Event Sustainability: How to Handle Food Waste at Events
Now more than ever before, event professionals are seeking out ways to make their events more sustainable. Beyond reducing or completely eliminating plastic at events, another concern is the amount of food that goes to waste after an event.
Photo by Toa Heftiba on Unsplash
Events are not the sole party responsible for food pollution. In fact, it is said that more than 20% of trash is food product and almost HALF of the food produced in the US is simply thrown out - by all of us.
Luckily, initiatives are underway from professionals in the industry who are recommending that planners become more active in the food waste continuum: reduce supply-chain food waste, repurpose or donate food leftovers, compost waste.
Focus is shifting to quality over quantity and planning is going into how to portion food and where to place it around the event. Even the catering is stepping up as what’s on the event menu can significantly reduce an event production’s carbon footprint.
There are heroes that extend beyond the event doors who encourage more sustainable practices when it comes to using food in our professional and personal environments. Take Robert Lee, founder of Rescuing Leftover Cuisine, as a great example of someone pioneering this movement.
A company on a mission to reduce food waste and the number of mouths that go hungry every day, Robert and RLC are working with events and the hospitality industry to reduce, reuse, and recycle food products that would have gone to waste.
Just take a look at how effective their mission really is:
Impressed with the stats above and want to organize 100% food waste-free events? Rescuing Leftover Cuisine is your starting point. For a small flat-rate fee, their service handles all leftovers - and liabilities - regardless of event size.
Donating food, money, or time can go a long way. Watch this short video to hear some more rather shocking statistics.
As Robert from RLC says, “It begins with individuals and everyone can make a difference.” Promoting Earth Day and ceasing to contribute to the plastic pollution are, of course, some great ways to start. However, the event industry as a whole can reach more audiences through the power of their sustainable event practices, starting with even the smallest of gestures. (Canada and the UK are choosing to put down their straws!)
Eventprofs are the experience makers and the active members behind change. Now is a great time to start “painting the town GREEN” and giving back in the process.
Learn more about becoming a zero-food waste event organizer with Rescuing Leftover Cuisine: