Okay, let me start off by saying the title to this post is not a secret code word that I am asking you to decode. They are actually names of product materials used a lot in sustainable foodservice manufacturing.
CPLA stands for Crystallized PLA, basically corn in a resin form. PSM stands for Plant Starch Material, basically corn, potatoes, plastic and possibly some other stuff in a resin form. I decided to write this post because a question was posed earlier regarding PSM vs. CPLA Cutlery and their compostability factor. First, CPLA cutlery is one of the only available products I know that is fully compostable in a commercial facility. Oh, and it is provided by Vegware which is a participating supplier for The Green Marketplace (thought I would throw that out there:). PSM is a biodegradable cutlery option but is not fully compostable due to the material including some forms of plastic. Initially, many manufacturers were making PSM as an alternative to straight plastic products which was great. However, now people are learning more about composting and care where there waste goes after it is tossed, so compostability weighs higher than just being biodegradable. But, do not get me wrong…choose PSM over plastic is still a better choice.
Remember, you can always do the burn test and get a quick answer to the question ”plastic or not?” Now, make sure to try this test near water, with gloves on and a mask (okay you may not need all that but I need to emphasize BE CAREFUL). So, once you have your bio cutlery in hand…all you need to do is light it and blow out the flame quickly. If you see black or white smoke with a burning ash smell, you have plastic in your midst. If you see more of a haze than smoke with a fruity, grainy smell then it’s a compostable winner folks.
I hope this helps and thanks to Robert at Northwest Polymer for the great “how to” on spotting plastics. I know I am usually about meetings, events and all things in between but wanted to make sure you had your lesson in bio-cutlery, everyone needs that:) Until next time…
Ashley!
I recently ran across an interesting survey conducted by the National Restaurant Association. The What’s Hot Survey polled 1500 American Culinary Chefs and picked their brains on popular trends for 2011. It seems that sustainability and locally sourced items were at the top of each list. That is definitely something to get excited about. Below are some excerpts that were found within the survey, that are near and dear to my heart…
Top 20 Trends
#1 Locally Grown Produce
#2 Locally Sourced Meats
#3 Sustainability
Main Dishes/Center of the Plate Trends
#1 Locally sourced meats & seafood
#3 Sustainable Seafood (still working on the true definition, because how much more sustainable can your shrimp and crab legs be:)
Produce
#1 Locally Grown Produce
Culinary Themes
#1 Sustainability
#2 Farm/Estate Branded ingredients
Alcoholic Drinks
#1 Locally produced wine & beer
View full Survey via the National Restaurant Association by clicking HERE ( please note survey and content provided by the National Restaurant Association )
Next on the list, making sure all these chef’s are signed up for our green marketplace…will keep you posted:)
Ashley!
As you know, iHospitality is all about green hospitality & events. I recently found out there are actually green meeting standards! There is a current sustainable event standard by British Standard – BS 8901. The standard was created to help define a truly managed sustainable event. Of course, this was a pleasant surprise to me and prompted my usual detective work to get down to the meat & potatoes of green meeting standards. I reached out to Shawna McKinley, Director of Sustainability at MeetGreen, a US based event planning & logistics company that received certification in the BS 8901 Standard. MeetGreen handles the execution of many large scale sustainable conferences for the technology and association industries along with consulting. I actually caught up with Shawna on the day of her panel discussion at ISES Vancouver – New Green Meeting Standards Event. See what I learned below:
1st: Destination is key - conferences & events that are looking to go green need to choose a destination that provides easy access for attendees. Make sure conference sessions & events are in walking distance to city attractions & restaurants. This allows attendees to not worry about transportation, cuts down own emissions and increases sustainability in that city through added tourism sales.
picture below: Portland. OR Skyline
2nd: Direct Marketing Out! Reducing your paper footprint is imperative. Start utilizing social media and online presence for communicating with your attendees. There are increasingly more platforms that allow you to remove the need for paper including mobile apps and teleconferencing.
