September offers a useful reminder to look at food waste: the International Day of Awareness of Food Loss and Waste falls on 29 September. For businesses, the opportunity extends beyond restaurants and food retailers. Office pantries, meetings and catered events are practical places to start.
Order for the people who will attend
Confirm attendance before placing a catering order and ask about dietary needs. Review leftovers after each event so future quantities reflect actual demand. A standing order based on last year’s headcount can create unnecessary surplus.
Make stock easier to manage
Keep a simple record of pantry supplies and check existing stock before buying more. Make items that should be used sooner easy to identify. Follow storage instructions and food-safety requirements; reducing waste should never mean serving unsafe food.
Work with your caterer
Ask whether smaller portions, staged replenishment or more flexible quantities are available. Agree how surplus will be handled before the event. If considering food redistribution, work with an appropriate organisation and confirm its acceptance criteria, collection arrangements and food-safety requirements.
Measure one repeatable activity
Start with a recurring meeting or staff lunch. Record the number of attendees, food ordered and leftovers using a consistent method. Distinguish edible surplus from unavoidable scraps. Use what you learn to adjust the next order rather than collecting figures without changing the process.
Share practical progress
A useful ESG update explains the action taken and the evidence available. Avoid claiming that the business has eliminated food waste after a single event. An honest account of a small improvement can give staff and customers an idea they can use themselves.
This September, choose one recurring food purchase, assign an owner and review the result. Keep the improved practice in place throughout the year.
Official observance information from FAO.
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