Catering represents an average of 15-20% of a corporate seminar budget — and up to 30% of its food carbon footprint. In 2026, the trend is towards sustainable menus, local seasonal products and food waste reduction. This guide explains how to implement responsible catering without sacrificing gastronomic pleasure.
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The Stakes of Event Catering
A seminar buffet for 50 people generates an average of 7-12kg of food waste and uses 400 pieces of disposable tableware. A meat-heavy menu for the same group represents the carbon equivalent of 180km by car per person. These ADEME (2024) figures explain why event catering has become a strategic RSE priority for major companies.
Concrete Zero-Waste Practices
Three high-impact actions: (1) ban disposable tableware (60% reduction in solid waste), (2) work with a caterer that collects and redistributes leftovers at event end (via Too Good To Go, Phenix or local associations), (3) choose bulk packaging for coffee breaks. These three actions reduce a 50-person seminar’s waste by an average of 65%.
Sustainable Gastronomy as Participant Experience
Sustainable catering is not deprivation — it is often the opposite. A menu built around local seasonal products, prepared by a chef who highlights forgotten vegetables and short supply chains, is often more memorable than a standard buffet. A local producer testimonial during lunch, a kitchen garden visit or a natural wine tasting transforms the lunch break into a learning and bonding moment. Seminaire.com selects sustainable and local catering providers in its recommendations.
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