M&IT NOV 11 - 21 Best food forward | Meetings & Incentive Travel

What we eat when we arrive at a destination can be the cause of far more carbon emissions than the flying itself.

We need to ensure we are always considering the hidden carbon from the food being served at our events and take priority action to reduce it.

It’s about tackling our carbon ‘foodprint’. Foodprint is the carbon footprint and any other environmental, social, and economic consequences caused by food‐related human activity.

We live in a world where an estimated one third of all food produced is lost or goes to waste, and where all food chain activity combined accounts for one quarter of global greenhouse gas emissions. Added to this, half the food we throw away is still edible; that’s more than three million tonnes of food every year in the UK alone.

In tourism and hospitality almost half of all waste produced is food waste and one third of this is from plate waste. If we are serious about dealing with our foodprint, we must get serious about reducing food waste.

Another hotspot we must take into consideration is agricultural practices, caused by animal‐based diets. It is not supply chain impacts that result in the largest emissions, it is the combined impact of livestock, fish farms and associated land use that make up more than half of all food production emissions. Moving to a more plant‐based diet is therefore key to reducing your foodprint.

If we are serious about dealing with our foodprint, we must get serious about reducing food waste.

Beyond carbon

Our foodprint has far‐reaching environmental, economic, and social implications, and global food systems are critical to achieving progress on all 17 UN Sustainable Development Goals (SDGs). Making food systems more sustainable is vital to reduce and end hunger (SDG2) and support climate action (SDG13). But food systems are also important, among other things, to…

…support gender equality (SDG5): Women are still up to 11 per cent more likely than men to face food insecurity. Sustainable food systems have to empower women and support their livelihoods around the world.

…ensure clean water and sanitation (SDG6): Almost 70 per cent of freshwater is used for agricultural irrigation. Sustainable food systems have to ensure a more sustainable use of this most precious resource and increase access for those 2 billion people still lacking safely managed fresh water, while reducing the amount of pollution in our water systems.

At a more local level, social issues have been highlighted by Brexit and the pandemic, which include poor wages and working conditions, and hence dwindling staff resources. According to the International Labour Organization, the hospitality industry and food and drink product supply chains are also identified hotspots for modern slavery risks. So, when tendering contracts, it is important to ask catering providers to provide assurances that suitable controls are in place to ensure all associated social risks are being effectively managed.

If we expect to be offered the environmental choice on a plate by the venue and catering providers, we will be disappointed.

What to do?

As event managers, we must act as the driver for change. If we expect to be offered the environmental choice on a plate by the venue and catering providers, we will be disappointed. But if, as an industry, we become a key influencer then change is more likely.

First and foremost, it starts with re‐thinking. Considering the social and environmental impacts of each potential food‐related action you could take. What is the BOSS - Best Overall Sustainable Solution?

There are many simple actions you can take to reduce your foodprint. Communicate your identified sustainability goals relating to food and drink to all potential providers as part of the pre‐qualification process and ask for documented assurances that they can be met.

Reduce your food waste

Know the number of attendees eating at your event and get clear on their dietary requirements. Being informed is key in preventing over‐ordering and needing back‐ups.
Communicate information with the food provider with plenty of notice. Find out what the hard deadline is in advance so you can push against it.
Have a plan in place in case of surplus food. Are there any community‐based initiatives you can work with to distribute this?
Encourage caterers to get creative. Ask them to use parts of food that typically go to waste such as peelings, stems, cores.
Avoid single serve packaged foods. Just avoid them!
Find out what disposal routes the venue can provide for food waste. When food waste ends up in landfill it produces methane which has a global warming potential 21 times greater than CO2.

Reduce the meat and dairy products at your event

Be bold. Set a stretch target of 70 per cent of the food to be vegetarian or vegan.
Communicate your target with the food provider from the outset.
Use communication touchpoints to inform attendees about the reduced meat or reduced dairy menu. Explain how taking this action helps to reduce the event’s carbon impact and the positive impact this will leave behind after the event.

If you’re providing a buffet, stay in control of volumes

Provide smaller plates and serving utensils. This prevents plate waste.
Prepare food as it is needed. Don’t make large quantities in advance.
Use signage. Invite attendees to return to the buffet for more food rather than taking too much at once.

Buy local, seasonal, and sustainable produce

Create exciting menus that celebrate local communities and seasonal changes. This re‐establishes emotional connections with the food that we eat, it is good for the local economy, enhances the taste of the produce, helps reduce carbon impacts and allows you to create a legacy through the promotion of local, seasonal goods.
Ensure all eggs are free range and that all fish and seafood are certified sustainable. Look out for Red Tractor Certification which is only found on British food and drink products that have met rigorous standards.

Modern Slavery

Collate assurances that modern slavery risks are being managed. Make sure sufficient staff are available to ensure quality of service and that they will be paid the living wage.
Collate assurances on how your catering provider manages their suppliers. Address the modern slavery risks associated with the food products being served, in particular those that are associated with tea, coffee, sugar, fish, palm oil, nuts, and fruit and vegetable picking.

Communication

Think creatively about the storytelling around the food at your event. This will add to the event experience and bring attendees into the conversation around sustainable food consumption.
For example, at an EVCOM event, the local food suppliers came and spoke to guests about their produce, could this be extended to the chefs making an appearance during the meal?
Educate attendees on the carbon impact of the food. For example, our carbon consultant has created a brilliant tool called ‘Rate my Plate’ which enables you to work with your food provider to create menus that produce less carbon.
Engage your staff on these impacts. Make sure they are prepared for any questions from attendees.
Share your savings with attendees after the event. How much food waste was prevented? What were all the positive outcomes they were a part of making possible? Say thank you.

Tracking and reporting progress

Find your baseline and start to track your savings – environmental, carbon, waste etc. Track and report the associated cost and set improvement targets for the next event. Communicate this to senior management along with the value at the level of the brand that has been achieved through your actions to reduce the event foodprint and your commitment to be consciously creative.

In a nutshell, only action creates value. Use the above to take action in the areas that matter most.