A recent book in Spanish, Los tomates de verdad son feos (translation: Real Tomatoes Are Ugly), artfully illustrates the issue of food waste — some of which can be attributed to our obsession with ‘perfect’ produce. The author talks to Convene about cultural mores that might contribute to the problem in event settings.

Yes, you can donate unused prepared leftovers from events with little liability risk, but it takes early planning, and working closely with partners.

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.

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.

In a food-sustainability push, the James Beard Foundation challenged chefs to mix mushrooms into their burgers. Here’s how the contest — which is not about forcing ‘people to be vegan’ — is raising awareness.

It started as a gathering that attracted 200 attendees. This year the Craft Brewers Conference — co-located with trade show BrewExpo America — helped raise the brew IQ of 14,000 participants from around the world. We’ve got a flight of their strategy.

The Vancouver Convention Centre’s executive chef uses his training as a sommelier to spotlight the wines of British Columbia. He shares food-and-wine pairings that bring ‘local’ to event tables.

The Vancouver Convention Centre’s executive chef loves answering event organizers’ questions — he just wishes they asked better ones. Here’s what he suggests planners discuss with their F&B providers for the best possible outcomes.

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.

Whether consumers are cutting back on — or giving up — eating meat for ethical, environmental, or health reasons, it’s a trend dominating headlines. Here’s how one convention center chef handles requests for plant-based, creative F&B — including what she prepared for a totally plant-based meal for 1,000 at a nutritional conference.

L.A.’s Konbi, with Japanese and French influences, is in the top spot and a noodle shop in Dallas — this year’s ‘Restaurant City’ — ranks second. Here’s how the list shines a spotlight on food trends that event organizers should keep their eye on.

It’s predicted that more of your attendees will want to be served alcohol-free beverages at your networking receptions and meal events. Here’s how to go beyond the standard club soda with a twist to craft a more memorable drink experience.