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.
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.
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.’
The surge in alcohol-free drinks shows no signs of slowing down, meaning business events will need to keep pace.
Convention centers are taking advantage of technology to grow more produce onsite for events dining.
Here’s how chefs at two convention centers are helping sustainably minded planners provide tasty — and satisfying —plant-based meals.
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.
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.
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