References

Sustainable catering is an approach to preparing and serving snacks at events that has been shown to minimize environmental impact (reducing Scope 3 company emissions) through local ingredients, precise volume planning, optimized logistics and transparent communication.

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It is not about one ingredient or one decision, it is a measurable system for your non-financial reporting, in which the selection of raw materials, the method of preparation, logistics and the handling of surpluses follow each other.

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The word “sustainable” is used so often in gastronomy that it has almost lost its content. But in the context of catering for corporate events, it has specific parameters: origin of raw materials, volume of production, logistics of transportation, method of service and handling of unused food. Each of these points has a measurable impact.

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The problem arises when sustainability is reduced to a single symbol, most often the choice of one raw material or the rejection of another. But the real practice of large actions shows that this simplification often leads to a worse outcome than intended.

A meatless menu may have statistically lower emissions than a beef-based concept.

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In the practice of large events, however, the opposite effect often arises. Vegan foods tend to be built on ingredients imported from different continents, such as quinoa from South America, almonds from California and other exotic protein substitutes with demanding logistics.

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The result may be a higher overall environmental footprint than a local vegetarian or regionally produced dish would have. As Luděk Vocílka, CEO OF IN CATERING, says: the most sustainable solution is often not “without meat”, but “from local sources”.

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This does not mean that the vegetable menu is meaningless. This means that the deciding factor is not the category and label on the food, but the whole chain of where the ingredients come from, how far they travel and how many resources they consume.

The idea of zero waste is attractive, but virtually unattainable at events for hundreds or thousands of guests.

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There are several reasons for this:

hygiene regulations do not allow unreleased food to be returned to circulation, the behavior of guests is unpredictable, and ensuring enough snacks is essential.

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With a well-controlled action, according to practice, gastro waste can be reduced to approximately 10-15%. Lower numbers are more of an exception or a matter of measurement methodology.

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The key to minimizing waste is not an unrealistic goal of “zero”, but a system of precise planning: working with data from previous events, calibrating volumes by event type, and then working with food banks for unused surpluses.

When choosing a catering company for a corporate event, it pays to ask about specific things instead of relying on general statements. The following points will help you distinguish real practice from marketing slogans.

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What to ask:

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• Where do raw materials come from?
  
  • Ask for specific examples of suppliers and product sheets for raw materials, not the general statement “local raw materials”.
• How do they plan volumes?
  
  • A catering company that works with data and analytical planning is better off than one that prepares “rather more, if by chance.”
• What's up with the surpluses?
  
  • Collaborating with food banks is a concrete and verifiable step. Composting is a bonus, not a substitute for preventing waste.
• Do they have measurable results?
  
  • Certifications, membership in industry initiatives (such as the Association for Social Responsibility) and specific ESG projects are a stronger signal than the “we are sustainable” slogan on the web.
• Does he cook on the spot, or just carts?
  
  • Preparing directly at the event site reduces transport, losses and bio-waste, as well as the carbon footprint.

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The following five principles are based on real practice and are measurable. Each has a direct impact on the event's environmental footprint as well as the quality of the guest experience.

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1. Local and seasonal ingredients as the basis of the menu

Local raw materials mean shorter supply chains, lower shipping emissions and higher freshness. Seasonal crops do not require energy-intensive greenhouse cultivation or air transportation. At the same time, they can reinforce the identity of the action and create a stronger narrative than universal global tastes.

Practically, this means: working with regional farmers and suppliers, building menus around what's available in the season, and using exotic ingredients as a complement, not a base.

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2. Precise volume planning instead of overproduction

Overproduction is the silent killer of sustainability. The fear of running out of food leads to the preparation of “20% extra for sure”, and that means more ingredients, more transport, more energy and more waste.

Accurate planning of volumes is based on data: type of event, guest profile, time of day, format of service. A catering company that works with an analytical approach to planning manages to significantly reduce surpluses without the risk of running out of food.

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3. Optimized logistics and preparation at the event site

Centralized production in a professional kitchen with subsequent transportation to the venue is standard. However, the combination is more effective: key preparatory steps are carried out centrally and the completion is carried out directly at the site of the event.

This approach reduces the transport of ready meals (which is more logistically and energy-intensive), reduces transport losses and allows flexible response to current guest numbers.

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4. Less meat, but from regional farms

Beef production has a high emissions footprint, this is an indisputable fact. But the simplistic rejection of meat overlooks the broader context. Local pasture farms promote biodiversity, return nutrients to the soil and have significantly higher animal welfare standards than industrial production.

In the practice of sustainable catering, this means: reducing the proportion of meat on the menu, but sourcing what remains from regional producers. A smaller amount of quality local meat can have a more meaningful environmental impact than importing large quantities of plant substitutes from the other end of the world.

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5. Transparent communication with the client

In event business, sustainability is poorly measured, poorly communicated, and even worse realized if the client and the catering company do not communicate openly. The organizer needs to know what is realistically achievable, what the trade-offs are and where the boundaries are.

A transparent approach includes clear communication about the origin of raw materials, openness about limits (zero waste at a large event is not real), sharing data on waste and surpluses, and finding solutions together that make sense for a specific action.

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What is Sustainable Catering?

Sustainable catering is a systemic approach to preparing snacks at events that minimizes environmental impact. It includes working with local and seasonal raw materials, precise planning of production volumes, optimization of logistics, minimization of waste and transparent communication with the client. It's not about one ingredient, it's about a combination of principles that work together.

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Is vegan catering always greener?

Not always. A meatless menu may have lower emissions, but it depends on the origin of the ingredients. Vegan food composed of imported ingredients (quinoa, almonds, exotic proteins) can have a higher overall environmental footprint than a local vegetarian dish. The decisive factor is the entire supply chain, not just the presence or absence of meat.

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Is it possible to achieve zero waste at a big event?

At an event for hundreds of guests, zero waste is virtually unattainable due to hygiene regulations, unpredictable guest behaviour and the need to ensure enough food. The realistic goal is to reduce gastro waste to 10-15%. Precise volume planning, working with data and working with food banks are key.

How much does sustainable catering cost compared to regular?

Sustainable catering doesn't have to be more expensive. Local seasonal raw materials tend to be comparable in price to imports, precise planning reduces surplus costs, and centralized production saves logistics. The cost depends on the specific menu, the number of guests and the format of the event, so it is best to request a tailored offer.

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How does sustainable catering help with ESG reporting?

Documented steps in sustainable catering: local suppliers, measurable waste reduction, cooperation with food banks, use of renewable energy sources. These are specific points for non-financial reporting. For companies reporting under the CSRD Directive, this is a measurable indicator in the field of indirect emissions (Scope 3).

N CATERING is a member of the Association of Social Responsibility and is the first catering company in the Czech Republic to operate a photovoltaic power plant on the roof of its central building.

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A complete overview of ESG activities can be found on Sustainability.

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The company cooperates with food banks and actively works to minimize waste when processing raw materials. For more information about IN CATERING's approach to sustainability and specific catering concepts, please visit Catering Concepts or us contact with inquiry.