s food choices or table settings, really discuss
options with vendors so that you can make the most educated
choices about how to lessen impact on the environment.
• As far as products, request or provide natural fabrics that have
been washed in non-chemical solutions, such as bamboo goods
because of the sustainability, eco flames instead of sterno
for heating food, rented furnishings and linens, which are
continuously reused and recycled.
• Swap out our individual shampoo and conditioner containers
to in-room dispensers of EO Organics, reducing the number of
plastic bottles going into landfill.
• Use tele-technology to reduce carbon footprint.
Julie Lindsey, director corporate events, Gap, Inc., applauds hotels
and vendors that are willing to learn. “As planners, we don’t need
to deny relationships with those that are not complying; instead,
we need to help educate our partners and hold those we work with
accountable,” she says. According to Linda Mansouria, CMP, CMM,
tier one program manager, Cisco, “It’s the little things meeting
planners bring to vendors’ attention that make a huge impact.”
Kathy Newby, senior event consultant, Classic Party Rentals, adds,
“As consumers become more informed, we all grow in this process
together. Education is the key!” ●
Kris Hillard is with Inn Marin and can be reached at kh@innmarin.com
or (415) 883-5952 x566
Marshall of Inn Marin, who recently hosted the Green Meetings
– Making it Real summit in celebration of Inn Marin’s 10th anniversary
and its recent state certification at the leadership level for
California’s Green Hotel Certification program.
Inn Marin partnered with Northern California Meetings + Events,
Pure Luxury Transportation and the newly formed Green Meetings
Industry Council Northern California Chapter (GMICNCC), dedicated
to transforming, promoting and supporting the local region as the
premier green event destination through education, networking and
sustainable practice.
The program began with an inspiring keynote by Hunter Lovins,
who stressed the positive impact sustainability has on a company’s
bottom line as well as on our planet. The all-star presenter line-up
included many of our own MPINCC members who also helped form
the new GMICNCC. The results? Some great takeaways on how we can
all think big and start small to make a difference.
Big Picture Perspective
• Look for and work with suppliers that have third party
accreditation.
• Choose destinations like San Francisco that are green by nature.
• Hire a green consultant to help save time, money and the
environment.
• Educate partners about how they can make adjustments that
lessen their impact on the environment, such as serving water
in glasses from pitchers as opposed to bottled water.
• As a planner, include green components in RFPs, such as
donation programs, in-house recycling or reduction of harmful
chemicals.
• Focus on the positive social, environmental and financial impact
of being green.
• If planning an ongoing annual event or conference, start small
with your goals, but benchmark progress each year to evaluate
ROI.
• Work together, discuss options, be transparent and make
decisions that provide progress for everyone involved in the
process.
The Smallest Details
• Plan fewer meal breaks. As pointed out by panelist Stephen
Silva, chef/partner, Melon’s Catering, “Do we really need to
feed meeting attendees three meals and two snack breaks
in an eight-hour day?” He continues, “By eliminating one or
both snacks or modifying the meals, not only are we reducing
calories, but waste.”
• Cut back on transportation or number of pick-up and dropoff
points and suggest that attendees walk off some of those
(aforementioned) calories. “Not only does cutting back on
the transportation cut down our carbon footprint, but it
also reduces costs,” says Sue Klick, senior corporate meeting
manager, Medtronic.
• In order to accommodate the reduction in transportation,
develop walking routes for convention attendees, especially in
cities like San Francisco.
• Provide incentives like miles or rewards instead of gifts and
“tchotchkes.”
• Whether it’s food choices or table settings, really discuss
options with vendors so that you can make the most educated
choices about how to lessen impact on the environment.
• As far as products, request or provide natural fabrics that have
been washed in non-chemical solutions, such as bamboo goods
because of the sustainability, eco flames instead of sterno
for heating food, rented furnishings and linens, which are
continuously reused and recycled.
• Swap out our individual shampoo and conditioner containers
to in-room dispensers of EO Organics, reducing the number of
plastic bottles going into landfill.
• Use tele-technology to reduce carbon footprint.
Julie Lindsey, director corporate events, Gap, Inc., applauds hotels
and vendors that are willing to learn. “As planners, we don’t need
to deny relationships with those that are not complying; instead,
we need to help educate our partners and hold those we work with
accountable,” she says. According to Linda Mansouria, CMP, CMM,
tier one program manager, Cisco, “It’s the little things meeting
planners bring to vendors’ attention that make a huge impact.”
Kathy Newby, senior event consultant, Classic Party Rentals, adds,
“As consumers become more informed, we all grow in this process
together. Education is the key!” ●
Kris Hillard is with Inn Marin and can be reached at kh@innmarin.com
or (415) 883-5952 x566
