How to reduce the food footprint and food waste at your events

In our recent article we looked at how reducing air travel, choosing certified green hotels and venues and setting goals can help reduce the carbon footprint of meetings and events.

When considering how to reduce the carbon impact of your next event, another key area that must be addressed is food sourcing and food waste.

Meals and food waste make up a significant proportion of an in-person event’s carbon footprint, and with the average event wasting between 15-20% of the food produced because of over catering according to industry research, we need to collectively take action to reduce that waste.

Focus on sustainable sourcing

Making changes to the way you plan your event menus up front through sourcing locally from sustainable suppliers where possible, putting more vegetarian options on the menu and rethinking portion sizes can make a big difference. Work with hotels and venues that can help you make responsible choices and minimize food waste.

At Radisson Hotels, we are actively working to make sure properties are using as many sustainable ingredients as possible. This means supporting local producers, using seasonal food to reduce our footprint, integrating fair trade products, introducing vegetarian options and using organic products wherever possible.

Our hotels in EMEA now provide a new F&B offer that promotes guest well-being and sustainability. The changes include menus that are 35-40% vegetarian and plant based, which means we can help planners create more environmentally friendly menus.

?Increase plant-based options

Consider swapping meat-heavy event menus for plant-based options and, for an average 500-person event, you could reduce the carbon emissions equivalent to those created by driving a car 22,000 miles (35,405 km) according to research.

Making menus mostly plant based, putting plant-based options higher up the menu and not labeling them as “vegetarian” can also increase uptake in those options. Keep attendees in the loop and communicate why you are making certain decisions – for instance giving them insights into how vegetarian options could reduce their individual impact and improve their health can help encourage sustainable choices.

When it comes to ordering, track and use data from previous or similar events and analyze attendee numbers and consumption to help understand the needed quantities to minimize waste. Over-ordering, over-preparation and over-trimming can lead to large volumes of waste. RHG is striving to prevent this by implementing measures such as portion control and correct food storage.

Manage leftovers

While eliminating food waste is the goal, some waste is inevitable. Create a plan for how to deal with that waste in the most sustainable way possible – either through composting or food donation. Look to partner with charities and food banks that can redistribute leftovers within the local community. You’ll need to check the guidelines of the local city and country so you are aware of exactly what food can be donated.

Food sharing apps are becoming increasingly popular and are a great way to reduce food waste. A good example is Too Good To Go, which allows businesses to sell surplus food left over at the end of the day to consumers at a reduced rate. Radisson Hotel Group is proud to partner with?Too Good To Go in multiple locations across Europe. Since the launch of the partnership, our hotels have saved 18,724 meals which correspond to a Co2 reduction of 45.6 tons - the equivalent of 50 flights from Brussels to New York.

Reducing food waste is an essential part of tackling climate change. As in-person events resume post pandemic, there has never been a better opportunity for planners and venues to work together to minimize the food waste our events create.

*For more information on reducing food waste and planning more sustainable events, click here.