Food accounts for over 25% of global greenhouse gas emissions (IMEX Group, GDS-Movement & Marriott International, 2020), whilst 70% of global freshwater withdrawals are used for agriculture (Worldbank, 2020). It is important to consider food and beverages for events to avoid food waste, e.g. by considering portion size. Other considerations may include how products are sourced in terms of transportation, animal welfare and working conditions. Key questions to ask yourself are:
- How much can you reduce food waste? Can you find ways of working with portion sizes and the number of different servings so as to reduce food waste?
- Where is it sourced? Are you sourcing locally, bringing a clear environmental benefit, supporting local businesses and communities and providing your participants with a strong sustainable narrative?
- What are the ingredients? Are you going for food with the least environmental impact and that generally is locally and seasonally sourced?
- How are leftovers handled? Are they being donated or composted?