Food & Beverage

The way that we think about food has changed everywhere — including in the meetings world. Here’s how to manage everything from menu planning to cutting costs.

A ‘Watershed Moment’ for Events — and the World

How the United Nations’ biggest climate conference — and a critical moment in human history — could change the event industry’s “business as usual” narrative on sustainability.

BY Barbara Palmer November 23, 2021

Raising the Roof on Convention Center Sustainability

The rooftop Farm at the Javits Center will grow 40 different crops and 40,000 pounds of produce annually — all to be incorporated into meals served at events on site.

BY Barbara Palmer November 22, 2021

Event F&B: Sense of Place, on a Plate

Event venues are intentionally partnering with underrepresented local purveyors to make their menus more sustainable and meaningful.

BY Jennifer N. Dienst November 22, 2021

Growing Appetite for Local Ingredients on Event Menus

More event venues are sourcing local ingredients for their menus, resulting in real positives: It supports good health and a community’s economy, and helps the environment in a number of ways.

BY Jennifer N. Dienst November 22, 2021

Going Beyond a Green Event: How to Make Sustainability a Priority

Demonstrating sustainability at your events sends an important message to your stakeholders. But how can you have more of an impact on the industries and professions you serve?

BY Kimberly Hardcastle-Geddes October 22, 2021

Can Events Serve a Balanced Diet of Safe F&B and Sustainability?

When Sodexo and Centerplate conducted an online survey in November 2020, they asked 202 event and meeting planners what they value when it comes to food and beverage in the COVID-19 environment. Eighty-three percent responded that F&B is very or extremely important to the success of their event. A 2018 survey conducted by the same

BY Jennifer N. Dienst May 25, 2021

Death of the Buffet and Other Environmental Silver Linings Brought to Us by COVID-19

On the eve of Earth Day, we checked in with two leaders at the organization steering the business events industry towards a new benchmark of sustainability. We asked: Are we more or less focused on sustainable event design a result of the pandemic?

BY Jennifer N. Dienst April 21, 2021

4 Ways the Pandemic is Changing Event F&B

Convening Leaders speakers share strategies to help planners adapt food-and-beverage programs to meet safety requirements — and keep participants happy and well fed.

BY Kate Mulcrone January 14, 2021

Palatable Progress: The Power of Culinary Travel Experiences

Food and culture tours — both live and virtual — can make complicated and uncomfortable history lessons much easier to digest.

BY Jennifer N. Dienst November 30, 2020

Rethinking Restaurants in a Pandemic

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.

BY Barbara Palmer September 1, 2020

COVID-19 Response: Getting Food to the People Who Need It

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.

BY Convene Editors April 13, 2020

What’s New in Travel, Food and Beverage

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.

BY Convene Editors April 1, 2020