Learn how two women are using their experience running a global corporate food program and their appreciation and advocacy for local and sustainable food system to help organizations create other food programs.
Chef Keith Rhodes of Catch Restaurant supports local purveyors, fishermen, and farmers and is committed to giving back to his community.
Learn how MGM Resorts and the Events Industry Council are working together to advance sustainability practices within events.
With the 26th session of the United Nations Climate Change Conference (COP26) wrapping up this week, it is important to take time to understand the role event professionals can play in slowing the climate crisis. While many elements of the planning process should be considered, food and beverage decisions are critical.
To celebrate Earth Day Tracy chats with Sustainability Champion Chance Thompson on how to Create Earthy-friendly Eating Experiences
Learn how the Better Food Foundation through its innovative strategy DefaultVeg by working to make institutional food choices by encouraging healthier, more inclusive and sustainable food choices for all.
What are the Food & Beverage Trends for 2021? A food marketing expert and an international venue expert dish about what’s being served.
Jim’s company, Meeting U., has provided practical technology training for over 20 years. He spends his “free” time volunteering for organizations that help fight hunger as well as helping people understand the benefits of a plant-based lifestyle.
Ask anyone in the know about the traditional cuisine of the Coastal Carolinas and odds are they’re going to say that seafood and produce.
Mona Esposito, aka “The Grain Lady,” is an activist and advocate of restoring heritage grains to Colorado. She is a resource for all things grain, in the field and in the kitchen through the Noble Grain Alliance she co-founded in 2016 and The Colorado Grain Chain.