How to make your event catering appeal to everyone

In July-August Convening For this issue, the editors asked event professionals around the world to share their sacred cows—event practices or traditions that they believe are outdated and in need of an overhaul or replacement—and their solutions. Here we share their thoughts on event food and beverage.

Too much food

“One outdated practice that needs to change in the business events industry is that we tend to over-order food so that attendees will eat enough, which leads to waste. For the sake of the environment, we need to eliminate this bad habit.

“Reducing food waste is the first step to making our events more sustainable. When choosing a destination or venue, event planners should ask if there are local organisations collecting food donations. Instead of throwing away leftover food, we should donate it to those in need or, if it is unfit for consumption, turn it into compost. We did both of these things at the European Association Summit and Awards last May, and it’s so simple: it takes no time or resources to do it!

“By changing the way we handle food and drink at our events, we can significantly reduce our environmental impact and set a better example for the future.”

—Amelie TremolièreHead of Communications and Events Operations, European Association of Association Executives

Open Bar

“Another complex issue. Alcohol is aptly called a social lubricant and therefore can make socializing smoother for many of our attendees, but the side effects are significant. The longer the bar is open, the greater the potential for bad behavior/harassment. Ensuring that bars are open no longer than two hours and that attendees are safely and comfortably returned to their hotel rooms immediately after the event is one way to reduce the likelihood of problems. Also, provide mocktails and non-alcoholic beverages to attendees at all events.”

— Josh HenryCMP, Conference Manager and Head of Diversity and Inclusion, SPIE