AEV

FIELD TO FORK: An organiser’s guide to conscious catering

News

FIELD TO FORK: An organiser’s guide to conscious catering

11 Apr 2018 by: Sophie Lynch Olympia London

1. Avoid over catering

It is estimated that a third of all food produced is wasted and ultimately impacts the environment. There are steps which you can put in place to minimise this. If you find that leading up to the event your visitor numbers are not as high as originally anticipated, make sure you communicate this in a timely manner with your caterers. By doing so, vendors can more accurately estimate the volume of food required and reduce the total amount of food that is scrapped.

2. Disposal

Whilst food waste is an inevitable by‐product of many events, you can mitigate by considering a food re‐distribution program. Any salvageable goods can be sent to a local food kitchen or homeless shelter. When this is not an option, arrange your leftovers to be sent to a composite facility and transformed into energy instead. Did you know that an estimated 36,400 kilograms of waste at our venue will be converted into bio‐fuel this year?

3. Keep it local

Sourcing seasonal produce from local suppliers is not only cheaper than out‐of‐season ingredients but also better for the environment due to lower food mileage. You'll support local businesses and in turn, contribute to developing communities and boost the local economy. Creating a Christmas cocktail for guests? Swap strawberries shipped from Peru for British clementines to ensure your produce has had a short field-to-fork journey. 

4. #MeatFreeMondays

More consumers than ever before are aware of the impact our diets have on the environment. The carbon footprint from livestock is extremely high when compared with fruit and vegetables, making the latter a healthier and more sustainable option. However, gone are the days where an egg and cress sandwich will satisfy the vegetarian at your event. As more of us are moving away from meat‐based diets and switching to veggie‐filled lifestyles, its vital to work with your caters to create an impressive veggie menu that even a meat lover wouldn't say no to. Looking for inspiration and want to keep up with the trends? Take a look at our latest foodie blog.

5. Reduce, re‐use, and recycle

With television programs such as Blue Planet raising awareness about the enormity of the impact plastic is having on our oceans, there has been no better time to consider what your event is doing to reduce plastic. Glastonbury festival is set to implement a site-wide ban on plastic bottles when it returns in 2019. This will encourage visitors to bring reusable water bottles instead and dramatically reduce the volume of plastic waste at the event, which sees over 200,00 visitors per year.

Loading

Testimonials

  • "Great day hosting our first AEV working group event!..WOW did I learn a lot and some great insights into how other venues work and the challenges they are trying to overcome. If you are a venue looking to network with other like minded professionals I would recommend looking at joining the AEV".
    Danielle Worker
    Corporate Events Team Leader, Silverstone Circuits Ltd
  • "“Great catering...is essential for a successful venue. The AEV provides a platform to establish consistent best practice in this field"
    Phil Wetz
    Retail & Catering Manager, ExCeL London
  • “The AEV provides collective representation for its member venues, turning individual commitment into a group effort"
    Paul Brough
    Venue Health & Safety Manager, Olympia London
  • "Proud to be part of this Cross Association discussion. I am confident in our ability to improve and progress our working platform through conversation".
    Amir Vered
    Head of eForce and IT, Olympia London (Chair of Cross Association Technology WG)
  • “The AEV is essential to the venue sector’s ability to cooperate and collaborate"
    Jazmin Beale
    Head of Marketing & Communications, Olympia London
  • “The AEV undertakes crucial work on behalf of event venues up and down the country to ensure our voice is heard. They reinforce the important role our sector plays in delivering economic impact, increasing trade, providing jobs and driving the visitor economy.”
    Lucy Merritt
    Head of Marketing and Communications, ExCeL London
  • AEV Membership is a key part of our business strategy; it has and will continue to be a core elements of our plan to support knowledge sharing in the industry and to develop both our team and the venue.
    Kate Vandenburg
    Marketing Director - Business Design Centre
  • Our team at ACC Liverpool feel indebted to the substantial work that the AEV do for our amazing industry. As the pillar association for venues across the country it’s a real privilege for our teams to participate in many of the working groups, learning and contributing to new processes which helps drive our industry forward on a national scale.
    Colm Graham
    Senior Exhibition Account Manager, ACC Liverpool
  • We have benefited hugely from all of the insight, discussion, events and networking, but it has also meant that we have been able to give back to the industry by sharing our unique experiences and professional knowledge and allowing our employees to help lead and shape the Association from the inside.
    Mathew James
    Head of Brand, Telford International Centre
  • “The AEV has been an invaluable asset to us as a company and the wider industry, helping to lobby on the industries behalf, consolidating and distributing information and facilitating vital knowledge sharing.”
    Charlie Hodgson
    Managing Director at The Kia Oval