Sustainability efforts at Roehampton Venues
Sustainable Catering at Roehampton Venues: Small Choices, Lasting Impact
From seasonal menus and plant-based dishes to turning food waste into a resource, Roehampton Venues is making sustainability part of the conference and events experience.
What we eat, how our food is sourced and what happens to leftovers all have a role to play in reducing environmental impact. For conference organisers looking to make more sustainable choices, catering is a great place to start.
At Roehampton Venues, we recognise that small, thoughtful decisions can make a meaningful difference. From the ingredients on our plates to the packaging used for takeaway coffee, our approach to catering considers the wider impact of food, including carbon emissions, food waste and the resources needed to produce and transport what we eat.
Seasonal menus and more sustainable choices
Working with our catering partner, Elior, we offer menus that make the most of seasonal ingredients, with locally sourced produce promoted wherever possible. Choosing seasonal produce can help support local and regional supply chains while making the most of ingredients when they are naturally available. Plant-based food is another important part of the conversation around sustainable catering. Our menus include vegetarian and vegan options, giving event organisers the opportunity to incorporate more plant-based dishes into their catering plans while catering for a variety of tastes and dietary preferences. Sustainable catering doesn’t have to mean a complete change in approach. Sometimes, it’s about making considered choices that work for your event, your delegates and your budget.
Turning food waste into a resource
Our commitment to sustainability goes beyond the menu. Roehampton also separates food waste from other waste streams, allowing it to be processed through the University’s aerobic biodigester. Using oxygen and microorganisms, the biodigester breaks down food waste to produce a nutrient-rich material that can be used as a soil enhancer to support plant growth. It’s a practical example of how food waste can be managed as a resource rather than simply being thrown away. For conference and event organisers, this is an important reminder that sustainability involves more than what is served. How food waste is handled and how resources are managed behind the scenes also matter.
Small choices, meaningful impact
There are plenty of ways to bring more sustainable thinking into your next meeting, conference or event. Organisers and delegates can consider choosing plant-based dishes, making the most of seasonal menu options, helping to minimise food waste and bringing reusable cups where appropriate.
Individually, these choices may seem small, but together they can contribute to a more considered approach to event catering.
Planning your next conference or event? Speak to our team about catering options and how you can make more sustainable choices for your delegates.
