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.

Recovering the Cuisine of Indigenous Peoples

Indigenous chefs are using restaurants and special events to tell the mostly unknown story about Native food in America. 

BY Barbara Palmer January 20, 2023

6 Food Waste Strategies to Consider Before Your Next Event

Experts from Levy/Compass Group, Astrapto, and streamlinevents shared fresh ideas on how to take a smarter and more sustainable approach to F&B.

BY Jennifer N. Dienst January 10, 2023

Putting a Lid on Sky-High Event F&B Costs

With food costs soaring, F&B suppliers are struggling to source affordable meals for clients. Convene spoke with three suppliers about their workarounds to make clients’ events a success, from an economic and gastronomic perspective.

BY Casey Gale June 27, 2022

10 Ways to Make an Impact With Your Event F&B

Quick wins do not mean shortcuts, EduCon panelists agreed — making social and environmental impact takes time and planning.

BY Curt Wagner June 6, 2022

Calling for a Regenerative Business Events Industry

It’s now or never. That stark assessment comes from the scientists who authored the most recent update to the Intergovernmental Panel on Climate Change (IPCC) report, released by the United

BY Barbara Palmer May 16, 2022

3 Trends and Events: Rewilding Spaces, Foraged Cocktails, and Metawork

Wunderman Thompson’s recent trend report, “The Future 100: 2022,” identifies 100 trends across industries. Three of those — rewilding spaces, foraged cocktails, and metawork — already are evident in the events landscape but could become even bigger influences in the future.

BY Curt Wagner May 2, 2022

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

BY Jennifer N. Dienst May 25, 2021

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