Food and Catering

Food and agriculture contribute about 20% of the nation’s carbon footprint. Meat and dairy production generate significantly more greenhouse gases and use far more water than plant-based foods. Meanwhile, nearly 40% of the U.S. food supply—about 80 billion pounds each year—is wasted.

Food service practices can add to this problem, especially when meals are individually packaged in non-recyclable materials. By choosing sustainable options such as plant-forward menus, bulk service, and composting, meetings and events can reduce waste, cut costs, and lessen their environmental impact.

Policy and Goals:

From King County's Sustainable Purchasing Executive Policy (CON 7-22-1-EP)

• Reducing waste generation
• Avoid the purchase of expanded polystyrene products
• Identifying and pursuing opportunities to reduce overall consumption of materials
• Purchase of goods with minimal packaging

From King County’s 2025 Strategic Climate Action Plan (SCAP)

• By 2030, no food waste will go to the Cedar Hills landfill.
• Flagship: Fresh, Local Food for Everyone
• Try meatless Mondays

From King County's Local Food Initiative

• Double demand for local, healthy food from $93 million to $186 million.
• Cut wholesome food loss by 25% within 10 years.

Best Practices

• Serve trays, buffet-style meals, or snacks instead of pre-packaged food.
• Use reusable or compostable dishes and utensils.
• Serve drinks and condiments in bulk (pitchers, carafes, dispensers) instead of single servings.
• Provide compost and recycling bins in visible spots, with clear sorting signs.
• Encourage attendees to bring reusable water bottles and coffee cups.
• Order the right amount of food to avoid waste.