Caterers can use this to benchmark their operational performance and shape their practices. Planners can use this as part of catering procurement criteria and to shape the catering design for events.
There is an environmental / sustainable catering policy which details organisation intentions to reduce emissions and waste from menu design and food sourcing. Don’t have one? Download a template.
A Sustainable Event Catering Plan is created in partnership with clients / caterers to detail how the impact of food sourcing will be mitigated across all catering deliverables. Need inspiration? Download a template.
Menus are beef and lamb free.
At least 50% of menu items for audience and staff are plant based.
Menus are designed with fresh ingredients, sourced from within 75 miles of the event location to reduce food miles and increase the prevalence of seasonal produce.
There is an objective in place to measure carbon emissions from food service. Find out how TRACE can support you with this.
Regular check-ins are scheduled to ensure catering developments are in line with the Sustainable Catering Event Plan.
Emissions from food service are reported post-event and carbon balanced (offset).
Progress towards targets or objectives set are reviewed and reported on post-event. Learnings are shared with clients / suppliers to shape performance improvements for future event catering.