What’s New in Travel, Food and Beverage

Author: Convene Editors       

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.

Can Hotels Be Platforms for Social Change?

Katherine Lo, of Langham fame, is out to make activism — and related events — part of the mission at her new hotel brand, Eaton, where confronting climate change and inequality will be considered as crucial as serving a good cocktail. Read more at Condé Nast Traveler.

Historic and Endangered

Rundown buildings around the U.S. are finding new life as unique venues or pop-up dinner spaces. The National Trust for Historic Preservation’s 2019 list of imperiled buildings is out. Can any be saved and pressed into service for events? Read more at CityLab.

From Farm to Tray Table

How green is airline food getting? Singapore Airlines passengers flying from Newark to Changi will dine on produce grown less than five miles from the airport and picked within 24 hours of takeoff. Read more at Forbes.

Safety for Women on the Road

Women road warriors — and vacationers — face unique safety risks when they travel. For a look at the latest security landscape, plus tips from an expert, go to Travel Weekly.

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