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In Germany...

…every year, 18 million tons of food, private households, industry, trade and large consumers are simply thrown away.

(Study WWF, 2018)

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kg

You...

…are wasting an average of 90 kg food per person in your private household (based on Germany).

(Study WWF, 2018)

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kg

At an event...

…with 100 guests, the conventional planning creates 39 kg of waste for the bin which equals an budget € 883.80 that could have been spent else.

(bttr.live)

bttr.live – MORE SUSTAINABILITY IN EVENT CATERING

bttr.live

The “bttr” is based on the word “better” (betə) and we have made it our mission to push live-communication and especially the event-planing or event-catering on the next level towards more sustainability.

What?

We see ourselves as an operative management consultancy and advisory who trains corporate clients, event and communication agencies as well as catering companies in their sustainable concepts and planning of catering. We support you right from the beginning in conception, tendering, planning to execution. We do not just talk smart, we are “hands-on” and deliver results instead of time-consuming and expensive consultation.

How?

We work closely with all the stakeholders of the catering process. Where required, we go one step further: we also work on-site as an implant, an integral part of your team, without any long-term contractual obligations. Project-wise or until the completion of your transformation.

Why?

At meetings and events, the buzzword “sustainability” is used often in combination with so-called “green meetings” and (zero) carbon footprint. This also holds true for events with large elements of catering. The Corporate Social Responsibility Reporting Obligation (CSR) has been set in force in 2017 and applies also to the catering industry. Organisations which are already subject to the mandatory reporting are required to proof the sustainable footprint of their suppliers for their events. It includes exhibition (trade fair) construction companies and the technology partners as well as caterers.

MORE SUSTAINABILITY IN EVENT CATERING

Planning and successfully realizing eco-friendly and sustainable catering events, however, often brings with it its own challenges and obstacles.

How do I ensure sustainable catering? By not indulging? Quite the contrary!

Both the event and the catering are simply calculated and realized in a more thoughtful way –resulting in possible savings of 12-15% compared to previous ways of planning.

The following pages will give you a compact and clear overview of our areas of activity, and the necessary measures to ensure the sustainable and climate-friendly optimization of event catering.

Even with a limited time budget, our analysis and coaching will help you keep all important sustainability criteria in mind, as well as plan and purchase in a budget-friendly way.

STOP...

…wasteful use of precious food and valuable resources!

REDUCE...

…your company’s carbon footprint with thoughtfully planned events and catering!

SAVE...

…between 12-15% of your catering expenses through higher awareness and tailored planning

UPGRADE...

…your company’s CSR report and its public image!

FACTS| FIGURES*

*All data collected by LECA catering companies that exclusively deal with event catering, and that generate more than € 1 M in revenue annually.

The Buffet

50% of catering services, i.e. every second order is a conventional buffet.

For this type of catering, a caterer charges around € 29.46 net per guest on average (just food – no staff, table top, logistics, etc.).

Of the food supplied at a buffet – at least 1.3 kg per guest and event – about 18% is not consumed. Add to that another 12-13% of food kept as reserves in the kitchen, and you have roughly 25-30% of all food that has to be disposed of by law.

Menu & Flying

25% of catering orders consist of sit-down meals or set menus.

15% of orders involve finger food or flying buffets.

For both catering options, the average calculated amount of food is between 690-800 grams and 500-720 grams, respectively.

The average cost – depending on the occasion (business lunch or gala menu, reception or as part of an event) – can be anywhere within an enormous range that is impossible to calculate in any meaningful way.

Despite personalized calculations and choosing a menu, there’s a significant amount of waste: it is safe to assume about 12-15%.  

The Bottom Line

Therefore, at an event with 100 people, 39 kg food are knowingly and willfully destroyed, which means € 883.80 are thrown into the garbage can.

(LECA – Leading Event Caterer of Germany)

bttr.live_Gänse

Are you ready?

