Food & Beverage
The way that we think about food has changed everywhere — including in the meetings world. Here’s how to manage everything from menu planning to cutting costs.
The Skift Global Forum touched on a range of challenges associated with global travel — and by extension business events.
In the U.S., food waste consumes 21 percent of landfill volume. Here are a few organizations that are tackling the issue by focusing on the food that is unnecessarily scrapped before it even gets to the meal-prep stage.
“One size fits all is a melting iceberg," according to celebrated chef Dan Barber. “Seasonal menus are replacing set menus."