Convening Leaders speakers share strategies to help planners adapt food-and-beverage programs to meet safety requirements — and keep participants happy and well fed.
Food and culture tours — both live and virtual — can make complicated and uncomfortable history lessons much easier to digest.
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.
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.