Catering

 

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FUEL

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• Source locally grown, seasonal produce to minimise food miles and support nearby farmers.

• Work with local caterers and suppliers instead of trucking food from distant cities.

• Consolidate deliveries (e.g. one larger order per day) to cut down on fuel use.

• Use electric or hybrid catering vehicles where available for deliveries and food transport.

• Eliminate vehicle idling at catering stations or food trucks.

• When powering the catering truck or prep area, use solar or hybrid battery systems instead of diesel generators.

• Encourage carpooling or shuttle transport for catering crew if operating off-site kitchens.

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ENERGY

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• Energy-efficient kitchen equipment, such as induction cooktops, convection ovens, and energy-saving refrigeration and freezer units, should be used to reduce energy use.

• Use solar-powered equipment to reduce reliance on fossil fuels.

• Use induction cooktops or biogas systems instead of gas burners when available.

• Switch off equipment (hot water urns, lights, fridges) when not in use or between meal services.

• Install LED lighting in catering areas and marquees.

• Keep freezer and fridge seals well-maintained to prevent energy waste.

• Where possible, run catering areas off renewable power supplied by the main unit base or a green generator.

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Waste Reduction & Recyling

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• Set clear waste separation stations where crew members can sort materials into recycling, compost, and landfill bins. This will ensure that waste is handled appropriately and maximise recycling and composting practices.

• To reduce plastic waste, provide reusable or compostable tableware alternatives such as stainless steel or bamboo plates, cups, and utensils.

• Incorporate plant-based meals to reduce the environmental impact of animal farming. If meat is necessary, source it from pasture-raised, grass-fed farms to minimise ecological harm. If serving seafood, ensure it is sustainably sourced to prevent overfishing and protect marine ecosystems.

• Increasing the availability of plant-based meals accommodates dietary preferences and restrictions and significantly reduces catering's environmental impact.

• Local composting services can transform food waste into a valuable resource.

• Use plastic wrap alternatives such as beeswax wrap or compostable cling film.

• Unfortunately it has become more difficult, with health regulations, to donate leftover food to communities that need help. Donating to crew and cast is a good option, with eco friendly containers.

• Click here to find sustainable recycling centres throughout Australia

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