In the ECR 2026 entrance hall, a towering sculpture of Athena, the Greek goddess of reason and wisdom, welcomed attendees; behind her, the venue’s polySTAGE, a staging installation made up of 52 LED panels, beckoned with an immersive atmosphere of ancient Greek architecture and mythological figures.

An Immersive Learning Experience for Physician Attendees

The European Congress of Radiology’s 2026 annual meeting used its venue’s built-in 3D and LED capabilities to to bring ancient Greek mythology — and the program’s “Rays of Knowledge” theme — to life.

What’s Shaping Live Experiences in 2026?

That’s the question “The Experience Design Report,” based on the survey responses of nearly 450 event professionals, seeks to answer, taking into account everything from educational programming and networking to event tech.

Navigating shifts in the business world and larger society is nothing new to the National Black MBA Association.

‘Every Action Matters’

A conference for social impact leaders takes a model approach to its own social impact projects in host destinations.

As he spoke onstage at AOTA's 2026 annual meeting, J.R. Martinez was surprised onstage by Kim, who had been his occupational therapist.

What ‘All the Feels’ Means for Meetings

The recent opening keynote of the American Occupational Therapy Association Annual Conference & Expo was a master class in how to make an authentic emotional connection with the audience — and came as a complete surprise to the speaker.

"We typically have a waiting list of 200 companies wanting to exhibit," the National Association of Convenience Stores' Bob Hughes told Convene.

The Strategy Behind Limiting Exhibitor Opportunities

Why would a show organizer limit opportunities for exhibitors? Ahead of his ECEF presentation, NACS’ Bob Hughes shares what’s behind the association for the convention and fuel retailing industry’s strategy of restraint.

Chef DeeDee shredding beef to reduce portion size. Photo courtesy ReFED.

How the Events Industry Is Tackling Food Waste

Preventable food waste and high food costs are a combination that no budget-challenged event professional wants on their plate. But research demonstrates that when planners and venues work together, the result can be a win-win-win: less food waste, improved efficiency, and better bottom lines all around.

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