Food is at the centre of every event — whether it’s an international summit, a corporate celebration, or a hospitality suite at a major sporting fixture. But behind the polished presentation and perfectly plated dishes lies a hidden issue: food waste.
As we mark Stop Food Waste Day, we’re shining a light on one of the event industry’s environmental challenges — and sharing how ATPI Events and ATPI Halo are helping clients take meaningful action.
Why Food Waste Matters
Every day, over 1 billion meals go uneaten globally. In the events industry, studies suggest that 15–20% of all catering is wasted — often due to over-ordering, buffet service, or last-minute no-shows.
But this isn’t just a catering issue. Wasted food also means wasted energy, water, packaging, and related carbon emissions. When it ends up in landfill, it releases methane — a potent greenhouse gas that accelerates climate change.
If we want to create truly sustainable events, reducing food waste is one of the elements to be looked at.
What Causes Food Waste at Events?
It often comes down to a mix of tradition and caution. Organisers don’t want to risk running out of food, so they build in buffer quantities. Caterers top up buffets to keep them looking full. And in the scramble of last-minute changes, accurate guest numbers often fall by the wayside.
Common triggers include:
- No-shows or inaccurate RSVPs
- Buffet-style service with overproduction
- Oversized portioning or excessive choice
- Lack of infrastructure for redistribution or composting
The good news? With better planning, collaboration, and a mindset shift, food waste can be significantly reduced — without compromising the guest experience.
Small Changes, Big Impact
Here’s how we’re helping our clients reduce food waste at events:
- Smarter Planning
We start the conversation early — aligning catering needs with guest numbers, dietary requirements, and sustainability goals. Tools like digital RSVP and menu management help us get precise numbers and avoid over-catering.
2. Rethinking Serving Styles
We work with clients and venues to move away from waste-prone buffets, encouraging plated meals or portion-controlled stations. When buffets are used, we explore smaller batch servings and creative reuse of ingredients.
3. Donation & Composting Plans
Leftover, untouched food shouldn’t be binned. Where possible, we coordinate with caterers who partner with local food charities or have composting arrangements in place — helping communities and reducing landfill.
How ATPI Halo Supports Sustainable Events
ATPI Halo is our sustainability consultancy dedicated to making travel and events more environmentally responsible. For events, that includes:
- Auditing suppliers for sustainable practices
- Measuring food-related carbon impacts
- Offering guidance on donation, packaging, and waste disposal
- Integrating food waste goals into broader carbon reduction strategies
Looking Ahead
This Stop Food Waste Day, we’re encouraging the events industry to rethink how food is planned, served, and saved. Because creating a memorable event shouldn’t come at the cost of unnecessary waste.
At ATPI, we believe sustainability should be baked into every stage of event planning — from RSVP to clean-up.
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