AGF Insider: Petra Daniëls’S TOP TIPS FOR MORE SUSTAINABLE EVENTS
Welcome to AGF Insider, our insightful series where we bring you monthly interviews with industry experts.
Each month we catch up with an industry leader in the sustainability world to find the current trends and best practices
This month, we catch up with Petra Daniëls, Food Curator Paradise City Group, freelancer passionate about food & sustainability.
What are the best practices that you are seeing give the best results?
As science proves, we should all eat more plant-based foods, both for the planet and for our own health. Unfortunately, these options are not easy to find at events. There are often not many vegetarian or vegan options, or they are presented incorrectly.
My 5 tips that really work:
1) Require caterers to include at least 1 vegetarian or vegan option on the menu.
2) This dish should be at the top of the menu, with the meat dish at the bottom.
3) The meat dish should always be more expensive.
4) Drastically reduce your carbon footprint by no longer offering beef and lamb. Chicken and pork have a much smaller impact.
5) Communication is key: never use the words “vegetarian” or “vegan” in the description of the dish. Be creative. For example, “vegan lasagne” sounds much sexier than “field-grown lasagna al forno”. Normalise these dishes by making them tasty and not labelling them as something extreme.
Photo credit: simonleloup
What trends are you seeing this year?
Quick bites and authentic street food such as chips and burgers continue to be popular at events. However, I have noticed that the public is seeking more refined and healthier options for variety. The chips become “loaded fries” with vegetable toppings, homemade sauces and herbs. And flavours from all over the world are certainly appealing too. Think poké bowls, curries, noodle salads, etc. At our festivals, I make sure there is a wide range on offer, without any overlap in menus. This way, every caterer can sell optimally. This benefits a good working relationship.
What are the obstacles?
To implement a sustainable policy as a food manager, you need the support of your team and your boss. Events are still organisations that need to make a profit. So it is important to demonstrate that sustainable options are still profitable. The positive image comes free of charge. And then, of course, it is also important to get all your caterers on board. If they are good chefs, they will certainly be open to dialogue and input. If certain agreements are not followed, then you simply don't work with them next time. With a positive image, caterers will be queuing up to be present at your event.
Photo credit: simonleloup
What’s the next big thing in sustainability in events?
Waste and circularity are certainly a major challenge. A shift towards more reusable materials is needed. Not just the obvious cups and plates, but also the larger materials on site such as stages and furniture. With a good creative team, you can reuse stages year after year by making the design slightly different, for example. That's what we do with our festivals. And when it comes to food waste, I have three tips:
1) Communicate clearly with your caterers each day about how many visitors you expect, so that they can adjust their supplies accordingly.
2) Ask your caterers to use the largest possible and reusable packaging in their backstage areas. And to sort it properly, of course.
3) Work with a charity that can collect food surpluses.
Photo credit: simonleloup
What would be the biggest game changer from your perspective?
It would be nice to see healthy and environmentally friendly dishes become the norm, rather than being offered as a strange alternative. We must not forget that we, as the events sector, can have a major impact. After all, we reach thousands of people in a short space of time. And we can introduce them to good food in a positive way, encouraging them to choose less meat. And with Paradise City festival, we are proving that you can even go completely plant-based without shouting about it, and the public will love it!
Photo credit: simonleloup
Keep an eye out for next month's edition of AGF Insider, where we'll bring you more expert perspectives and fresh ideas!
