Providing inclusive food and beverage experiences is more than ensuring you have options for food allergic and vegan attendees. It also means making sure everyone has equal access to the event. Learn how to ensure attendees with other disabilities have full access.
Trends change annually – and sometimes semi-annually. Check out below on what you can expect to see trending in group catering this year.
World Wildlife Fund Hotel Kitchen Program offers Guidance on how to reduce, recycle and repurpose throughout the event food chain Why would the World Wildlife Fund, get involved in what happens in hotel kitchens? After all, WWF is all about protecting species and habitats and natural resources conservation, not bagels, brioche, and breakfast buffets. But when you consider that World Wildlife Fund also aims to transform markets and policies to reduce the impact of the production and consumption of commodities, it starts to make sense. In the U.S. alone, we waste or lose 30% to 40% of all the food…
Managing guests’ food allergies and other dietary needs doesn’t need to be difficult. Proactive actions with guests and vendors makes it easier and safer for everyone.
