When indoor dining fell victim to COVID-19, some chefs and restaurant owners pivoted to preparing meals for the food insecure — and will make that part of their business model when the crisis is over.

How the events industry is providing nourishment to those who are helping others during the COVID-19 pandemic and to those who are hurting because of it.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

As the planet’s population grows and its farmlands shrink, indoor vertical farms are rising up to help meet the need for sustainable, fresh food production — and some event venues are leading the way.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

Not only were the food items served at an AIME Hosted Buyer Breakfast sustainable, its focus was on giving ‘back more than we take away.’

The surge in alcohol-free drinks shows no signs of slowing down, meaning business events will need to keep pace.