3rd: What is your event goal? It is great to have specific measures to focus on when incorporating sustainability into your event. It does not matter if you are trying to focus on water issues or solar power. Take a stance and make sure your destination and tasks are relevant to your end goal.
Shawna and I also discussed virtual based events. I always understood the need for virtual events but tagged them in the boring category as something I would not want to participate in. I am all about face-to-face interaction along with tasting great foods, and live events always have both. So, I was shocked to learn many conferences are starting to go the virtual event route and choosing only a small % of attendees for their live events. Virtual events obviously provide a low carbon footprint, but also allow you to track the attendees experience quicker. Shawna did express, knowing your audience was absolutely key in executing a successful virtual event.
As I continue on my journey in green hospitality & events, it is great to receive insight and continue to learn more. Thanks Shawna!
My takeaway: paperless, paperless, paperless & destination matters ( (please note: ISO - International Organization for Standardization is also currently working on a sustainable event management standard for release in 2012 – Click Here to learn more).
Ashley!
I had a chance to sit down and chat with one of our newest Green Marketplace members, Lindsey Huddleston with dandyLion (yes the “d” is lowercase and I love it!). Lindsey started dandyLion in February 2009 and they handle floral design, photography, event design & planning with sustainability always in mind. From weddings to special events, dandyLion is a 3 women team creates a full on experience for their clients. Incorporating reclaimed, recycled & upcycled items into each event while encouraging clients to use their own home decor pieces in their event. This alternative style event planning company also takes sustainable right into their core operations by operating paperless and using local vendors.
I always like to ask for a green event tip that is easy & cost effective for anyone to incorporate into their next big affair.
Lindsey’s tip: recyclable items, as they are always available and provide great options.
Ashley!
Stainless Steel is an old time favorite for many industries and it is starting to gain momentum as a top sustainable material for foodservice & catering. I recently provided recommendations for a new startup looking to package their food products sustainably. They wanted packaging with reheating & reusable capabilities, so naturally stainless steel was one of my first choices. It’s sleek, modern look is always a crowd pleaser and then adding a ”green” component makes a pretty, cool choice. There are many manufacturers creating stylish, stainless steel products for the foodservice & catering industry that are non-leaching, BPA free and look great (I hope I didn’t leave you at non-leaching:)
Stainless Steel Green Benefits:
- Complete recycling life cycle, even steel scraps can be reused. On average, new stainless steel products have 60% recycled content.
- Reusable, ability to store food with a long shelf life.
- Modern look, compliments any environment
Check out some of the stainless steel products I love below:
Stainless Steel Tiffin by To-Go Ware
Stainless Steel Box Packaging from Life Without Plastic
I received a great ”green” inspired informational newsletter today from Etsy, the online shopping portal for all things handmade. I decided to share, because I realized this site is all about sustainability on a very low key level. What I love about this site is the true nature of bringing together great handmade products within a simple shopping environment. I have browsed through Etsy on many occassions and love all the neat things you can find including many upcycled, recycled or you name it “cycled” items. If you are interested in receiving a one of a kind style item from clothes to something for your home, check out www.etsy.com when you get a moment.
Ashley!
Serve up palm leaves at your next holiday party. This is a unique dinnerware line where style & sustainability meet. The plates & bowls are created from palm leaves that have fallen from the Areca Palm Tree. The leaves are then molded & shaped using heat only.
Try them today and see how they shine in any environment. Click Here to Order Now
We are super excited about a new product line we will begin carrying made from fallen leaves! Our fallen leave line offers a simple, stylish look for home entertaining, events & more. The line will offer plates & bowls in several different sizes.
Take a peak below and give us your thoughts….
Check out a lovely buffet line for a fundraising cause with a fun country western theme. Remember, we are here to provide disposable ware for you to serve, display and package your great food.
Have a pic, you want to share? Just email us at info@ihospitalitytn.com and we will put you On Display…remember it must be a sustainable product and even better if you got it from us:)
Photos courtesy of Ambrosia Catering – an iHOSPITALITY customer
