Serving Sustainably: Tips for Caterers and Event Planners

Catered events and large gatherings concentrate a lot of foodservice packaging use into a short window of time, which makes them a natural place to think carefully about disposables.

Plan quantities around your guest count and menu, not just round numbers — over-ordering disposables is one of the more avoidable sources of event waste. Meal trays and compartmentalized trays can also help portion food more predictably than loose plating.

Match the product to the food. A ripple-wall cup that keeps a hot drink comfortable to hold matters more at an outdoor event; a sturdier clamshell matters more for food that's being transported or held before serving. Choosing based on how the food will actually be served reduces the chance you'll need to double up on packaging.

If your venue or the event's location has composting facilities available, let your client and guests know — a small sign near disposal bins explaining what can be composted goes a long way toward the packaging actually ending up where it's meant to.