SmartMeetings

JULY 30, 2024

For example: If you’re negotiating a contract in 2024 for a 2027 meeting, lock in menu pricing based on current prices. Food: Yes, plated dinners sets a certain tone. Plus, there is less food waste because diners only take what they want. The more the sourcing team knows, the better the partner it can be.

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Prestige Events Magazine

APRIL 8, 2024

Instead of plastic, we use re-useable and recyclable aluminium cans, glass or ceramic jugs for milk and all our food is served in sustainable food boxes. We now have a 50 per cent plant-based food and beverage menu, beef has been removed from our menus, all our deserts are plant-based (and taste delicious!),

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Smart Meetings

DECEMBER 21, 2023

There, over 300,000 worms convert leftover food waste into compost that is used in the center’s green spaces. The company also hopes to see a year-on-year increase in sustainable procurement of materials and products and in sustainable media products and food and beverage menus offered to clients. It also is home to the U.K.’s

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MPI

OCTOBER 14, 2024

The market is shifting overall, with the sales of Guinness Zero projected to surpass the brand’s regular alcohol sales by 2027, he said, and major liquor companies investing in the non-alcoholic options. “Just because you don’t drink alcohol doesn’t mean you deserve a lesser experience,” Radke said.

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Prestige Events Magazine

NOVEMBER 28, 2023

Led by general manager Jason Dignam and executive chef Danilo Barbagallo, QEII Taste has implemented a wide range of climate initiatives which the venue aims to achieve by 2027, and impressively, over half of the goals have already been accomplished. We have more to do, but I am so proud of what we as a team have achieved so far.

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Prestige Events Magazine

JUNE 26, 2023

The Recipe for Change Campaign, an innovative sustainability program developed by Levy, is aimed at transforming the food and beverage offerings within the meetings and events sector. Through strong supplier partnerships, Levy delivers sustainable catering experiences that are both ethically sourced and environmentally friendly.

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