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Spotlight - Catering ‘Good Food’
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If there aren’t adequate recycling facilities backstage and in rehearsal areas, ask for them to be provided.
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POST-PRODUCTION
Action
Evaluate your environmental performance against your original objectives. Feed back any good practice and good suppliers or products found during the process and other useful learning to the production manager.
Share any learning and good products that you’ve found with peers.
Spotlight
Catering ‘Good Food’
Whether it’s catering for staff, crew and cast, receptions or audiences, your food and drink choices not only have a significant impact on the environment, but also clearly communicate your commitment to sustainability. Top tips for sustainable catering are: 1. Work with local suppliers serving locally sourced produce. 2. Choose organic and fairtrade produce where available. 3. Prioritise vegetarian and vegan options over meat. 4. Use reusable, biodegradable or fully compostable service ware. 5. Encourage recycling and food composting by making facilities available and clearly signposted.
Did you know?
The carbon emissions of meat production can be up to 30 times greater than commonly used vegetables. For more information see: www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eatmatters/climate-and-environmental-impacts Resource
Good Food for Festivals Guide
For events that service food to audiences, the Good Food for Festivals Guide provides detailed guidance and case studies on how to choose sustainably sourced food and work with traders and concessions with solid environmental credentials:
www.sustainweb.org/publications/info/24
Fact
Did you know?
It takes seven litres of water and high amounts of oil and energy to manufacture a one litre plastic bottle, and while plastic bottles can be recycled only 20% of them actually are. Most of the other 80% ends up polluting our oceans. Using tap water and reusable bottles across the production team and cast can make a huge difference.
