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

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

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

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

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.

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

And where should you spend it? Velvet Chainsaw’s Dave Lutz on what works and what doesn’t.

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.

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.

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

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

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