The 5 Most Common Myths About Sustainable Catering

Myth 1: Sustainable catering is more expensive

At first glance, it may seem that way. Local ingredients, eco-friendly packaging, or optimized logistics can sound like “extras.”

The reality? Sustainability often saves money.

Thanks to smart planning, reduced waste, and efficient logistics, it’s possible to lower both environmental impact and costs. For example, optimizing deliveries or using partners’ spare capacity helps minimize unnecessary expenses.

Reducing waste which is massive in gastronomy also makes both economic and environmental sense.

Myth 2: Sustainable = less tasty

You may have heard that “eco catering” means compromising on taste. The opposite is true.

A sustainable approach often leads to better food:

• fresher ingredients,
• seasonal produce,
• smaller but more thoughtful menus.

For example, the “less is more” philosophy means fewer items, but better use of each ingredient and higher quality instead of a wide selection where part of it ends up as waste.

The result is food that makes sense and tastes great.

Myth 3: Sustainability is just about packaging

Compostable boxes are a great step, but sustainability goes much further.

In reality, it includes the entire ecosystem:

• how ingredients are grown (e.g. in-house hydroponic herbs),
• waste management (composting),
• reuse of materials (upcycling),
• and energy sources (e.g. solar power).

Sustainability is not a one-time decision, but a set of everyday practices.

Myth 4: Sustainable catering is complicated to organize

Another common concern: it will be complicated.

In fact, it’s the opposite. Modern catering is built on:

• fast and clear ordering,
• optimized logistics,
• processes designed to save time.

The goal is for the client to focus on the event, not the details. In this case, sustainability isn’t a complication, it’s a better system.

Myth 5: One person (or company) can’t make a difference

“It’s just one event, one catering… does it really matter?”

Yes, more than it seems.

It’s estimated that up to one-third of all food produced globally is wasted. Every decision that reduces waste has a real impact.

Moreover, companies have enormous influence:

• they set standards,
• inspire employees,
• shape the supply chain.

Even a small step, like choosing sustainable catering, can trigger bigger change.

Sustainability is not a trend. It’s the new standard.

Today, it’s no longer about whether to be sustainable, but how.

Modern catering shows that it can be:

• fast,
• delicious,
• efficient,
• and environmentally responsible.

And perhaps the most important point?

Sustainability isn’t a label. It’s a way of thinking that influences every decision from ingredients to energy.