Food and drink are important parts of the visitor experience at many sporting, cultural and business events.
However, these products can have significant negative environmental impacts, depending on factors such as quantities consumed, how they are produced (e.g. whether or not they are organic), where they are sourced (e.g. local v non-local), how much of them goes to waste and how this is dealt with (e.g. composting v landfill).
In sourcing food and drink, many events have developed procurement practices that aim to reduce ‘food miles’ – the distance produce travels between production and consumption – as a means of limiting environmental impact and supporting their local economies. However, it is important to recognise also that the energy and resources used in food production can have a more significant environmental impact than transport and factor this into impact assessment. Minimising waste and dealing with what is produced in the most sustainable way possible are also key to limiting negative effects.
What to measure
Basic ‘input’ measures of these impacts include plans for the provision of sustainable food options and reducing food-related waste:
- Sustainable Food and Drink Plan in place
- Resource Management Plan in place
A resource management plan aims to minimise both the quantity of food and drink-related waste (e.g. packaging) an event produces and the environmental impact of its disposal (e.g. through recycling and composting). A sustainable food and drink plan aims to maximise the sustainability of what an event’s visitors eat and drink (e.g. organic, locally sourced).
More detailed ‘output’ measures consider the type and quantity of food and drink consumed at an event:
- Quantity of food and drink consumed
- Quantity of organic food and drink consumed
- Quantity of food and drink sourced locally (i.e. produced within 100 miles or 160 km of the event)
- Quantity of food and drink certified as Fairtrade or having other eco-certification (ASOIF reference EN-P2.2)
To go further again, organisers can measure the environmental impact of this food and drink:
- Total CO2 emissions for all food and drink consumed
- Total CO2 emissions for food and drink consumed per visitor
The OECD considers these impacts to contribute towards the UN SDG Responsible Consumption and Production (Target 12.3).
Food and drink impacts: How to measure them
The information needed to assess event food and drink impacts can be gathered by surveying visitors and/or catering suppliers.
Asking visitors simple questions about their purchasing intentions (e.g. what they will buy, how much and where from) will build a picture of consumption habits you can scale up through attendance data. Asking about their willingness to consider buying local, organic or Fairtrade produce can also inform analysis of the event’s sustainability plan and identify barriers to future purchasing organisers could take steps to overcome.
Permanent, mobile and hospitality food and drink outlets will be able to provide larger-scale quantitative data on the volume and nature of their sales during the event.