Sustainable event catering is becoming a must-have, yet many venues still fall short on infrastructure, staff training, and transparency. From cutting food miles to reducing waste and integrating reusable event hire, we explore how venues can turn green promises into real, measurable action that satisfies guests and the planet.
Sustainable event catering is no longer a bonus—it’s becoming a baseline expectation. Companies, event planners, and conscious attendees are increasingly prioritising sustainable event catering for meetings, conferences, weddings, and festivals. But here’s the kicker: despite growing demand, many UK event venues struggle—sometimes spectacularly—to deliver on this promise. Let’s unpack why that is, and what can be done to change it.
The rise of sustainable event catering
There’s no question: vibes have shifted. Eco‑aware guests are actively asking for eco‑friendly venue catering, expecting locally sourced menus, plant‑forward options, and a serious commitment to waste reduction. And rightly so—catering accounts for a significant chunk of an event’s environmental footprint, from food miles and packaging to food waste and energy-intensive kitchens.
Yet too often, what’s on offer is greenwashing at best, half‑heart at worst. So why are so many venues lagging behind?
1. Limited infrastructure = Venue sustainability failings
First off, venues often lack the necessary infrastructure to truly support sustainable event catering. Think large-scale separation of food waste, commercial composting, or in-house environmentally efficient kitchens. Many rely on standard bins and skip collections—which means all that leftover food gets sent to landfill.
And then there’s sourcing. Most venues have fixed catering partners and set menus that aren’t flexible enough to switch to local, seasonal, or plant-based options. Unless they invest in new systems and modify partnerships, they’re stuck offering the same unsustainable spread: imported meats, single-use plastics, and menu rigidity.
2. Hidden costs hold venues back
A major stumbling block is often cost. Venues see green catering UK options as pricier—and clients don’t always agree. Even though sustainable ingredients and zero-waste processes can save money in the long run, the short-term hit is often too steep for many venues to stomach.
Switching to biodegradable packaging, investing in proper storage, training staff in eco practices, and auditing waste—all of this adds complexity and cost. Without strong client demand or a regulatory nudge, venues tend to default to cheaper, easier alternatives. Unfortunately, that means sustainable event catering stays on the back burner.
3. A lack of staff training
Even if venues have some eco policy on paper, the team might not be trained to actually implement it. Kitchen staff need to know how to store surplus food, operate on resource-efficient equipment, and separate waste properly. Front-of-house teams must help guests navigate sustainable options—like plant-based dishes or non-plastic cutlery.
When no one on the team is trained, sustainability becomes lip service, not practice. That’s another example of venue sustainability failings, where good intentions crash against execution. And it often means missed opportunities at zero-waste catering venues.
4. Scepticism = Slow uptake at zero-waste catering venues
Venue chefs sometimes worry: can eco-friendly really satisfy guests? Will plant-based options receive the same praise? Will biodegradable crockery hold up? The answer is yes—but only if done right. Guests willing to spend on green dining expect quality to match ethics.
Still, that scepticism limits investment. Many venues aren’t ready to experiment with full plant-based lines or try compostable service ware. So they end up offering token ‘veggie wraps’ while the rest of the menu stays firmly conventional.
5. Accountability is limited
When clients specify sustainable event catering, they need hard proof. All too often, there’s no transparency: no reporting on food miles, packaging materials, or waste volumes. Without accountability, there’s no pressure to improve, meaning green catering UK stays wishful thinking rather than woven into operations.
Venues simply don’t get held to account—even if they’ve committed in their marketing materials. And guess what? That lack of scrutiny means sustainability efforts often stall.
6. Event hire overlooked as part of the puzzle
A holistic sustainable event doesn’t end at the food. It ties into event hire too: furniture, décor, utensils, and even packaging matter. Sadly, venues often treat catering as a standalone silo, ignoring how plates, cutlery, and glassware tie into the bigger environmental story.
If you’re hiring single-use cups alongside eco-friendly menus, you’re missing the mark. A truly sustainable approach needs to integrate everything, from reusable plates and cloth napkins to refillable water stations.
Turning it around: What works
OK, it’s not all doom and gloom. Some venues are stepping up—and there are concrete ways to turn sustainable event catering from aspiration into reality. Here’s how:
A. Invest in infrastructure & partnerships
Set up composting, invest in efficient appliances, and replace plastic packaging. Build relationships with ethical suppliers and plant-based caterers. These are foundational steps for venues serious about eco change.
B. Make pricing models transparent
Communicate that sustainable choices may carry a premium—but explain the benefits. Emphasise long-term savings, guest satisfaction, and ethical value. Even better, offer tiered options that let clients choose levels of sustainability.
C. Train staff thoroughly
Don’t just write policies; train teams in food separation, plant-based cooking, waste awareness, and guest communication. When staff care about sustainability, it shows.
D. Certify & report
Implement zero-waste policies and report openly. Share metrics: how much food was diverted, how many plastic cups saved, how many meals sourced locally. Clients love this kind of accountability, and it builds trust for future event hire business.
E. Collaborate with event partners
Work with event hire companies that provide reusable glassware, biodegradable disposables, furniture for setting up buffet lines, and other essential services. Sustainable success happens when everyone—from client to venue to hire company—is aligned.
Real-life wins
Here are examples showing what’s possible:
- A barn venue in the Cotswolds switched to compostable plant-based takeaway bowls for events. They diverted 20% more waste from landfill in six months, with high client satisfaction.
- A London rooftop space partnered with a local plant-based caterer and stopped using single-use cups. They now report zero plastic waste at evening events.
- A regional conference centre added food-waste sorting stations and trained staff. They reported savings of nearly £5,000 a year due to reduced waste fees—and corporate clients loved the transparency.
These are not fringe cases; they show how sustainable event catering can work with the right investment, attitude and communication.
Empowering clients to drive change
Smart venues are doing more than improving behind the scenes—they’re educating clients. From sustainability briefs during booking to simple call-outs in menus (“All ingredients sourced within 50 miles!”), they’re making green choices the norm.
Clients want to do the right thing—if they have the support and evidence to match. And when venues show transparent commitment to sustainable event catering, they become preferred partners for ethically minded companies.
Final verdict: Sustainability isn’t optional
The demand is clear. Corporate clients, guests, and society at large expect sustainable event catering, eco-friendly venue catering, and even green catering UK to be more than lip service. Venues that don’t catch up risk losing business. Worse still—they risk becoming part of the problem.
Turning things around means investment—both in infrastructure and training—as well as honesty in reporting and consistent partnerships across the event supply chain. It’s not always easy. But venues that make the jump stand out in a crowded market, deepen client relationships, and do something genuinely good.
Because at the end of the day, isn’t that what events should be about? Bringing people together—on a planet that can sustain us all.
So here’s our call to venues: stop pointing to demand without delivering. Step up. Do the work. Let sustainable event catering lead the way—and invite every partner in the chain, including event hire, to join in. It’s the only way forward.
