Savouring Sustainable Food Practices


In the realm of event management, where experiences are crafted and memories made, sustainability has emerged as a critical focal point. As the world grapples with environmental challenges, the event industry is undergoing a transformative shift towards embracing sustainable practices.

At the heart of this movement lies the concept of sustainable food, where conscious choices and innovative approaches are revolutionizing the way events cater to attendees’ appetites. In this article, we explore the intersection of food and sustainability within the meeting and event industry, shedding light on the unique and informative initiatives that are reshaping the culinary landscape.

1.Farm-to-Table: Cultivating Local Connections
The farm-to-table movement has gained momentum in recent years, with event professionals recognizing the value of sourcing local, seasonal ingredients. By establishing partnerships with nearby farmers and artisanal producers, venues and planners can reduce the carbon footprint associated with long-distance food transportation. Moreover, serving locally grown and fresh produce enhances the flavour and quality of dishes, providing attendees with a unique culinary experience that celebrates regional flavours and supports the local economy.

2. Zero Food Waste – Rethinking Consumption
Food waste is a pressing global concern, and events often contribute to this issue. To address this challenge, event professionals are adopting innovative strategies to minimize food waste. From careful menu planning and portion control to collaborations with food banks and composting initiatives, event organizers are proactively rethinking consumption patterns. By implementing smart ordering systems, incorporating creative leftovers utilization, and engaging attendees in waste reduction campaigns, events are moving towards a zero-food waste paradigm, making sustainability a top priority.

3. Embracing a Greener Culinary Landscape
The rise of plant-based diets and the increasing awareness of the environmental impact of animal agriculture have led to a surge in demand for vegetarian and vegan options at events. Catering to diverse dietary preferences, event professionals are offering creative and delicious plant-based menus. These vibrant and eco-friendly dishes not only reduce the carbon footprint associated with meat production but also contribute to attendees’ overall health and well-being. By embracing a greener culinary landscape, events are fostering a more sustainable future while satisfying the palates of a conscious generation.

4. Education and Awareness: Inspiring Conscious Choices
Events offer a platform to educate and inspire attendees about the importance of sustainable food choices. Through engaging workshops, panel discussions, and interactive experiences, event organizers can raise awareness about the environmental impact of food production and consumption. By collaborating with sustainability experts, nutritionists, and local producers, events can empower attendees to make informed decisions regarding their food choices, encouraging them to adopt sustainable practices during the event, and beyond.

5. Bye-Bye Single-Use Plastic
We’ve seen an increase in proactive measures to eliminate or at least significantly reduce plastic waste. From music festivals to conferences, the implementation of reusable cups, biodegradable food containers, and water refill stations have become the norm. Event organizers are collaborating with venues and other suppliers to find innovative alternatives to single-use plastic items, such as compostable utensils and eco-friendly packaging materials. These collective efforts not only raise awareness about the detrimental effects of plastic pollution but also inspire individuals to adopt more sustainable practices in their daily lives, leading to a positive and lasting impact on our planet.

As the event management industry acknowledges its responsibility in promoting sustainability, food has emerged as a powerful catalyst for change. By embracing practices such as local sourcing, zero food waste initiatives, and plant-based menus, events are contributing to a sustainable culinary revolution.

Moreover, by incorporating education and awareness into event programming, attendees are empowered to make conscious choices that can contribute to a greener future. With food being a focal point for both sustainability and event experiences, the meeting and event industry has the power to nourish both appetite and long-term sustainability practices.


Carly Silberstein, DES, CED, VEMM, is chief executive officer at Redstone Agency. She has years of experience leading marketing and event teams that service corporate clients, not-for-profit organizations, and professional associations in a variety of industries. She is also an active member of the Canadian Society of Association Executives (CSAE), Meeting Professionals International (MPI) and the Canadian Society of Professional Event Planners (CanSPEP).


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