Food Waste – Courtrauld Commitment 2025

The UN’s Food and Agriculture Organisation (FAO) reports that roughly one third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. These startling figures are a potent counterweight to the second SD goal of ending hunger. Wasteful countries are listening creating programmes to tackle is phenomenon. SUSTAINABLE DEVELOPMENT  GOAL 12.3 – FOOD WASTE By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses. The issue of food waste is being taken seriously in Europe with the EU various in-country initiatives tackling the problem. In Europe it’s estimated that around 88 million tonnes of food are wasted annually. REFRESH is an EU research project, and is taking action against food waste. Twenty six partners from 12 European countries and China are involved. The programme is backed by research to better understand the drivers of food waste, and the project supports better decision-making by industry and individual consumers. REFRESH believes that ‘the food resources being lost and wasted in Europe would be enough to feed all the hungry people in the world two times over. Together with moving to healthier diets, reducing food waste both in and out of the home is the most significant demand-side measure for reducing the carbon impact of the food system.’ eu-refresh.org In the UK the Courtauld Commitment 2025 is focussing on waste throughout the food supply chain and aims to cut the resources needed to provide food and drink by 20% in a decade....

Lucidity’s Got SOL (Sustainable, Organic, Local)

When it comes to walking the talk on matters of sustainability, there is none other than food activist Alison Hensley. As Lucidity’s Sustainability Sphere coordinator and co-founder of SOL (sustainable, organic, and local) Food Festival she is constantly advocating, educating and empowering all of us to become more conscious consumers and community members. The following is a portion of the interview by Roxanne Abell, staff Publicist for Lucidity Festival 2014. Rx: What is the overarching purpose of Lucidity’s Sustainability initiative? AH: The purpose of the Sustainability Sphere is to create, implement, and support festival living in the most sustainable way possible. We want to push the boundaries of what we think of as ‘sustainable” and for Lucidity Festival to be a moving force in creating more sustainable human gatherings at home and abroad. Rx: How was the sustainability sphere formed? AH: I hopped onto the Lucidity team in its first days of birthing, bringing to the table years of experience with organizing festivals with a high degree of integrity and accountability when it comes to “sustainable practices”, a deep commitment to sourcing and serving food that is sourced locally and ecologically grown, and a passion for permaculture. I got involved with Lucidity specifically because I saw that the concept of “sustainability” was one that was at the heart of the festival community and I knew that I was being called into service to make this a reality. It has been a natural fit and the Lucidity community has been very supportive of this initiative. Rx: How does the Sustainability Sphere support the core values of Lucidity? AH: In all...

Rio 2016 Olympics to Serve Sustainable Seafood

All seafood served at the 2016 Olympic Games in Rio de Janeiro will be certified as sustainably wild caught and responsibly farmed, according to an agreement signed yesterday. According to the memorandums of understanding (MOUs) between the Rio 2016 Organizing Committee for the Olympic and Paralympic Games, the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC), only sustainable seafood will be served to the athletes, officials, press and at the onsite restaurants, representing some 14 millions meals during the course of the games. The MOUs describe how Rio 2016 will prioritize local certified seafood from the State of Rio de Janeiro and Brazil. Rio 2016 will also support MSC and ASC to promote certified seafood within Brazil and promote sustainable education. The MOUs remain in effect until June 1, 2017. In the Rio Games’ other sustainability initiatives, Swiss architectural and design firm Rafaa has proposed building a 345-foot solar tower and urban waterfall that will provide power to the city of Rio de Janeiro during the 2016 Games. Sochi 2014 will be the first Olympic Games to offset 100 percent of the estimated travel footprint associated with spectators and media, amounting to 160,000 metric tons of CO2 equivalent emissions, according to Olympic partner Dow Chemical, which is implementing energy efficient and low-carbon technologies to mitigate the event’s carbon footprint. This post was produced from this story :...

