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Consider the number of servings. Make less than you think you need to. If everyone in the team brings perishable food, chances are most will go into the bin.
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Have a list of what people are making or bringing, or assign people to prepare a few items.
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Consider preparing/bringing food that can sustain longer hours out and can be taken home. For example, less food with egg-based dressings, less fried/oily food, more snacks like nuts, muesli bars, protein balls, dried fruits (dates, sultanas, apricot).
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Think about using raw ingredients rather than from cans.
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If you make fruits/vege salad, avoid ingredients that can go bad/ferment/soggy easily (e.g. watermelon). Better to just bring a variety of fruits as-is.
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Serve in reusable crockery, containers or serving platters.
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Bring spare food containers in case there are leftovers so you can take some home.
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Store food properly. Keep high risk items in cool boxes filled with ice packs.
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Keep the packaging that food came in (e.g. lids to containers so you can cover it back if not finished).