Over the past decade, security risks have moved to the top of agendas for event organizers, CVBs leaders, and convention center general managers. In some cases, the conversation about safety

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.

A Dallas hotel’s pairing of drinks and dishes on a Mood Menu provides some bold — and mellow and cheerful — ideas for events.

As companies wrestle with how to keep remote workers engaged, two business school faculty members say they have one solution: ‘bursty’ communication.

As genomics and artificial intelligence help consumers make smarter choices for their stomachs at home, they may expect to find menus at meetings tailored to individual biological needs, too.

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

We’ll continue to push boundaries — and extend our reach — in San Francisco. I invite you to join us on our journey.

Here are two issues the world is grappling with, and their connection to the business events industry.

After a California wildfire forced the evacuation of their host venue last November, the organizers for the Americas Cash Cycle Seminar had to scramble to find a new location for the international event. Here’s how they did it.

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