Much of this progress was built in the run up to COP 26 back in 2021 and included plant-forward menu design which centred on healthy, sustainable ingredients, sourced as locally as possible.
Innovating sustainably
SEC Food at the SEC (Scottish Event Campus) has long been a pioneer in sustainable food and food sourcing. Much of this progress was built in the run up to COP 26 back in 2021 and included plant-forward menu design which centred on healthy, sustainable ingredients, sourced as locally as possible.
During that period, new preserving techniques were innovated. For instance, to serve up a British classic like strawberries and cream in November, SEC Food experimented with preserving strawberries in honey. The honey was sourced from beehives on site, meaning the ingredients were fresh, taste enhanced, and hyper local.
This philosophy is also bought to life in SEC’s ‘circular kitchens’, where ingredients are used in multiple ways across its menus, and its 'tail to tip' approach ensures that every part of every ingredient is used.
The University of Edinburgh Hospitality Collection has hosted several fully vegan and vegetarian conferences. Arctic Summit (March 2024) was a nine-day conference for 500pax and fully vegan/vegetarian and this year’s PHAIR Animal Advocacy Conference in July will be completely vegan.
At conference catering stations the collection displays carbon information to inform delegates of the CO2 attributed to their menu choices along with information on carbon allowance levels per person per day.
The University of Edinburgh Hospitality Collection
Meanwhile EICC Nourish from Edinburgh International Conference Centre (EICC), is aiming to hit Net Zero by 2027. One of the key initiatives to achieve this is carbon labelling and food steps on all menu items, allowing clients to make informed, conscious choices, based on the environmental impact of each option.
In addition, EICC has significantly reduced dairy by offering plant-based desserts and ensuring that all dietary requirements are thoughtfully catered for. Most main courses are dairy and gluten free, a major advancement that supports waste reduction, enhances sustainability, and ensures that all guests feel included.
EICC is also taking steps to reduce waste to below 0.1% by adopting a nose to tail, root to tip mentality. Any surplus food is packaged and collected by the OLIO food-sharing initiative to be redistributed to those in need, helping further reduce waste while supporting the local community.
EICC Nourish partners with several local businesses including Modern Standard Coffee, a specialist roastery based in Glenrothes.
Telling local food stories
For SEC Food, delegates are increasingly looking to experience the local flavour of their destination, and the food stories they tell have become an integral part of the event itself. For example, Clydeside Whiskey Distillery is about 150 meters from the venue and uses locally sourced barley and fresh water from Scottish Lochs. This authenticity and artisanal aspect of the distillery is woven into events at the venue, through tours of the distillery, to emphasise locality of experience on the day.
EICC Nourish partners with several local businesses including Modern Standard Coffee, a specialist roastery based in Glenrothes, with a flagship coffee shop in Bruntsfield, Edinburgh. When dairy is used, it’s sourced locally through Yester Farm Dairies, ensuring high quality and low food miles. And beer is sourced from local favourite Cold Town Beer, handcrafted in Edinburgh.
Head Chef at Bonnar’s at the Scott, Pier Berretta is a strong advocate for locally sourced produce and ingredients. In addition to championing local produce such as Bakery Andante in Edinburgh’s Morningside and suppliers across Edinburgh and the Lothians, Pier forages across the Pollock Estate where The Scott Hotel is located. There he finds ingredients that add a flourish to his signature style – think cherry blossom in spring pickled with garlic and featured on the summer a la carte menu. Pier can also be found foraging for blackberries in the autumn and harvesting honey from the beehives on the estate.
For Papple Steading, East Lothian’s sustainable corporate retreat, holiday and activity centre, sustainable and local food and drink is integral to their approach.
Integrating local gastronomy into events
SEC Food suggests telling the story as part of the conference agenda, on stage and off. This action is hugely rewarding, and they find that it aligns with the agenda and purpose of nearly every conference they host.
EICC recommends working closely with your venue and catering team to understand their local supplier relationships and broader sustainability goals. Every destination has its own unique food culture, so it’s essential to research the region, explore what’s in season, who the local producers are, and what culinary stories can be shared with your delegates.
Don’t be afraid to ask questions or suggest new ideas. Engage with your venue team about how local produce can be showcased, whether through themed menus, artisan supplier spotlights, or even chef-led storytelling at meals.
For Papple Steading, East Lothian’s sustainable corporate retreat, holiday and activity centre, sustainable and local food and drink is integral to their approach. Brose Oats Scottish oat drinks, Chocolate Tree Scottish craft chocolate, Belhaven Smokehouse salmon and Buck & Birch botanical vodka are just a few of the local delicacies served at the luxury retreat, all showcasing the county’s incredible food and drink and its provenance.
This Sustainable Gastronomy Day, Scotland invites you to embrace a deeper connection to place, purpose, and people. By weaving local food and its stories into your event, you enrich the experience for attendees while supporting communities and the environment. Scotland’s dedication to sustainability, innovation, and wellbeing makes it a catalyst for meaningful impact. Ready to create an event that inspires and gives back?
Connect with our team at business.events@visitscotland.com or visit our page to discover why Scotland is the responsible choice for your next meeting or conference.
