Food & Beverages
Nowadays, meeting professionals need to consider not only the well-being of their guests but also the budget and the planet.
Because of dietary restrictions, meals for guests are becoming increasingly complicated and so satisfying their expectations of food that accommodates their daily way of life requires much considerations such as vegetarian, organic, and many other restrictions based on their dietary preference, health consciousness, religion etc.
Yokohama DMC selects sustainable F&B Services which is a growing trend in the food industry supports local food businesses and allows us to know where the food comes from.
Here are some examples of Yokohama sustainable [Farm to the Table] F&B persistence.
Selection of Seasonal Food: Choosing local food in season is the best treat and has great benefits. Buying locally grown products helps support the local communities and offers fresher, seasonal and regional choices with less transportation-related emissions. It is also a great way to celebrate the local flavors of the region.
Fresh seafood from local fisheries.
Choosing certified fair trade and organic products such as sustainable coffee and cocoa beans, sugar, bananas, chocolate, tea and olive oil etc.
Bulk foods and beverages that do not require individual packaging reduce costs and packaging.
Vegetarian and vegan options should be offered as vegetarian entrées of the chef’s creation. Generally speaking, vegetarian meals cost less than meals featuring meat.
Order food based on past MICE’s historical trends
Donation of unused food to the local community is socially responsible and should be conducted taking into account local regulations regarding liability and applicable health department regulations.
Ganging Menus means that two or more groups in the same venue use the same menus to significantly reduce waste and cost.
Purchasing, packaging and serving. Efforts to reduce waste include requesting minimal packaging or using recyclable, compostable or biodegradable containers, replacing individual water bottles with large serving pitchers or water stations, avoiding use of disposable chopsticks and napkins and using cloth or compostable napkins or high post-consumer recycled content.
Reduce, re-use, and recycle. Every effort is made to recycle paper, glass, plastics, cans, aluminum, corrugated boxes, and kitchen oil. Food and food-contaminated paper waste is composted as much as possible.
［Convention Industry Council Manual 9thEdition］
