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.

What’s Trending for F&B?

Caesars Entertainment’s Michele Polci dishes on the event catering trends she is loving — and those that she could do without.

BY Michelle Russell November 1, 2017

Farming Behind Glass with Indoor Hydroponic Farm

A hydroponic farm at the Greater Columbus Convention Center will grow nearly 5,000 pounds of produce this year.

BY Barbara Palmer October 31, 2017

Travel in an Age of Uncertainty

The Skift Global Forum touched on a range of challenges associated with global travel — and by extension business events.

BY Michelle Russell October 4, 2017

Female Culinary Leaders Take the Stage in Calgary

Hundreds of female chefs and restaurateurs converged in Calgary in September for the Women Chefs & Restaurateurs Education Conference.

October 2, 2017

Food Tours, Progressive Dinners: Ingredients for a Moveable Feast

A progressive dinner format has all the ingredients that attendees now expect: a great meal, the opportunity to make connections, and the element of surprise.

BY Jennifer N. Dienst October 2, 2017

Yelp Is on the Way

To provide attendees with top drinking and dining options in San Diego, the Biotechnology Innovation Organization partnered with Yelp.

September 25, 2017

Getting to the Root of Food Waste

In the U.S., food waste consumes 21 percent of landfill volume. Here are a few organizations that are tackling the issue by focusing on the food that is unnecessarily scrapped before it even gets to the meal-prep stage.

BY Michelle Russell September 5, 2017

The ‘Dumpster’ Lunch

To spotlight the problem of food waste, WasteExpo 2017 served a delicious meal made entirely of food that was left over or would otherwise have been thrown out.

BY Molly Petrilla August 30, 2017

What Will Sustainable Meals Look Like in the Future?

“One size fits all is a melting iceberg,” according to celebrated chef Dan Barber. “Seasonal menus are replacing set menus.”

BY Jasmine Zhu August 15, 2017

Will Your Next Meeting Be Inside a Wine Cellar?

Wine cellars and barrel-aging rooms can lend meetings a sense of drama and exclusivity.

BY Corin Hirsch July 31, 2017

Why Wall-to-Table Might Be the Next Big Thing in F&B

Vertical farming is a sustainable, delicious way to feed the world — including conference attendees.

BY Jasmine Zhu July 11, 2017

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