Convene talked with Popeau about her experience in leading initiatives with a strategic focus on innovation, what excites her about her new role, and where she looks for inspiration.

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.

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.

How can event planners rethink the traditional swag bag?

How a professor who researches textile waste and consumption thought through the question of swag, as the organizer of a university symposium.

Rewilder turns material salvaged from events into everything from totes to furniture.

PCMA’s 20 in Their Twenties Class of 2025 — business event strategists, suppliers, and destination representatives from the North America, APAC, and EMEA regions — shared why they prioritize sustainability in the meetings industry.

Two Convening Leaders sessions showed how the innovative Space Cities Network initiative can serve as a blueprint for other sectors — and underscore how events can leverage the power of the knowledge economy.

Here are five ways for planners to embrace the “every job is a climate job” perspective to design more sustainable events and move the industry forward.