Noticing how much good food was going to waste, We Don’t Waste founder Arlan Preblud started delivering the excess to local food banks in 2009. By 2017, We Don’t Waste had purchased four refrigerated trucks, moved into an 11,750-square-foot food recovery and distribution center, and operated with the help of staff and volunteers.
Today, We Don’t Waste has approximately 165 active food donors (restaurants, venues, caterers, distributors, producers, and institutions) that are keeping quality, unused/unopened food out of the landfill and going to more than 100 hunger-relief organizations (plus another 220 through partner distribution) instead. The organization offers several tips for reducing waste at meetings.
Set Goals & Market Them
- Set zero-waste goals and include them in the marketing of the event.
- Consider including a designated sustainability role when budgeting for an event or establishing an event taskforce.
Engage Staff & Event Participants
- Use visuals to highlight how much food is being consumed at a given event versus wasted.
- Consider partnering with a relevant business, nonprofit, or B Corp for food recovery, composting, sustainable event management, etc.
- Consider implementing a “donation” (fine) system. For every no-show guest, a charge will be made and the proceeds directed to a partner nonprofit, B Corp, or environmental offset such as planting trees.
Implement Practices
- Consider plated food instead of a buffet to reduce waste.
- Use smaller plates when there is a buffet to encourage guests to take less food.
- Use compostable physical materials (e.g., plates, cutlery, silverware).
- Have a designated drop-off zone for food and beverages that can be safely redistributed.
- Vocalize where recycled materials and compost are being directed and the impact.
