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Yes, if two simultaneous events use the same menus, share catering/hospitality staff and may even share some common spaces, the venue and/or catering vendors probably realize cost savings that they can pass on to the event promoters/planners. In theory this is a great idea and it can save you thousands if executed properly.
We’ve found this helps maximize diversion rates, and in 2018 we diverted nearly 50% of all end-of-use materials from landfills: a very high percentage in for hospitality. Since we started this program in 2016 with unserved food from events, we’ve added many food types and donated over 800,000 pounds of food to people in our community.
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