When it comes to reducing the amount of energy it takes to produce the food served at events, even little tweaks can have a big impact. Just replacin
Once you're in this exciting and accessible lakefront city, there's no shortage of interesting things to eat, see, cheer on and enjoy.
The World Wildlife Fund's research into ending food waste in commercial kitchens gives planners direction on areas they can address when working with
The World Wildlife Fund's research into ending food waste in commercial kitchens suggests better communication with meeting planners about how they c
Dr. Gunhild Stordalen, founder and executive chair of EAT, tells 1,000 attendees at EAT Stockholm Food Forum that 'everyone can make a difference' in
The outlook is grim for feeding the world unless global citizens radically change the way we produce and consume food. Here's the key role event orga
Although the hospitality sector has sometimes been slow out of the gate on sustainability improvements, hotels are proving to be ahead of the curve w
These are a few of the most talked about F&B products showcased at the Summer Fancy Foods Show in New York that are expected to gain popularity in 20
Uber is testing out a new feature on Uber Eats, the ridesharing company's food delivery app, which will sell culinary experiences such as cooking cla
Here's how planners can accommodate attendees who want to see - and taste - what makes their event destination unique.
New research conducted by Lime Venue Portfolio, in partnership with BCD Meetings and Events, has underlined the need for the event industry to take a
Here are some recent tips from planners on the PCMA Catalyst forum on how to more reliably estimate numbers for F&B events.
Eaton DC, a hotel for activists, has decided to go beef-free for the months of September and October 2019 as part of an initiative benefitting Amazon
Weaving local flavors into your event can help attendees experience and enjoy the destination even more. Happily, Seattle is known for its array of r
Data today can take into account financial indicators, safety, and even employee satisfaction. This session includes a review of the data, and a demo
In a food sustainability push, the fifth annual Blended Burger Project challenged chefs to mix veggies into their burgers, choosing five winning blen
Partially-edible meal trays, cutlery made from coconut shells, and drink containers made from soluble seaweed could be the future of a more eco-frien
The Argentinian capital's dining scene will be in the spotlight when Latin America's food glitterati arrive next month for a three-day '50 Best' rest
While planners ask a lot of questions, Vancouver Convention Centre executive chef Mark Massicotte said, they're not always the right ones. Here's wha
Vancouver Convention Centre's executive chef Mark Massicotte is ready to put his sommelier certification to work as a "one-stop shopping" spot for F&
The revamped Sheraton Club Lounge will be an "open and purposefully designed" space at the lobby level where guests can "work, meet, gather, and rela
Sure, Virginia produces some fine hams. But at the Virginia Beach Convention Center, it's not all about the meat. Here's how one center is responding
L.A.'s Konbi, with Japanese and French influences, is in the top spot and a nthis yearranks second.
The right kind of food and beverage helps in making a lasting impact on event attendees.
It's predicted that more of your attendees will want to be served alcohol-free beverages at your networking receptions and meal events. Here's how to
The hotel development and management company forecasts continued popularity of CBD products, plant-based menus, and jackfruit, among, other trends.