The 28th edition of the UN Climate Change Conference, COP28, marked a historic moment not only for global climate policy but also for the giga-scale events and hospitality industry. 
 
Hosted at Expo City Dubai, the summit welcomed over 600,000 attendees, providing a unique platform for collaboration and innovation.  
 
As  F&B Masterplanners and lead consultants, we were humbled by the opportunity to contribute to such an important occasion, crafting an innovative and sustainable strategy that aligned with its core themes of sustainability, inclusivity, and innovation.

Key Achievements and Metrics

• 1 million+ meals served 
  
  
• 136 F&B outlets, including 27 restaurants, 33 food trucks, and 6 food parks 
  
  
• 39 food carts and tailored menu solutions for VIPs and corporate clients 
  
  
• 275,000 transactions recorded across all venues 
  
  
• 5,000+ VIPs catered to, including exclusive collaborations with regional and international chefs

Sustainability and Environmental Impact

COP28 demonstrated the potential for integrating sustainability into large-scale events. TGP International collaborated with all F&B partners and carbon tracking technology such as NUTRITICS to track the carbon impact of meals and ingredients to create COP28's most sustainable menu offering to date.  

These menus were fully aligned with COP's sustainability and RISE guidelines, featuring 1.5°C-aligned dishes throughout the event. Two-thirds of the offerings were plant-based, supporting sustainability while minimising environmental impact.  

A comprehensive program was also implemented to reduce waste, including tracking, management, and food rescue initiatives. Additionally, at least 50% of the food served adhered to sustainable water intensity and nutrient limits, and menus were aligned with UAE national guidelines on macronutrients (protein, carbs, and fats).  

Interactive workshops and live demos further highlighted sustainable practices, engaging visitors with tangible examples of eco-conscious culinary innovation. This commitment earned widespread recognition, with Forbes lauding COP28 as a “historic moment for food systems. 

Interactive workshops and live demos further highlighted sustainable practices, engaging visitors with tangible examples of eco-conscious culinary innovation.  

Key Numbers 

• 1,783 kgs of organic waste collected. 

• 3,218 kgs of food rescued 

• 1.5°c aligned menus 

• Two-thirds plant-based food offerings 

Scale and Diversity in Event Execution

Over one million meals were served across 136 F&B venues, including restaurants, food halls, food trucks, kiosks, and food carts.  

As part of menu curation across these outlets, our teams performed comprehensive gap analyses to identify opportunities and challenges, developing sustainability-focused concepts to address them effectively. This approach delivered: 

• The world’s first vegan food truck park, featuring leading global chefs. 

• Interactive cooking venues like Expo City Farm, offering hands-on culinary workshops. 

• The Ghaf Food Truck Park celebrated regional diversity with menus inspired by local ingredients, offering eco-friendly, grab-and-go options in an accessible format. 

• Gup & Shup brought high-energy dining spaces to life, blending curated culinary offerings with live entertainment bringing to life an engaging social atmosphere 

• The Sky Food Park elevated casual dining with diverse cuisines presented in a setting that complemented COP28’s green objectives. 

By curating innovative culinary concepts and spaces, we believe we were able to deliver a transformative dining experience that resonated with diverse audiences and set a new global benchmark for event F&B.

Delivering Operational Excellence

Managing 136 venues at COP28 demanded strategic coordination, advanced tech integration, and seamless execution — foundational elements of our operational ethos. 

Our operational management extended beyond logistics, including tenant recruitment, licensing, and comprehensive operational oversight to guarantee flawless service delivery for high-profile clients such as the Bill and Melinda Gates Foundation, the UAE and KSA pavilions, and Emirates NBD, as well as VIP guess that included Luiz Inácio Lula da Silva, Emmanuel Macron, and Joko Widodo. 
 
Customised corporate catering services highlighted our commitment to meeting the diverse needs of clients, showcasing a deep understanding of varying audience profiles and preferences, and delivering high-impact, large-scale events.  

Sustainable Growth through Inclusive Hospitality

COP28 was also the perfect opportunity for us to gather with other industry leaders to discuss key issues around food sustainability and inclusivity, covering topics such as food waste reduction within kitchens as well as how hospitality as a profession can and should offer more life changing opportunities for a broader spread of people.  

Building on an insightful panel discussion with key industry figures outlined below, we developed TGP’s first white paper aiming to address critical challenges such as barriers to entry, skills development for lower-wage workers (SDG 10), and reduced inequalities (SDG 5 & 10).  

• Alexander Smalls: Acclaimed Chef, Author, and Restauranteur 

• Anahita Dhondy: Celebrity Chef and Author 

• Conor Spacey: Chef and Culinary Director of Foodspace Ireland 

• Paul Newnham: Executive Director at SDG2 Advocacy Hub 

• Nichola Beskine-Taylor: Partner at TGP International 

Looking Ahead

COP28 exemplified how the thoughtful integration of sustainability, innovation, and operational expertise can elevate the standards of global event hospitality.  

At TGP International, we remain committed to shaping the future of the industry by delivering tailored solutions that balance creativity and operational expertise no matter the scale.  

Given the heightened expectations for quality, diversity, sustainability, and experience-driven dining, it is crucial that F&B offerings match the scale and significance of these events.