Paragon Events staff was lucky enough to be included in the South Florida MPI January Education Program on January 10th. Read on for details about the event or check out a few hundred fabulous pictures here!
Meeting’s Market For Fresh Ideas:
Local Support and Steps to Prepare the
Meeting Industry for a Sustainable Future
“An engaging speaker, effective facilitator, writer, and veteran meeting professional, Katherine Manfredi has over 20 years of event management experience. An MPI Accredited Trainer, Katherine is qualified to facilitate MPI’s Global Certification programs at universities world-wide. She is also a certified instructor of management skills, and one of only 14 MPI members trained to deliver MPI’s Corporate Social Responsibility Platinum Speaker program. Dedicated to advancing CSR, sustainability, and green meetings, she is one of six representing MPI on the US TAG 250 group for ISO 2012 Sustainable Event Standard Development. She also chaired the CSR/Green Initiatives Committee for the MPI Southeastern Educational Conference 2009, a four-chapter annual conference. A Founding Board Member of Florida/Caribbean chapter of the Green Meeting Industry Council (GMIC), she is helping lead the adoption of sustainability in the hospitality industry. She is an Approved GMIC trainer for Sustainable Meeting Standards and co-chair for the GMIC Sustainable Meetings Conference 2012 & 2013.”
Our industry has huge opportunities to use meeting and event sustainability to help support local communities and protect the environment while being profitable. Food & Beverage (F&B) is often the focus of so many events, and there are so many ways we can provide participants with an interesting and sustainable F&B experience without ‘breaking the bank’. Often the ‘B’ of Sustainable F&B is thought of as merely avoiding water bottles, when there is so much more! And it makes good sense to be sure we’re offering our food and refreshments in the ‘right setting’.
Join us to learn about how buying local can be good for the community, your delegates, and work within your budget. We’ll showcase some fun susty alternatives that may get you excited about your next event and how you can implement some of these ideas.
Options for making good (sustainable) F&B choices and how to apply that approach to your entire event supply chain
How to create the ‘right setting’ for your susty F&B choices
Two ways that applying sustainability to F&B brings value to your event/client/delegate.