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Food & Beverage
What’s New in Travel, Food and Beverage
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.
Event Venues Going Upscale with Vertical Farms
As the planet’s population grows and its farmlands shrink, indoor vertical farms are rising up to help meet the need for sustainable, fresh food production — and some event venues are leading the way.
What’s New in Travel, Food and Beverage
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.
Sustainability on the Menu at AIME
Not only were the food items served at an AIME Hosted Buyer Breakfast sustainable, its focus was on giving ‘back more than we take away.’
Is 2020 the Year of the Mocktail?
The surge in alcohol-free drinks shows no signs of slowing down, meaning business events will need to keep pace.
A Growing Trend: Onsite Farming at Convention Centers
Convention centers are taking advantage of technology to grow more produce onsite for events dining.
‘Meatless’ Doesn’t Have to Mean Less Filling
Here’s how chefs at two convention centers are helping sustainably minded planners provide tasty — and satisfying —plant-based meals.
What’s New in Travel, Food and Beverage
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.
What’s New in Travel, Food and Beverage
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.
How One Organization Made Their Event Sustainable — From F&B to Sessions
The International Association of Conference Centers set out to make its 2019 Europe Knowledge Festival one of the first events to earn a new EIC Sustainable Events Standards.
Thinking About a Meatless Menu? Here’s What to Do First.
It’s likely that not every one of your attendees will welcome meat-free meals on the menu. A culinary consultant for the events industry offers some tips on how to make the prospect more palatable.
What’s New in Travel, Food and Beverage
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.