Food and drink are the second largest source of a festival’s CO2 emissions, after mobility. Catering is a powerful lever for organisers who want to work on sustainability.
This research report by Karel de Grote Hogeschool explores strategies and levers to strengthen sustainable food choices at events.
It is structured around the six P’s from the World Resources Institute’s Food Service Playbook (Product, Presentation, Placement, Price, Promotion and People).
This research offers practical tools to make plant-based dishes more attractive, visible and accessible without compromising on experience or taste.