You want your food and drink choices to leave a good taste in your delegates’ mouths, and that means thinking about the impact that their plate is having on the planet. At BeaconHouse Events we’re encouraging our clients and partners to strategically look at solutions that reduce waste, support eco-friendly practices, and encourage conscious consumption. Here are some of the top things to consider if you are looking to future-proof your event catering choices this year…
- Go veggie by default
Did you know that a typical beef steak (around 200g) can have a carbon footprint of around 20-30 kg of CO2 equivalent (kg CO2e) while an average vegetarian dish, depending on the ingredients, could have a carbon footprint as low as 1-5 kg CO2e? That means that the 25 kg CO2e saved per person if you switch to veggie by default is roughly equivalent to the emissions from driving an average car for about 60 miles – that’s roughly the distance Newcastle to Alnwick and back again!
By choosing vegetarian or vegan meals as default (while still leaving the option for meat on the table) you can do better for our planet, while still providing a delicious dinner for your guests to enjoy. When we trialed this at the TechNExt dinner in 2023, 55% of the attendees at the dinner chose the meat-free option, as opposed to the average of only 20% that we would see at another event, greatly reducing our carbon footprint across the week.
For long enough the vegetarian option (not to mention the VEGAN option!) on the menu has been labelled as just the ‘vegetarian option’ alongside an eloquent description of the meat offering. What’s with that?! Make sure all menu options are described with the same level of detail to remove the idea that vegetarian is an afterthought, it’s more inclusive and you’ll be surprised on the increased uptake.
- Share your story
Don’t keep your hard work and planning a secret. Take your delegates on your sustainability journey with you by sharing the steps that you’ve taken to be more eco-conscious and the benefits of choosing sustainable catering options. This will give context to what’s on the menu and give everyone food for thought on how they can make more conscious choices in their own lives. Don’t forget to ask for feedback from your attendees about what they thought of your ideas and explore new ways to improve and give people and planet the best experience possible. Sharing how much difference a meal choice can make to the overall carbon of an event will get your delegates talking and give them context on how they can contribute.
- Waste not, want not
Be realistic when you are planning how much food to order and think about preparing portions for each delegate instead of estimating how much people will eat from a buffet and ending up with lots of waste. Keep a track of food waste and use it as a guideline for when you start planning your next event. Even with the best planning, sometimes surplus food at the end of an event can’t be avoided, but partnering with local food banks, charities or initiatives like Magic Hat café in Newcastle or food sharing community app Olio can offer options to donate any left-over food that is still safe for consumption. Be open and prepared, tell your staff and delegates to bring Tupperware! Even after all your good planning, if you feel there’s a high chance you’ll have food left unconsumed at the end of your event, prepare delegates to bring their tubs, jars and lunchboxes – it might feel like a gimmick but it will reinforce your messaging that you practice what you preach and who doesn’t love a doggy bag?!
- Buy local, buy seasonal
When you’re planning where to source food and drink options, prioritise local manufacturers, suppliers and farms. Not only will you be choosing to support your local economy, but you’ll be cutting down on transport emissions at the same time. Choosing seasonal ingredients will also help to lower your environmental impact. Go one step further and speak to your venue or supplier about opting for organic, pesticide-free ingredients and choose fair-trade certified options where possible, all of which supports sustainable farming practices!
- Put carbon on the menu
We’re used to seeing calories on menus, but including the carbon value of each dish will get your guests thinking (and acting). Displaying the carbon footprint of each menu item (usually measured in kilograms of CO2e) will help guests understand the environmental impact of their food choices, leaving them feeling informed and positive. Usually when people see the carbon value associated with a dish, they are more likely to choose lower-carbon alternatives, especially if they’re already conscious of their environmental impact.
You don’t have to stop at what’s on the plate either, think about the plate itself! Be creative with how you are serving your dishes and whenever possible, encourage partners to use reusable serving dishes and utensils rather than disposable ones. Consider alternatives like bamboo cutlery or edible spoons or encourage guests to bring their own reusable utensils.
Are you investing in sustainable practices this year? Contact info@beaconhouse-events.co.uk or call 0191 691 3456 to speak to our team about how we can make sure that your event programme aligns with your vision and values in 2025/26.