A cooking class — and its no-doggy-bag policy — speaks to the larger issue of how we need to make eliminating food waste a priority at events.

With its new EAT Stations, Melbourne Convention and Exhibition Centre merges local food with tech and AV to wow attendees.

When organizers enable participants to help prepare the meal, the experience feels more educational, fun, and memorable.

Sustainability has become a big aspect of almost any industry and in the meetings industry sustainability has become crucial to maintaining our social and environmental responsibility. Join Tracy Stuckrath in exploring sustainable food options you can employ at any venue.

Oversized steamer trunks retrofitted as pop-up bars offer planners a chance to unpack craft drinks — and turn back time — at their events.

Four event professionals share how to put attendees who keep kosher or halal at ease, seamlessly meeting their dietary requirements without making them feel singled out.

With more attendees ‘tuned in’ to ethical and environmental food standards, planners and venues are stepping up sustainability efforts. Here’s how.

Resonance Consultancy mines online data to give National Geographic Traveler’s ’21 Best Food Cities’ index some real bite.

A growing number of consumers want to fill their glasses with something other than alcohol. That category is attracting enough attention that it’s earned its own name: sober curious. Are you making sure that you can slake their thirst at your own events?

New research indicates that sharing plates leads to better negotiations and improved teamwork. Here’s how changing up your meal format could result in better outcomes at workshops and team-building activities.

What will your attendees want to see on the menu soon? Recent Wall Street activity offers a good clue.

The James Beard Foundation on May 6 presented what is considered to be the most prestigious awards in American cuisine during an event in Chicago. What can the winning choices tell us about event F&B?