We supported a low-carbon materials launch in the North East with a plant-based menu for the gathering.
The food was one part of an event focused on how materials and construction can change. Our role was to feed the people taking part, with a spread that gave guests a choice of dishes and space to eat between conversations.
For organisers, aligning catering with an event's aims begins with the brief. Decide what you want the food service to do, then discuss the menu, sourcing, quantities and serving arrangements with the caterer. Be precise about any environmental claim: a plant-based menu does not, on its own, establish a measured emissions saving for an event.
Thank you to the team who invited us to be part of the launch.
