Greener Meeting Catering - How-to-Do
Making catering more plant-based isn’t just about the menu. It’s about the experience, and creating value for your guests.
To succeed, the whole team must be involved - from kitchen to booking and service. When employees understand why you choose plant-based dishes and can talk enthusiastically about taste, quality, and sustainability, it rubs off on your guests and makes the green solution a natural part of your concept.
Why It Matters
- Better health: Plant-based dishes fit well with the Official Danish Dietary Guidelines
- Lower climate footprint: Plant-based dishes typically have a lower climate footprint than dishes with meat
- Less land use: Plant-based food typically requires less agricultural land than animal production
- Supports your ESG goals: Plant-based catering can be a concrete initiative in your climate work
How to Get Started
Educate and Engage
Get the whole staff on board through workshops, tastings, and dialogue. Build knowledge, motivation, and ownership so employees can communicate the green experience to guests.
How to Do It
The Green Standard
Make plant-based the default choice - let meat be the optional extra. This increases the likelihood that guests will stick with the green choice.
Positive Communication
Focus on taste, freshness, and quality (rather than what’s not in the dish). Use appetizing descriptions and images. Avoid terms like “vegetarian/vegan/meat-free” unless necessary.
Collaboration and Goals
Set clear goals for the share of organic/plant-based options and follow up. Collect feedback systematically - but remember that a few skeptical voices can sometimes dominate the conversation.
The how-to-do guide was developed in collaboration with the Plant-based Knowledge Center with support from the Foundation for Plant-based Foods.
