Meals (See also: Food and Waste)

Feeding and satisfying a group of people is a challenging task. Adding the green lens to planning meals shouldn't be too much harder, if you know what to look for.

In order to reduce your environmental impact and support local businesses and farmers, consider what you can source locally as you plan food arrangements for your events. Or better yet, utilize a local restaurant or caterer who sources local foods for seasonal dishes to cater your meal. If you are arranging a meal for a meeting, consider asking for a RSVP with a meal request so that you will have a better idea of how many people to plan for and which kinds of food they prefer, instead of overbuying to accommodate the occasion when everyone wants a turkey sandwich.

Buffets are a great way to feed a crowd but can often lead to overloaded plates and a lot of waste. To minimize this, post a full menu at the beginning of the line so people can plan what they would like to take. Also, display the ingredients and description of the individual dishes, so people can anticipate whether or not they will like the dish. Offering smaller plates limits the portion sizes; guests can always come back for seconds. Finally, posting signs that leftover food will be donated to area food banks may deter over-serving and over-indulgence. These are all small changes that may enhance the overall enjoyment of the guests as they make more informed decisions. It may also make for a happier host, as guests may be more attentive and less sleepy after the meal.

When selecting a restaurant for an event-related meal (for a meeting or a conference), ask if they have a sustainability plan or if they are doing anything to reduce their environmental impact. Award preference to restaurants that can answer your questions confidently and who are willing to work with you in planning a sustainably sourced meal.

For snacks, select healthy options with little waste. For example, instead of providing individually wrapped snack bars, consider whole grain rolls with hummus spread or perhaps some fresh, in season fruits or vegetables. Serve on reusable dishes when possible.

When planning any kind of a meal, consider the "Where did it come from?" green lens question. For more food tips, see the Food section.

Cost Savings Opportunities: Time spent planning can result in cost savings by better estimates of what and how much people will consume. Some set-up strategies may decrease wasted food and disposal costs. Donating leftover food to an area food bank can earn tax credit.

Green Lens Questions: How can I reduce before I recycle? How can I reduce waste while still meeting the needs of guests and hosts?