Understanding Food Waste & Why It Matters in Catering

Photo by Lucy Leonardi

Food waste is more than just leftover meals, it’s a huge issue that impacts the environment, economy, and society as a whole, especially in the catering industry. At Radish Events, we’re all about creating sustainable, mouth-watering meals while keeping waste to a minimum. In this post, we’ll explore why food waste matters in catering and how, together with our clients, we can make every event more eco-friendly.

The Impact of Food Waste

It might surprise you to learn that about one-third of all food produced globally is wasted—that’s around 1.3 billion tonnes every year! And the effects go way beyond just leftover food on a plate

Environmental Damage
When food is thrown out, it often ends up in a landfill, where it breaks down and releases methane—a potent greenhouse gas that contributes to climate change. Plus, think about all the water and energy that went into producing that food. As caterers, we know that every meal we prepare comes with a responsibility to the planet.

Economic Loss
Wasting food = wasting money—plain and simple. For caterers, it’s a loss of revenue. For clients, it’s the cost of over-ordering and ending up with uneaten meals. By being more mindful, we can save money and the planet while still delivering a fantastic experience.

Social Issues
Food waste becomes even more concerning when we consider that millions of people around the world are going hungry every day, while perfectly edible food is being thrown away. Reducing food waste isn’t just an environmental or financial concern—it’s a matter of ethics.

How Catering Can Help Tackle Food Waste

At Radish Events, we take our commitment to sustainability seriously, especially when it comes to tackling food waste in the hospitality sector. Here’s how we approach the challenge:

A Holistic Approach

We view our catering business as part of a larger ecosystem. This means understanding our entire supply chain—from sourcing ingredients to serving guests. By collaborating closely with local producers and suppliers, we aim to minimise waste right from the start.

Educating Clients

In the catering world, bigger isn’t always better. There’s often a culture of abundance, which can lead to over-catering and unnecessary waste. We work closely with our clients to help them avoid excessive portions by understanding their guest list and the flow of the event. It’s all about balance!

Creative Kitchen Practices

Waste isn’t just a number—it’s something we actively track. Our team weighs waste bins after each service to keep progress in check. We also teach them to get the most out of every ingredient. We’re proud to have trained our chefs to utilise every part of an ingredient—whether it’s incorporating carrot tops into a dish or creating innovative recipes from surplus items.

Flexible Menus

We know event attendance can be unpredictable, so we’ve developed flexible menus. Instead of preparing pre-sliced items, we often keep ingredients whole and slice them on-site. Not only does this reduce waste, but it also gives guests a fresh, customised experience.

Offering Leftover Options

One of the best ways to manage extra food is to let guests take it home! We offer compostable takeaway boxes so guests can enjoy their meal later. It’s a win for everyone—no food waste, and a bonus snack for the road!

Moving Forward Together

Reducing food waste in catering is a team effort. By working with clients to understand the impact of food waste and prioritising sustainability, we can make every event more responsible and conscious.

At Radish Events, we believe every meal should not only be delicious but also respect our planet and its resources. By choosing a caterer committed to reducing food waste, you’re investing not only in great food but also in a more sustainable future.

So, to us, understanding food waste and its implications is essential for creating eco-conscious events. By collaborating, educating, and implementing creative solutions, we can minimise waste and create memorable events that benefit both our (and your) guests and the planet. Together, we can make a positive impact—one meal at a time.