OzHarvest Food Rescue

OzHarvest began when founding director Ronni Kahn decided she was not prepared to be part of the waste cycle that is a natural outcome of the hospitality industry. Being a part of this industry for over 20 years she had seen a lot of food wasted. So she spent time researching options for dealing with the excess food. There was no organisation in Sydney that could collect the food on a regular and professional basis so Ronni decided to set up a food rescue charity herself. Backed by The Macquarie Group Foundation which provided funds and Goodman International, which provided a van and office space, OzHarvest was established and collected its first meal in November 2004. Ronni was able to persuade a group of socially minded business people to sit on the board of OzHarvest. This voluntary board brings not only sound business disciplines to the management of OzHarvest but also compassion and generosity. Today OzHarvest is overseen by a board of socially minded business people to support the organisation and ensure sound business discipline, but also to bring compassion and generosity to the culture and management. They have grown to run a fleet of 11 vehicles and provide food to over 260 charities across Sydney and Wollongong, 55 in Newcastle, 47 in Adelaide and 22 in Brisbane. A meal is delivered for less than $1, 13 300 meals delivered per day, they have more than 240 recipient agencies and over 900 food donors. Caterers are sometimes nervous to donate food, however what has facilitated this programme working is that members of the community who donate food to charities...

Asapana Palm Leaf Plates

Asapana are manufactures, traders & distributors of areca palm leaf plate products made from fallen palm leaves. Asapana is located in Goa, India and manufactures palm leaf plates in the Indian states of Tamil Nadu and Karnataka. Their products are distributed locally in India and exported wholesale globally to disposable product distributors for food industry, restaurant/catering supply companies, music festivals, business trade shows organisers, religious events, vegetarian fast food restaurants/chains and organic supermarkets. Palm leaf plates have been used at events such as the Kumbh Mela, one of the largest religious gatherings in the world, the Big Chill Music Festival in Goa & UK, along with Glastonbury Festival and Womad Festival in the UK. These disposable plates are naturally stylish, lightweight and durable. As a guilt free use-and-throw product, palm leaf plates can easily be composted and naturally biodegrade within 20 – 40 days....

Hydration Station

In 2011 Medtronic Twin Cities Marathon started using water hydrants for fluid stations for competitors in place of bottled water.  They work closely with the City of Minneapolis Public Works Department to coordinate the use of the hydrants for event day.  Permits are filed for applications to use the hydrants. The city then tests, cleans and preps each location in anticipation of the event. The city also provides food grade hoses that they wash and sterilised before the event. Water is stored in 44 gallon plastic barrels that are lined with food grade liners. Pitchers are used to fill the runner’s cups. When not in use, the barrels are covered with lids. Apart from the waste savings, using hydrants prevents organisers the hard labour of having to open up, by hand from having to open over 6 000 bottles of water....

Water on Wheels

Water on Wheels, also known as ‘WOW’, is a mobile water service based in Canada. Founded in 2010, WOW is committed to minimising the use of commercially-bottled water at events by providing mobile water refill stations in key locations. WOW refill stations are utilised by festivals, corporate and athletic events, street shows and other public events to offer chilled and filtered water at no cost to event-goers. WOW refill stations each feature four faucets and are connected to existing water sources, such as fire hydrants, to ensure that water never runs out. Refill stations require no electricity to run, and enable event organisers to radically decrease or even eliminate the use of commercially-bottled water at their events. WOW also maintains a list of ‘Blue Communities’ – communities that have banned the use of commercially packaged bottled water, on which more than forty Canadian municipalities are listed. WOW provides an environmentally-friendly alternative to commercially-bottled water, and a large event serviced by WOW can save up to 25 000 bottles of commercially-packaged water....

Sustainable Table

Sustainable Table uses food as an entrée to explore sustainability issues. With up to 60% of our eco-footprint embodied in the food that we buy there is no better place to start. We are working to build an engaged community of people who want to learn about sustainable food production and how they can support a fair food system for all. By designing challenging and creative events with our restaurant and community partners, tapping into social media networks, providing business consulting services and sharing stories and learnings through our blog site, we are empowering people to overcome today’s environmental challenges, one meal at a time. Sustainable Table was approached by the organisers of the Melbourne Food and Wine Festival to invigorate a space at their opening weekend event at the historic Como House in South Yarra, Melbourne. A Sustainable Seafood Square was developed, which engaged local fishermen and seafood producers in a space that generated awareness around the issues we are facing in terms of the sustainability of our oceans, waterways and fish populations. A number of free cooking classes were hosted by Oliver Edwards, Founder of GoodFishBadFish who demonstrated how to cook with more sustainable, yet sometimes less popular fish species such as mullet. The event space was plastic free and was enlivened with posters and sea sculptures made from discarded soy sauce containers and plastic salvaged from the ocean, created by artist Gaby Jung. An informational Fishy Business video was created by Sustainable Table and played throughout the weekend, whilst visitors were also given take-home information that included a wallet fish guide sustainabletable.org.au | goodfishbadfish.com.au...

