224: Events Industry's Responsibility on World Food Day: Protecting Our Water

Monday, October 16 was World Food Day, one of the most celebrated days of the United Nations calendar.

The theme for World Food Day in 2023 is "Water is Life. Water is Food." To shine a spotlight on water as the foundation for life and food. In this special episode of the Eating at a Meeting which was recorded on Meeting Professionals International's Smart Monday as part of IMEX America, I talked with Michael Gulich, AIA, LEED AP, LFA, Vice President of Sustainability for MGM Resorts International and Eric Wallinger, Director Of Sustainability for MeetGreen® to understand and share how the Meetings Industry can contribute to the responsible use of water, a precious resource that "is threatened by rapid population growth urbanization, economic development, and climate change."

Primary Topic for Sustainability in the Events Industry

• The role of resorts and hotels in environmental initiatives
• Commitment of resorts and hotels to environmental initiatives
• Regional sourcing and shortening supply chains
• Efforts to reduce water usage across properties
• Initiatives to minimize environmental impact
• MGM Resorts International initiatives for water conservation
• Sustainable food production and responsible water usage
• Water usage in food production
• Potential water savings from choosing plant-based meals
• Water conservation efforts and challenges
• Water equity and sustainability
• Conversion of water-intensive landscapes to desert-friendly landscapes
• Incorporation of high-efficiency fixtures for water reduction
• Food waste reduction efforts
• Water-related food rescue and composting
• Food donation initiatives
• Waste diversion rates and recycling efforts
• Social equity and environmental considerations in event planning and sourcing
• Environmental impact and minimizing footprint
• Efforts to measure and report environmental footprint
• Emphasis on the impact of event sustainability
• Integration of environmentally friendly practices
• The role of sustainability in food and beverage operations
• Importance of regenerative systems
• Embracing sustainability within food and beverage operations
• Call for planners to incorporate food and beverage sustainability earlier in the event planning process
• Efforts to reduce water consumption in building operations and supply chains
• Importance of venue selection: Choosing venues with water conservation goals
• Importance of reusables to reduce waste and conserve water
• Call for early incorporation of food and beverage sustainability in event planning

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