Minimizing food waste at events is a big concern for planners today. It starts even before guests arrive. A recent webinar titled “Beyond the Plate: Exploring Food Waste in Incentives and Events” brought together experts from tourism, restaurants, and consulting to share ideas.
Make Smart Swaps
Natalie Fulton from Tourism New Zealand highlighted how small menu changes can lead to big waste reductions. For instance, choosing pork instead of beef can cut carbon emissions significantly—beef produces around 27 kg of carbon dioxide per kilogram, while pork generates about half that. Moving from fresh juices to infused water can also help lessen waste and the environmental impact.
Rethink Food Minimums
Courtney Lohmann, a sustainability consultant, shared a clever idea to help meet food and beverage (F&B) minimums without extra waste. Instead of adding random dishes, she collaborated with the venue to create pre-packaged meals that were later donated. This not only met the budget but also helped those in need.
Get Attendees Involved
Engaging guests can make a difference. Fulton suggests fun competitions, like prizes for the best reusable water bottles or challenges using “imperfect” produce. Showcasing these foods can change perceptions and reduce waste. Adding signage explaining the food’s origin builds a connection, helping attendees appreciate what they’re eating.
Craft a Zero-Waste Menu
Chris Locke from Baldio restaurant emphasizes the importance of planning a zero-waste menu. By collaborating with chefs early on, planners can design dishes that utilize all parts of the ingredients. For example, if you’re using carrots, consider incorporating their tops into a dish. Creative repurposing can transform leftovers into exciting new meals.
Know Your Audience
Understanding food preferences helps minimize waste. Fulton suggests gathering information about attendees’ choices ahead of time. Monitoring where people are during meal times—like breakfast or dinner—can provide insights into what’s actually needed.
Recent Trends and Stats
Food waste is a major issue, with studies showing that up to one-third of food produced globally goes unsold or uneaten, contributing heavily to carbon emissions. Experts agree that event planners can play a role in this fight by making smarter choices and involving their guests in the journey toward sustainability.
Being proactive can create a positive experience for attendees while reducing the environmental footprint of events. It’s more than just good planning—it’s about making lasting changes for a healthier planet.
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