Food remains one of the most powerful and influential elements of the event experience, according to new research launched today by Lime Venue Portfolio
The Big Event Food Survey reveals that, on average, food now accounts for 45% of all post-event feedback, with 25% of event planners saying it represents more than half of the feedback they receive from delegates. The survey also showed that, on average, 38% of budgets are invested in food, making it both a significant part of the return on investment, as well as the return on experience.
Jo Austin, Sales Director at Lime Venue Portfolio, commented: “Six years ago, the fact that food accounted for nearly half of all event feedback surprised a lot of people. The reality is though that it hasn’t changed; food is still central to how people judge the quality and success of an event. Food is shared, emotional and highly visible. It connects people, it sets the tone, and it often becomes the thing people talk about long after the event itself.”
Environmental & social: from aspiration to action
Beyond experience, the survey highlights how closely food is now linked to environmental and social responsibility, and how rapidly this agenda is becoming embedded in everyday event planning.
Across the data, three themes dominate: plant-based catering, food waste reduction, and the growth of low and no alcohol options. Plant-based menus are now firmly part of the mainstream:
-
29% of respondents have already delivered a fully plant-based event
-
67% would consider doing so now or within the next five years
-
Only 13% see plant-based menus as a major risk
This shift is being driven largely by delegates themselves, with 77% of planners reporting that they feel some level of pressure from attendees to include more plant-based options.
Food waste has also seen meaningful progress:
-
In 2019, planners reported wasting 15–20% of food on average
-
In 2025, this has fallen to just 10.7%, almost halving in six years
The findings suggest that waste-reduction practices, once considered aspirational, are now becoming standard across venue and organiser behaviour.
Meanwhile, the rapid rise of low and no alcohol reflects a broader move towards inclusivity and social awareness:
-
84% expect demand for low and no alcohol to increase
-
84% would consider running a fully low or no-alcohol event
“What we’re seeing is a more values-led approach to event design. Food has become one of the clearest ways for organisers to show care for their delegates, for the environment, and for the wider communities they operate in. It’s where sustainability stops being abstract and becomes something people can genuinely experience.”
Jenner Carter, Head of Marketing, Lime Venue Portfolio
The future of food: delegates in the driving seat
Looking ahead, the survey reveals a clear shift towards delegate-led decision making, reinforcing how strongly audiences now influence event design. When asked who most influences food choices at events:
62% cited delegates
28% cited senior leadership
10% cited organisational values
This reflects a broader cultural change in the industry, with planners increasingly responding to the personal preferences, ethical expectations and lifestyle choices of those attending their events.
Finally, the survey also highlights growing alignment between personal health and planetary health. When asked, respondents reported that their top three future priorities will mirror consumer habits, with a focus on healthier menus, sourcing transparency, and a reduction in ultra-processed food.
Jo concluded: “This research represents a clear understanding of what’s changing in food behaviour, and helping planners use food more intentionally. Food remains one of the most powerful tools we have, not just to feed people, but to shape experience, express values and create more meaningful events.”
