2027 Food and Beverage Venues 
Prestige Events Magazine
APRIL 8, 2024
Built in 1986, leading London events venue, The QEII Centre, was not originally constructed with sustainability in mind, but in recent years the team has been working diligently to rectify this. And while not perfect, the venue has successfully implemented wide-ranging initiatives to progress its pledge to reach carbon neutrality by 2040.
Smart Meetings
DECEMBER 21, 2023
Breaking down the company’s recent sustainability strategy International exhibition and convention center ExCel London is a carbon-neutral venue and an advocate for the path towards green meetings. soon to debut over 25,000 more—and hosting around 400 events and 4 million visitors per year, it is the largest event venue in London.
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Prestige Events Magazine
NOVEMBER 28, 2023
World-renowned conference, events, meetings and exhibition centre, The QEII Centre , has scooped the Sustainability Award for Catering for its catering division, QEII Taste, at the London Venue & Catering Awards. The partnership with Bees Max and the colony on the fourth-floor garden are a great story and a great education initiative.”
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. This can also serve as an immediate conversion starter as the venue realizes how much they’re missing out.
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.
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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