17 Dec 2019


Exhibitor Lime Venue Portfolio has conducted research into the amount of food waste produced by the events industry and suggested ways to tackle it.

The research, in partnership with BCD Meetings and Events, forms part of Chapter One (titled FORO: Food Wasted and The Fear of Running Out) of the Beyond Food Report, which puts a spotlight on the issue and encourages organisers to take steps to address it.

The research surveyed over 60 event organisers and showed that:

  • Just under a third of event professionals admit to throwing away at least 15% of the food they commission at events; with 18% saying it was closer to 20% and; 2% claiming that the amount exceeded 20%
  • Salad topped the list of the types of food that is being wasted, accounting for just under 40% of food waste. Bread (16%), desserts (13%) and vegetable side dishes (11%) also figured highly.
  • The groups that were thrown away least were ‘alternative tastes such as spicy food (1.5%), ‘fruit’ and ‘alternative mains e.g. gluten, vegan, veg etc.’, which accounted for just under 5% each respectively.

Jo Austin, sales director, Lime Venue Portfolio, said: “These findings are alarming, but won’t be completely surprising to those who work in the industry. We all know too well how the fear of running out can lead to over ordering, but these statistics lay bare the amount of food waste that is being generated, that could be prevented”

As well as highlighting the subject of food waste, the report also looks address it, with some top tips in avoiding #FORO;

1.Bring guests into the conversation, from the outset

2.Get the numbers right

3.Create new menu formats, plants then meat

4.Use everything

5.Get chefs out into the event

6.Share the numbers

“As leaders in the events industry, I’m proud that Lime Venue Portfolio are bringing this issue to light and looking at practical and measurable ways to solve it,” added Austin.

"Every day we hear about food shortages in the world, and we should be all playing our part to reduce food waste wherever we can. Event organisers are well placed to advise and support clients, caterers and venues with their food orders and work with them to tackle this issue.”

Chapter Two of the Beyond Food Report titled Plant Menu, has just been released and can be found on the Lime Venue Portfolio website.
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