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Food & Beverage
Shaving Carbon Usage to Zero, Via Data
Organizers of the MIT Sustainability Summit 2023 at the Massachusetts Institute of Technology used a food categorization tool to help ensure the event was carbon neutral.
Taking Carbon off Event Menus
Meeting planners and venues have worked to reduce food waste, source local ingredients, reduce plastic use, and compost what’s left over. How are they moving the F&B sustainability needle in 2023 and beyond?
Recovering the Cuisine of Indigenous Peoples
Indigenous chefs are using restaurants and special events to tell the mostly unknown story about Native food in America.
6 Food Waste Strategies to Consider Before Your Next Event
Experts from Levy/Compass Group, Astrapto, and streamlinevents shared fresh ideas on how to take a smarter and more sustainable approach to F&B.
Putting a Lid on Sky-High Event F&B Costs
With food costs soaring, F&B suppliers are struggling to source affordable meals for clients. Convene spoke with three suppliers about their workarounds to make clients’ events a success, from an economic and gastronomic perspective.
10 Ways to Make an Impact With Your Event F&B
Quick wins do not mean shortcuts, EduCon panelists agreed — making social and environmental impact takes time and planning.
Calling for a Regenerative Business Events Industry
It’s now or never. That stark assessment comes from the scientists who authored the most recent update to the Intergovernmental Panel on Climate Change (IPCC) report, released by the United
3 Trends and Events: Rewilding Spaces, Foraged Cocktails, and Metawork
Wunderman Thompson’s recent trend report, “The Future 100: 2022,” identifies 100 trends across industries. Three of those — rewilding spaces, foraged cocktails, and metawork — already are evident in the events landscape but could become even bigger influences in the future.
A ‘Watershed Moment’ for Events — and the World
How the United Nations’ biggest climate conference — and a critical moment in human history — could change the event industry’s “business as usual” narrative on sustainability.
Raising the Roof on Convention Center Sustainability
The rooftop Farm at the Javits Center will grow 40 different crops and 40,000 pounds of produce annually — all to be incorporated into meals served at events on site.
Event F&B: Sense of Place, on a Plate
Event venues are intentionally partnering with underrepresented local purveyors to make their menus more sustainable and meaningful.
Growing Appetite for Local Ingredients on Event Menus
More event venues are sourcing local ingredients for their menus, resulting in real positives: It supports good health and a community’s economy, and helps the environment in a number of ways.