Easy way to cut “more problematic” food waste

The most commonly wasted foods are bread, pastries and fruits, which is a great place for planners to start developing habits of garbage prevention.

Aurora Dawn Benton, founder of Sustainability and Social Impact Consulting Astrapto, founder of Sustainability and Social Impact Consulting Company, conducted surveys of more than 1,000 planners and venue employees to build the food species that are most likely to be wasted at the event — “and every time and again, over and over again.” The results of this data, along with a study by the World Wildlife Foundation and the Pacific Coast Food Waste Commitment (a partnership between the West Coast and food-related organizations), set up a list of what Benton calls “positive issues” projects, including:

• Pastry and desserts
• Fruits, salads and toppings
• Seasonings and seasonings
• Cheese and deli plates
• Bread and bagels

Sustainability expert Aurora Dawn Benton

Benton said that because many projects are relatively cheap, planners and venues are often over-ordered and over-produced – and because they are not expensive relative to other menu items, it is easy to ignore how much of them are.

But for event planners and venues where venues are starting to reduce waste, the food that is most often wasted is a great, low-risk place. “Why not start with these very basic things, because we agree consistently and generally that these are the questions?” she asked. “No one wants to touch the main course, but fixing the bread seems to be a very safe thing.”

The strategy – focusing on some of the most common foods in events – she implemented a strategy when she worked with the event planning and catering team of the Loop 23 conference organized by Trellis Group (formerly Greenbiz Group).

Before the meeting began, Astrapto provided preventive training for conference event planners and venue catering teams to prevent food. This training draws attention to the fact that the condiments are usually to fit the size of the bowl and pitcher rather than the number of people they will serve, causing the catering staff to turn the catering staff to smaller service pitchers on the first day of the meeting. The next day, the catering staff sent butter into a square bowl of one-third of the bowl, reducing waste by 60%. Catering staff made other small but high adjustments to how food was provided to participants, such as providing only one fruit on the tray – when a variety of fruits are provided, usually less popular fruit is wasted when the tray is filled.

According to their efforts, according to case studies created by Astratapto, there is little waste of pastries, desserts and cut into fruits at loop meetings – this may make most event and catering teams too close for most event and catering teams, which will take decades to date.

“No one wants to run out of food. Everybody’s afraid that we’re going to slap you on the wrist if you run out of bread. But what if we just could agree that, for this next event, we’re really going to tackle bread, that we’re going to get everybody on the same page. We’re going to talk to all the banquet staff, we’re going to all agree that these are the rules around bread, so that we don’t overproduce and overserve bread. And it seems silly and mundane, but we’re never going to be “

Planners and site staff can solve these basic problems by adopting very basic front and back indicators. “If you’re worried you’ll be messy and don’t provide enough desserts, why not review your desserts six weeks a week? That way, you’ll get a comfortable range. If you find that you can reduce the size of your dessert by at least 25%, then that’s what you’re going to start,” she said. We can start these conversations for “the planners and venues have a range of safe themes.”

Benton found that “the first obstacle is attitude and mentality. Unfortunately, this is the hardest thing – we can’t get out of it.” As long as humans are involved in the flow of food, fear and other emotions will occur. This can be “confronted with simple processes – meaningful rules and meaningful data.”

Barbara Palm Tree It’s the deputy editor Convened.