What you need for a Climate Table

A Climate Table needs more than food and drinks: guests also need clear discussion materials, name badges and a setup that supports conversation. Plan reusable tableware, buffet equipment and enough writing materials for every participant. Confirm dietary requirements before buying food, then shop and prepare vegetables, dips, dressings, bread and toppings close to the event. Keep drinks cold and test the speaker, microphone and power connections before guests arrive.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 8
Chairsqty 70
Buffet tablesqty 2
Clothes racks

Tableware

Reusable platesqty 80
Reusable bowlsqty 80
Reusable glassesqty 100
Coffee cupsqty 70
Cutlery setsqty 80
Serving bowlsqty 12
Serving spoonsqty 12

Kitchen

Cutting boardsqty 4
Chef's knifeqty 4
Bread knivesqty 2
Measuring cupsqty 2
Thermos flasksqty 6
Water jugsqty 8
Coolersqty 4

Decorations

Tableclothsqty 8
Name badgesqty 80
Name card holdersqty 8
Reusable menusqty 8

Equipment

Flip chartsqty 6
Flip chart sheetsqty 2
Markersqty 24
Pensqty 40
Portable speaker
Wireless microphone
Cable reelqty 2
Power stripsqty 4

Lighting

LED lampsqty 8

Cleaning

Waste binsqty 4
Cleaning bucketsqty 2
Reusable cleaning clothsqty 12
Dish brushesqty 3

Catering

Groceries
- Whole wheat baguettes - 12 pieces
- Whole wheat wraps - 80 pieces
- Plain hummus - 2.5 kilogram
- Hummus paprika - 2.5 kilograms
- Cream cheese - 1.5 kilograms
- Goat cheese - 1,5 kilogram
- Young cheese - 2 kilograms
- Avocados - 20 pieces
- Cucumbers - 12 pieces
- Bell peppers - 16 pieces
- Carrots - 4 kilograms
- Cherry tomatoes - 4 kilograms
- Arugula - 1.5 kilogram
- Mixed salad - 2 kilogram
- Red onions - 1 kilogram
- Chickpeas - 12 cans
- Lentils - 2 kilograms
- Quinoa - 2 kilograms
- Feta - 1,5 kilogram
- Walnuts - 1 kilogram
- Raisins - 750 gram
- Olive oil - 2 liters
- Balsamic vinegar - 1 liter
- Lemons - 20 pieces
- Garlic - 6 bulbs
- Parsley - 6 bunches
- Basil - 6 bunches
- Cumin - 1 jar
- Paprika powder - 1 jar
- Black pepper - 1 jar
- Salt - 1 pack
- Apples - 6 kilogram
- Pears - 5 kilograms
- Grapes - 4 kilograms
- Paprika chips - 8 bags
- Plain chips - 8 bags
- Coffee - 1 kilogram
- Tea - 2 boxes
- Oat milk - 8 liters
- Semi-skimmed milk - 6 liters
- Granulated sugar - 1 kilogram
- Honey - 2 jars
- Still mineral water - 12 bottles
- Sparkling mineral water - 12 bottles
- Apple juice - 8 liters
- Organic lemonade - 8 liters
- Dish soap - 2 bottles
- Dishwasher tablets - 1 box
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Paper napkins - 200 pieces

Tips

Plan two to three drinks per person for the first hour, then about one drink per person for each additional hour. Add extra water, using water jugs and reusable glasses rather than relying only on bottled drinks.
Provide one reusable plate, bowl, glass and cutlery set per guest, plus at least 10% extra. This covers late arrivals, dropped items and guests who return for a second serving.
Buy food only after registrations and dietary requirements are processed. Separate clearly labelled options and keep serving bowls and serving spoons available for each dish to prevent accidental mixing.
Prepare one name badge and one pen per participant, with at least 10% spare. Put the name badge table near the entrance so the welcome team can direct people before the discussion starts.
Allow one flip-chart sheet and two markers per discussion group, plus spare sheets and markers. Test the portable speaker, wireless microphone, cable reel and power strips before setting up the tables.

Frequently asked questions

How much food and drink do I need for a Climate Table?: Base food quantities on the final registration list and dietary requirements, then add about 10% extra portions. For drinks, plan two to three per person in the first hour and one per person for every hour after that.
What tableware do I need for a Climate Table?: Prepare one reusable plate, bowl, glass, coffee cup and cutlery set per guest, plus 10% spare. You will also need serving bowls, serving spoons, water jugs and thermos flasks for the buffet and drinks table.
When should I buy and prepare the food?: Complete registrations and dietary checks before shopping, ideally at least 3 to 5 days before the event. Wash and cut vegetables and prepare dips and dressings on the day, while bread and toppings can be arranged shortly before guests arrive.
How many name badges and discussion materials do I need?: Prepare one name badge and pen for every registered guest, plus 10% spare. For each discussion group, allow one flip-chart sheet and two markers, with extra sheets and markers available for mistakes or additional notes.

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