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Catering and refreshments

Food production and processing is a key driver of climate change, with agriculture representing 11% of the UK’s greenhouse gas (GHG) emissions. Beyond GHG impacts, the food and drink you serve at events will also have an impact on the waste generated.

Things to consider

  • Audience and requirements
  • Time and length of event
  • Necessity of food and drinks
  • Proportionality of catered food to number of guests
  • Production process
  • Transportation of food (distance, vehicle type and quantity)
  • Waste

What impacts could catering and refreshments have on the environment?

The choice of food can significantly reduce the environmental impacts. Over 50% of GHG emissions in the UK agricultural sector come from the digestive processes of livestock and the management of their waste. As such, offering a plant-based menu provides an opportunity to significantly reduce the emissions in the production of the food you offer.

Aside from the food and drink served at events, the cutlery, crockery, packaging and subsequent waste also present environmental impacts. Avoid plastic were possible, particularly individually packaged items which generate significant volumes of waste.

Review your options

Food

  • No food- for short events, food may not be necessary. This would have the lowest carbon footprint and avoid waste.
  • Simple snacks, such as fruit, saves money, waste, and is better for the environment.
  • Lower carbon options, like plant based, vegetarian, local and minimally processed food, can be delicious alternatives to high carbon foods, like red meat.
  • Food accreditations, such as Fairtrade and organic soil association, ensure that the food used for events is produced ethically and without harmful impacts on the environment.
  • Using the University’s in-house catering team, Delivered to You, can offer great opportunities to increase the sustainability impact your event. University of Liverpool catering teams adhere to our sustainable food policy which details how we are including our social and environmental commitments into the food we serve. As an in-house team, they can also significantly reduce impacts associated with transport when events are held on campus.
  • The University also has a list of approved caterers.

Top Tip! Ask guests if they have any allergies, intolerances, or dietary requirements prior to the event so that you may cater to their names. Ensure food is clearly labelled with allergens and ingredients.

Top Tip! When sourcing an external caterer, opting for a local caterer could avoid a higher carbon footprint from transporting food and equipment. Other things to consider may be the number of vehicles required for food and equipment transportation, as well as how they will need to power their equipment, especially for outdoor events.

Drinks

  • When it comes to drinks, encouraging guests to bring their own refillable cups and bottles is a great way to reduce waste. Providing a map to any refill water stations in promotional material will help reinforce this behaviour.
  • Serving any hot drinks in urns is an easy and convenient way to provide beverages in an energy efficient way.

Crockery

  • Avoid plastic were possible, particularly individually packaged items which generate significant volumes of waste.
  • In terms of cutlery and crockery, consider utilising reusable items to avoid waste all together and where this is not possible, explore biodegradable options before single use plastics.

Waste

  • Have a plan in place for any leftover food. This could be a) organising for the catering company to collect uneaten food, b) takeaway options for guests, c) donate to a food pantry or d) compost waste after the event. Always consider the health and safety implications of leftover food. Food that is not individually packaged should not be donated, so opt for an alternative food waste solution.
  • Catering for the correct number of people will avoid waste.
  • Make sure facilities are in place for guests to appropriately segregate their waste between recyclables, general and food waste, and make sure these are clearly labelled to avoid cross contamination.

Communicate

Asking attendees whether they will require food will help to prevent excessive food waste and save money. You can do  so as a tick box question when they sign up to the event or via email, by requesting that anyone that does not require food, notify the event organisers.

Data and feedback

Keeping track of the quantity of food ordered and consumed, and the volume of waste, will help you to understand the impact of the event and quantity of food needed for future events.

Examples

Centre for Sustainable Business Launch Event

Organisers of the event identified that simple catering suited the event better, as it was not during a typical mealtime. Attendees were asked at registration to confirm if they wanted fresh fruit and hot drinks, so that these were not over catered for.

Water fountains were available at the venue and within the promotion material for the events, there featured details that encouraged attendees to bring their own reusable water bottles and coffee cups. Catering providers were briefed to ensure no plastic cups or trays were used so that materials had the lowest impact possible.

Guild Awards

The Guild worked with Hospitality Liverpool to create a plant-based three course menu for Guild Awards. The menu was automatically plant-based but guests could opt out and replace the main course for a lower carbon meat main course. This gave guests the opportunity to try something new, that they wouldn’t typically consider trying. 57% of guests had a fully plant-based meal, while the other 43% had a plant-based starter and dessert with a chicken main course (a lower carbon meat option).

The starter and main course, by default, will be vegan, as we try to make this event as sustainable as possible, in line with the Guild’s Sustainability Policy and our Green Impact Accreditation.

The final menu will be confirmed nearer the time, but will be similar to the following.

Starter: Mediterranean Mezze (vg)

Main: Beetroot and spinach Wellington with roasted butternut squash and sweet pimento sauce (vg) or Cornfed chicken with shallot ragout, braised hispi and heritage carrots. 

Would you prefer to have a meat-based meal?