The family-owned Kelber Catering, the exclusive caterer for the Minneapolis Convention Center (MCC), gets rave reviews from clients. Kelber is also committed to practices that are an important part of MCC’s sustainability program — donating unused food to local charities and using locally sourced food when possible with organic menu options for groups.
Catering staff at the Hyatt Regency Jacksonville Riverfront worked with Jennifer Porro, program coordinator with the Florida Chiropractic Association, to upgrade a reception with carving stations and additional seating without increasing Porro’s budget — and drew the largest group in the event’s history.
At the Colorado Convention Center (CCC), CCC’s hospitality partner Centerplate started the Blue Bear Farm, a 5,000-square-foot urban farm that supplies the center’s kitchen with fruits, vegetables, herbs, and honey.
For an Amway Japan group incentive program for 300 people in 2012, the Four Seasons Resort Chiang Mai created “Full Moon Party: Gazing Up at the Sky,” — a five-course, Italian-fusion dinner, including a custom dessert called “Otsukimi Fantasy,” which refers to a Japanese festival that honors the autumn moon.
The Metro Toronto Convention Centre’s (MTCC) Local Food and Beverage Program, launched in 2011, helps serve more than one million attendees each year locally sourced seasonal fruits and vegetables, pastured meats, artisanal cheeses, and wines.
When the American Osteopathic Association wanted to empower the community of physicians attending its annual conference, it chose to give them a new tool — one that would help participants both take stock of their inherent talents and embrace the traits they share with their entire profession.
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