At GreenBiz we all know now we have to stroll the speak with regards to sustainability — we placed on sustainability conferences, in spite of everything. 

Through the years now we have realized quite a bit about learn how to serve a sustainable meals menu that’s tasty, retains waste low and could be loved by all, whereas additionally giving attendees a push to strive new plant-based lower-emission issues. It has additionally been cost-effective; understanding consuming habits and lowering meals portions saves cash it doesn’t matter what.

In 2015 we stopped serving crimson meat, began donating surplus meals to local people organizations and eradicated single-serving and plastic-packaged meals. And in 2022, we took an enormous swing, serving a 75 % vegan and 25 % vegetarian menu. (This 12 months we reintroduced chicken and fish for steadiness and accessibility. Extra on that later.) 

Right here is our step-by-step information to creating the meals and beverage service at your convention or company occasion extra sustainable, with out sacrificing style. 

Step 1: Pre-portion meals and convey it out in shifts 

Attempt to preserve as a lot meals within the kitchen as attainable by pre-portioning the meals and bringing it out regularly as a substitute of all out on the similar time for a “serve your self” mannequin.  

For instance, you’ll typically see a bathtub of yogurt and a large container of granola accessible at occasion buffets so attendees can self-serve. These bowls are not often completed and the rest must be thrown away. (Sadly, because of meals laws, as soon as meals is taken out of the kitchen it could actually not be reused or donated.)

So ask the kitchen to plate the meals in smaller batches and replenish as wanted. This manner, any leftovers can stay within the kitchen to be donated. 

Step 2: Use smaller serving platters

The hospitality trade is incentivized to make sure abundance. A crowded desk with 5 varieties of pastries, 4 jugs of salad dressings, a dozen condiments and an overflowing cheese board might look good, however it virtually at all times ends in meals being overserved.

The best technique to tackle that is to make use of smaller serving trays and bowls. Our personal meals waste audit at our occasion in June discovered that downsizing the serving vessels for syrup and butter led to a 60 % discount within the waste of every. It additionally saved the venue about $10,000.

Step 3: Put the meat and cheese on the facet

One follow for nudging eaters towards plant-based choices is to serve meals deconstructed so the default choice is plant-based. If attendees wish to add animal-based and allergen-prone merchandise, comparable to cheese or tree nuts for a salad, these could be accessible on the facet. That is additionally nice for basic inclusivity, to make it simpler for these with dietary restrictions or allergic reactions. 

Downsizing the serving vessels for syrup and butter led to a 60% discount within the waste of every.

That stated, ensure to comply with step 1 (pre-portion) and step 2 (smaller containers) to keep away from a rise in leftovers when the accouterments will not be used.

Step 4: Do away with single use plastic

Plastic water cups? No extra. Paper espresso cups? Nope, use mugs. For meals, change to actual plates and actual silverware. Is it snack time? As a substitute of individually plastic-wrapped baggage of nuts or treats, use bulk gadgets that may be doled out into cups and bowls. Work together with your venue to supply tables the place attendees can go away used cups and plates that get whisked again to the kitchen for laundry.

Step 5: Discover the proper companions

You’ll be asking your venue to make enormous shifts that aren’t the norm. Discover companions who can relay their information of plant-based components or waste discount methods, comparable to Greener by Default, which has helped us with lower-carbon menu design. Work with plant-based manufacturers to make components accessible so venue groups don’t have to seek out new suppliers for brand new components. For VERGE 23 in San Jose, California subsequent week, as an example, we’re partnering with plant-based meals merchandise from Meati, Simply Eggs and Akua.

Step 6: Work intently with venue coordinators and meals service companions

Begin to collaborate early together with your venue coordinators and meals service companions. Sustainable convention meals isn’t just about ordering vegan and gluten-free choices, however ensuring the style high quality is as much as the expectations of your attendees. After blended outcomes on the standard of vegan and gluten-free choices at our personal earlier occasions, we realized that we needed to play to our venue’s strengths.

Study what your venue is assured in making. Most venues are completely satisfied to strive one thing new, however prioritizing menu gadgets they’re comfy with will assist preserve the style high quality attendees anticipate. 

Step 7: Supply trainings

Plant-based components and recipes may be new and unfamiliar floor for a venue’s kitchen, or waste-removal staffers. Rent an out of doors knowledgeable such because the Physicians Committee for Accountable Drugs (we’ve labored with them on the San Jose Conference Middle) to return to the venue kitchen and assist everybody get higher acquainted with the components, or Astrapto (we’ve labored with them on the Hyatt Regency in Seattle) to clarify greatest practices for limiting plant-based meals waste. 

Step 8: Don’t push it

From our expertise, many attendees admire strikes to a largely plant-based menu. However we realized an essential lesson, too: Don’t push unfamiliar vegan meals too far, as a sub-par culinary expertise might flip an individual off from attempting a majority of these choices sooner or later.

It’s OK if progress will not be linear. And execution doesn’t need to be excellent to ship enhancements and classes.