Managing Event Food Waste

Event food waste can be a challenge, requiring a balance between meeting the needs of attendees and preventing food from going to waste.

Defining Waste

Waste is both a noun and a verb:

  • Waste (Noun): Material that is not wanted; the unusable remains or byproducts of something.
  • Waste (Verb): To use or expend carelessly, extravagantly, or to no purpose.

Understanding these definitions helps identify opportunities to minimize food waste at events.

Food Waste & Greenhouse Gas

  • If food waste were a country, it would rank as the third-largest greenhouse gas emitter, after China and the United States (FAO).
  • Food waste accounts for 21% of U.S. landfill waste.

Strategies to Manage Event Food Waste

Prevention

Effective prevention starts with strategic planning and collaboration with venues and chefs. To minimize over-ordering:

  • Track meal attendance.
  • Require delegates to RSVP for meals.
  • Use historical data from previous events.
  • Clearly label dishes to inform attendees of their options.

Diversion

The EPA’s “Food Recovery Hierarchy” highlights the most effective ways to repurpose surplus food:

  1. Reduce: Prevent surplus food generation.
  2. Donate: Provide excess food to food banks, soup kitchens, or shelters.
  3. Feed Animals: Use scraps as animal feed for local farms.
  4. Industrial Uses: Convert waste oils for fuel or digest food scraps to recover energy.
  5. Compost: Turn inedible food into nutrient-rich soil.
  6. Landfill/Incineration: Only use as a last resort.

Leveraging Resources

Actions to take include:

  • Save money by adjusting ordering procedures.
  • Work with chefs on creative meal planning.
  • Educate and engage attendees about minimizing waste.
  • Donate leftover food responsibly.
  • Discuss food waste policies with caterers and venues.

Commonly Wasted Foods at Events

Understanding which foods are most commonly wasted helps in meal planning. These include:

  • Coffee & creamer
  • Cheese & charcuterie
  • Desserts & cookies
  • Salads & dressings
  • Bread & bagels
  • Pastries & muffins
  • Fruit platters & bowls
  • Condiments & sauces

Creative Meal Planning

Partner with chefs to creatively use ingredients, such as imperfect produce, to reduce waste. Examples include:

  • Smoothies
  • Dips
  • Soups
  • Salads
  • Quiches
  • Lasagnas
  • Omelets

Engaging Attendees

Involving attendees fosters accountability and participation in waste reduction. Ideas include:

  • Gamification: Use apps, polling, or social media.
  • Competitions: Reward individuals for minimizing waste.
  • Onsite Experiences: Host chef demonstrations or encourage guests to join a “Clean Plate Club.”
  • Tours: Arrange visits to food recovery sites or volunteer opportunities.

Overcoming Donation Challenges

To address resistance to donating leftovers:

  • Listen & Verify: Address concerns, dispel myths, and clarify regulations.
  • Get It in Writing: Include donation plans in contracts.
  • Leave a Legacy: Establish food donation partnerships with venues or caterers.

Communication & Storytelling

Educate stakeholders and showcase efforts:

  • Collect data and photos of food waste.
  • Use pre-event and onsite materials to inform participants.
  • Share your success through awards and industry recognition.

Resources for Further Action

By adopting these practices, event organizers can reduce waste, benefit local communities, and contribute to a sustainable future.