...to go the new way, become more sustainable, act ecologically responsible and save up to 25% on costs with better quality?

HOW WE CAN SUPPORT YOU

Evaluation & Analysis

We analyze the current situation while looking at previous and current events, and determine the status quo of your company’s actions, by which we create the starting position for optimization.

Product Development

According to your company’s specific demands, we develop a new range of services for your catering (gladly in cooperation with your contractors) – while keeping current trends and nutritional necessities in mind.

Implementation

In order to implement the new range of services, we develop a guideline for sustainable orders and mindful handling of catering demands, so that you and your colleagues can act in a purposeful and savvy way.

Coaching & Sparring

Setting up focused expertise within the company and continuous support of relevant target groups through coaching, training, and exchange of experiences.

HOW WE WORK

There are numerous measures to stop this economic and ecological waste and to bring about a new approach to catering - with the right mindset, most are easy to implement.

FAST & RELIABLE

Internalized knowledge and years of experience with corresponding qualifications are the quality signifiers of our basis. No overhead, direct contact, and a far-reaching and reliable catering network.

AGILE

“The more you work according to a plan, the more likely it is to get what you’ve planned for – not what you need.” That’s why our work process is flexible, enabling us to keep expenditures low and adequate.

EFFECTIVE & EFFICIENT

Whenever necessary, we may use a disruptive approach that – if feasible – supersedes the previous process without any losses to you, or that complements the process in a profitable way. To ensure this, we use fast and lean processes by putting together flexible teams of experts with the required qualifications and experience.

HOW DO THESE MEASURES ADD VALUE?

CO2-neutrality, no-waste catering, fair trade, clean eating.

CO2-neutrality

We won’t be able to save the rain forests with our initiative, and neither do we want to compensate waste with Co2 certificates. We draw our conclusions by being responsible with resources and analyzing the entire event to see which factors are pollutive, how to minimize or, ideally, eliminate them.

No-waste catering

We will probably still need a trash can or two, but we can significantly reduce their number, as well as making sure the waste is cleaner. Single-use materials should be reduced to an absolute minimum, while we also evaluate which materials need to be used at all. And you will never sip your cocktail through a plastic straw again.

Fair trade & organic products

Of course, not every product can be produced locally or all year round. There’s also no need for an organic seal – ecologically sound farming is just as important. Whether it is absolutely necessary to have raspberries from Andalusia in November is anyone’s guess… but it is important that all products are sustainable, and that includes fair trade between producers and consumers.

Clean-Eating

A well-known concept to our predecessors, this important nutritional aspect has faded into obscurity in the last four decades – when it is so easy to implement: a respectful way of dealing with food. Simply knowing about ingredients, and preservation of nutrients through careful treatment can supply our bodies with all the energy necessary.

bttr.live - THE TEAM

Christian Lehnert

CHRISTIAN LEHNERT | INITIATOR & FOUNDER

Crazy about good food from an early age on, he trained to be a chef under Dieter L. Kaufmann (Zur Traube, ** Guide Michelin) and has been passionately at it for almost 30 years: in the kitchen, catering for Gate Gourmet and crossair, leading catering companies like Käfer, Kofler Kompanie, DO & CO, LPS. Until today. Now he only cooks privately. His second passion is numbers and actions, and so analysis is a hobby to him – just like smooth and unfussy processes and logistics.

christian@bttr.live
Kathrin Schrub

KATHRIN SCHRUB | PARTNER & CHANGE EXPERT

With great passion and professionality, she’s been supervising change processes in businesses of various sizes and in different fields. Her personal focus is on winning people over for the changes required, taking them along on a path of optimizing behavior, and becoming more aware of the challenges and expectations in this day and age. She takes innovative approaches and has profound expertise in change management and change communication.

kathrin@bttr.live

Say “hello” to more sustainability!

NEWSDESK (+ some gossip)

bttr.live in the press and in the i-net

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