‘Tis the busy season for hospitality operators across Europe as the holidays draw near. Yet with the festive cheer also comes a significant increase in waste - rising by an estimated 30% during this time of year. That makes sustainable choices and smarter procurement more important than ever.

Embracing greener practices not only supports the shift toward eco-conscious hospitality but also gives businesses a meaningful competitive edge.

Emily Rodway, Senior Marketing Executive at Avendra International in Europe, shares tips for creating a more sustainable festive season:

Minimise food miles

Lean into Europe’s rich winter produce. Choosing locally grown, in-season ingredients cuts transport emissions, supports regional suppliers, and enhances menu authenticity and freshness.

Check out our latest Market Report for what’s in-season guidance from our Head of Culinary and keep an eye out for future quarterly editions.

Plan flexible, low-waste menus

Festive footfall can fluctuate. Build menus that allow ingredient crossover and safe reuse of components (e.g., vegetable trim for stocks, surplus bakery items for puddings). This reduces spoilage and saves on costs.

Additionally, consider zero-waste products such as spirits and syrups which are gaining popularity across Europe for beverages. For example, Discarded Spirits Co. is a zero-waste brand whose product range is created by re-using typically ‘wasted’ ingredients, including banana peels and the discarded fruit of the coffee berry.

For more tips on reducing food waste in kitchens, explore our latest guide to the zero-waste kitchen revolution.

Use waste-tracking tools for smarter ordering

Avendra International’s eProcurement system Piincludes Food Waste Monitoring Tools can help catering teams effectively manage food waste throughout their kitchen operations.

With these innovative tools, you can track waste generation, calculate waste costs and review reduction strategies.