29/05/2026
250g CO2e. One rum and cola.
That is one of the lowest-carbon drinks you can serve at an event. And most people ordering one have no idea.
That is the point. Carbon-conscious menus do not have to mean joyless menus.
They do not have to mean removing the crowd favourites, overhauling every supplier relationship, or handing attendees a lecture alongside their drink.
They mean knowing what is in your menu, ingredient by ingredient, and making informed decisions about what you serve and how you source it.
A rum and cola comes in at 250g CO2e per serving.
A beef-based dish at the same bar can carry more than double that in a single portion.
The difference is not always visible on the menu.
It is almost never tracked on the balance sheet.
That gap between what events serve and what events measure is where the carbon footprint of the hospitality industry quietly accumulates.
The catering and events industry accounts for approximately 2% of global greenhouse gas emissions.
Not because individual choices are catastrophic. Because millions of untracked choices compound across thousands of events every season.
The Rubbish Portal breaks that down ingredient by ingredient.
Carbon scoring across your full menu, every vendor, every service day.
So the drinks and dishes that are already performing well get recognised, the high-impact items get flagged before the season starts, and the data exists to show stakeholders, sponsors, and attendees exactly what progress looks like year on year.
The rum and cola is already doing its part.
The question is whether the rest of your menu is.
What does the carbon breakdown of your event's food and drink offering actually look like?