Impact Stage, Wednesday, 20th Nov, 13:00 – 13:20 CET – The global food sector accounts for 26% of carbon emissions and 85% of water consumption in tourism, with over 30% of food going to waste. Events present a unique opportunity to drive change in this critical area. In this thought-provoking session, “Carrots and Sticks: The Future of Food Sustainability in Events”, sustainability pioneer Guy Bigwood will share 20 years of expertise on how to make food and beverage services in events more regenerative, profitable, and delicious. Through real-world case studies and a circular approach, you’ll gain actionable insights to boost positive environmental and social outcomes while sparking a local food revolution through your events.