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<p dir="ltr">Even though the first effort is to reduce waste, it is more than likely that there will be food waste by the end of your event. Always remember that throwing perfectly edible food into landfills (even for composting) should be the last action in your waste management plan for food waste.&nbsp;</p>
<p dir="ltr">How your food waste will (or can) be managed should start from the design of the food offered during the event. Identify the types of waste the food selected will generate and find the best way to manage them sustainably. When it is impossible, consider changing your menu or how it is being presented. Discuss with your caterer designing food that can last longer, be easily packed to be sent to a third party, and be transported easily without reducing its taste, and overall quality.</p>
<p dir="ltr">A holistic gastronomic menu considers how the leftover can be managed sustainably.</p>
<p dir="ltr">Be open to challenging the status quo. For example, offer free or minimum pay for leftover takeaways for staff and attendees, learn about the local regulation when it comes to food donation, identify reputable food banks and shelters in the area, partner with sustainable food stakeholders to manage your leftovers( e.g., Too Good To Go), explore other alternatives points for your food waste (e.g., animal farms).&nbsp;</p>
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<p dir="ltr"><strong>Estimated Impact</strong></p>
<p dir="ltr">A third of all food produced for human use, valued at $1 trillion, is lost or wasted each year (UN&rsquo;s Food and Agriculture Organization (FAO))</p>
<p dir="ltr">The average event industry wastes between 15% to 20% of food it produces</p>
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