As much as 10-20% of all food prepared for large events is thrown away.
At BCC’s conferences, where all meals are included and with close to 100,000 participants annually, we are very familiar with the challenge. But for 2025, we have set an ambitious goal: zero food waste at all our events.
The initiative is part of our increasing focus on sustainability and responsible consumption. It takes effort from all of us, but together we can ensure that food is eaten, not thrown away.
Three steps we’re taking to cut food waste
In 2025, we have taken three targeted measures that have already made a significant difference.
1. New: Eat whenever you want
From this summer, you can pick up food whenever you want – we’ve introduced a buffet station that will be open from 12:00-22:00. Initially, this was only for participants over the age of 60, but from this summer it is open to everyone. Here you can pick up your food when it suits you best.
The regular food stations at Festplassen with fixed meal times will continue as before. The buffet station is an extra offer for those who need more flexibility. This means less food waste – and a better dining experience for you.
2. Extra supper
Food left over after lunch and dinner will be made available as an extra choice during supper in the evening. That way, the food has a longer shelf life and you can help yourself a second time if you wish.
3. Take good food home with you
On the final day, you’ll have the opportunity to take home surplus food – naturally only food that is still in good condition. This is food we can’t save for the next event, but that you can enjoy at home. A smart and sustainable scheme – both for the environment and for your wallet.
Collaboration and awareness
#zerofoodwaste is not just an internal operational strategy for BCC Event – it’s an invitation to participants, volunteers and partners to take part in a joint effort. Everyone can contribute: by helping themselves to the amount they will actually eat, following the information about leftover food, and taking advantage of the distribution offers.
We have already received a lot of good feedback on the new measures, and we look forward to continuing the good development, so that our meals become both smarter and more sustainable.
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