What influences buffet leftovers at event caterings? A German case study

Area of Science:

• Food Science
• Sustainability Studies
• Hospitality Management

Background:

• Food waste in the food service sector is a growing concern.
• Catering for individual events has received limited research attention.
• Understanding buffet leftovers is crucial for waste reduction.

Purpose of the Study:

• To investigate factors influencing buffet leftovers in event catering.
• To quantify food waste generated from 239 event caterings.
• To identify key food product groups contributing to waste.

Main Methods:

• A case study approach was employed over four years (2014-2017).
• A waste tracking system was utilized to quantify buffet leftovers.
• Influences of event type, season, event size, and menu prices were analyzed.

Main Results:

• Event size significantly impacted buffet leftovers, with larger events generating less waste per guest.
• Smaller events (<100 guests) produced ~280g leftovers/guest, while larger events (>500 guests) produced ~74g/guest.
• Meat & poultry, finger food, and side dishes accounted for 54% of leftover quantity and 65% of monetary value.

Conclusions:

• Event size is a critical factor in buffet leftover generation.
• Targeted waste reduction strategies are needed for different event scales.
• Further research into specific food waste reduction interventions is recommended.