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.

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

The nation has emerged as a world leader in promoting sustainable practices — and that includes events industry efforts.

Minimizing the environmental footprint of meetings is at the forefront of planning, but cities and convention centres are going further to foster community development, promote local culture, and leave a lasting legacy.

The Monterey County Convention & Visitors Bureau joins forces with a nonprofit to launch a global movement to reduce the use of plastics at meetings and events.

Annual event draws top chefs to Ljubljana, Slovenia to dine and discuss industry issues.

As more Millennials and Generation Z attendees start registering for meetings and events, many of them are going to demand a meaningful commitment to sustainability.

When ESSKA met in Glasgow last year, the event contributed £5 million in direct benefits to the city. That alone can be considered a worthy legacy. But ESSKA wanted to do more. Here’s a look at what steps it took.

Gothenburg’s CVB, with another sustainability leadership award under its belt, shares the reasons behind its success.