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.

The Airport’s a Zoo

San Francisco International isn’t the only airport where therapy animals roam the terminals to help relieve flyers’ pre-takeoff anxiety. But it’s the only airport where one of those animals is LiLou, a friendly pig. Read more at The Washington Post.

Forget the Meal — It’s Snacks We Want

Nearly 60 percent of adults worldwide prefer snacking to eating meals and, for millennials, that number jumps to70 percent, according to the “State of Snacking” report from Mondelez International. Read more at Food Dive.

Vodka With a Splash of Sustainability

A New York startup is converting carbon dioxide emissions into beverage-grade ethanol. The final product? Vodka — its creators say it removes one pound of carbon dioxide from the atmosphere per bottle. Read more at Forbes. 

The Vanishing Hotel Dresser

If you’re looking for a place to stash your socks during your next hotel stay, you may be out of luck. Fewer hotels rooms have dressers. Condé Nast Traveler explains why.