Eating and drinking are absolutely central part of live performances – whether that be in keeping artists and crew going through intensive work schedules, or for audiences as part of the live event experience. Large quantities of food and drink are consumed, for which considerable resources are required in the production stages; and when we don’t finish our food and drink, these resources effectively go in the bin, so there is also the issue of waste. Both food production and disposal leads to the emission of GHGs, alongside other environmental impacts.
There are plenty of good reasons to engage with reducing food’s GHG impact including economic, environmental and marketing drivers. Through awareness and targeted action by those responsible for food provision in the live performance sector, GHG emissions can be reduced.