Pre-informed consumers on a pre-adjusted menu had smaller nitrogen footprints during the N2013 conference, Kampala, than those on a conventional menu

International conferences are hotspots of food wastage and release of reactive nitrogen (Nr) into the environment, but there is limited data about extent of food wastage and food product-specific Nitrogen (N) Footprints of consumers from such conferences. This study was aimed at evaluating the impact of pre-information and pre-adjusted menu on food-product specific N Footprints of the 6th International Nitrogen (N2013) conference held in Kampala, Uganda (average of 140 participants). For comparison, we also computed N Footprints for a baseline conference held at the same venue (average of 180 participants). At N2013, the delegates, hotel management and chefs had been pre-informed about a pre-adjusted menu designed to substitute half of animal-based sources of protein with plant sources (demitarian diet). Average meat consumption (excluding eggs) during the N2013 conference was 118 g capita−1 day−1 on dry weight basis, while milk consumption (excluding powdered milk) was 75 g capita−1 day−1 (fresh weight basis). These values were smaller than those of the baseline conference where meat consumption (excluding eggs) averaged 234 g capita−1 day−1 on dry weight basis and milk consumption (excluding powdered milk) averaged 159 g capita−1 day−1 (fresh weight basis). The reduction in meat consumption during the N2013 conference was compensated for by eating more fruits (102 g capita−1 day−1) and vegetables (45 g capita−1 day−1) than during the baseline conference (69 and 33 g capita−1 day−1, respectively). Overall, the Nitrogen Footprint for the N2013 conference was 97 g N capita−1 day−1, representing a reduction of 40% compared with the baseline conference of 160 g N capita−1 day−1. The Nitrogen Footprint for the N2013 conference would have been even lower, had it not been for over-supply beyond demand that left a substantial amount of food wasted. We conclude that pre-information and a pre-adjusted menu with clear guidelines to actors in food procurement, preparation and consumption are critical to mitigating food wastage from international conferences. The experience demonstrates how a conference approach to cutting down Nr consumption simultaneously helps raise awareness, while allowing delegates to reduce their N footprints with environmental and health benefits.