ASTM E2773-2011 Standard Specification for Evaluation and Selection of Food and Beverage for Environmentally Sustainable Meetings Events Trade Shows and Conferences《用于环境可持续发展会议 活动 .pdf

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1、Designation: E2773 11Standard 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 ofo

2、riginal 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 sus

3、tainability 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 sup

4、plier sectors. 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

5、. The approach of 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 procedura

6、l requirementsfor the 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 bever

7、age-relateditems. This specification includes all aspects of waste manage-ment, energy and water related practices, and associatedtraining related to provision of food and beverage. Equipmentrequired in the preparation and service of food and beverage isincluded in this specification.1.2 This specif

8、ication includes all food and beverage 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 bevera

9、ge supplier may be located. It does not includesanitizing cleaning practices specific to food preparation areasas requirements vary locally.1.3 There are nine specifications covering the followingareas of event planning: destination selection, accommoda-tions, food and beverage, audio visual, onsite

10、 offices, commu-nication and marketing materials, transportation, exhibits, andvenues. Within each specification are eight categories criteria:staff management policy, communications, waste management,energy, air quality, water, procurement, and community part-ners. Each category is further split in

11、to four progressive levelsof achievement. Information within each specification is di-vided as follows: Main BodyScope, Referenced Documents,Terminology, Planner Requirements for Level 1, Supplier Re-quirements for Level 1, and Keywords; AnnexesPlannerRequirements for Levels 2 4 and Supplier Require

12、ments forLevels 2 4.1.4 All areas of performance under this specification 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

13、) or this specificationmay be used individually. In other words, elements of an eventmay 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). Furtherm

14、ore, this specificationapplies separately to each supplier for an event. This meansthat if multiple suppliers are used within the context of a single1This specification is under the jurisdiction of ASTM Committee E60 onSustainability and is the direct responsibility of Subcommittee E60.02 on Hospita

15、l-ity.Current edition approved Sept. 15, 2011. Published February 2012. DOI:10.1520/E2773-11.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.specification, each supplier shall individually meet the supplierrequirements. To be conside

16、red an environmentally sustainableevent at Level 1, all areas applicable to that event shall beachieved.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

17、 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 perform

18、ance path that encourages further environ-mental performance improvement. In addition, the evolution ofproducts and services to support events is expected allowingadditional advancements and underscoring the dynamic natureof environmental sustainability. This specification primarilyfocuses on enviro

19、nmental sustainability, while some aspects ofeconomic and social sustainability are included recognizing thecomplete path toward overall sustainability.1.6 The values stated in inch-pound units are to be regardedas standard. No other units of measurement are included in thisstandard.1.7 This standar

20、d does not purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM

21、 Standards:2E2114 Terminology for Sustainability Relative to the Per-formance of BuildingsE2743 Specification for Evaluation and Selection of Trans-portation for Environmentally Sustainable Meetings,Events, Trade Shows, and ConferencesE2774 Specification for Evaluation and Selection of Venuesfor Env

22、ironmentally Sustainable Meetings, Events, TradeShows, and Conferences2.2 Federal Statutes:3FSRIA Section 9001 Farm Security and Rural InvestmentAct of 2002Organic Foods Production Act of 1990U.S. Code of Federal Regulations Title 7, Part 205U.S. Public Law 101-624 Title XVI, Subtitle A, Section1683

23、2.3 BSI Standards:4BS 8901 Specification for a Sustainability ManagementSystem for Events2.4 ISO Documents:5ISO 14001 Environmental ManagementISO 20120 Event Sustainability Management Systems2.5 USGBC Documents:6LEED Leadership in Energy and Environmental Design3. Terminology3.1 Definitions:3.1.1 an

24、tibiotic free, adjanimals that are not given anti-biotics at any point of their life; some define as no “unneces-sary antibiotics.”3.1.1.1 DiscussionThe USDA regards this term as “unap-provable” for use on meat products, although it can be used inthe labeling of dairy products. Because its definitio

25、n is notclear, the label “antibiotic free” is not verified by anyoneexcept the manufacturer or marketer. The meaning of the labelis consistent in that it applies to dairy products but not to meat.3.1.2 biobased, adja product determined by USDA to bea commercial or industrial product (other than food

26、 or feed)that is composed, in whole or in significant part, of biologicalproducts or renewable domestic agricultural materials (includ-ing plant, animal, and marine materials) or forestry materials.FSRIA Section 90013.1.3 biodegradable, adjcapable of decomposing undernatural conditions into elements

27、 found in nature. E21143.1.4 cage free, adjbirds not confined to cages.3.1.4.1 DiscussionGenerally, this means that the birdslive on the floor of a large barn. Birds may have access to theoutside.3.1.5 compost, nthe stable humus material that is pro-duced from a composting process. E21143.1.6 compos

28、table, adjcapable of undergoing biologicaldecomposition in a compost site as part of an availableprogram where facilities exist, such that the material breaksdown into carbon dioxide, water, inorganic compounds, andbiomass, at a rate appropriate for such program.3.1.7 corporate social responsibility

29、 (CSR), na policy thatfunctions as self-regulating mechanism whereby the organiza-tion monitors and ensures its support of legal and ethicalstandards, and international norms addressing activities affect-ing the environment, consumers, employees, communities,stakeholders, and all other members of th

