What is Sustainable Catering?
Food service practices that minimise environmental impact through local sourcing, reduced meat, waste minimisation, and sustainable packaging. Catering choices significantly impact event and venue carbon footprints.
Why it matters
Catering can account for 15-25% of an event's total carbon footprint. Switching to seasonal, locally sourced menus with reduced red meat content is one of the most practical and visible carbon reduction actions an event organiser can take.
Example
A corporate events company switches from a traditional buffet to a seasonal plant-forward menu at its annual conference. Catering emissions per delegate drop from 12 kg CO₂e to 5 kg CO₂e, and food waste is cut in half.
Related terms
Food Waste Emissions
Carbon emissions from food that is produced but not consumed. Food waste in landfill produces methane, while wasted food also represents embodied emissions from production and transport.
Supply Chain Emissions
Greenhouse gas emissions generated by suppliers in the production and delivery of goods and services. Supply chain emissions typically fall under Scope 3 and often represent the largest portion of a company's carbon footprint.
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