The caterer is one of the best levers for change; the effect is visible and instant. Today, numerous caterers propose a range of ecodesigned options compatible with the most upscale events.
An eco-responsible caterer is pro-active at all levels:
• Reduction of waste: optimized quantities, a minimum of packing (biodegradable), a preference for tableware that is lasting (rather than disposable);
• Sorting and reclamation of waste: recuperation of oils, composting;
• Selection of products that are: fair-trade, seasonal, from responsible farming, organic, from return-to-work companies or EA/ESAT, without endangered species (red tuna, swordfish, etc.);
• Optimization of transport and equipment;
• Help or privileged partnership with social service or humanitarian associations, etc.
Catering is one of the areas in which there are the most standards and labels. A non-exhaustive list includes: ISO 14001, ISO 9001, OHSAS 18001, Diversité label, Origine France Garantie, AB, Bio Cohérence, MSC, AOC, AOP, Label Rouge, Rainforest Alliance, Bleu Blanc Coeur, Demeter, Max Havelaar, Bio Equitable/Solidaire, Nature & Progrès.
Before choosing an eco-responsible caterer, you should ask several questions:
• Do you comply with a policy, a charter, commitments in favour of sustainable development?
• What initiatives do you take in terms of the reduction of wastage and waste, responsible consumption, and quality and security?
• Can the menus be adapted? What proportion of local products (<200 km) and seasonal products do your offer?
• What is your opinion on social policies (discrimination, training, working conditions)?
• Among the events to which you have contributed over the last six months, what percentage involved sustainable development elements.