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A sustainable event, according to the United Nations Environment Program (UNEP), is one that is planned, organized and implemented in a way that minimizes negative environmental, social and economic impacts and leaves a positive legacy in the host community.
By adopting sustainable measures, we not only fulfill our responsibility towards the environment, but also contribute to the development of events that go beyond mere celebration.
These are some of the sustainable practices that we at GAU Catering are applying in our events, which not only reaffirm the company’s environmental and social commitment, but also respond to the growing demand for sustainable events from clients and participants who are aware of the importance of sustainability:
We have chosen to use biodegradable and compostable packaging for food presentation and handling. We minimize the use of plastic and avoid its use whenever possible to avoid generating more waste.
We raise awareness among our suppliers so that they make deliveries with fewer boxes or with packaging that can be reused.
When designing our proposals and menus, we preferably look for suppliers or products of proximity and seasonality (Parc Agrari del Baix Llobregat, local producers...). We collaborate with suppliers who share sustainable values, thus reducing the environmental footprint of each event.
Prioritizing the purchase of local and seasonal food allows us to support the local economy and reduce the carbon footprint associated with food transportation.
The wine list and menus have been designed giving prominence to local wines, cooperatives and wineries that respect the environment.
We have incorporated in our proposals new references suitable for special diets, sensitizing our team, promoting inclusion and diversity in the menus.
We have begun to replace company vehicles with means of transportation that have a lower environmental impact. We encourage the use of public transportation whenever possible.
We have adapted the presentation of our desserts to glass cups instead of plastic and encouraged the assembly in individual format, to avoid waste and reduce waste.
Measures are implemented to reduce food waste among staff and equipment, through smaller portions and encouraging the option of carrying leftover food in "tuppeware".
We separate all waste in a designated space using bins of different colors and we implement recycling systems and value circular economy options.
It is difficult to give a second life to stationery for events, so we decided to create the minimum possible impact with our "Conscious Collection".
We encourage responsible water consumption during events. For this purpose, we have refillable bottles "GAU There is no plan B" or we put names to identify employees' glasses.
We inform customers and participants about the sustainable practices adopted and how they can contribute through their actions.
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