A Sustainability Case Study: Rethinking the Menu at Niagara Falls Convention Centre
The Niagara Falls Convention Centre (NFCC) wanted to make its sustainability efforts within food and beverage more tangible — moving beyond good intentions to measurable action. Eco-Friendly Events established that the NFCC would first benefit from an audit of their current practices then we developed a Sustainability Roadmap.
Event Sustainability Goals
Eco-Friendly Events co-created a Sustainable Menu with the NFCC Head Chef.
Our Approach
Here’s what the Audit and Sustainability Roadmap that Eco-Friendly Events developed:
1. Food and Beverage Audit
We did a site visit of the NFCC and spoke with their Food and Beverage Team including Head Chef to understand current ingredient sourcing and catering practices. From this meeting we learned:
- Local Ingredients: The NFCC already prioritized sourcing ingredients as locally as possible within the Niagara region.
- Bulk Containers: Condiments and spices are served in bulk versus packaged single-serving
- Reusables: Reusable serving ware and tableware is prioritized, some compostable and recyclable options available.
- Training: Kitchen staff are trained to reduce waste .
- Service: While plated service is preferred and generally less wasteful, both plated and buffet are available depending on client requests.
- Recovery: The NFCC already has a strong food recovery program, they joined the The Bridge Food Recovery Program where food is safely collected and redistributed to those in need throughout the local community.
2. Food and Beverage Sustainability Roadmap
From the audit, Eco-Friendly Events recommended best sustainable options within each area, this includes:
- Eco-Fees: Implementing an upcharge clients who choose the less eco-friendly option.
- Compostable Items accepted by Waste Management Provider: For scenarios where reusables are not possible, having compostable items that are actually accepted by their waste hauler to ensure proper disposal.
- Staff Training: Conduct annual training for all new and internal kitchen staff regarding food waste reduction, including root-to-stem cooking, precise portioning, and finding other innovative ways to repurpose surplus food.
- Service: For buffet style, serve items in individual containers.
Outcomes
The sustainability initiatives led to the following outcome:
A Sustainable Menu: These meal options highlight locally sourced and seasonal ingredients, with a strong emphasis on vegetarian and vegan options that have low-impact agricultural practices. The menu features clear labelling and markers such as:
- Local ingredients.
- Vegan and vegetarian options.
- Each menu item listed with its carbon footprint, along with a rating between A – E (A being the best and E being the worst).
(You can see a copy of the NFCC’s final Sustainable menu here)
With the use of Klimato, we were able to see which ingredients contributed highest to a dish’s carbon footprint. Afterwards, our Chef Consultant makes ingredient recommendations and swaps to reduce the environmental impact. As you can see in the screenshots below, houmous has the highest environmental impact on this dish with a B rating and all other ingredients have a very low impact – giving this dish an overall A rating.
What Our Client Had to Say:
“Romina played a key role in bringing our vision of a sustainable menu to life. While we had a general concept in mind, we knew we needed expert guidance to shape it into something truly impactful. Romina provided the data-driven insights and evidence-based recommendations that helped ground our ideas in credibility and strengthen the overall effectiveness of the project.
And if you’re considering her services, I’d encourage you to connect with her directly. She’ll help you explore what’s best for your needs without ever steering you in the wrong direction just to win your business.”
— Monika Chase, Account Director, Niagara Falls Convention Centre
Conclusion
Following travel, food and beverage have the largest environmental impact on your event. Basically, by focusing on food and beverage management at the NFCC, we made the venue’s practice more eco-friendly. Additionally, we also simplified the decision making process for clients and event planners hosting their event at the Niagara Falls Convention Centre! Interested in how your catering business or venue can do the same? Contact us at Eco-Friendly Events for a FREE discovery call!
