With the public increasingly interested in the narrative of food, sustainably sourced fish, locally sourced veg and Fairtrade are becoming the minimum standards requested by many catering clients.
In late 2015, National caterer Sodexo announced it is working with WWF on a sustainable food pilot called Green & Lean meals for schools, which focuses on both healthy and sustainably sourced meals.
Certifications are not the only aspect of sustainable food practices, areas to consider are: waste management, waste food reduction and power efficiency. All of this can seem quite a lot to get to grips with but there are many benefits for event caterers in embracing sustainable practices.
The Food Save project in London demonstrated how much money could be saved, in it’s pilot where 15 small restaurants each achieved around 6,000 of savings and 1.6 kgs of food.
Businesses, such as Dorshi, sushi- ingredients sourced from a 30 mile radius of Dorset, and Crayfish Bob, meals made from invasive American Crayfish demonstrate who caterers can differentiate themselves from the competition and market themselves in a crowded marketplace.
So how do event caterers, get started or improve their existing sustainable credentials? Kambe Events, the sustainable events consultancy, and NCASS, the leading association for independent catering businesses, are planning sustainable food workshops in the Autumn
To register interest please email
In conjunction with NCASS, the leading association for independent catering businesses we, at Kambe, are inviting trader and market managers from festivals to join the Sustainable Food at Festivals & Events workshop on March 10th in Birmingham.
In the 2014 Green Manifesto survey, 75% of respondents said compostable cardboard serveware should be included in an industry-wide manifesto. Mark at NCASS said “traders would certainly get behind this, as they would prefer it if all festivals had the same requirements so they don’t need to buy different stock for different events”. Part of the programming on 10th March will be a session on the merits of different serveware and what would be the most suitable to become the industry standard.
Furthermore, the full day programme will include a range of experts addressing all the aspects of food sustainability; from certifications and sourcing to waste management and power efficiency. These will include waste experts, Ed Cook from Resource Futures and Emma Dyer from Eighth Plate, highlighting how trader waste can be managed and landfill reduced. Rob Scully, of Glastonbury, will be discussing energy efficiency and renewables; and there will be a host of caterers and traders demonstrating how sustainable food is practical and financially viable for traders.
It seems that this workshop couldn’t come at a more pertinent time. Food is becoming as important as music on the festival programme whilst audiences are increasingly interested in the food narrative- it’s locality, producers and ethics.
Therefore, this workshop represents a great opportunity for trader managers, event and catering professionals to share knowledge, improve standards and demonstrate sustainable food values to audiences around the UK in 2016.
To get one of the limited spaces and benefit from a 25% discount, head to the Sustainable Food at Festivals & Events website page.