Transforming Meetings: Tackling Food Waste for a Sustainable Future

The World Wildlife Fund, a renowned global conservation organization, has taken on a surprising challenge in the meetings and conventions industry: food waste. This article delves into the staggering impact of uneaten food at events and the critical role that meeting planners and venues can play in addressing this pressing environmental issue.

Unlocking the Appetite for Change: Empowering Sustainable Meetings

The Staggering Cost of Food Waste

The destruction of natural habitats, the excessive use of chemicals, and the financial burden of wasted food are all consequences of the food waste crisis. Aurora Dawn Benton, the founder of sustainability consultancy Astrapto, emphasizes that meetings and conventions contribute significantly to this problem, with buffets and breaks often over-catering for attendees. From piles of untouched bagels to vats of uneaten oatmeal, the excess is staggering.To better understand the challenges surrounding food waste at business events, the World Wildlife Fund collaborated with Benton and research partner Rick Garlick and Associates. They surveyed 553 meeting planners, who reported hosting an average of 20 events per year with an average attendance of 366 people per event.

Unveiling the Appetite for Change

The resulting report, "Unveiling the Appetite for Change: The Imperative for Addressing Food Waste Resulting from Professional Meetings and Events," sponsored by Deloitte, reveals a strong interest among planners and their clients in preventing food waste. However, the study also highlights a disconnect between planners and their hotel partners in prioritizing change initiatives.While 55% of planners report that client commitment to food-waste prevention is a "very high priority," and another 33% say clients "believe in it but could do more," only 16% of planners said venues "frequently" bring up the topic. Furthermore, only 45% of planners report "frequently" raising the issue themselves.Interestingly, the majority of planners (58%) stated that they would be "significantly more likely" to use a venue in the future if it proactively offered possible food-waste solutions, with an additional 25% saying they would be "somewhat more likely" to do so.

Overcoming the Barriers to Change

So, why aren't the conversations about food waste prevention happening more often? Planners cite several reasons, including fear of running out of food, being too busy to focus on waste prevention, lack of awareness of the issue, resistance to change, and prioritization of image, sales, and profitability over sustainability.Some planners also perceive the food-waste issue as politically charged or believe that addressing it could conflict with financial considerations, such as meeting food-and-beverage minimum requirements.

Exploring Potential Solutions

The World Wildlife Fund study presented meeting professionals with 10 possible approaches to food waste prevention, asking them to indicate whether they would actively advocate for the approach, consider it for some events if clients were agreeable, or neither.The research also explored the perceived effectiveness of various food-waste solutions, the importance of data collection and sharing, and other ideas for combating food waste. The study makes a compelling case that "partnering with planners on preventing food waste at their meetings and events represents a critical best business practice for meeting venues."While some venues may feel constrained by the need to increase revenues, the data suggests that any revenue depreciation would be easily offset by increased preference share in the future as more planners prioritize sustainable practices.

Embracing a Sustainable Future

The World Wildlife Fund's collaboration with the meetings and conventions industry highlights the significant impact that this sector can have on reducing food waste and promoting environmental sustainability. By addressing the barriers and embracing innovative solutions, meeting planners and venues can lead the way in transforming the industry and contributing to a more sustainable future.As the demand for eco-friendly practices continues to grow, those who proactively address food waste will not only benefit the planet but also position themselves as leaders in the industry, attracting more clients and events that prioritize sustainability.