While eliminating food waste is the goal, some waste is inevitable. Create a plan to deal with that waste in the most sustainable way possible – either through composting or food donation. Look to partner with charities and food banks that can redistribute leftovers within the local community. You will need to check the guidelines of the local city and country so you are aware of exactly what food can be donated.
Food-sharing apps are becoming increasingly popular and are a great way to reduce food waste. A good example is Too Good To Go, which allows businesses to sell surplus food left over at the end of the day to consumers at a reduced rate. We are proud to partner with Too Good To Go in multiple locations across Europe. Since the launch of the partnership, our hotels have saved 18,724 meals which corresponds to a Co2 reduction of 45.6 tons - the equivalent of 50 flights from Brussels to New York.
Reducing food waste is an essential part of tackling climate change. As in-person events resume post-pandemic, there has never been a better opportunity for planners and venues to work together to minimize the food waste our events create.
*For more information on reducing food waste and planning more sustainable events, check out the Sustainability Guide for Meetings & Events by BCD M&E and supported by Radisson Hotel Group. You can download the report here.