By Becky Pearson, Account Manager, Eat to the Beat
The Eden Project is a venue that makes you think differently. Built within a former quarry, it demonstrates what regenerative sustainability can look like in practice: not simply reducing negative impacts but actively working to leave things better than they were before.
As someone with a keen personal interest in sustainability, I always find it inspiring to see that approach embedded throughout the Eden Sessions. Eat to the Beat has delivered artist and crew catering at the concerts for our longstanding client TAO Productions for several years, and it is important that the way we operate supports Eden’s wider environmental objectives.
We are B Corp certified and couldn’t be prouder of that!
At Eat to the Beat, sustainability is not an optional addition to a project. It informs our menu development, procurement, equipment, service and waste-management decisions. Our practical approach is focused on the operational choices that can create measurable improvements, while continuing to provide the great food and service expected by artists, crews and clients.
Supporting a site-wide approach
Sustainability is evident across every part of the Eden Project. The site is powered by renewable energy, with its deep geothermal plant providing heat for the Biomes and plant nursery. Rainwater and groundwater are harvested to water plants and flush toilets, while site vehicles are electric.
The Eden Sessions also operate without single-use plastic cups, helping to prevent more than 477,000 cups from entering the waste stream since 2018.
No single-use plastic is permitted within the Eden Project perimeter, so we provide drinks in cans or glass bottles. Water coolers are also available throughout our catering operation, enabling crew members to refill their reusable bottles rather than relying on individually packaged water.
These measures may appear simple in isolation, but they have a real impact when you’re talking hundreds of people onsite across multiple concert days.
Keeping food local
Food procurement is another important part of Eden’s Positive Action for the Planet objectives. The venue aims to source 85% of its food locally, prioritising plant-based ingredients and using locally sourced, pasture-fed beef when meat is served.
Our own supply chain has been carefully aligned with this approach. All the meat, fish, fruit, vegetables and dry-store ingredients used within our operation are purchased from Eden-approved suppliers located close to the project.
Choosing local suppliers helps reduce unnecessary food miles while supporting businesses within the surrounding community. It also enables our chefs to work with fresh, seasonal ingredients and build menus around produce that is at its best.
For me, this is one of the strongest examples of sustainability delivering benefits beyond carbon reduction. It creates a more resilient local supply chain, supports the regional economy and gives our chefs access to excellent ingredients.
Making plant-forward choices more appealing
Encouraging people to select more plant-forward meals is an important part of our approach, but we never want it to feel restrictive or worthy. The food still has to look and taste fantastic.
At the Eden Sessions, we use behavioural science and “nudging” to help make lower-impact dishes the natural first choice. Plant-based and vegetarian dishes are listed first on our menus and positioned first in the bain-marie service area.
The wording matters too. Rather than relying heavily on labels such as “vegan”, “meat-free” or “healthy”, our menus lead with flavour, provenance and ingredients. A dish should be selected because it sounds delicious, not simply because it has a particular dietary classification.
This subtle change in presentation can influence decisions without limiting choice. It is a positive way to introduce artists and crew to a wider variety of plant-forward dishes while maintaining an inclusive menu that caters for different tastes and dietary requirements.
Tackling food waste
Waste prevention begins long before the first meal is served. Accurate headcounts, carefully planned portions and regular communication with the production team allow us to prepare the right quantities and minimise overproduction.
Our approach is to avoid waste wherever possible, reduce anything that cannot be avoided and replace existing processes or products with better alternatives.
Where ingredients remain after service, our chefs look at how they can be used safely and creatively within future menus. Surplus artisan bread, for example, might become croutons for the following day’s salads rather than being discarded.
This complements Eden’s own comprehensive waste system. Of the waste generated across the site, 59% is recycled, 5% is composted and a further 10% of food waste is processed off-site to create renewable energy. Another 27% is used to generate energy from waste, with nothing sent to landfill.
Positive change through food
The Eden Sessions demonstrate what can be achieved when every supplier and operational partner works towards the same objectives.
Our role may be focused on feeding the people working behind the scenes, but catering can have a considerable environmental footprint. The ingredients we buy, the dishes we design, the way food is presented and the systems we use to manage waste all make a difference.
What I particularly value about working at Eden is the focus on continuous progress. Sustainability is not treated as a claim or a standalone initiative. It is built into the day-to-day decisions made across the site.
By aligning our catering operation with that philosophy, we can positively influence food choices, support local suppliers, eliminate unnecessary plastic and minimise waste, while continuing to serve the delicious, nutritious food that we’re renowned for that keeps artists and crew performing at their best.
