Beef and lamb are responsible for 45 per cent of event catering emissions despite accounting for just 10 per cent of portions served, according to new research from sustainability body isla.
The findings come from isla’s A Closer Look: Catering report, which analysed thousands of catering entries across 789 events held in 2025 and logged through its TRACE carbon measurement platform.
The research suggests organisers looking to reduce catering emissions should concentrate on what is being served rather than focusing principally on cups, plates and cutlery.
Serveware accounts for around 9 per cent of catering emissions, while vegetarian dishes make up the largest proportion of food served at events in the dataset.
Buffets represent a particular opportunity for organisers. Just over half (51 per cent) of red meat emissions at events are associated with buffets, while 73 per cent of buffets are served at conferences.
The report also found that one beef dish can generate more emissions than a dozen vegetarian dishes.
Emily Shephard, insights lead at isla, said: “Many organisers have already made changes to their cups, plates and cutlery, and that work matters for waste. But the data shows that catering emissions sit in the food, and most of all in red meat on the buffet. Catering is one of the most controllable parts of an event footprint. Changing the menu doesn’t usually need new suppliers or new investment, and it usually costs less. ‘A Closer Look’ uses TRACE data to show where those decisions make the biggest difference, across both cost and carbon.”
Catering accounts for around 1 per cent of an average event’s total carbon footprint, according to the report, rising to 9 per cent when attendee travel is excluded.
isla said plant-forward menus also tend to cost less and are less exposed to price rises, giving organisers the potential to reduce both carbon emissions and catering spend.
The report sets out practical recommendations for organisers, including where to make changes first, how to encourage guests towards plant-based choices and questions to ask venues and caterers.
A Closer Look: Catering is the second report in isla’s data-led series examining the environmental impact of events.
M&IT editor Paul Harvey is a journalist with more than 15 years of experience. He began his career in the local press, working for various titles across the north. Since joining M&IT in 2013, he has become a trusted and respected voice in the sector, championing event professionals and reporting on all aspects of the events industry for the brand.
