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Consider the number of servings. Make less than you think you need to. If everyone in the team brings perishable food, chances are most will go into the bin.
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Have a list of what people are making or bringing, or assign people to prepare a few items.
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Consider preparing/bringing food that can sustain longer hours out and can be taken home. For example, less food with egg-based dressings, less fried/oily food, more snacks like nuts, muesli bars, protein balls, dried fruits (dates, sultanas, apricot).
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Think about using raw ingredients rather than from cans.
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If you make fruits/vege salad, avoid ingredients that can go bad/ferment/soggy easily (e.g. watermelon). Better to just bring a variety of fruits as-is.
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Serve in reusable crockery, containers or serving platters.
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Bring spare food containers in case there are leftovers so you can take some home.
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Store food properly. Keep high risk items in cool boxes filled with ice packs.
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Keep the packaging that food came in (e.g. lids to containers so you can cover it back if not finished).
Let's play our part to protect our world and preserve for generations to come. A little bit of effort can go a long way.