Catersource State of the Industry 2024, Part 4: Sustainability in 2024: A Green RevolutionCatersource State of the Industry 2024, Part 4: Sustainability in 2024: A Green Revolution

Editor's Note: This is part 4 in our State of the Industry 2024 series. Check out Part 1, Part 2, and Part 3.

One of the most noteworthy trends in 2024 was the industry’s commitment to sustainability. 

“As you all know, the new trend supposedly is sustainability,” said Dana Buchanan (Primal Alchemy) during a session on zero-waste events as part Catersource + The Special Event 2024. “While we love the fact that it's a new trend, we don’t like the fact that it might only be a trend—we want it to remain permanent.” 

Throughout 2024 caterers increasingly prioritized eco-friendly practices, everything from sourcing local and organic ingredients to minimizing food waste (in fact, 32% of survey respondents indicated that compostable or recyclable products were one of the most requested trends in 2024). 

Many catering companies implemented composting and recycling programs, aligning with consumer demand for environmentally responsible practices. This shift not only appeals to eco-conscious clients but also improves operational efficiency, demonstrating that sustainability can enhance profitability. 

“Putting on green events isn’t going to necessarily cost us more green,” said Chef Alyson Zildjian (Zildjian Catering and Consulting) during a session on green events at Catersource + The Special Event 2024 .  

Related:Catersource State of the Industry 2024, Part 1

Numbers don’t lie, and 57% of consumers say sustainability practices at least somewhat influence their choices when dining away from home.  

Environmental concerns are no longer a niche consideration but a mainstream expectation.  

“Sustainability is no longer optional—clients are demanding it in every aspect, from zero-waste initiatives to eco-friendly decor,” says Chris Sanchez (LUX Catering & Events). “They want luxury, but they want it with a conscience.” 

Because of this, event organizers and caterers increasingly need to prioritize sustainable practices to reduce their environmental footprint and reduce costs, while providing memorable, elevated experiences. 

As part of the sustainability trend, many caterers are implementing zero-waste initiatives. This involves careful planning to ensure that food is used efficiently, with leftover food donated to local charities or transformed into new dishes. By prioritizing waste reduction, caterers can enhance their sustainability credentials and appeal to eco-conscious clients. 

Let’s face it, waste produced during events is monstrous. The catering industry is a significant contributor to food waste, with estimates that 30-40% of the food supply in the U.S. goes to waste annually, amounting to approximately 80 billion pounds of food. This waste has both financial and environmental impacts, as food waste contributes to greenhouse gas emissions and the loss of valuable resources. 

Related:State of the Industry 2024, Part 2: Operations Outlook

To put this into perspective, a significant portion of the waste comes from inefficiencies in food production, preparation, and consumption. Restaurants, hotels, and other food service providers generate substantial amounts of waste due to over-preparation, spoilage, and plate waste. 

Chef Alyson Zildjian (Zildjian Catering and Consulting) is a committed leader in green business practices and her dedication to sustainability extends beyond the kitchen, teaching and educating the community on the benets of reducing our impact on the planet. Her passion for clean food leads to supporting local farms and sourcing local and seasonal food. Photo courtesy Zildjian Catering and Consulting

Controlling portion and pour sizes can play a huge part in waste reduction, with either skilled or unskilled servers. Properly sized tableware and pour control glasses can help prevent waste and save operators thousands over the year. Wine glasses, for instance, with custom etching or geometric curves can provide a subtle serving cue that prevents overpours, helping to control costs and maximize profits.   

Related:Catersource State of the Industry, Part 3: The Crucial Case for Company Culture

While the benefits of sustainable events are clear, there are also challenges to consider. Cost is a significant factor; up-front costs for sustainable ingredients and investment in sustainable tableware can sometimes make it easy to miss the forest for the trees. Long-term, though, premiumization and durability can help operators more than offset those initial costs. In fact, one-third of consumers actually say they will pay a premium for sustainable products. Operators should prepare for demand to grow and for sustainability to become the expectation and not the exception.   

Communicating your commitment to greener practices to clients and attendees does not have to be another challenge. By highlighting your commitment to the environment and the benefits of practices like responsible sourcing, buying local, donating or composting leftovers, and serving with sustainable tableware, your operation can distinguish itself as an environmental champion. High-quality ingredients and the look and feel of high-quality tableware convey a message of uncompromised elegance and finer dining, regardless of venue or setting. 

“It’s a marketing gold mine,” said Michael Stavros (M Culinary Concepts) during a trend session at Catersource + The Special Event 2024. “Toot your own horn if you have to.” 

One of the most significant changes you can make to your business is to simply get the buy-in from your clients and your team. If your employees aren’t enthusiastic about meeting local farmers or using sustainably sourced ingredients, it might be time to assess their engagement. A successful shift to green catering requires a full team effort. 

“The more you tell the story externally, the more you’re going to talk about it internally,” said Stavros. “The more you talk about it internally, the more excited your teams are going to get about it, the more excited they get about it, the more they want to support it.” 

Every caterer depends on a community of stakeholders for support and success, and by making it part of your ongoing dialogue, you are also encouraging these community members to be attuned to the sustainability dynamic as well.   

As awareness and demand for eco-friendly practices continue to rise, innovation in this field will likely lead to even more solutions. Adopting sustainable practices will allow caterers and event organizers to make a significant positive impact and play a crucial role in fostering a healthier planet while delivering exceptional experiences. 

Looking ahead to 2025, the emphasis on sustainability is expected to deepen. Emerging trends like zero-waste kitchens and circular economy practices will gain traction. Caterers may also see increased pressure to meet stricter environmental regulations and certifications. As sustainability becomes an even more integral part of the industry’s fabric, businesses that innovate in this space will likely gain a competitive edge. 

“By modeling what’s possible, we pave the way for everyone to adapt a green mindset,” said Zildjian.