Two of my key predictions for 2020 covered food. One looked at food trends - veganism, flexitarianism, and the other looked at sustainability in terms of event food waste.
And I wasn’t alone in my prediction. Late last year, research findings from Lime Venue Portfolio, in partnership with BCD Meetings and Events, underlined the need for the event industry to take a lead in tackling food waste.
The research surveyed over 60 event organisers and showed that just under a third of event professionals admit to throwing away at least 15% of the food they commission at events. If anything, I’m surprised that this figure isn’t higher. The publication has coined a very relevant term in relation to its findings – FORO, or Fear of Running Out.