People nowadays are getting into the “go green” lifestyle while others continue to live without thinking about the effects they have on the environment. Why do people go green? It can save you money, it is the right thing to do, it is healthier because there are less toxins and less illness, it is helping future generations, and it is a chance to connect with the local community and spread the word. To go along with this lifestyle and its benefits, catering companies are pushing to become more environmentally sustainable and have more local and organic food options.

Although everyone is experiencing this push, it can be easier or more difficult depending on the position each caterer is in currently. If I were an on-premise caterer in a 10-year-old building, there are many pros and cons when it comes to utilizing more local or organic foods as well as becoming more sustainable. The pros are that it is better for the environment, it is more efficient, the food is fresher, it supports the local community, and more and more individuals are searching for companies who practice these habits.

But there are also cons that keep caterers from changing what they have to fit the go green practices. It takes a lot of efforts and money to change what you already have. The main reason that not all business owners want to switch over is because it is cheaper and easier to provide cheaper frozen and processed foods and they last longer in storage. If I were to make my catering operation more sustainable and use more local and organic foods there are many changes to be made. To become more sustainable there are special appliances that I would purchase to replace my older ones.

I would use bulk condiments whenever it is possible. Also, I would change disposable products to more sustainable ones such as products that are biodegradable or items with the highest recycled content available (Kelber, 2012). Changes I would make when it comes to food would be to use local and organic foods whenever possible and recommend seasonal foods, which are usually cheaper. Un-served food products would be donated to local charities and fryer grease would be collected and recycled (Shock, 2011, p. 134).

I could maybe consider solar panels or reducing the use of paper by having reusable menus for example. Becoming more sustainable and having healthier and fresher options comes with a price. Depending on how much you want to change can affect the financial impact, but generally more efficient equipment and organic foods are more expensive. So generally if you are eventually upgrade the building, appliances, and food options to be eco friendly and organic the financial impact will be large but also positive because overtime you should be making your money back and more as well as helping the environment.

Organic and local foods always come at a higher price because they are naturally grown rather than artificially with chemicals at a faster rate. Organic farmers work hard to grow their foods naturally at a much slower pace so they need to increase their prices to make it worthwhile. If a catering company is buying more expensive foods, it impacts the prices on the menu and causes them to rise so they can still make profit. These days I believe a company can still be competitive with higher prices because many people are looking for on-premise caterers who offer these healthier options.

Many people are worried about the increasing obesity rates and staying healthy so they are willing to pay more for those options. Like stated before, I do believe that the expenses paid will pay dividends later on because of the increased amount of customers but I also believe that it is a cost of doing business for being able to compete. If society is looking for healthier options from eco friendly companies, then to keep up with the competition everyone is forced to provide customers with that.

It is important to give people what they want and what they will be happy with which is why when you make an expensive change it can still be worth it after time. From a marketing standpoint I would try to promote the changes I have made to my new target audiences. Those who are very into organic and fresh foods are those who most likely live a healthier lifestyle in other ways too. I could market my catering business by having advertisements in gyms, grocery stores, organic grocery stores, and many more places.

Partnering up with a local business would help to advertise my company as well as help raise awareness of local and organic foods. I believe it is very important for on-premise caterers to work towards sustainability and healthier food options because people are looking to support companies who do this. People respect being environmentally sustainable because it affects them directly and everyone cares about the environment but they care even more about the local and organic foods.

There has been much research done on why organic foods are healthier and many people know that they are free of chemicals and toxins and are higher in nutrients. Everyone wants to live as long as they can and the main two factors are the environment and their health. This is why this way of life is very dear to people’s hearts and why there is a push to help out by becoming sustainable and supporting local farmers.

Works Cited Shock, P. (2011). On-premise catering: Hotels, convention centers, arenas, clubs, and more. (2nd ed. ). Sustainable hospitality. (2012). Retrieved from https://www. kelber. com/sustainable.

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