In an industry where innovation often revolves around technology, scale or spectacle, one of the most compelling transformations at the EICC has emerged from the kitchen.
WHILE EICC has led the way on bringing events into the future from neuro inclusivity to the Impact Network and legacy toolkit, its launch of EICC Nourish shines a spotlight on how food can become a meaningful differentiator in the delegate experience. This isn’t just a new menu; it’s a fresh approach to sustainability, rooted in local sourcing and full transparency.
“Our goal is to exceed expectations … there’s an incredible amount of care that goes into everything we create in our kitchen.”
Launched earlier this year, EICC Nourish is more than a rebrand of the venue’s catering arm. It’s a statement of intent. As the events industry grapples with sustainability targets and increasing delegate expectations, EICC Nourish is redefining what event catering can and should be. The food served is elegant, local and most importantly, carbon-conscious.
“We want people to remember the food,” says Claire McHardy, General Manager at EICC Nourish. “It’s not just about being able to accommodate large events; we don’t want the food to be an afterthought. Our goal is to exceed expectations, and there’s an incredible amount of care that goes into everything we create in our kitchen.”
A fresh start, rooted in local soil
McHardy, along with the Levy Catering team and creative partners at White Light Media, led a rebranding effort that focused not just on appearance or naming but on impact. The result? A sub-brand that sits proudly within the EICC identity, reflecting sophistication and modernity without distancing itself from the values that made Leiths beloved: quality, consistency and service.
Sourcing with substance
Central to EICC Nourish’s mission is sourcing food and drink that doesn’t just taste good but does good.
Much of the produce is British and local, supporting nearby suppliers while cutting down on food miles. Where exotic imports might once have appeared as standard, EICC Nourish now leads by example with inventive replacements. Gone is the played out avocado toast. In its place, a pea-based guacamole that delivers the same creamy satisfaction without the environmental toll.
“We’re choosing sustainability and quality over convenience. And our hope is that others will follow suit.”
Instead of tropical cocktails flown in from thousands of miles away, guests sip on gooseberry-based creations: a nod to Scotland’s own botanical riches. And yes, the kitchen team knows that their choices might sometimes come at a higher price.
“Our chefs are working with wild farm flour that is more expensive than the norm,” says McHardy. “But we don’t let that stop us. We’re choosing sustainability and quality over convenience. And our hope is that others will follow suit.”
As more event organisers and catering companies choose similar ethos, costs will come down on more sustainable ingredients. Even protein choices reflect a sustainable focus. Beef, often cited for its high carbon footprint, is being consciously substituted with venison - a local, leaner alternative with a fraction of the impact. Even halloumi, often overlooked due to being dairy, carries a surprisingly high carbon cost. The aim is simple: to equip event organisers with the facts so they can make smart, sustainable choices.
Sustainability, visible and measurable
This approach doesn’t stop at the ingredients. Delegates are provided with carbon footprint information for every menu item, helping them make informed, responsible choices. Dishes are rated with visible food steps, whether you’re choosing a five-course gala menu or grabbing a bite from a street food stall.
The transparency extends post-event too. Clients receive a bespoke impact report, detailing the sustainability metrics of their event. From how attendees travel to the venue to the carbon rating of their chosen dishes, this level of detail is raising the bar across the industry.
“What really struck a chord was the ethos behind EICC Nourish,” shared Elaine Mathieson from Loop Agencies. “‘Food for thought’ isn’t just a tagline - it’s a whole philosophy. From sourcing locally and sustainably to partnering with organisations that ensure no excess goes to waste, everything is underpinned by a focus on creativity, sustainability, and genuine connection."
Waste less, taste more
“There’s less duplication and waste. No one feels singled out for ordering a special meal and we’re not compromising on flavour,”
Behind the scenes at EICC Nourish, there’s another revolution underway: menu-wide inclusivity and low waste. Most dishes are naturally dairy and gluten free, with meals designed to work for nearly everyone, avoiding the need for duplicate options. It’s a move that simplifies operations while dramatically reducing food waste.
“There’s less duplication and waste. No one feels singled out for ordering a special meal and we’re not compromising on flavour,” says McHardy.
This streamlined approach is backed by smart partnerships. EICC Nourish collaborates with a regenerative BioHub called Ings Farm in North Yorkshire to access produce grown locally without pesticides and air freight shipments. It also works with innovators like Cold Town Brewery in Edinburgh’s Grassmarket and Modern Standard Coffee Roasters in Fife. Both examples of sustainable, independent, local producers contributing to the wider impact of every meal served.
Innovation, with flavour at the heart
Sustainability shouldn’t be a bolt-on; at EICC Nourish, it’s built into every decision driven by innovation and anchored in flavour. While many venues treat ‘green’ options as an afterthought, here it starts with taste and is designed sustainably from the outset.
“We don’t put anything on the menu unless it tastes great,” McHardy says. “Sustainability means nothing if people don’t love what they’re eating.”
The results speak for themselves. Delegates have raved about the food, from the low-impact espresso martinis made with Modern Standard Coffee to Days non-alcoholic beer brewed just down the road in Haddington.
“The food? Genuinely stunning,” said Mathieson. “Not just in presentation - though the Willy Wonka-inspired spread absolutely nailed it - but in flavour too. And the drinks? Let’s just say I’m now convinced every household should have a prosecco wall.
Leading the way for the industry
Sustainability in events has often been confined to venue infrastructure or offsetting schemes. But EICC Nourish brings the conversation to the table, literally.
If we all take a step forward together, we’ll all benefit. EICC Nourish is our way of leading that charge. With strong partnerships, local flavour and carbon consciousness baked into every bite, we’re proving that the future of events includes what’s being served on the plate.
