As a catering professional working in this industry for close to 40 years, I believe going green isn’t just for the tree-huggers or environmentalists out there, but for everyone who loves food, produces catering, and wants to ensure we have a planet to keep enjoying it. Efforts to reduce food waste in the catering industry are gaining momentum and we will explore all the ways that we can reduce our impact on the planet one event at a time.
Let’s face it, waste produced at our 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.
To put this into perspective, a significant portion of the waste comes from our 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 composting in the kitchen. Photo courtesy Alyson Zildjian
Can you imagine what our industry would look like if the words “sustainability” and “catering” worked together to accelerate our businesses to be leaders in reducing our impact without jeopardizing our operations and profitability?
Before we even get into all the nitty gritty on where or how to start, let's begin with the concept of developing a green mindset. This doesn't mean just swapping out plastic cups for biodegradable compostable cups, (although we do that too,) it is about reimagining every part of our catering process to make it as kind to the Earth as it is to our taste buds.
So how do we start? The first and most crucial step towards sustainability is aligning our mindset with green principles. Honestly, you just have to decide to make the conscious choice to embrace change! Yes, just go for it and embrace that change is imminent.
Sorouch Kheramand, who is the Global Head of Sustainability for Schneider Electronics (a leader in global energy efficiency)y, says: “The world is moving towards change, and this will impact the way we live and operate–the net zero world will happen sooner or later.”
Let’s be industry leaders by embracing sustainable practices NOW. Adopting a green mindset in catering is not just a trend; it’s a tasty revolution. We can set the standards for our industry. Let’s show our clients and employees that exceptional service and environmental responsibility can go hand-in-hand.
Empowering our owners, employees, and clients allows us to remove the roadblocks that may stand in our way. For every dollar invested in food waste reduction, businesses can expect a substantial return on investment. Having a clear understanding of where you are right now with the companies you work for and the businesses you work with is the starting point to pave the way for a cleaner, greener and more profitable path to being leaders in the industry.
Once we have adopted the green mindset, we can dive into a world where every delicious bite helps create a more sustainable future.
I look forward to continuing the conversation on how you can make a difference in our industry, one event at a time.
