Through artist Dennis Wojtkiewicz’s paintings, we find a new way of looking at the future — and fleeting present — of food.

Dr. Gunhild Stordalen, founder and executive chair of EAT, tells 1,000 attendees at EAT Stockholm Food Forum that ‘everyone can make a difference’ in battling global issue.

To safeguard the planet and feed a growing population, the world’s food systems will need to drastically change. The business events industry has an opportunity to lead by example, and here’s how some organizations and venues are doing just that.

Sustainability is no longer just a ‘feel-good’ issue says CWT, which spotlights how climate change is at the forefront for millennials and the generation coming up behind them.

In Bangkok, Convene discovers that the magic of a meal at Michelin-star Bo.lan comes from the chef-owner team who have it made it their mission to cook Thai cuisine as it was intended — slowly and sustainably.

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

Mercedes Hunt, the founder and owner of Map & Compass Consulting, is a passionate advocate for event sustainability. Years of experience, as well as years of academic research, have revealed

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.

With a theme centered on one of its 17 Sustainable Development Goals, the United Nations chose Salt Lake for the 68th United Nations Civil Society Conference. Here’s why.

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.

The continued popularity of CBD products, plant-based menus, and jackfruit are among the trends noted by Benchmark Global Hospitality’s hotel chefs and culinary experts.

“There is indisputable evidence of travelers’ preferences for destinations and travel companies that are committed to sustainability,” said Laura Mandala, CEO of Mandala Research, and a former member of the U.S. Department of Commerce Travel and Tourism Advisory Board.