From red carpet to kitchen: what happens to leftover caviar potatoes after the Oscars?

ABSTRACT

Food waste remains a significant challenge in the events industry, especially after large gatherings. The case study highlights the multifaceted nature of the food waste challenge, with the lack of knowledge among industry stakeholders identified as a primary barrier to effective waste reduction. By increasing awareness of the environmental, economic, and social implications of food waste, the events industry can adopt sustainable practices to minimize this problem. This case study offers valuable insights for event professionals, academicians, and policymakers, underscoring the critical role of industry stakeholders in fostering a more resource-efficient and equitable food system through collaborative initiatives.

KEYWORDS:

• Sustainable event management
• food waste mitigation
• catering industry partnerships
• circular food economy
• community food security

Disclosure statement

No potential conflict of interest was reported by the author(s).