Sustainability & Waste in Office Catering: From Sourcing to Leftovers

Sustainability in catering begins before food is even ordered. Responsible caterers source ingredients locally, plan menus around seasonal availability, and portion realistically based on headcounts.

The largest source of waste in office catering often comes from over-ordering — ordering for 20 when 15 attend. 

Encouraging accurate RSVPs and offering smaller, refillable platters helps reduce leftovers.

Packaging also plays a role. Many modern caterers use recyclable or compostable trays and bags. 

Even small changes — switching from cling film to paper wraps — can make a measurable difference.After events, surplus food can sometimes be redistributed safely, provided it has been temperature-controlled and handled properly. 

Reducing waste isn’t only about cost; it’s about respect for ingredients and effort.