Looking for ways to reduce the environmental impact of the dining practices at your next event? Try working with your facility’s caterer to incorporate some of these eco-friendly tips from the Environment Defense Fund (EDF).

Meat, dairy and eggs

Recent studies suggest that shifting food consumption from red meat to chicken, fish, eggs or a vegetable-based diet can achieve significant greenhouse gas reductions. Work with your facility to add more vegetarian options to your menus, shifting from beef to alternative proteins, or using smaller meat portions.

Ask your facility if they’re using meat and poultry products that are antibiotic free. Antibiotics are often fed to healthy pigs, poultry and cattle, not to combat disease but to compensate for crowded, unsanitary conditions.

Reduce the environmental impact of shipping food to your facility by planning menus around local, seasonal offerings. Using local or regionally grown produce and vegetables that are seasonal to your event’s region — and can be produced without the use of energy-intensive “hot boxes” — will reduce shipping distances and the production of greenhouse gases.

Find out if your facility uses suppliers and shippers that are working to improve the fuel efficiency of their fleet through programs like the Environmental Protection Agency’s SmartWay Transport Partnership (www.epa.gov/smartway).

Because food transport by air is especially greenhouse gas intensive, consider working with your facility to eliminate products from your menus that require air travel.

Produce

Work with your facility to select organically grown produce. Organic produce meets USDA standards if it’s grown without synthetic pesticides or fertilizers. A good second choice is finding out if your facility supports farmers that employ Integrated Pest Management, which emphasizes natural methods of pest prevention and very selective use of chemical pesticides.

Work with your facility to create menus that change with the season and reflect local availability of fruits and vegetables. Stagnant menus are more likely to require long shipping distances.

Buy imported produce with credentials. If you must have exotic fruits and vegetables, be sure that your facility buys those certified by a credible third party like the Rainforest Alliance (www.rainforestalliance. org), which can vouch for environmentally friendly growing practices.

Seafood

Avoid the use of unsustainable fish stocks on your menu by using EDF’s online Seafood Selector (www.edf.org/page. cfm?tagID=1521.) Keep in mind that these recommendations work for most, but not all regions and fisheries, and that the status of individual fisheries can change over time.

Coffee and tea

Make sure your facility buys from credible suppliers. Several certification systems exist and vary in criteria, from bird-friendly to fair trade. Find out if your facility uses those like Rainforest Alliance Certified. Ask if your facility buys coffee with an organic label. The cultivation of organic coffee does less harm to the environment than other beans because farmers must reduce or avoid synthetic pesticides and rotate crops to sustain or replenish natural soil fertility.

Bottled beverages

Work with your facility to replace bottled beverages with water, juice and soda fountains that dispense filtered water and carbonated beverages. Manufacturers now also offer bottle-less dispensers. Paired with reusable cups and good attendee education, it’s generally the most eco-friendly method. Another option is to offer pitcher service or filtered water carafes. If attendees insist on bottle beverages, work with your facility to select water, soda and juice drinks that travel the shortest distance from their bottling plant to the facility.

For more green dining tips, visit www.edf.org/greendining.