Wintercircus partners with Sir Catering for local, seasonal, organic menus and minimal food waste.
For events organised within Wintercircus, the venue works together with Sir Catering, a catering partner based in Ghent. Sir Catering applies a sustainability approach that focuses primarily on the use of local, seasonal, and preferably organic ingredients. By working with tailor-made menus for each event, composed in line with the expected number of guests and the type of programme, food waste is structurally limited. This combination of a regional partner, a clear ingredient policy, and demand-driven menus keeps the supply chain short and the offer matched to actual needs rather than worst-case estimates.
Sustainability added value: Local, seasonal, and organic sourcing significantly reduces the carbon, water, and land footprint of catering at Wintercircus, while supporting regional producers and biodiversity around Ghent. Tailor-made menus prevent over-production and structurally limit food waste, one of the largest sustainability impacts in the events sector. Combined, these choices turn catering from a high-impact cost centre into a measurable lever for lower emissions, better food quality, and a more resilient local food economy.