COP30 SERVICES
Catering and Food
Published on Apr 1, 2025 12:48 PM - Modified 2 months ago
Catering and food services for COP30 will provide a gastronomic experience based on sustainability, inclusiveness and excellence. From meal planning to responsible waste disposal, every step will be designed to promote environmental responsibility.
Sustainability is key to ensuring that local, regional and seasonal ingredients are prioritized and best practices are implemented to reduce environmental impact and waste.
Delegates will enjoy nutritious meals that take into account cultural or dietary preferences, ensuring that diverse dietary needs are met by offering international, vegetarian, vegan, gluten-free, dairy-free, kosher and halal dishes. Catering services include buffets, coffee breaks and bespoke dining options to suit the requirements of the event.
FAQ
keyboard_arrow_downWhat food will be offered during the COP?
The food will follow the principles of healthy and adequate nutrition, prioritizing fresh and less processed foods from socio-biodiversity, family farming, agroecology and organic producers. In addition, as at every UNFCCC event, menus will be guaranteed to cater for an international audience.
keyboard_arrow_downWhere does the food come from?
The food will ideally come from family farming and, within this category, from traditional peoples and communities, indigenous peoples and enterprises from the Brazilian food socio-economy, respecting local (from the city, the Belém Metropolitan Region, the state of Pará, and other Amazonian states) and seasonal production.
keyboard_arrow_downWill there be vegetarian and vegan options?
Yes. There will be a broad offer of vegetarian and vegan meals, considering the diversity of diets and respecting the cultural and dietary choices of the participants. Plant-based food has a substantially lower carbon footprint for those who can make this dietary choice.
keyboard_arrow_downWill the food have certification of some kind?
Priority will be given to products with organic certification or social control, especially those from socio-biodiversity and agroecology.
keyboard_arrow_downHow will sustainability be dealt with in food?
Food will be designed to reduce environmental impact, with encouragement for the reduction of packaging, the use of biodegradable materials, the fight against food waste, and the proper disposal of waste.
keyboard_arrow_downWill the origin of the food and the producers be identified?
Yes. Transparency about the origin of food and production methods will be valued, with the identification of producers and communities whenever possible.
keyboard_arrow_downWill there be signs of the impacts produced by the food on offer?
Yes. Whenever possible, in addition to the origin of the food, menus will also indicate the environmental, climatic, and social impact of its production, circulation, and handling. This means that, in addition to the carbon footprint, the public will also have transparency about the people, communities, and methods involved in its production.
keyboard_arrow_downHow will cultural diversity be respected in food?
The food will seek to respect and value cultural diversity, offering typical dishes from different regions and food cultures in Brasil, especially from the peoples and communities in the region of the event.
keyboard_arrow_downWill access to food be guaranteed for everyone?
Yes. The COP organization is committed to guaranteeing access to healthy, safe, and culturally appropriate food for all. There will also be a diversity of prices and options to ensure the well-being and satisfaction of all participants during the conference.
keyboard_arrow_downWho benefits from this food during the event?
Everyone. The consumption of fresh or minimally processed food and food from sociobiodiversity benefits: the health of the event's diners due to the nutrients in the food; it contributes to the local economy, especially farmers whose main livelihood is food production; and the environment, as how this food is produced, consumed and disposed of is significantly less aggressive to the planet - it can even be produced using practices that sequester carbon, helping to mitigate the climate crisis, and which help to preserve the standing forest.
