The Truth Behind Eco Friendly Catering: What Actually Drives Value

Clients Want It And They're Willing to Pay For It

More tenders and procurement teams are including sustainability as a key criterion when selecting caterers. In fact, nearly 70% of corporate buyers in Europe now include environmental impact in their decision-making process. That means if you can’t show your sustainability credentials, you risk getting left off the shortlist entirely.

At the same time, demand for low-carbon, plant-based meals is growing—especially in schools, offices, and public institutions. Eco friendly catering is, in other words, becoming the standard.

The Biggest Value Driver: Measurable Impact

Eco friendly catering doesn’t need to mean switching to bamboo plates or going fully vegan overnight. What buyers and stakeholders actually care about is proof. That’s where measurable carbon impact comes in.

Tracking the carbon footprint of your meals shows you:

• Which dishes generate high emissions (often linked to red meat and dairy)
• Where small changes (like portion size or ingredient swaps) can make a big difference
• How your menus improve over time

Producers and caterers who measure emissions see real returns—both in terms of operational efficiency and client trust.

Cutting Emissions Can Cut Costs

The idea that sustainability always costs more doesn’t hold up. Many caterers find that reducing emissions often goes hand in hand with saving money. For example:

• Plant-forward meals can reduce food costs by up to 40%.
• Cutting food waste (one of the biggest emission drivers in catering) directly boosts margins.
• Lower-emission menus are often less resource-intensive (fewer energy-heavy ingredients, less packaging, more efficient prep).

In short, eco friendly catering can be a cost-control tool, not just a climate one.

It's not Just About the Menu

Catering businesses that lead on sustainability think beyond food. They look at:

• Transparent supply chains: Can you trace where your ingredients come from?
• Smart logistics: Can deliveries be grouped to reduce emissions?
• Staff training: Are your teams aligned on low-waste prep and portioning?
• Communication: Are you telling your sustainability story clearly to clients?

This full-picture approach is what separates box-ticking from real value. And it’s exactly what institutions and corporate clients want to see in proposals.

Sustainability Helps you Win More Tenders

Eco friendly catering is no longer a “nice-to-have” in the tender process. More public sector and corporate clients are asking for CO₂ reporting, verified metrics, and proof of environmental performance. In the UK, for instance, all NHS food suppliers must now meet a new set of health and sustainability standards—and similar frameworks are rolling out across education and government contracts.

If you're not ready to show your emissions data or climate strategy, you could be missing out on high-value contracts.

The Takeaway: Value Comes from Visibility

The truth is, eco friendly catering drives the most value when it’s visible, measurable, and strategic. You don’t need to overhaul your entire operation overnight. But you do need to start showing the impact you’re already making—and build on it in ways that matter to your clients.

Whether it's carbon-labeled menus, verified CO₂ reporting, or smarter sourcing, the caterers that win are the ones who can prove it.

TLDR: Sustainability Is a Growth Strategy

The rise of food producer sustainability isn’t just about ethics or PR. It’s being driven by real market forces: regulation, risk, consumer demand, and cost.

And producers who act now? They gain:

• Stronger partnerships with retailers and buyers
• Operational savings through efficiency
• A competitive edge in tenders and exports
• A trusted, resilient brand

You don’t need to go all-in tomorrow. But measuring your impact—and using that data to tell your story—is a smart place to start.