by Annette Ott-Barnett, 2024 SITE Academic Scholarship Winner
My future food waste study will occur ‘down under’ in Australia, but the findings are anticipated to apply to all business events. This study aims to develop practical solutions for reducing food waste at business events and increase awareness of this real-world problem. If you are an event planner, I hope you will consider participating in my research questionnaire here (closes Sept 15). Follow me on LinkedIn.
In the meantime, the following are notable facts about food waste and steps you can take to get started.
Food waste: It is Everywhere, and it Impacts Everyone
In a report by the United Nations Environment Programme and the Waste and Resources Action Programme, researchers revealed the reality of food waste: it is everywhere and impacts everyone. However, accurate data on global food waste is limited and varies significantly by country. While voluntary standards, including the United Nations’ Sustainable Development Goals (SDGs), have helped improve food waste efforts, with remarkable progress initially, research shows that recent sustainable actions have been inadequate. Disappointingly, these advances are insufficient to counter the challenges posed by the food waste crisis.
Unsavoury Waste
In the world of business events, this unsavoury issue of food waste persists. As an industry veteran and researcher, I have come to realise that this is not just about scraps on plates—it is a global crisis with far-reaching implications. Having managed numerous business events, I have witnessed a transformation in attitudes; the shift from lack of interest to concern is now evident. However, we must move from concern to action.
Think About It
Imagine, for a moment, that you are working at a lavish corporate gala. The tables are piled high with gourmet dishes, each more tempting than the last. However, as the night winds down, you notice something unsettling: platters of untouched food being whisked away, and not to food banks. This scene, replicated at countless events worldwide, lies at the heart of a global crisis. We have all seen it: those overflowing platters.
The “piled high buffets” mindset is a leftover of a bygone era when abundance was equated with quality. It is a symbol of hospitality, but at what cost? Recent studies suggest that up to 40% of food served at events goes to waste. Contributing to a global problem where 31-77% of edible food is discarded.
The Consequences, Responsibility, and Impact: A Ripple Effect
Food waste is not just a matter of wastefulness; it is an socioeconomic and environmental crisis that demands our attention. Food waste significantly contributes to greenhouse gas emissions, which in turn contribute to climate change.
Many industry leaders remain unaware of the compelling business case for reducing food waste. The initial costs of measurement and implementation often overshadow the long-term advantages. This limited viewpoint is costing us more than just money—it endangers our future. As the World Commission on Environment and Development warned in the Brundtland Report in 1987, we must avoid “compromising the needs of future generations.” These future generations are not just our grandchildren; they include the rising number of ‘younger’ sustainable event attendees at our gatherings. The ‘Next’ Generation (ages 22–44) now makes up the majority of event participants at 38% (Freeman Companies, 2024).
It seems intolerable to offer a smorgasbord of food that will undoubtedly be wasted, considering that over one billion people worldwide face food insecurity, including millions of Australian families who regularly experience food insecurity (Foodbank, 2022; 2023; 2024). While initial investments in measurement and reduction strategies may seem daunting, the long-term savings are substantial. Companies that ignore this issue are essentially wasting money and food. By tackling waste at business events, we not only save money but also help reduce the negative impacts. We are potentially redirecting resources to those who need them most, which could touch hundreds, if not millions, of lives.
The Big Shift: From Waste to Opportunity
The plate before us is full of challenges, but also opportunities. In the words of Fernandez-Zamudio et al. (2024), measuring food waste is a catalyst for change, sending “a powerful message to those handling food, fostering awareness and prompting changes toward more mindful practices.” This quantification does more than inform; it inspires action. As the researchers note, it “facilitates continuous learning and collaboration among stakeholders, positioning them as part of both the problem and the solution.”
Collaborative Solutions: A Conduit for Change
Participants in today’s events are increasingly aware of sustainability and expect organisers to embody these values. By quantifying waste, we raise awareness of the issue. However, the complexity of the food waste problem demands collaboration throughout the entire event supply chain. Suddenly, everyone, from event planners to caterers, venue managers, and participants, each stakeholder plays a vital role in crafting sustainable solutions.
A Call to Action
As event professionals, we have a unique opportunity and responsibility to be at the forefront of this change. By implementing food waste reduction strategies, we are not just improving our bottom line; we are contributing to a global movement. However, some experts are convinced that reducing food waste could benefit the food insecurity crisis. The Events Industry Council, for instance, suggests that events can drive “meaningful change and social impact when executed strategically.”
Even small reductions in food waste can help improve food security worldwide; therefore, cutting food waste at business events, no matter their size, will lead to fewer families struggling to put food on the table. The UN’s Sustainable Development Goal 12.3 aims to halve food waste by 2030. While this may seem ambitious, even a minor reduction could have significant ripple effects, and more realistic targets, like Australia’s 10% cut, might prove more effective.
Think BIG but Start Small
The next time you organise an event, remember: You are not just feeding a crowd. Let us ensure that the legacy of our events goes beyond the meeting space, helping to build a more sustainable and equitable world. As we think about the impact of food waste at business gatherings, let us challenge ourselves to be part of the solution. Ask yourself, what small changes can you make at your next event?
It is Time to Embrace the Role of a Sustainable Event Planner and Lead the Charge Towards a More Mindful, Sustainable Future – One Event, One Plate at a Time
First, analyse the data. Ask your participants what they are willing to do to reduce waste. Ask your vendors and venues how they can assist. Ask your team what they can contribute, and ask your leadership what resources they can allocate to achieve it. Then it is up to you. To reduce food waste at your business event, start by carefully planning a menu based on the anticipated attendance from previous events. Serve smaller portion sizes on smaller plates, and consider offering meatless options. Do not forget to coordinate with a local food bank to organise the collection of excess edible food items. Lastly, let your stakeholders know what you are doing and why. I wish you success in your future efforts to reduce food waste at business events.
