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?
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
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?
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.
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