30、e public sphere.3.1.7.1 DiscussionCSR is the deliberate inclusion of pub-lic interest into corporate decision-making and the honoring ofthe triple bottom line: people, planet, and profit. Also knownas corporate responsibility, corporate citizenship, responsiblebusiness, sustainable responsible busin

31、ess (SRB), or corporatesocial performance, is a form of corporate self-regulationintegrated into a business model.3.1.8 diversion rate, nthe rate or percentage of wastematerials diverted from traditional disposal such as landfills orincineration to be recycled, composted, or reused.3.1.9 environment

32、ally preferable products, nproducts orservices that have a lesser or reduced effect on human health2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the standards Doc

33、ument Summary page onthe ASTM website.3Available from U.S. Government Printing Office Superintendent of Documents,732 N. Capitol St., NW, Mail Stop: SDE, Washington, DC 20401, http:/www.access.gpo.gov.4Available from British Standards Institution (BSI), 389 Chiswick High Rd.,London W4 4AL, U.K., htt

34、p:/.5Available from International Organization for Standardization (ISO), 1, ch. dela Voie-Creuse, CP 56, CH-1211 Geneva 20, Switzerland, http:/www.iso.org.6Available from U.S. Green Building Council (USGBC), 2101 L Street, NW,Suite 500, Washington, DC 20037, http:/www.usgbc.org.E2773 112and the env

35、ironment when compared with competing productsor services that serve the same purpose.3.1.9.1 DiscussionThis comparison applies to raw mate-rials, manufacturing, packaging, distribution, use, reuse, opera-tion, maintenance, and disposal. These products may possessbiodegradable, organic, reusable, re

36、cycled, or recyclable attri-butes.3.1.10 environmentally sustainable, adjenvironmental fo-cus on components, functions and systems that meets the needsof the present without compromising the ability of futuregenerations to meet their own needs.3.1.11 fair trade, adjfair trade principles include thef

37、ollowing:(a) Fair prices,(b) Fair labor conditions,(c) Direct trade,(d) Democratic and transparent organizations,(e) Community development, and(f) Environmental sustainability.3.1.11.1 DiscussionFair trade certification empowersfarmers and farm workers to lift themselves out of poverty byinvesting i

38、n their farms and communities, protecting theenvironment, and developing the business skills necessary tocompete in the global marketplace.3.1.12 FOG, nacronym for animal and vegetable fats,oils, and grease; which are natural by-products of the cookingand food preparation process.3.1.13 free range,

39、adjbirds (poultry) that have had accessto the outdoors for “an undetermined period each day.”USDA73.1.13.1 DiscussionThere is no standard definition for“free range” as applied to eggs or beef.3.1.14 full-service operations, nfacilities which providefood and service to customers at tables, counters,

40、or booths.3.1.15 grass-fed, nmeat from ruminant animals, includingcows and lamb, which were raised on a lifetime diet of 100 %grass and forage (with the exception of milk consumed prior toweaning), including legumes and cereal grain crops; and whichhave access to pasture during most of the growing s

41、eason.USDA73.1.15.1 DiscussionSince USDA-verification is voluntaryonly products with the “USDA Process Verified” shield, alongwith the claim, “U.S. Grass-fed,” have been verified by theUSDA. This specification does not exclude the use of antibi-otics and hormones, which are covered under separate st

42、an-dards.3.1.16 local, adjrelating to or applicable to a city or townor district rather than a larger area.3.1.16.1 DiscussionThe exact distance for purposes ofsourcing goods (including food and beverage), services, andpersonnel will be determined by the planner or supplier, orboth, and be based upo

43、n the event location adjusting forlocation size and season. No standard definition exists to definelocal, inherent in this practice is the philosophy to use sourcesgeographically proximate to the event and be practical givenwide dispersion of services and products across geographicareas. For the pur

44、poses of this specification, local food isdefined as within 250 miles.3.1.17 no-idling policy, na written statement that setslimits on the maximum idling time for engines or motors of allvehicles.3.1.18 planner, nperson whose job it is to oversee andarrange every aspect of an event; an employee or h

45、ired ad hocby large companies, professional associations, or trade asso-ciations to plan, organize, implement, and control events,conventions, and other events.3.1.18.1 DiscussionPlanners may include professionalswho work for government, association, corporate, or indepen-dent agencies. The planner

46、is the buyer of event services.3.1.19 post-consumer, adjrefers to materials that are re-claimed from products that have already served their intendedend-use as consumer items.3.1.19.1 DiscussionWaste from industrial processes arenot considered post-consumer. Post-consumer materials are asubset of re

47、covered materials.3.1.20 pre-consumer material, adjrefers to material thatare reclaimed from manufacturing and other industrial pro-cesses and products which have not served their intendedend-use as a consumer item. E21143.1.20.1 DiscussionPre-consumer materials include:culls, trimmed materials, pri

48、nt overruns, overissue publica-tions, and obsolete inventories.3.1.21 recovered materials, nwaste material and by-products which have been recovered or diverted from the wastestream, but such term does not include those materials andby-products generated from, and commonly used within, anoriginal ma

49、nufacturer process. E21143.1.22 recycle, vrecovering or reprocessing materials foruse in the form of raw materials in the manufacture of newproducts other than fuel for producing heat or power bycombustion. E21143.1.22.1 DiscussionThe use of the word recycle used inthis specification applies to planners and their suppliers whichprovide event products and services. Recycling, as defined,does not extend to the activities of the suppliers vendors orsuppliers.3.1.23 recycled content products, nproducts that containpre-consum