How the Events Industry Can Reduce Food Waste

Reducing food waste in the events and hospitality industry may seem daunting, but it is achievable. By taking proactive steps, you can plan menus for events of any size, whether for 100 or 10,000 attendees, that significantly reduce waste while setting a positive example for the rest of the industry. Food waste is a pressing social, economic and environmental issue that affects us all. As an event planner, you’re uniquely positioned to influence how menus are designed, which in turn helps reduce food waste. In a recent Meetings Today webinar, “Food Waste: How You Can Help Lessen One of Our Industry’s Most Vexing Issues,” Meet Green’s Nancy Zavada, our company founder, led the discussion, and with her vast experience and insight, she provides practical strategies for reducing food waste in event planning.

Defining the Problem

• Food waste includes any food that remains uneaten after an event, such as:
• Food donations
• Composted food
• Food that ends up in landfills

As event planners, we often feel pressure to avoid running out of food, leading to over-ordering and food waste. Understanding that “Waste is both a noun and a verb“ is crucial here:

• Noun: Waste refers to the unwanted or unusable by-products of something.
• Verb: To waste means to use or expend resources carelessly or without purpose. Over-ordering for the “just in case” scenario often results in careless, excessive waste.

Greenhouse Gases and Global Impact

Did you know that food waste in landfills creates methane, a potent greenhouse gas? By diverting food waste from landfills, we can significantly reduce our contribution to global greenhouse gas emissions.

Nancy referenced a TED Talk by Dana Gunders from ReFED, “How to Turn Tables on Food Waste,” highlighting that 1 billion meals are wasted globally each year. Dana suggests three key solutions to combat this issue:

• Prevention
• Donation
• Feeding food to animals or composting

Implementing these strategies can go a long way in reducing food waste at events.

What Are the Obstacles?

In hospitality, food plays a central role. Some of the common concerns Nancy raised include:

• Good hospitality has traditionally been defined as an overabundance of available food.
• Host organizations and event planners fear running out of food.
• Caterers worry about service levels and their reputation.

These challenges can be addressed by shifting how we approach our event goals and planning processes.

What Are Some Solutions?

Meal Plans:

One way to prevent food waste is by modifying how you order food for your event. For example, opting for buffet-style meals allows attendees to choose what they want to eat, which reduces waste. You can also:

• Limit the number of options
• Plan dishes based on regional cuisine
• Plan menus to serve the highest number of attendees’ preferences
   

Additionally, leftover food from buffets can often be donated to local nonprofits. Familiarizing yourself with the Bill Emerson Good Samaritan Food Donation Act, which allows for legal event food donation, can help, and you can also educate your vendors on how to support your goals.

Creative Meals:

Work with chefs to incorporate creative strategies for minimizing waste. Examples include:

• Using imperfect produce in soups, sauces and smoothies
• Use leftovers to make other menu items (such as dinner rolls into crostini)
• Serving desserts during afternoon breaks instead of with lunch

Reducing or Eliminating Waste-Prone Foods

Pacific Coast Food Waste Commitment’s "Best Practices for Hospitality Teams to Reduce Food Waste at Events (Fall 2023)" research identified several common food items that often go to waste at events. 

One striking example is bread: In an event with 230 participants, 54% of the bread was wasted. By eliminating bread service for a year, they could have saved 17,000 dinner rolls from going to landfills.

In conclusion, reducing food waste in the events and hospitality industry is not only a feasible goal but a necessary one. By rethinking traditional practices and embracing innovative strategies, event planners can significantly minimize waste, benefiting both the environment and their bottom line. From careful menu planning and creative use of ingredients to understanding and leveraging food donation laws, there are numerous ways to make a positive impact. As industry leaders, it is our responsibility to set a standard for sustainability, ensuring that our events are not only memorable but also mindful of the planet. By taking these steps, we can lead the charge in transforming the hospitality industry into a model of environmental stewardship.

Guest Blogger:  Justine Pretorious.  Justine Pretorius is the digital marketing manager for MeetGreen, a leading sustainable event management agency helping organizations produce events to deliver targeted business results.  https://www.meetingstoday.com/articles/145168/how-event-industry-can-reduce-food-waste