Recent studies have shown that over 25% of food served in buffets gets thrown away, amounting to over 300 million tons of food waste each year. At the same time, simply changing the vessel used to serve syrup, for example, can reduce waste by 60%. From walking through the event planning journey, to exploring concepts including Portioned Vessels and Pacing the Pastries, join event professionals in seeing the future through your next event. Use these tools to communicate your mission to clients while keeping your deliciously crafted food out of the landfill. To develop this resource, the IDEO team turned to 15+ experts in New York City and Orlando. Interviewees include certified meeting planners and hotel event managers and staff. A huge thank you to the team at the Hyatt Regency in Orlando, Florida, U.S.A. for prototyping these concepts!

Communicate your food philosophy and delight your guests. __% of guests expect event venues to do their best to prevent food waste. Curious about other ways to customize this card? Include details on: – Local vendor, farmer, or seasonal ingredient spotlights – Your food’s journey back to the soil via compost – Other sustainable food initiatives you have in place Once completed, place by your serving vessels or guest seats!

Are you looking to reduce your wasted food by 50% by 2030? The Champion’s Guide is a great place to get started! It breaks the journey down into four phases: 1. Building out a task force 2. Setting a baseline 3. Planning reduction tactics 4. Measuring for success The guide highlights key resources found on HotelKitchen.org and provides tips on how to make a lasting change.