Event Catering

Thoughtful catering choices can significantly reduce an event’s footprint by focusing on ethical sourcing, minimal waste and sustainable practices.

Menu Principles

Plan food against accurate attendee numbers, position plant‑based menus as the default, choose reusable tableware wherever possible and minimise packaging to cut carbon and waste.
Coordinate catering with Eat & Drink (University hospitality).
When planning catering, be mindful of religious observances (such as Ramadan), and ensure inclusive, low‑waste options, for example, by offering flexible meal timings, clearly labelled food for later consumption, or non‑food alternative activities so all attendees feel considered without unnecessary surplus.
Prioritise caterers and products certified by recognised schemes such as Fairtrade and the Soil Association to support ethical sourcing, environmental stewardship, and high welfare standards.
Default to plant‑based menus with an opt‑out to lower‑carbon meat options (if necessary).
Work with catering to include nutritional information on food options where possible.
If serving meat/dairy, specify high environmental and animal‑welfare standards (e.g., Red Tractor certified), and avoid fish on the Marine Conservation Society ‘Fish to Avoid’ list.
Use local, seasonal suppliers where practical
Consolidate orders to reduce transport emissions.

Hospitality

Plant menus

Why Plant forward menus?

Plant forward dishes use fewer resources and create fewer emissions than animal based options, making them one of the easiest ways to reduce an event’s environmental impact. They also support biodiversity and offer inclusive, appealing choices for a wide range of guests.

Labelling, packaging and beverages

Provide clear allergen, ingredient and nutritional labelling; capture dietary requirements per person in the order form.
Minimise single‑use packaging; avoid individual portions (e.g., plastic milk pots and condiment sachets).
Use refillable jugs/glasses; share campus refill locations; work with your caterers to provide refill solutions. Find campus refill locations on the Campus Map.
When choosing packaged soft drinks, prefer a hierarchy that reduces impacts—cans are often a better option than plastic, glass, or cartons, where reuse is not possible.
Provide at least one alternative plant-based milk (e.g., oat, soya or almond).

Campus map

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How to make an impact

Travel

Sustainable Events Guide

Event Waste