Current Catering Trends

TWO MAJOR TRENDS define today’s catering clients: they demand food that rivals the best of international cuisine, and they yearn for the soothing flavors of home. Successful caterers are those who satisfy both cravings. (Click link for more.)
http://specialevents.com/mag/meetings_catering_trends_food/

Sustainability is a Lot More than “Green”

Guest Blogger – Gary Langenwalter

Many people, especially in the Pacific Northwest, think that Sustainability means “green”. “green” fits nicely into part of a stucture we call Sustainability.  We think of Sustainability as having 3 primary facets:

1. People

2. Planet

3. Profit
Documented research and also our experience show that companies that honor people and respect the planet make about twice as much profit, persistently, as their competitors.

As important as our planet is, to borrow an old Kermit the Frog song, “it’s not [sufficient] to be green.” It’s been our experience that people are the primary reason why companies succeed – or don’t.

For example,  an edict by the owner of a company to start composting, or turn off the lights, is not nearly as effective as the identical suggestion coming from the employees who have to make it happen, day in and day out. It all comes down to basic motivation. When people think of an idea themselves they want to make it work because they own it. So it will work. I learned about this concept from the department chairman at the graduate school of management at Michigan State many years ago when I was a teaching assistant, enamored with technology. Back then I was arguing passionately that superior technology would provide a major competitive advantage. The department chairman disagreed, saying that people provided the major competitive advantage. It took several years for me to realize that he was right.

Another misconception that people often hold is that planet and profit are opposed to each other. While that belief is widespread, it is not true, and does not have to be true. Turning off the lights saves the planet and reduces the electric bill. Driving fewer miles saves money and reduces vehicle expense. Buying energy-efficient equipment (like a freezer or refrigerator) might cost a little more at the outset, but the total cost of ownership should be substantially lower over the lifetime of the equipment.

The “Planet” part comes to play when caterers help “green” our planet while improving their profits and honoring their people.

So it all fits together with People, Planet, and Profit, involved in a dance to benefit all stakeholders. We hope you will join the dance!

Pledge Toward Sustainability

To become a member in the SCA and be eligible for the member benefits including our newsletter and educational opportunities we request that you take this Pledge Toward Sustainability. You are committing to making your business more viable by using more principles of sustainability each year. Your membership in SCA is geared to helping you understand and implement sustainable practices.

The Pledge Toward Sustainability

I pledge the following:

• To proclaim my commitment to business practices that promote the sustainability of our planet’s natural resources as well as my business.
• To integrate that commitment as quickly as possible in to exemplary culinary services thru study and practice.
• To align, as soon as practical, my spending and vendor choices to reflect my business values.
• To network with other organizations that share my commitment to sustainability.
• To study sustainability and set achievable goals, designing a realistic framework for sustainability in my business.
• To set higher goals each year, building on the successes of the previous year.
• To encourage other members of the culinary services profession to seek education about sustainability and to implement sustainable business practices.