Caterers can use this to benchmark operational practices and planners can use this as part of catering procurement criteria. This section can also be used to review individual events. Caterers, planners and venues should work collaboratively to achieve the most ‘YES’ answers
There is an environmental / sustainable catering policy which details organisation intentions to reduce emissions and waste from food waste. Don’t have one? Download a template.
To detail how food surplus and waste will be mitigated across all catering touch-points, a Sustainable Event Catering Plan is created in partnership with clients / caterers / venues. Need inspiration? Download a template.
Menus are designed to utilise as much of a produce as possible to reduce preparation waste.
Management methods are in place to reduce the likelihood of food waste from surplus and over-portioning, such as pre-ordering for audience and staff and avoiding self-service buffets.
Communications are shared with audience and staff to engage them in supporting event food waste practices while onsite.
In advance of going onsite a plan is put in place to donate post-event surplus food through partnership with a food redistribution organisation, with the volume or quantity of redistributed surplus reported post-event.
Food waste from off-site and on-site preparation is measured and reported post-event.
There are separate food waste bins for audience and staff to dispose of left overs from plates (plated waste). These bins are monitored on site to ensure no cross contamination and there is a waste contractor in place to ensure this waste is sent to a local composting programme or industrial composting facility.
The volume of plated waste is measured and reported post-event.
Data on food surplus and waste from catering is captured and reported post-event to understand how much was produced and how it was managed. These learnings are shared with clients / suppliers to shape performance improvements for sustainable catering in their future events.
