Preventable food waste and high food costs are a combination that no budget-challenged event professional wants on their plate. But research demonstrates that when planners and venues work together, the result can be a win-win-win: less food waste, improved efficiency, and better bottom lines all around.

From how meeting planners outmaneuvered political and economic upheaval to insights from the 2026 Skills Horizon on leading through a “decade of disorientation” — here’s what’s new on the Convene Podcast.