The most commonly wasted foods are bread, pastries, and fruit — a great place for planners to begin developing food-waste prevention practices.

At the SXSW Pitch Competition this month, three startups devoting time and energy to sustainability solutions were named winners, with another earning special attention. Plus, we spotlight a Travel + Leisure Global Visionary Awardee whose eco-friendly initiative for hotels makes it easy for guests to give back to the local community.

Realizing our planet has limited rather than endless resources has the opposite effect on our creativity, making us more rather than less innovative.

A look at how events industry professionals are using AI, what worries them, and why they should look beyond productivity.

The Events Industry Council’s “Futures Landscape Report” spotlights a dozen top forces affecting the future of the events industry.

Here are some of the new ways PCMA is moving the industry — and society — forward.

Most planners say that ending food waste is a very high priority for them, but that many venues are either silent or resistant about the topic. Here’s how to change that.

One minute, TikTok is banned; the next, it’s back. Then Meta decides to ditch professional fact-checking. Threads’ popularity skyrockets, then struggles to keep users engaged. Here are tips for navigating the shifting social-media landscape.

Thinking about how you want your participants to feel at the end of their experience is a great start to planning your event. But you also need to ask them the right questions to get there.

Organizational behavior expert Andrew Brodsky on why it’s worth your time to think more deliberately about how you use technology to communicate.

Meetings have long been designed with this one-off/single-use mentality. How can we adopt more of a reduce, reuse, recycle approach to create truly sustainable events?

How can event planners rethink the traditional swag bag?