Detroit, MI – On September 11th, Make Food Not Waste (MFNW) had the pleasure of hosting the ILEA Michigan chapter and industry friends for an informative meeting focused on reducing food waste in the event industry. As climate change continues to be a pressing global issue, the event industry plays a crucial role in minimizing its impact.
During the meeting, MFNW experts shared valuable insights and practical strategies to help event professionals incorporate sustainable food practices into their work. Attendees learned about the significant environmental consequences of food waste, including greenhouse gas emissions and resource depletion. They also explored innovative solutions such as food donation programs, composting initiatives, and portion control techniques.
The event featured engaging discussions and interactive workshops, providing attendees with the tools and knowledge to make a positive difference in their respective industries. By reducing food waste, event professionals can contribute to a more sustainable planet and demonstrate their commitment to environmental stewardship.
Make Food Not Waste is a dedicated organization working to address the issue of food waste on a local and global scale. Through partnerships with businesses, communities, and individuals, MFNW promotes sustainable food practices and supports initiatives that reduce food waste.
Here are some tips on how you can help reduce food waste in the event industry:
Planners
Advocate for food waste reduction practices with your clients and vendors by communicating the social, economic and environmental benefits and demonstrate how easy it is to implement.
Counsel clients to resist over-ordering.
Celebrate success! Publicize vendors that follow best practices and follow up with clients after the event with the results.
Hosts
Request that caterers and venues follow food waste reduction practices.
Share caterer and venue commitments with guests.
Caterers
Use data from similar events to estimate the number of attendees more accurately to reduce over-ordering.
Offer menus based on actual RSVPs and dietary preferences to reduce he amount of unwanted food.
Consider the time of day and type of event when creating a menu. Example: a women's luncheon may require smaller portions and less dessert than a dinner for professional football players.
Train your staff on food waste reduction strategies, such as portion control and educate them on minimizing preparation waste through knife skills training.
Reduce kitchen waste by following FIFO inventory processes, maintain cod storage equipment, and use composting services.
Venues
Serve smaller portions or offer buffet-style meals with servings already portioned.
Whenever possible, resist pre-setting tables, particularly with dessert.
Collaborate with local food rescue organizations and donate surplus food.
Implement a composting program to handle food scraps.
Encouraging attendees to take leftovers home, especially at smaller or more intimate events.
Use signage and announcements to encourage guests to take only what they need and provide information on how the event is reducing waste.
Resources
Metro Food Rescue https://www.metrofoodrescue.com/
Midtown Composting https://midtowncomposting.com/
To learn more about Make Food Not Waste and their efforts to combat food waste, please visit their website at https://makefoodnotwaste.org/.
