ICC highlights its sustainable catering at the ABPCO Festival of Learning

The ICC teamed up with caterers Amadeus to look at how it is evolving its catering offer to event organisers post-pandemic as part of the ABPCO Festival of Learning.

It follows the recent move by the NEC Group, Amadeus and the ICC to sign up to the Zero Carbon Events Pledge, which was launched in Glasgow at COP26.

“We have an exciting focus here at the ICC in terms of how we approach our sustainability goals as a venue which was not built with these types of concerns in mind,” said Tony Williamson, NEC Group Operations Director. “Reducing the carbon footprint of each of our events is a complex task, but something we are making gains within, particularly in certain sectors of our business, such as catering.”

Achieving a balance between reducing the carbon footprint of an event and continuing to deliver the standards expected by delegates has presented challenges for ICC teams across the venue.

“We are passionate about driving the sustainability message across our business,” said Marc Frankl, Food and Beverage Director for Amadeus, the ICC’s in-house caterers. “However, if you are serious about local sourcing, reducing the meat options available and improving the sustainable credentials, this requires investment from the client and ourselves as a venue.

“We are committed to our sustainability goals, but it is a slow path in terms of bringing our clients and delegates along with us on the journey. Our challenge is to make our evolving proposition as attractive as possible, to innovate in terms of our menus and box-smart where we can.”

The ICC has worked on several events where it is measuring and reducing its carbon footprint together with clients as part of the wider NEC Group targets to become carbon neutral in line with the industry-wide Zero Carbon Events Pledge.

The session at the ABPCO Festival of Learning was presented by Sandra Eyre, ICC, Marc Frankl, Amadeus and Craig Hancox, Amadeus.