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.

As cities around the world recalculate the cost of tourism to their communities, business event organizers have an outsized opportunity to make a positive difference. But that doesn’t mean that it’s business as usual.

The Australian Marine Sciences Association members know all too well how single-use plastic is polluting the world’s oceans — which meant they had to do more than talk about it at their annual event. Here’s how they pulled off a plastic-free conference.

Climate activists are looking to ground air travel. Here’s why the business events industry should take notice.

EIC’s State of Sustainability survey aims to set a baseline and identify industry trends and opportunities.

After creating a near plastic-free annual conference, the Australian Marine Sciences Association and event management organization Encanta created a tip sheet for other groups hoping to reduce the use of plastics at meetings. They share what they did, what they missed, what they learned, and what challenges remain.

EIC is asking event organizers to share their opinions on sustainable event standards that it aims to complete by year’s end.

For those attendees not yet ready to make the leap to plant-based everything, blended burgers offer a transition — and a more sustainable option for group functions.

Sustainable Gastronomy Day served to remind us of wasted food’s economic and environmental toll — and reinforced how the events industry has a role to play in solving the problem, one meal function at a time.