What sustainable event catering means

Sustainable event catering is easy to claim and harder to actually do. Stripped of the buzzwords, it comes down to sensible choices: cook in season, buy well, waste less and plan properly. This is how we think about it at Blame Frank, and what it means for the events we cater across Buckinghamshire and the home counties.

Season before slogans

The most sustainable menu is usually the one built around what is good right now. Seasonal produce travels less, tastes better and does not have to be forced into growth out of its window. That is why our starting point is always the calendar, which you can read more about on our sustainability page.

It is a quiet decision that shows up on the plate.

Planning out the waste

A large share of event food waste is designed in before anyone cooks, through over-ordering and vague numbers. We plan portions to your confirmed guest count, which we lock four weeks before the event, so the kitchen is not cooking for guests who are not coming. Careful planning is one of the most effective things a caterer can do.

Getting the menu right for the room also means less goes uneaten.

Plant-forward without the lecture

Good vegetable cooking does a lot of sustainable work on its own, and it does not need to announce itself. We cater for vegetarian, vegan, gluten-free, dairy-free, nut-free and halal diets, and seasonal vegetables often end up being the dishes guests talk about. The aim is food people choose because it is good, not because it is worthy.

That approach fits every kind of event, from a wedding to a corporate lunch.

Honest limits

We would rather be straight about what we do than overclaim. We are a small team making practical choices, and there is always more to improve. If you have specific sustainability goals for your event, tell us and we will plan around them.

You can read more about who we are on our about page.

Frequently asked questions

The biggest levers are sourcing and planning. Cooking with seasonal produce reduces the need to force or ship ingredients, and planning portions to confirmed numbers cuts the waste that comes from over-ordering. Strong vegetable cooking also lightens a menu's footprint. Together these choices matter more than any single label on a brochure.

Yes. Sustainable cooking is about better choices, not smaller plates, and seasonal produce at its peak tends to eat very well. We plan generous, satisfying menus while keeping waste and sourcing sensible. Guests should feel well fed and never sense that anything has been cut back for the sake of it.

Yes. We cater fully vegetarian and vegan events as well as mixed menus, and we treat plant-based dishes as the main event rather than a side option. We also handle gluten-free, dairy-free, nut-free and halal requirements. Tell us your guests' needs and the style you want, and we will build the menu around it.

What sustainable event catering really means