Catering & Events

The Client Perspective

The director, or staff from catering or sales bring the client perspective to food waste management as they interact with guests in the planning of banquets and represent the hotel’s culture. Below are your main responsibilities in managing food and preventing waste at your property. Look for the Catering icon throughout this toolkit to see steps that apply to you.

Get Started

Does your property have a Green Team or a Food Management Task Force? Find out why you are a key member and who else should be involved.

Your most important role is working with clients and other external partners. Get up to speed on sharing your food waste management strategy and vision with them.


Sales conversations, menu planning and accurate guest counts are key to preventing waste. Find out how your role can plan in order to prevent.

Recovering Leftover Food

Does your hotel have a donation program? Most guests actually expect that you do.