In today’s context, where sustainability and decarbonization are positioned as strategic pillars for transforming the meetings industry, food safety takes on a new level of importance. And what is food safety? It’s not just about complying with health regulations, but also understanding our responsibility as food handlers to ensure that food is free from physical, chemical, and biological hazards at levels that cannot harm consumers. It involves integrating this practice as a key component of a quality management system that prioritizes environmental and social responsibility.
Food safety is not just a requirement it’s a commitment to health and the planet.
In sustainable events, every decision from menu planning to food handling can significantly impact both the health of attendees and the event’s ecological footprint. Producing food at large-scale events inevitably involves the use of multiple inputs: detergents, disinfectants, water, energy, packaging materials, and more. While these are necessary to ensure food safety, excessive or unregulated use can result in waste, pollution, and operational overcosts. Therefore, to achieve conscious use, food handling staff must be informed about the positive impacts of responsible practices to foster their adoption.
Other ways to associate food safety with sustainability include the use of effective microorganisms in organic waste treatment, the use of scientifically-backed biodegradable chemicals that minimize harm to flora and fauna, and the conscious use of raw materials to avoid waste and make the most of by products.
Sustainability and food safety are not parallel paths, but one shared road to responsible excellence.
Linking quality and food safety principles with sustainability strategies is not only desirable, but imperative. When approached together, it promotes more rational and conscious use of resources, optimizes processes, reduces waste, and enhances customer perception of a service committed to collective well-being.
This holistic approach aligns fully with the CarbonClear Events by Heroica methodology, implemented at the Costa Rica Convention Center. Its goal is to ensure that 100% of hosted events adopt an active decarbonization approach. Within this methodology, specific mechanisms are in place to control inputs, measure waste, and monitor quality standards, enabling informed and sustainable decision-making throughout all event phases. In the culinary realm, this translates into actions like selecting local and organic products, designing low-impact menus, and implementing strict food handling and disposal protocols without compromising food safety or guest experience.
Every consciously served meal is a step toward safer, more ethical, and sustainable events.
Ultimately, ensuring food safety within a sustainable quality model is not just a responsibility, but an opportunity to raise the standard of events and position the country as a regional leader. The meetings industry should be seen as a driver of change, and its commitment to responsible practices—uniting quality, health, and sustainability—is a tangible expression of that transformative potential. Moving toward a culture of events where every detail matters, from what’s served to how it’s prepared, is part of building a more resilient, efficient, and ethical future.
Coordinator BPM