Guide shows caterers why and how to make their event both healthy and sustainable
The Paris Olympics did it. The UN climate summit, COP28, did it. Even the city of New York did it.
And with the help of ProVeg International’s new catering guide, it’s much simpler for organisers of other large-scale events to follow in their footsteps and provide healthy and sustainable food at major gatherings.
The guide, called Future Plates, was launched by ProVeg at the UN’s Bonn climate change conference today. Principally aimed at caterers preparing for UN events and climate conferences, it equips caterers with powerful arguments as to why being plant-forward is best for these important gatherings.
The catering guide includes best practices, case studies from other large events and some great recipes as well.
The Bonn conference, called the June Climate Meetings, is serving largely vegetarian and vegan food, with the hot lunch menu being 57% vegan, and 14% vegetarian and the snack food offerings being 37% vegan, and 46% vegetarian.
“Many of us have gone home from a major event with memories to last a lifetime. But the catering can leave a lot to be desired, not just where taste is concerned but also in terms of its climate-friendliness,” Jasmijn de Boo, Global CEO of ProVeg International, said.
“Our catering guide will make it easier for caterers to host a more sustainable event that also delivers on health and taste. In particular, we hope that the organisers of this year’s UN climate summit, COP30, in Brazil, will find the guide useful to ensure that climate-friendly food is served at the biggest climate event of the year,” de Boo added.
Economic benefits
The guide has sections on why plant-based foods are good for consumers and good for the planet. But it also has a section on why it makes economic sense as well.
Plant-based ingredients, such as vegetables, legumes and fruits, and plant-based meals are often more affordable than meat and meat-based dishes. This is because animal-based products are among the most costly food items, as they require significantly more resources.
By including more plant-based foods and dishes in the catering plan – and reducing meat-based ingredients – caterers can save money. Plant-based whole foods, in particular, can be significantly more affordable than meat-based meals.
“Promoting sustainable catering at large-scale international events is an easy first step to showcase the benefits of sustainable diets to a large number of people,” Lana Weidgenant, Senior UN Policy Manager at ProVeg, said.
“Institutions such as the UN – which provides much of the science that bolsters the arguments for going plant-based – can lead from the top by making sure all their events, including this year’s COP30 in Brazil, provide a considerable proportion of plant-based food for delegates,” Weidgenant added.
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Notes to Editors
For media inquiries, email Peter Rixon at [email protected].
For scientific data about the benefits of plant-based eating, see our Food System Data website.
About ProVeg International
ProVeg International is a food awareness organisation with the mission to replace 50% of animal products globally with plant-based and cultivated foods by 2040. Our vision is a world where everyone chooses delicious and healthy food that is good for all humans, animals, and our planet.
