Bridging the Generation Gap at Events
An intergenerational session at an annual medical conference benefits both junior and senior participants.
An intergenerational session at an annual medical conference benefits both junior and senior participants.
Kenes Group’s Louise Gorringe opens the event-planning company’s idea book for helping association clients engage with their early-career members.
Members of the PCMA 20 in Their Twenties Class of 2023 find joy in executing events, embracing destinations, the variety of opportunities the industry presents, making a difference, and the people they meet on the job.
The gathering of business events leaders in Copenhagen, Denmark, will tackle such complex topics as dealing with uncertainty and fostering a sense of belonging at events — with a dose of hygge.
Three practical ways to adapt your marketing to international audiences in a changing global environment.
This year, PCMA created a standalone full-time position for the first time: head of global sustainability, recently filled by Carolina Goradesky. Convene spoke with her about debunking sustainability misconceptions, and how to move from fear into action.
On June 26 at EduCon, PCMA President & CEO Sherrif Karamat will announce a new generative AI tool specifically for the business events industry, developed by Gevme in collaboration with PCMA. Convene has taken it for a test ride. Here’s how it worked.
A conversation with Zena Burgess, the CEO of the Australian Psychological Society, on demonstrating empathy with a remote workforce.
A recent medical conference on obesity in Dublin, Ireland, reinforces the importance of using person-first language when referring to people living with an illness or disability.
Amsterdam’s innovative ecosystems are a magnet for attracting talent, startups, and forward-thinking events.
Inclusive event design doesn’t stop — or start — with the event itself. Organizations and event marketers should practice it on social media, too.
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?