“If food waste in the EU were a country,
it would be the fifth-largest emitter in the Union."
(European Commission)
36 kg per person, per year:
the food wasted by the food service sector worldwide. (UNEP Food Waste Index Report, 2024)
At Regnum Catering & Events, we believe events should bring people together while taking less from the planet. That’s why we’re building a new way to experience, connect and celebrate, with sustainability at the core.
We are working towards events with zero food waste, free from single-use plastics and disposable materials, and with more than 50% lower CO₂ emissions and water use on average than the industry benchmark for comparable events. On our Roadmap page, we share our goals and how we measure our progress.
Regnum wants to create an open space and a new way of coming together. A place where we don’t have to choose between celebrating and caring for the planet. A place where networking and responsibility go hand in hand. Regnum creates a space where these different worlds can coexist in the most genuine way.
Experiences are meant to be shared, achievements deserve to be celebrated, and milestones are to be acknowledged. We make room for all of it, while working to reduce the footprint of every event.
At the core of everything we do, the
experiences we create are thoughtfully designed and crafted with care.
Did you know waste is decided long before the event starts?
Research on European events shows that many emissions are the result of planning and production decisions, such as venue, menu and materials, not just how guests travel.
(A Greener Future, 2023; French Ministry of Ecological Transition, Paris 2024 assessment)
The same applies to food waste: much of it is determined weeks or even months in advance, through choices about quantities, menus and suppliers.
That is why involving a professional event planner from the very start can make a real difference. At Regnum Catering & Events, we use data analysis to help plan quantities and give venues, caterers and suppliers clear, consistent information throughout the process, so that waste can be prevented rather than managed afterwards.
