Recreaation & Events
Food waste during recreation and events can be substantial. Additional challenges—such as working with multiple vendors, varied event spaces, and fluctuating guest numbers—push the industry to adopt creative approaches to food waste management.
Implementing data collection systems is not only essential, but minimizing the movement of food waste across large venues is also key. This helps reduce food loss and lower the overall carbon footprint.
Steps to Reduce Food Waste at Sporting Events
According to data from Poland’s Central Statistical Office and waste management organizations, participants at sporting events generate a significant amount of waste each year—much of it consisting of food remnants. That’s why food waste reduction should be an integral part of every venue’s catering plan from the very beginning, with clearly defined goals.
All food service staff should be aware of the waste reduction strategy and properly trained in food storage and handling practices. It’s also valuable to engage guests by informing them about efforts to minimize food waste—for example, through proper use of designated food waste bins.
Reduce Food Waste with ORCA
89% of facilities recover the costs of waste reduction programs using technologies like ORCA within two years.* With precise tracking of waste by food type and source, it’s possible to cut food waste by up to 50%.*
The remaining waste is processed on-site and then sent to wastewater treatment plants, where nutrients are recovered and used to produce renewable biogas or for agricultural applications—eliminating the need for costly waste disposal.
