Sustainable food is the way forward
Sustainable food at Hotel Grand Chancellor
- May 2009 -
The trend towards sustainable resources is gaining momentum in
the conference and incentive industry. The Hotel Grand Chancellor
Christchurch recently hosted the 3rd International Symposium on
Biological Control of Arthropods, ISBCA09, and the audience of
world plant scientists dined on local produce in gourmet
style.
This event highlighted the efforts the Hotel Grand Chancellor
Christchurch is making towards sustainable conferencing practices
at every level.
Sara Russell of Lincoln University's Professional Development
Group, who organised the event, said she was looking for a venue
that was flexible and able to meet her organisational needs. "When
I asked Hotel Grand Chancellor Christchurch for a 100 km radius
dinner to help offset my international delegates carbon footprint
the hotel went out of their way to provide a broad range of locally
sourced ingredients. My guests ate the finest and freshest food
from within 100 kilometres of Christchurch, the richness and
diversity of local produce was second to none, and they were
pleased to be dining first class while being environmentally
sound."
The dinner menu included the very best local lamb, pork, beef,
chicken, turkey, salmon, seafood, seasonal vegetables and wine.
Freshly picked berries, apples and lemons provided the basis for
beautiful desserts, all grown within a short distance from the
hotel. Akaroa Salmon, Pork from Oxford, potatoes from Darfield,
Mushrooms from Prebbleton are just some of produce used in the
carefully put together menu by Executive Chef Gerhard
Zitzenbacher.
Steve Wratten, Professor of Ecology at Lincoln University said
"It was local, fresh and definitely not processed"
General Manager, Steve Martin welcomes the idea for sustainable
conferencing
"For a conference coming in to the city it's a great opportunity
for us to highlight some of the country's best wine and produce
right on our doorstep, not only to showcase what the region has to
offer but from a sustainable point of view which is becoming more
and more important in today's market."
The Hotel Grand Chancellor Christchurch boasts the largest
in-hotel conference facility in the South Island and can cater to
dinners for up to 650 delegates.
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