How to Waste Less Food at Your Next Conference, Event or Meeting
I’ve been, admittedly, a tad delinquent when it comes to not only writing my blog, but even deep-diving into some of my favorite industry magazines and networking events. Lately, I’ve started to take advantage of Summer Fridays and read as much as I can, while dedicating some time to working on my business.
I read a wonderful article by Keith Loria in the May edition of Association Conventions & Facilities Magazine that shared new approaches to sustainability at events. Food cost is something that’s on the minds of the planning team of all events right now, as even from a household grocery perspective, it has been unpredictable for the past few years. Chefs, Caterers and food and beverage professionals are also feeling the pressure of not only rising costs, but an increased demand to know where one’s food comes from, and decrease the event’s carbon footprint in the process.
In the past, I have utilized local partners to facilitate food donations in Philadelphia. But, planning an event in a new city can make that more difficult. I’m challenging myself to do better, no matter where my next event or conference is located.
Here are some great tips, collected from event experts across the country, that I will begin to implement with my clients:
Inquire about your hotel/catering vendors’ local partnerships: Some hotel chains and restaurants are partnering with food banks on a local level to deliver leftover food. If a partnership doesn’t exist, finding a reputable local bank is a great solution.
Fine no-shows for meals: For buffets and plated dinners alike, no-shows can sting, especially when the client is operating on a tight budget. I loved restaurant CEO Kam Talebi’s solution of fining no-shows.
Use small plates and portions: How much food is wasted on a buffet? Make it easier for your guests to properly portion their food, and save big on your final catering bill—and food waste
Order only the necessary amount of food: This also involves being strict about your registration/meal selection deadlines and informing those who did not meet the deadlines. It’s tempting to order extra food so you don’t run out, but that leads to an extraordinary amount of additional waste
Incorporate locally-sourced, in-season, and plant-based foods: All of these can reduce your event’s carbon footprint significantly, while giving attendees a taste for the local, seasonal cuisine! Many hotel catering, restaurants and culinary teams have started to incorporate this as well, but it doesn’t hurt to ask
Ask caterers about their recycling policies and composting policies: Again, planners are not the only ones concerned and many of our partners are already implementing these types of programs! It’s our job to interview and ask on your behalf
I am genuinely excited to implement these on a more consistent basis, and track the ways I am able to be more sustainable in my event planning approach.
For more tips, read the full article here.