Local Menu Sourcing and Planning

When planning the 2012 Sustainable Meetings Conference in Montreal, Quebec, Three Squares Inc were challenged with the potential frost on the ground in April limiting the variety of local produce available for menu selection.  Because they were planning the event to meet three international standards – ISO 20121, APEX/ASTM and the Quebec BNQ sustainable event standard – they were eager to find a solution that would allow us to source local and organic items.   Words from Jaime Nack of Three Squares Inc: During our site visit in February (with snow heavy on the ground), discussions with the chef and catering team about sourcing local produce seemed hopeless. They predicted that given the extreme winter weather, frost would continue to hold through the months of March and April making it difficult to design a menu featuring local produce. After just a few days in Montreal, it became apparent that the people of Quebec are extremely proud of locally-made products and all that the beautiful city of Montreal has to offer. Realizing the menu planning conversation had reached an impasse due to the focus on local produce, I pivoted to focus on Quebec quiz made products and asked which products were exported most often. We began developing a long list of delicious products made in Quebec from cheeses to wine to maple syrup. The excitement about creating a locally-themed menu was quickly building and chef was able to develop a wine and cheese reception featuring a wide variety of products from local purveyors. One of the reasons why this experience was so memorable is that it served as a reminder...

Way Out Veggie

Music festival Way Out West (WOW) in Sweden takes their sustainability performance seriously and catering has been taken one step further with a requirement for seasonal and local sourcing, under the responsibility of Restaurant Wasa Allé and Mats Nordström who has won multiple rewards for their organic cuisine. All vendors at Way Out West must work in an ecological approach and be ‘environmentally smart’. That means organic, fair and eco-labeled. Way Out West is the first festival in Sweden to be KRAV-certified. In 2012, WOW took the next step to reduce the event’s GHG emissions. Studies have shown that food was the biggest environmental thief, with the meat by far the worst. The big decision of making WOW a full vegetarian festival was taken and announced through social media, creating lots of reactions, debates, articles. The ecological footprint of the festival was reduced by 23.9% although visitor numbers increased by 19%. The impact from the catering reduced from 62% to 37% of the total ecological footprint. The environmental impact  per visitor was reduced by 40%. To calculate the Ecological Footprint the online EPA Event Calculator[i] was used. Data was collected from the festival organizer and through a survey to visitors across five categories of resource-use: energy use, transport, waste, consumption of food and lodging and total surface of the festival used. www.wayoutwest.se [i] EPA Event Calculator –...

Tollwood Festival

Since its very first festival in 1988, Tollwood Festival has embraced concern for environmental impacts into the event’s production. What began with the demonstration of a small solar cell has grown over the years into an essential and extremely effective part of the festival. In the early 90’s, Tollwood initiated an important innovation, contrary to accepted practice – that at festivals and similar events, food was only allowed to be served on disposables. Tollwood began serving food on porcelain, with a special dishwashing system set up by the organisers. It was this demonstration of what was possible, and a fantastic legacy to the industry in the region, which lead to the city of Munich requiring the Oktoberfest to serve food in reusable dishes too. Organic Catering From the beginning,Tollwood has also provided served food and drinks that are as ecologically as possible. Since 2003, their summer and winter Tollwood Festivals have been certified according to the EU Eco-Regulation.[i] Today, the dishes constist of close to 100% organic ingredients. Furthermore, each food vendor must provide at least one vegetarian main dish. In addition to the organic label, tea, coffee, wine, rice, sugar, chocolate, bananas and mangos carry a fair trade label. The project ‘Bio für Kinder’ (‘Organic for Children’) initiated at the beginning of 2006 together with the Department of Health and the Environment of the City of Munich has been one of Tollwood’s most successful campaigns. 31 sponsors from Munich’s business community helped to ensure that organic food is served at some 30 childcare institutions. As of today, close to 650 000 100% organic dishes have been served, with...

Sustainable Seafood Square at Melbourne Food & Wine Festival

Sustainable Table works to build an engaged community of people who want to learn about sustainable food production and how they can support a fair food system for all. By designing challenging and creative events with restaurant and community partners, tapping into social media networks, providing business consulting services and sharing stories and learnings through their blog site, they empower people to overcome today’s environmental challenges, one meal at a time. Sustainable Table was approached by the organisers of the Melbourne Food and Wine Festival to invigorate a space at their opening weekend event at the historic Como House in South Yarra, Melbourne. A Sustainable Seafood Square was developed, which engaged local fishermen and seafood producers in a space that generated awareness around the issues we are facing in terms of the sustainability of our oceans, waterways and fish populations. For more details visit sustainabletable.org.au. As a result of this work they also produced the Good Fish Bad Fish website. Have a look: goodfishbadfish.com.au...

