Sustainable Dining in Scotland

This Glasgow events facility is implementing a new food strategy that keeps our delicate planet in mind. 

Embracing sustainable change are (left to right) Kathleen Warden, director of conference sales at the Scottish Event Campus; Wallace Hendrie of Hendrie Brothers farmers, one of the SEC's suppliers; and Kevin Watson, business director at Levy UK + I.

Coming out of the pandemic with a new focus, the Scottish Event Campus in Glasgow is now serving sustainable, responsible and healthier meals to its meeting attendees — which means fresher and more delicious all around. The program was developed over the past two years with catering and hospitality partner Levy UK + I, and the facility is pledging to source at least 80 percent of its food from Scotland, with all produce coming from vendors using sustainable processes. This includes tapping into local suppliers for as many ingredients and products as possible, and offering a broader range of plant-based options, as well as premium and low-impact local meats.  

Also part of the plan, all packaging will be reusable or recyclable by 2023. In addition, the venue aims to reduce kitchen waste to under 1 percent of all food purchases by 2025 (or sooner). 

The SEC has implemented the new food strategy in anticipation of hosting the 26th UN Climate Change Conference of the Parties (COP26), which comes to Glasgow Nov. 1-12.

“Our new food strategy is an integral part of our commitment to reducing the environmental impact of events that take place on our campus," said Kathleen Warden, the SEC's director of conference sales. "As our industry restarts, there is no better time to drive forward positive change."