Going Greener for Groups... We asked F&B directors and event managers what eco-friendly requests groups are making and how their hotels are accommodating them. By Pamela Leigh
Jeff Stutts Director of Event Management, Renaissance Hollywood Hotel & Spa,
Hollywood, California
“The most frequent request we get is for paper, plastic, can, and glass recycling programs, and we customize these programs depending on the customer’s needs. Some groups want attendees to actually see the recycling containers in the public areas, and some just want to make sure we’re recycling in the back of the house. One upcoming group is concerned about the water service in the meeting room areas, so we’re going to use water coolers with either glass or recyclable cups—no Styrofoam or plastic products. This group has also asked us to develop a zero-waste menu plan, meaning that when the food is prepped and served, there is as close to zero waste as possible left over in the kitchen. We also participate in America’s Second Harvest, which distributes leftovers to local shelters. Right now, we’re looking into a program where, in lieu of offering candy wrapped in plastic as a meeting room snack, we’ll offer a red or green apple.”
Scott Walker Director of F&B, Sorrento Hotel,
Seattle
“At the Sorrento, it’s primarily our corporate clientele—more so than the social market—who request green events. The most frequent request we receive is for complete recycling stations for paper, plastic, and glass, and many guests insist we recycle glass beer and wine bottles. A current industry-wide hot button is the elimination of plastic or glass water bottles. To address these concerns, we use a traditional pitcher service and a separate high-quality filtration system. I recently relocated to Seattle from Austin, where people aren’t quite as emphatic about recycling as they are here. In Seattle, recycling is not a trend or a practice, it’s a lifestyle. Staying competitive and informed about the latest technologies and eco-friendly materials is an initiative that requires a serious commitment, which we plan to honor as our historic property evolves into its next century of operation.”
Robear Hamada Director of F&B, Sheraton New Orleans,
New Orleans
“The green event requests have definitely increased, especially in the past six months. For us, the requests always concern providing recycling bins or serving water in bulk. We place recycling bins on each floor where we have meeting space, and we have some groups who specifically request separate bins for glass, aluminum, paper, and plastic. In addition, many groups do not want water to be served in plastic bottles or in paper or plastic cups. To accommodate these requests, we set up water stations and use only glasses or recyclable cups. Some groups have also requested that we generate no paper collateral at all, so invoices and menus that we send out are emailed.”
Donna Bauer Director of Catering, Fairmont Newport Beach,
Newport Beach, California
“Our guests feel a real commitment to be more environmentally responsible and want to partner with a green-oriented venue. We are committed to being a top eco-advocate and doing everything we can to integrate environmental sustainability into our product offerings. Our recycling program is offered throughout the hotel, and when we use disposable items, they are biodegradable. Our bambú Restaurant and banquet facility offer Lifestyle Cuisine menus that contain organic and locally grown food. Guests are now requesting either dispensed water or pitchers on tables, not bottled waters. Our team is constantly looking for more ways to go green, such as using sugar bowls rather than packets or linen napkins instead of paper. We have assisted event planners in creating unusual centerpieces that are edible and sustainable or using organic flower arrangements. Our banquet department offers beautiful silk centerpieces for all events. We even offer free parking for hybrid cars.”
Pamela Leigh is a frequent contributor to HOTEL F&B.
