Food waste at events: 34% of catering ends up in the bin

On average, 34% of catering at corporate events ends up as food waste. That is the finding of an analysis of catering waste at 150 events in the Netherlands during the period 2025–2026.

Context

The analysis was conducted by an independent research agency on behalf of a coalition of sustainable caterers. At gala dinners and receptions, the waste percentage rises to as high as 45%.

Industry response

Solutions do exist: more accurate guest number forecasting, dynamic catering that replenishes based on consumption, and collaboration with food banks. All three are feasible, yet none has become standard practice.

Broader perspective

Event organisers who believe their sustainable catering is well under control are confronted with the reality that a third of it is being thrown away. That is both distressing and entirely avoidable.

34% waste is not merely an environmental issue. It also means €340 thrown away for every €1,000 spent on catering. That argument ought to resonate with clients.