8. Food and drink

• Follow the Nordic Nutrition Recommendations 2023 when ordering catering, i.e. a mainly plant-based menu featuring vegetables, fruits, berries, nuts, legumes, potatoes and whole grains.
• As far as possible, order food and beverages that are seasonal, organic and have a certification label. Choose local produce, take into account local conditions and opt for the most sustainable products available where you are holding the event.
• Give participants the opportunity to notify you in advance of any allergies or dietary requirements. Share this information with suppliers and ask them to provide details of ingredients and take it into consideration when planning buffets, tables with refreshments, etc.
• Make sure the form chosen for delivering and serving food is sustainable. Place strict demands on suppliers and actively seek to minimise the use of all materials and insist that suppliers and participants reduce waste and treat it efficiently. For example:
  • Insist on using only tap water and serving it in jugs rather than using bottled water or cartons, cans, etc.
  • Always use recyclable plates, not disposable ones and avoid using plastic
  • Serve on smaller plates to avoid food waste
  • Avoid food waste by looking into whether your food and drink order can be customised to match the exact needs and number of participants on the day
  • Put up clear signs about waste management
  • Choose delivery by eco-friendly modes of transport, e.g. bicycle or electric or biogas vehicles
  • Make a plan to reduce food waste and perhaps partner up with an organisation that collects leftover food
  • Consider introducing a no-show fee to avoid food waste.
• Guarantee accessibility during the serving. For example:
  • As far as possible, arrange it so everyone eats the same food in the same place
  • Make sure everyone can reach the tables when serving and eating, so avoid bar-height tables
  • Choose a place with good acoustics and no echo