Food & Beverage
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.
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.
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.
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.
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?
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
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?
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.
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.
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.
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.
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.