Low-Waste Events
Reducing food waste in the hospitality sector, particularly in events, is a critical focus for the U.S. Food Waste Pact. Event waste can be difficult to track because planning teams, venues, and consumers are unique to each event. Collaboration among these stakeholders is key to developing standardized measurement processes and implementing food waste reduction practices at events and across the hospitality industry—significant steps toward reducing food waste throughout the food system.
Case Studies
To date, the Pact team has run one low-waste events pilot and led three regional projects related to reducing food waste at events. The case studies for these pilots detail measurement best practices at events and recommended food categories to focus food waste reduction efforts on.
Case Study
Best Practices for Hospitality Teams to Reduce Food Waste at Events
September 15, 2023
Low-Waste Events Toolkit
The Low-Waste Events Toolkit is a free and accessible portfolio of materials designed for event planners and venues to implement low-waste event interventions to address food waste in their operations.
Low-Waste Events: Cutting Costs Through Food Waste Reduction
Preventing and reducing food waste in events cuts costs while maintaining guest satisfaction. When planners and venues work together on portion specs, right-sizing, customized menus, and more, events and bottom lines both become less wasteful. Through collaboration and measurement, planners and venues can maximize the event experience, save on expenses, and prevent food from going to waste.