College of Education and Human Development

Eco-Tourism Students Research the Use of Local Food at Conferences

George Mason University students are working to help local farmers bring their fresh fare to regional meeting planners. And their research could change what’s served at conferences across the country.

“Working collaboratively, it gave me a sense of community and impact on giving a voice to the people I was interviewing,” says Lindsay Crisostomo of Waldorf, Md., who majored in integrative studies/advertising with a minor in tourism and event management. “I feel connected to the purpose, a sense of personal accomplishment and an overall satisfaction of a job well done, and how that could help those farmers we connected with.”

Students in the TOUR 312 class hope to increase ecotourism in the Washington, D.C., region―and possibly beyond. From left, Natalie Bello Silva, Rachel Gardinier, Jennifer Sweeney, Renata Lins, professor Susan Slocum, Lindsay Crisostomo, Allison Wilder, Katelyn Frey and Barrik Hooper.

Students conducted the research as part of an ecotourism class taught by Sue Slocum, assistant professor in the College of Education and Human Development.

Crisostomo says she wasn’t sure at first what to expect from the class in the School of Recreation, Health, and Tourism, but, “Now that I have taken it, I realize there are so many aspects involved with consumerism, culture and business…. It was very enlightening and, in the end, I am glad I took this course. Those who are interested in green initiatives and recognize its growing trend for the tourism and event industry should definitely take this course.”

The study initially was requested by the Mason Inn Conference Center and Hotel on the Fairfax Campus, which was run at the time by Crestline Hotels and Resorts. “While the concept of ‘green’ meetings is still in its infancy, demand for sustainable meeting planning options is on the rise,” confirms Slocum.

But when it was announced last year that the Mason Inn would be turning in to a residence hall for students this fall, plans changed. “The project took a twist and is now about sourcing local food at conference centers around the greater Washington, D.C., area,” says Slocum.

“The students did an excellent job researching and documenting their findings regarding the feasibility of increased use of sustainable, locally sourced food in the D.C. market,” says Marc Fournier, Mason Inn general manager. “This was a compelling presentation, and I am proud to be associated with such high-caliber students.”

“I see these results as an important first step in recognizing the viable sustainability strategies for meeting and conference planners,” says Slocum. “Our focus was Northern Virginia, although many of the results come from the District as well. It is a preliminary study, but a first step in understanding sustainability in event management.”

And the implications could reach farther. Slocum says the parent company of Crestline Hotels and Resorts will continue to host conferences, as well as business meetings and conferences at other properties nationally, so the research still provides a baseline study to support Crestline’s interest in sustainability and green meeting planning.

From January through April of this year, students surveyed members of the Potomac Chapter of Meeting Planners International, inquiring about demand for local food sourcing. The planners worked in fields ranging from associations and nonprofits, to corporations and government agencies. The students also conducted phone interviews with almost three dozen Virginia farmers to determine their problems connecting with meeting planners.

Turns out, more than half of the meeting planners would pay higher prices for local foods such as dairy and cheeses, specialty goods and fruit sourced in Virginia. They are willing to spend the most money on locally sourced seafood, vegetables and meat.

Students found the farmers’ largest concern is adequate marketing to ensure demand of local produce, and the fear that meeting planners may demand more produce than any one farm can handle. But the majority of farmers are confident that if they work together, they can meet demand.

Along with Crisostomo, the students—Natalie Bello Silva, Katelyn Frey, Rachel Gardinier, Barrik Hooper, Renata Lins, Jennifer Sweeney and Allison Wilder—learned:

• There is a viable demand for locally sourced food products in the Washington, D.C., meeting industry.
• There is a viable supply of locally sourced food.
• A supply chain partnership is needed to support local farmers, and that requires third-party involvement.
• Meeting planners need to be educated about the benefits of green meetings.
• More research is required before implementing a supply chain partnership in Virginia.

Slocum says meeting attendees are increasingly concerned about sustainability, which includes using recyclable products, bulk food and beverage dispensers, and buffet style menus; making leftover donations to food banks; and incorporating sustainability and corporate social responsibility practices to enhance a company’s image, save money and add value to marketing efforts.

Her research isn’t over. “The results are currently being used to solicit grant funding to take this project to the next level, which is to address some of the barriers the project presented,” says Slocum.

 

The article above was written by Sudha Kamath and originally appeared on Mason News.

 

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About CEHD

George Mason University's College of Education and Human Development (CEHD) includes two schools: the Graduate School of Education, one of the most comprehensive education schools in Virginia, and the School of Recreation, Health, and Tourism. CEHD offers a full range of courses, certificates, and degree programs on campus, online, and on site to more than 4,000 students each year. CEHD is fully accredited by NCATE and all licensure programs are approved by the Virginia Department of Education.

For additional information:

• CEHD Communications: cehdnews@gmu.edu
• School of Recreation, Health, and Tourism: rht.gmu.edu
• Tourism and Events Management program: rht.gmu.edu/tourism-and-events-management

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