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.

Disney’s U.S. Theme Parks Go Vegan

Reflecting the greater consumer interest in plant-based foods, more than 400 plant-based dishes, including Tatooine Two Suns Hummus, will be on the menu at quick-service and table-service restaurants in Florida’s Walt Disney World starting next month, and at California’s Disneyland in spring 2020. Read more at CNN.

Imagining the Future of Travel

What can the three finalists in the Radical Innovation competition — which challenges the hotel industry to elevate guest experiences through design and operations — teach about the shape of the travel industry? Forbes has the story, ahead of next month’s announcement of the winner.

Coffee, Tea, or Something From a Sealed Container?

A new report on the cleanliness of airline water, The Washington Post reports, may have you rethink ordering in-flight coffee and tea.

A New American Dining Map

In a move aimed at better reflecting the shifts in the U.S. dining scene — meaning powerhouse restaurants are no longer just in New York and L.A. — the James Beard Foundation is redrawing its award regions map. Read more at The New York Times.