Prestige Events Magazine
MAY 3, 2022
They want to change attitudes so that food is treated as a precious commodity rather than seen as something that is inevitably wasted at events. SET TARGETS With the principle ‘what gets measured gets done’, set a target for food waste reduction as a starting point – maybe 20% over an initial four-week period.
Prestige Events Magazine
FEBRUARY 1, 2022
Event organisers believe that the number of dietary requirements amongst delegations will grow from 20%, in 2020, to 40% by 2030, according to research by Lime Venue Portfolio. The world has changed and by 2030 we believe that the majority of people at an event will want a different menu.
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Smart Meetings
OCTOBER 16, 2023
Time at Qua Spa at Caesars Palace, light bites at Guy Savoy Restaurant and dinner at Eiffel Tower Restaurant in Paris Las Vegas highlighted the brand’s focus on tasty, well-prepared food and relaxing, healthy experiences. trillion by 2030. billion in 2022 and is projected to grow to $1.2
Smart Meetings
DECEMBER 21, 2023
It is a Planet Mark-certified business and a signatory of the Net Zero Carbon Events Pledge —which means it has committed to accomplishing a 50% emissions reduction by 2030 and net zero by 2050. There, over 300,000 worms convert leftover food waste into compost that is used in the center’s green spaces. It also is home to the U.K.’s
Smart Meetings
OCTOBER 18, 2023
They offers experiences in over 110 countries with 5,500 properties, 10,000 food and beverage venues, wellness facilities and workspaces. billion by 2030.” Beyond integrating more nourishing food and well-being activities, events reflect a growing awareness of participants’ needs for rest.
Event Industry News
FEBRUARY 2, 2022
Event organisers believe that the number of dietary requirements amongst delegations will grow from 20%, in 2020, to 40% by 2030, according to research by Lime Venue Portfolio. The world has changed and by 2030 we believe that the majority of people at an event will want a different menu.
Prestige Events Magazine
JUNE 17, 2024
On Sustainable Gastronomy Day , Danilo Barbagallo, Executive Chef at QEII Taste at leading London conference and events centre, The QEII Centre , discusses his planet-friendly approach to event catering, and explains how this is helping the venue’s catering arm progress its pledge to reach carbon neutrality by 2030.
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