Measure catering impact using a declared catering scope, meals served, menu/ingredient data and measured food waste.
F03SUSTAINABILITY CRITERION
Food
Measure catering impact using a declared catering scope, meals served, menu/ingredient data and measured food waste.
Food impact per cover
kgCO₂e / meal + g waste / cover
Meals served, ingredient or menu category quantities, food waste mass, catering zones, factor source.
Food impact = Σ(quantity × item factor) ÷ meals served; waste = food waste mass ÷ covers.05 · TARGET
Good / Better / Best
Use the threshold as an assessment reference. If an event adopts a different threshold, publish it before measurement and keep it stable for comparison.
GOODMeasure ≥80% of covers
BETTER≥90% coverage + reduction target
BEST≥95% coverage + verified lower impact and waste
Minimum evidence
Caterer sales/production file; waste weigh sheets; menu mapping; factor table; scope statement.
Without source data, the criterion score is capped at 40/100.
Pre-publication check
- ✓Catering scope is complete or exclusions are listed
- ✓Meals/cover denominator is reconciled
- ✓Preparation and plate waste are distinguished where possible
- ✓Factor source is versioned
- ✓Supplier or caterer evidence is archived