Why plant-based menus matter in event planning
Plant-based menus aren’t just a dietary preference, they’re one of the most powerful tools we have to reduce emissions in event planning. As part one of a three-part series, Marie Simpson, Head of QHSE and Sustainability at Identity, explains why they matter, and how the numbers stack up.
According to an article in a magazine I stumbled upon at a recent sustainability event, changing to a plant-based diet is one of the biggest acts our global population could take to become a greener society. Surprised?
I was too, until I started digging through the carbon data from our own events. In recent months, I’ve reviewed more event impact reports than I care to count, and one pattern keeps jumping out: food and beverage emissions. Over and over again, F&B tops the charts, ahead of production materials and energy use at the venue.
Transformational gains
Let me give you an example. At one large gala dinner, F&B accounted for a staggering 51% of the event’s total emissions. In the same report, we modelled what would happen if all beef and lamb dishes were swapped out for other meats, fish or seafood. Result? A 78% reduction in food-related emissions. Even a 50% substitution of all meat dishes with plant-based options showed a 43% cut. That’s not marginal, that’s transformational.
I could talk statistics all day (and sometimes I do), but the point is this: we now have solid, measurable evidence that food choices at events are one of the biggest levers we can pull to reduce carbon. And that’s a conversation worth having with every client, especially those with sustainability objectives, or even just a vague sense that they “should do something greener.”
Learning to challenge ourselves
We talk a lot about human experience. Events are meant to be memorable, emotional, shared moments, and the food is very often a key part of that experience. But that doesn’t mean we can’t challenge ourselves and our clients to think differently. We’re not talking about forcing lentils on a crowd of steak lovers. We’re talking about smart, thoughtful swaps that don’t compromise on flavour, experience or satisfaction, but that do make a meaningful dent in emissions.
This is why food strategy is becoming part of sustainability strategy in event planning. It’s why we’re working more closely with caterers, chefs and suppliers. It’s why we’re modelling different menu scenarios and using them as tools in our client conversations. And it’s why we’re pushing for plant-forward thinking; not because it’s trendy, but because it’s impactful.
Shifting the narrative
If we can shift the narrative from “dietary requirement” to “sustainability opportunity,” we’ve got a real chance to do something powerful. It won’t happen overnight. But it starts with asking the question: what role does food play in your event’s carbon footprint, and what could we do differently?
