Event Exeter is delighted to report significant progress in sustainability across its eventing and hospitality operations over the past year. These milestones highlight a series of initiatives designed to reduce environmental impact while simultaneously enhancing the delegate experience. By working closely with campus services teams, the organization has successfully embedded responsible sourcing, low-carbon practices, and ethical procurement across both its catering services and general event delivery.
A standout achievement this year has been the development of the Streatham Campus kitchen garden. This hyper-local initiative has already generated more than 1,000kg of fresh fruit and vegetables, which are integrated directly into catering menus. Alongside this "garden-to-table" approach, Event Exeter has significantly expanded its plant-based offerings, serving more than 100,000 vegan and vegetarian meals and pouring over 12,700 litres of plant-based milk.
The commitment to ethical consumption extends to beverage services as well. More than 314,000 Fairtrade hot drinks have been served, with 136,000 of those provided in reusable cups to minimize waste. Furthermore, the organization has introduced venison as a lower-impact meat alternative and has successfully reduced overall meat sales across campuses. These efforts are supported by broader social impact initiatives, such as partnering with local Devon-based traders and providing employment opportunities for more than 200 students in hospitality roles.
In recognition of these rigorous standards, Event Exeter has maintained the prestigious three-star rating from the Sustainable Restaurant Association. Additionally, the organization has been recertified to the ISO 9001:2015 Quality Management Standard, solidifying its reputation for excellence and continuous improvement in the conference and events sector.
