Everything matters: how the food is calculated, what it is made from, where it is brought from, how it is served and where the leftovers are taken. Many people continue to measure the quality of catering by the "norms of the output of dishes" - the weight of average portions, and this often leads to inadequate planning and, as a result, to significant waste of unclaimed food. Which has made a glorious journey from a farm on the other side of the world to a food waste tank in the backyard of the event site....
Recommendations
There are several aspects that you need to pay attention to when planning meals at an event:
The origin of food Argentinean steak and New Zealand butter have crossed half the world to get to your guests' table. At the same time, tons of fuel and many kilowatts of electricity were burned. Use the products of local manufacturers - this will not only support the business of your neighbors, but also significantly reduce the carbon footprint from the travel of the ingredients of your menu.
Reusable tableware
It is not only effective from the point of view of ecology, but also beautiful.
Lunch boxes and fast food
If the format of the event involves the distribution of ready-made kits, plan in advance the composition of the packaging, as well as the possibility and convenience of collecting it for recycling.
Salt/sugar/sauces/tea/coffee/cream
Even in five-star hotels, you can find disposable packages with condiments, sauces and coffee accessories on banquet tables and coffee breaks. At the same time, such packaging is often made of mixed materials and is not recyclable. And no one canceled the old-regime sugar bowls and milk jugs!
Water
Drinking water is a mandatory attribute of both business and entertainment events. How do you plan to distribute water? In plastic bottles? From the cooler and in disposable cups?
Give up single-use plastic. Make a branded water bottle a bright souvenir of the event!
Leftovers
It would be nice to plan a banquet so that in the end there is nothing left on the tables or in the kitchen. But even novice eventers know that hungry guests are a failure of the event. Therefore, something will still remain. And often there is quite a lot left.
Such residues can be divided into several categories:
Unused food, usable. For example, baking, which can be stored for a while. It can be used at breakfast/coffee breaks if the event is multi-day.
Cooked, but not served, food with a limited shelf life. For example, salads, hot dishes or desserts. Such food should be handed over as soon as possible to the foodsharing volunteers, who will give it to those in need.
Leftovers of the dishes served. Unfortunately, such food should be sent for processing without any regret. There are craftsmen who extract electricity from leftover food!
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