Cultivating responsibility: Transforming the catering sector for a sustainable future

In the field of event planning, responsible catering has emerged as a driving force for positive change. 

Here we look at the field of culinary sustainability, exploring how responsible catering practices can elevate events while minimizing environmental impact, promoting local economies and encouraging conscious consumption.

Here are the various fundamental points of responsible catering during tournament week: 

• Food provenance, production method, product type, season and degree of processing. 
  
  
• Waste reduction initiatives 

With the installation of waste sorting garbage cans and the use of reusable crockery, the tournament is significantly reducing plastic waste. It's also committed to virtually eliminating the use of PET.

• Adopting vegetarian food choices

All caterers are committed to offering vegetarian meals. This not only satisfies everyone, but also reduces the carbon footprint of event catering. 

• A new feature this year is transparent communication on menus and the system for redistributing surplus food. 

By adopting these principles, the Omega European Masters not only feeds its participants, but also contributes to a wider movement towards a more responsible and environmentally conscious world. 

From sourcing to presentation, from waste reduction to menu choice, the efforts put in place create positive impacts on the environment and inspire thoughtful choices in everyday life.