Can you do a 100 Mile Menu?

For event catering, source all fresh produce, meats and beverages from within 100 miles of the event location. You’re also supporting the local economy, and your produce has not cross crossed the country (or the globe) to get to you. Local produce means short travelled – with reduced transport GHG impacts. Partnering with farmers markets or regional produce co-operatives is a great way to go. Delegate a role to someone to source ingredients. This could be a special assignment to an existing staff member, you could bring in a sustainable food sourcing specialist, or you could simply engage a caterer or use a venue that already has local sourcing sorted! Sustainable Table is an organisation in Melbourne Australia who helps events source sustainable menu options. Read more about them below. Sustainable Table works to build an engaged community of people who want to learn about sustainable food production and how they can support a fair food system for all. By designing challenging and creative events with restaurant and community partners, tapping into social media networks, providing business consulting services and sharing stories and learnings through their blog site, they empower people to overcome today’s environmental challenges, one meal at a time. Sustainable Table was approached by the organisers of the Melbourne Food and Wine Festival to invigorate a space at their opening weekend event at the historic Como House in South Yarra, Melbourne. A Sustainable Seafood Square was developed, which engaged local fishermen and seafood producers in a space that generated awareness around the issues we are facing in terms of the sustainability of our oceans, waterways and fish populations....

We love Farm To Fork at MCEC

Visiting sustainable farmers, producers and winemakers across Victoria, Australia, the kitchen team at MCEC challenge traditional venue catering by producing in-house menus using the freshest seasonal and local produce matched with hand-selected regional wines; offering a far from conventional approach to food and wine. MCEC brings stories from the farm to the fork: recipes, an insight into the kitchen, and some of the team’s culinary...

Only Serve Sustainable Seafood at your event

If you’re serving or selling seafood at your event, ensure the seafood choices are from sustainable sources. The issues in seafood sourcing include over-fishing, by catch, destruction of seabeds, sale of threatened species and cruelty (eg shark finning). To be certain your event, venue, caterer or food traders are only serving or selling sustainable seafood options, adhere to the advice given to the relevant marine conservation group near you. Marine Stewardship Council Marine Conservation Society (UK) Australian Marine Conservation Society Good Fish Bad Fish Greenpeace Red List Blue Ocean Guide to Ocean-Friendly Seafood Environmental Defence Seafood Selector Monterey Aquarium Seafood Watch Program Fish to Fork (UK) WWF Sustainable Seafood Guides Austria seafood guide (German –  link to web page with link to download the PDF) Belgium seafood guide (French  – link to web page with link to download the PDF) Belgium seafood guide (Dutch – link to web page with link to download the PDF ) Denmark seafood guide (Danish – link to web page with link to download the PDF) Finland seafood guide (Finnish – link to web page with link to download the PDF) Germany seafood guide (German – link to web page with link to download the PDF & Smartphone app) Hong Kong seafood guide (English & Chinese, PDF) Indonesia seafood guide Italian seafood guide (Italian, PDF) Malaysia seafood guide (Bahasa, PDF and English, PDF and website: Save Our Seafood) Netherlands seafood guide (Dutch – link to web page with link to download the PDF & iphone app and more) Norway seafood guide (Norwegian – link to web page with link to download the PDF) Poland seafood guide (Polish, PDF) Russia...

Set Up A Hydration Station – go bottled water free

Set up water refill stations or have people with water backpack tanks as mobile refillers. Sell or give away branded refillable water bottles. Don’t sell any packaged water. This is a great sponsorship opportunity. Be aware of giving away cheap bottles as they are tempting to throw away. Make the artwork on the bottle special so people will want to keep it, or only sell high quality bottles as part of the merchandise range. Water on Wheels VELD Festival 2012 ZIP Water Refill Stations Sydney Festival   Tranquil Springs (Australia) Water Refill Station...

Use the Water Monster at your UK event!

The mobile water distribution system for events and crowds. The WaterMonster system is the modern and efficient way of hydrating event participants and relief workers. We have developed the ideal method for delivering bulk water to any thirsty crowd. The WaterMonster units are easy to set up, maintain and use. Our water distribution tanks are scalable, environmentally responsible, cost effective and reduce staffing costs....