To minimize food wastage at a large scale event, Forecast catering needs by analyzing past attendance data and adjusting for variables like weather or event size. Serve smaller portions to reduce over catering and consider offering tasting stations or a variety-based setups to engage guests while managing waste. Use recyclable or compostable packaging, eliminate single-use plastics, and setup clearly labeled recycling stations. Partner with food banks or charities for leftover food donations and implement a food recovery program. Finally, track waste generation and conduct post-event analysis to refine strategies for future events. These measures help reduce waste and promote sustainability.

One of the common causes of food waste at events is overestimating how many guests are going to attend. You can get an accurate head count by encouraging guests to RSVP as close as possible to the event. This prevents event organizers from purchasing and preparing more food than can be consumed. Event planners can also design their menus to encourage more sustainable options. This includes creating menus based on previous event consumption data and considering the type and duration of the event. You can also choose ingredients based on seasonal availability and factor in guest preferences to reduce event food waste.