“Crowd Control: Smarter Food Waste Strategies for High-Volume Events”

From corporate conferences and conventions to large sporting events and concerts, events are among the most prolific—and most overlooked—generators of food waste. The combination of high-volume catering, cultural pressure to ensure tables are overflowing, and the push to craft memorable experiences creates a perfect storm of overproduction and excess. Yet these settings also present a uniquely concentrated opportunity: when meeting planners, venues, and the cities they operate in commit to doing things differently, the impact can demonstrate that sustainability and hospitality are anything but mutually exclusive. This session brings together practitioners across the events and hospitality industry to share the strategies, tools, and mindset shifts that are making a measurable difference—and how they can serve as best practices that inform other food waste situations.