Most of us grew up with the awareness of how wasting food is morally wrong. Yet food wastes remain prevalent as a global problem, with the events industry drawing attention as a major contributor to food that merely go to waste.
Tackling food wastes in the event and party planning industry is not just a matter of letting the guests and service crew bring home leftover food.
Eventually, food that has been brought home could also end up being a waste. They could still go stale or become spoilt while in transit or while awaiting consumption at the buffet tables. There is also the need to respond to the problem of food waste by looking for ways on how to keep the amount at a minimum, if not at zero level.
Some Measures and Methods on How the Events Industry Avoid Food Wastes Efficiently
Solving the amount of wastes at events and parties is something that the event planning industry has received support and advice.
According to Dirk Elzinga, who chairs meetings of the International Congress and Convention Association (ICCA) say that venues in which events are held in North America are tackling the food waste issue seriously. It is fast becoming a practice for venues to communicate with other sites that had previously hosted events similar to what they are about to hold. That way, venue operators, caterers and event organizers alike, can learn from their experiences.
Aside from getting ideas about the type of food that delegates and guests are likely to avoid, they also get to know some of the most efficient practices on how to distribute leftover food to where they are most needed. One good example is by knowing the local charities as a way of sharing food where they are most needed.
n the UK, most event organizers and party planners use an app called Olio. The app allows caterers, venues and organizers to get in touch with volunteers who will render services in distributing unserved food in the most efficient and helpful ways possible.