Where catering waste comes from
Most waste at a catered event comes from three places: single-use packaging, food ordered for people who did not come, and food left on the buffet at the end. Each has a simple fix that does not make the event worse for guests.
Choose reusable serveware
Reusable serveware is collected after the event, so there are no piles of disposable boxes and cutlery to throw away. It also looks better on a buffet. On our quotes you choose disposable or reusable on each option; Signature and Prestige packages use reusable serveware by default, and any charge or deposit is shown in the quote. Ask whether your office or venue has its own rules on disposable tableware.
Shared trays instead of boxes
Individual boxes need a container, a lid and often a bag for every person. Shared trays or a buffet use far less packaging for the same food. Use boxes where they really help, for example when people eat during a meeting, and trays elsewhere.
Order for the people who come
- Order for the people you expect to arrive, not every invitation.
- Confirm the final number the day before.
- Use the portion guide to avoid over-ordering.
- Put out food in waves at long events instead of all at once.
Plan for leftovers
Decide before the event what happens to leftover food: whether guests may take some home, which containers to use, and how long food has been out. Food that has sat at room temperature for hours should not be taken home. Some venues do not allow takeaway; check first.
Sort the rest
Taipei has strict waste sorting. Put separate bins for general waste, recycling and food scraps near the food table, and agree who takes them where after the event.