1、Designation:E277311Standard Specification forEvaluation and Selection of Food and Beverage forEnvironmentally Sustainable Meetings,Events,TradeShows,and Conferences1This standard is issued under the fixed designation E2773;the number immediately following the designation indicates the year oforigina
2、l adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.INTRODUCTIONThis specification offers a way to address environmental sustainability
3、in the meeting and eventindustry.It is a tool for event planners and suppliers to understand the attributes of an environmentallysustainable event.The goal in developing this specification is to establish common benchmarks forenvironmental performance in events for both planner and supplier sectors.
4、This specificationconsiders the creation of an environmentally sustainable event to be a partnership between plannersand their suppliers.Each plays a critical role in the effort.In this specification,options are addressed for minimizing the environmental impact of face-to-faceevents.The approach of
5、this specification is to focus on measurable outcomes and policies for plannersand suppliers.This maximizes the ability of businesses to select the methods best tailored to theirneeds to achieve benchmarks and measurable outcomes.1.Scope1.1 This specification delineates procedural requirementsfor th
6、e evaluation and selection of food and beverage formeetings,events,trade shows,and conferences(hereafter,referred to as events).Food and beverage evaluation andselection is the practice of specifying,selecting,and procuring,food,beverage,and non-consumable food-or beverage-relateditems.This specific
7、ation includes all aspects of wastemanagement,energy and water related practices,and associ-ated training related to provision of food and beverage.Equipment required in the preparation and service of food andbeverage is included in this specification.1.2 This specification includes all food and bev
8、erage ser-vices provided onsite by catering,restaurants and concessions,as well as offsite food and beverage services which may bespecified by a planner.This specification does not extensivelyaddress the attributes of the larger building in which the foodand beverage supplier may be located.It does
9、not includesanitizing cleaning practices specific to food preparation areasas requirements vary locally.1.3 There are nine specifications covering the followingareasofeventplanning:destinationselection,accommodations,food and beverage,audio visual,onsiteoffices,communicationandmarketingmaterials,tra
10、nsportation,exhibits,and venues.Within each specificationare eight categories criteria:staff management policy,communications,waste management,energy,air quality,water,procurement,and community partners.Each category is furthersplit into four progressive levels of achievement.Informationwithin each
11、specification is divided as follows:Main BodyScope,Referenced Documents,Terminology,Planner Require-ments for Level 1,Supplier Requirements for Level 1,andKeywords;AnnexesPlanner Requirements for Levels 2 4and Supplier Requirements for Levels 2 4.1.4 All areas of performance under this specification
12、 maynot be relevant for each event or for each facility or provider ofevent services.In some cases,an event planner would use thisspecification in conjunction with other specifications(forexample,Specifications E2774,E2743)or this specificationmay be used individually.In other words,elements of an e
13、ventmay be separated and considered solely or added together andconsidered as a unit(for example,venues used individuallyversus transportation,accommodations,and destination selec-tion used in conjunction).Furthermore,this specificationapplies separately to each supplier for an event.This meansthat
14、if multiple suppliers are used within the context of a singlespecification,each supplier shall individually meet the supplierrequirements.To be considered an environmentally sustainableevent at Level 1,all areas applicable to that event shall beachieved.1This specification is under the jurisdiction
15、of ASTM Committee E60 onSustainability and is the direct responsibility of Subcommittee E60.02 on Hospital-ity.Current edition approved Sept.15,2011.Published February 2012.DOI:10.1520/E2773-11.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United Stat
16、es1 1.5 If higher levels are achieved in some sections,the eventcan only be considered environmentally sustainable at thelowest level achieved.The use of levels within this specifica-tion recognizes that the path to environmentally sustainableevents is a multistage effort.The idea behind the levels is toprovide a coherent baseline for measuring environmentalperformance,to be flexible enough to adapt to the needs ofplanners with more comprehensive environmental goals and toestablish a performance