One waste-reduction opportunity I’ve noticed recently is one I’ve known about for years, but I never wrote about it because I thought it was too much of a no-brainer.
But I encountered it more than once in the last couple of weeks, so I decided it’s worth addressing!
Here’s the tip, in all its simple glory: Don’t serve condiments in huge tubs or bowls.
Condiments here can mean ketchup, mustard, mayo, salad dressing, barbecue sauce, butter… any kind of gloopy substance you serve for guests to apply to their own food.
I understand the need to make sure every guest who wants a condiment can have some. And serving in bowls is preferable to providing individually-wrapped packets, which generate unrecyclable waste.
However, just because you’re serving in “bulk” doesn’t mean you’re truly reducing waste. Any leftover condiments that have been out on the event floor in an open bowl must be discarded after the event. You can’t siphon the rest of the ‘chup back into a bottle for another day.
So how do we balance adequate servings with reducing unnecessary waste? Here’s a quick guide to serving condiments in bulk while truly reducing waste:
If your event is casual, squeeze bottles or pump dispensers are a great way to preserve condiments while making them widely available to guests. The extra sauce doesn’t get exposed to air, so any amounts not used can go back into storage for the next event. Be sure to clearly label the bottles and pumps so guests know what sauce they’re getting.
For a more formal event, you can definitely still serve condiments in a bowl or serving boat. But consider the size of vessel you choose. If you typically use a large bowl that never gets replaced throughout the event, try using a smaller vessel and refreshing it as needed based on consumption. You may not go through nearly as much as you think!
As always, tracking is the best way to become aware of waste. Keep track of how many full vessels of condiments are cleared from the event floor. Use this information to adjust the amount you serve—and put wasted money back into your pockets.
Little tips can add up to big savings. I’ll assess your operations and help you add value for clients while also saving money and reducing your environmental impact.