Going Green in Catering: Because Saving the Planet Tastes Better, Part 2

I’m excited to continue the conversation about how going green in the catering business is not just a trend—it’s a delicious revolution. If you’re new to this topic, here’s a quick summary.

In my previous blog, I highlighted how sustainability in the catering industry is not only a growing movement but a critical shift to reduce food waste and lessen our environmental footprint. By embracing a green mindset and rethinking every aspect of the catering process, we can lead the way in sustainability while still thriving financially. My call to action: Make the shift today by aligning exceptional service with environmental responsibility.

Now, let’s dive into some simple yet powerful steps that can make your journey to sustainability as enjoyable as it is rewarding.

Planning your menu: green is the new gourmet

As a chef, I know the menu is the star of any event! Here’s where your commitment to sustainability will truly shine. By designing menus with a green mindset, you can significantly reduce waste. One way to do this is by embracing seasonaleating, which opens the door to creativity and fun in your menu planning. with a green mindset, you can significantly reduce waste. One way to do this is by embracing seasonaleating, which opens the door to creativity and fun in your menu planning.

Start small by featuring one local ingredient or menu item that’s unique to your region. Not only does seasonal produce taste better, but it also offers a fresh, creative twist that excites clients. Plus, sourcing locally helps you build relationships with farmers and suppliers, which can give you a competitive edge. You may discover ingredients other caterers haven’t even considered, allowing you to stand out while educating your clients about the benefits of going local.

Engage your team: make sustainability a shared passion 

Take your team on a trip to visit local purveyors Whether it’s meeting a honey farmer checking out hydroponic lettuce, or exploring microgreens, these experiences spark creativity in the kitchen.

Encouraging your chefs to experiment with new items, like pickling or growing microgreens, can lead to exciting new menu options. Our staff always gets energized when they’re part of this process, and it shows in the food we deliver.

If your kitchen team isn’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. I’ve seen businesses with farm-to-table aspirations struggle because not everyone bought into the mindset, leading to unnecessary waste and defeating the purpose.

Don’t hesitate to bring in an expert to educate your team or organize team-building activities It’s one thing for them to lack the knowledge, but the willingness to learn and create beautiful, sustainable food is essential.

Flexibility and clear communication: key to green success

Catering has a unique advantage over restaurants: flexibility. We often plan menus six to 12 months (or more) in advance. Don’t be afraid to include statements like “Based on Season and Availability” in your menus. This transparency builds trust with your clients and allows you to serve the freshest ingredients possible. In my experience, clients not only appreciate this approach—they get excited about it!

Of course, there may be rare objections. If that happens, do your best to accommodate, but remember: Not every client will be the right fit.

When you’re clear about your vision and commitment to sustainable, seasonal ingredients, the right events will align with your values.

What’s truly exciting is how this green mindset doesn’t just impact your business—it creates ripples in your community. My clients and employees often thank us for our commitment to sustainability, and they carry those lessons into their homes. So, by embracing change one step at a time, you’re not only benefiting your business but also positively influencing your clients, your team, and their families.

Stay Tuned for More: Next Up—Creating Leftover Magic.

I can’t wait to continue this conversation and share tips on how to create culinary magic with leftovers. Stay tuned!