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.

Event Venues Going Upscale with Vertical Farms

As the planet’s population grows and its farmlands shrink, indoor vertical farms are rising up to help meet the need for sustainable, fresh food production — and some event venues are leading the way.

BY David McMillin February 25, 2020

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.

BY Convene Editors February 19, 2020

Sustainability on the Menu at AIME

Not only were the food items served at an AIME Hosted Buyer Breakfast sustainable, its focus was on giving ‘back more than we take away.’

BY Cristi Kempf February 19, 2020

Is 2020 the Year of the Mocktail?

The surge in alcohol-free drinks shows no signs of slowing down, meaning business events will need to keep pace.

BY Cristi Kempf February 19, 2020

A Growing Trend: Onsite Farming at Convention Centers

Convention centers are taking advantage of technology to grow more produce onsite for events dining.

BY Cristi Kempf February 18, 2020

‘Meatless’ Doesn’t Have to Mean Less Filling

Here’s how chefs at two convention centers are helping sustainably minded planners provide tasty — and satisfying —plant-based meals.

BY Jasmine Zhu Cristi Kempf February 18, 2020

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.

BY Convene Editors February 9, 2020

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.

BY Convene Editors February 5, 2020

How One Organization Made Their Event Sustainable — From F&B to Sessions

The International Association of Conference Centers set out to make its 2019 Europe Knowledge Festival one of the first events to earn a new EIC Sustainable Events Standards.

BY Jasmine Zhu January 30, 2020

Thinking About a Meatless Menu? Here’s What to Do First.

It’s likely that not every one of your attendees will welcome meat-free meals on the menu. A culinary consultant for the events industry offers some tips on how to make the prospect more palatable.

BY Jasmine Zhu January 29, 2020

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.

BY Convene Editors January 28, 2020

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.

BY Convene Editors January 20, 2020