Sustainability Catering Meeting Notes

Location: Frederick Room

Date: Wednesday, October 18th, 2023
Time: 3:30 p.m.-4:15 p.m. (Duration 45 minutes)
Met With: Kelli Delgado and Lesley Staffeldt

Discussion Overview:
Lesley and I met with Kelli from Catering services at Salisbury to discuss potential ideas and
sustainability efforts that could be made. Kelli let us know what was already being done, what
potentially could work, as well as new ideas. The meeting was very insightful, and many points
were addressed.

Main Points:
 Went over composed list of possible questions when making sustainable efforts
 China service for events is offered, however, may cost more.
 Single use plastic could be obtained as reusable instead
 Water refilling stations should be outside meeting rooms (convenient) and may need
directional signs or labels because people don’t know where they are.
 The chef’s choice was discussed, this is where chef may use leftovers, so food is not
wasted.
 Recycle bins need to be more accessible in all areas. Not far away.
 Catering does offer pitcher water and bottles.
 The PR team for events could maybe put together cups or bottles so no cups are wasted
and can be reused with water refilling stations or pitchers instead of bottles.
 Pitchers are added as a charge to catering service. If cool swag is used like reusable cups,
this could deduct some of the price encouraging cliental to be resourceful.
 To implement sustainability options and actions, executive staff needs to set an example.
Have a procedure in place. For example: don’t give options of China vs paper. Have an
automatic option.
 There tends to be a lot of leftover condiment packets. Our goal is to have less waste. So
have big bottles rather than singular etc.
 Boxed meals are not as desired from the sustainable standpoint. If boxed meals cannot be
avoided, bottled waters can be eliminated.
 Bulk meals are another option rather than boxed. Less is wasted.
 To waste less food, RSVP’s must be a MUST. Guests must have the exact amount and
notify staff 4 days prior. Contact with catering must be frequent.
 Having a sit down before the event with catering is wise.
 Coffee tends to get wasted at events. Should only be used if guaranteed use.
 Consultation before an event has to happen. Especially about food items.
 When consulting with catering, local food items can also be discussed and encouraged.
 At each event, a disclaimer should happen. Reusable awareness should be spoken about
and acknowledged; efforts are being made.
 Sustainability on SU dining should be looked over and receive a quote from Owen, with
disclaimer.