1. Scope

1.1 This specification delineates procedural requirements for the evaluation and selection of food and beverage for meetings, events, trade shows, and conferences (hereafter, referred to as events ). Food and beverage evaluation and selection is the practice of specifying, selecting, and procuring, food, beverage, and non-consumable food- or beverage-related items. This specification includes all aspects of waste management, energy and water related practices, and associated training related to provision of food and beverage. Equipment required in the preparation and service of food and beverage is included in this specification.

1.2 This specification includes all food and beverage services provided onsite by catering, restaurants and concessions, as well as offsite food and beverage services which may be specified by a planner. This specification does not extensively address the attributes of the larger building in which the food and beverage supplier may be located. It does not include sanitizing cleaning practices specific to food preparation areas as requirements vary locally.

1.3 There are nine specifications covering the following areas of event planning: destination selection, accommodations, food and beverage, audio visual, onsite offices, communication and marketing materials, transportation, exhibits, and venues. Within each specification are eight categories criteria: staff management policy, communications, waste management, energy, air quality, water, procurement, and community partners. Each category is further split into four progressive levels of achievement. Information within each specification is divided as follows: Main Body Scope, Referenced Documents, Terminology, Planner Requirements for Level 1, Supplier Requirements for Level 1, and Keywords; Annexes Planner Requirements for Levels 2 4 and Supplier Requirements for Levels 2 4.

1.4 All areas of performance under this specification may not be relevant for each event or for each facility or provider of event services. In some cases, an event planner would use this specification in conjunction with other specifications (for example, Specifications , ) or this specification may be used individually. In other words, elements of an event may be separated and considered solely or added together and considered as a unit (for example, venues used individually versus transportation, accommodations, and destination selection used in conjunction). Furthermore, this specification applies separately to each supplier for an event. This means that if multiple suppliers are used within the context of a single specification, each supplier shall individually meet the supplier requirements. To be considered an environmentally sustainable event at Level 1, all areas applicable to that event shall be achieved.

1.5 If higher levels are achieved in some sections, the event can only be considered environmentally sustainable at the lowest level achieved. The use of levels within this specification recognizes that the path to environmentally sustainable events is a multistage effort. The idea behind the levels is to provide a coherent baseline for measuring environmental performance, to be flexible enough to adapt to the needs of planners with more comprehensive environmental goals and to establish a performance path that encourages further environmental performance improvement. In addition, the evolution of products and services to support events is expected allowing additional advancements and underscoring the dynamic nature of environmental sustainability. This specification primarily focuses on environmental sustainability, while some aspects of economic and social sustainability are included recognizing the complete path toward overall sustainability.

1.6 The values stated in inch-pound units are to be regarded as standard. No other units of measurement are included in this standard.

1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

Keywords

beverage; environmentally sustainable meetings; food; green events; green meetings; organic; sustainability; sustainable food;

ICS Code

ICS Number Code 03.080.20 (Services for companies); 13.020.10 (Environmental management)

DOI: 10.1520/E2773-11

ASTM International is a member of CrossRef.

ASTM E2773