Turning Leftovers into Lessons: How Food Loss and Waste Shape Eco Event & Environmental Storytelling

Every year, September 29 marks the International Day of Awareness of Food Loss and Waste, which is a day that calls us to pause and reflect on the food that never makes it to our tables and the meals that end up discarded.

The statistics are staggering, according to the UN, roughly one-third of all food produced globally is lost or wasted. Beyond being a social and economic issue, it is deeply tied to the health of our environment and the sustainability of our communities.

But how does this connect to eco events and environmental storytelling?

As an eco-event & environmental storyteller, I believe that the way we discuss food at events and what happens to it can influence how guests, vendors, and even brands approach sustainability.

Why Food Waste Matters in Eco-Events -

1.) - Every Plate Tells a Story

Food is central to almost every event. From weddings and conferences to community festivals, meals symbolize culture, connection, and care. When large amounts of food are wasted, we risk telling an unintended story of excess, neglect, and disconnection from the environment. On the other hand, intentionally sourcing, preparing, and managing food sends a powerful message about respect, resourcefulness, and responsibility.

2.) - Wasted Food = Wasted Resources

Behind every bite of food is a story of land, water, energy, and human labor. When food is wasted, so too are the resources used to produce it. For events, this can translate into higher carbon footprints and lost opportunities to demonstrate eco-conscious values. Storytelling helps make these invisible costs visible, showing audiences the true impact of a “plate half left behind.”

3.) - Events as Catalysts for Change

Events are not just celebrations, they’re platforms. They bring people together, spark conversations, and shape collective memory. By weaving the narrative of food loss and waste into event content, whether through behind-the-scenes documentation, live storytelling, or post-event reflections, we can highlight practical solutions:

- Partnering with caterers who plan menus with waste reduction in mind.

- Donating surplus food to local communities.

- Composting organic waste.

- Using smaller plates and creative portioning to minimize excess.

These stories don’t just inform; they inspire attendees and stakeholders to carry those practices beyond the event.

4.) - Storytelling as a Tool for Accountability

When we document and share how events handle food waste, we create accountability and transparency. Instead of treating sustainability as an afterthought, it becomes part of the event’s identity. Brands, businesses, and organizations that embrace this storytelling position themselves as leaders in eco-conscious action, not just eco-conscious talk.

5.) - A Call to Action

This International Day of Awareness of Food Loss and Waste is more than a date on the calendar; it’s an opportunity. Let’s rethink how we plan, consume, and narrate food at events. By making food loss and waste part of the eco event and environmental storytelling journey, we can turn every event into a teaching moment, one that nourishes not only people but also the planet.

Because at the end of the day, the most meaningful event story isn’t just about what was served. It’s about what was saved.

Your Turn: How does your organization manage food waste at events? What stories could you share that highlight the journey from “leftovers” to “less waste”?