Food and drink are central to the event experience, but they also represent a significant environmental impact. From the carbon footprint of ingredients to the waste generated by packaging and leftovers, catering is an area where event organisers can make meaningful improvements. The good news is that sustainable catering often tastes better, costs less to dispose of, and resonates positively with audiences.
Source locally where possible
Food miles -- the distance ingredients travel from farm to plate -- contribute significantly to catering's carbon footprint. A burger made with beef from a local farm, served with locally grown salad, has a substantially lower transport footprint than one made with imported ingredients.
Work with your food vendors to identify local sourcing opportunities. Many areas of the UK have excellent local producers -- farms, bakeries, breweries, and dairy producers -- who welcome the opportunity to supply events. For organisers, local sourcing also creates a marketing opportunity. "Featuring produce from [local farm name]" adds authenticity and supports the local economy.
This doesn't mean everything needs to be local. Some ingredients -- coffee, spices, certain fruits -- can't be sourced within the UK. Focus on the high-volume items where local alternatives are available: meat, dairy, bread, vegetables, and beer.
Reduce packaging waste
Food packaging is one of the most visible sources of waste at events. Polystyrene containers, plastic cutlery, single-use sauce sachets, and plastic bags all contribute to a growing waste mountain. Progressive events are tackling this through vendor requirements.
Include packaging standards in your vendor contracts. At minimum, ban polystyrene containers (compostable alternatives are widely available and cost only marginally more). Better still, require all packaging to be compostable or recyclable, ban plastic cutlery in favour of wooden or bamboo alternatives, eliminate single-use sauce sachets in favour of bulk dispensers, and encourage vendors to offer discounts for attendees who bring their own containers.
Shambala Festival and Green Man Festival both require food vendors to use compostable packaging. They provide vendors with a recommended suppliers list and work collaboratively to find solutions that work operationally and financially.
Offer plant-based options prominently
The carbon footprint of food varies enormously depending on what it is. Beef produces roughly 27kg of CO2 equivalent per kilogram of product, compared to 2kg for lentils and 0.9kg for potatoes. Increasing the proportion of plant-based food at your event is one of the most effective ways to reduce its catering carbon footprint.
This doesn't mean eliminating meat entirely (though some festivals, like Shambala, have made that choice). It means ensuring that plant-based options are prominent, well-labelled, and appealing -- not an afterthought hidden at the back of the menu. When plant-based options are presented as the default rather than the alternative, uptake increases significantly.
Work with vendors on portion sizes
Oversized portions are a common cause of food waste at events. Festival food tends towards generous servings, which is part of the experience, but it also means that significant quantities of food are thrown away uneaten. Work with vendors to find the right balance -- portions that satisfy attendees without creating excessive waste.
Some events have introduced "right size" options, offering a choice between regular and large portions. This reduces waste while still giving hungry attendees the option of a bigger meal.
Plan for food redistribution
Despite best efforts, there will always be surplus food at events. Having a plan for redistribution ensures that edible food goes to people who need it rather than to landfill. Organisations like FareShare and the Olio app connect food donors with community groups and individuals who can use surplus food.
For multi-day festivals, coordinate with vendors at the end of each day to collect surplus food for redistribution. For single-day events, arrange collection for immediately after the event. This requires advance planning -- you need to identify a redistribution partner, arrange logistics, and ensure food safety standards are maintained.
Composting and waste separation
If all your food packaging is compostable, you can divert a huge proportion of catering waste from landfill. Set up dedicated composting collection points near food areas and ensure they're clearly labelled. Many waste management companies offer event composting services, collecting food waste and compostable packaging for processing at industrial composting facilities.
The key to effective composting at events is simplicity. If attendees have to figure out which bin to use, contamination rates soar. Use clear, visual signage (photos of what goes in each bin work better than text), position bins together so all options are visible, and staff the stations during peak periods.
Water and beverages
Beverage service offers its own sustainability opportunities. Draught beer served in reusable cups eliminates cans and bottles. Free water refill points reduce plastic bottle sales. Local breweries and producers reduce transport miles. And if you're serving wine, boxed wine has a lower carbon footprint per serving than bottled wine (the packaging is lighter and more space-efficient to transport).
Sustainable catering is ultimately about making thoughtful choices across the entire food and drink supply chain. Combined with other green measures -- digital ticketing through Tickts, renewable energy, waste reduction -- it helps create events that are enjoyable for attendees and responsible towards the environment.
