When it comes to achieving true sustainability, the meetings and events industry has a lot of work to do. For decades, many planners have been touting the “green” practices they’ve been carrying out at events such as going paperless, recycling, reducing waste and reusing signage, all with good intentions. But when faced with the hard, cold fact that the industry by its very nature creates temporary experiences in an extremely wasteful way, producing massive amounts of carbon emissions in the process, are those low-hanging-fruit-type practices really enough? The answer is obvious.
It is no longer possible to deny the fact that climate change is happening all around us. With each passing year, we are seeing the environmental impacts of a warming planet becoming more evident, and though many of us may be doing our part to lessen our environmental impacts, we simply cannot reduce, reuse or recycle our way out of this global predicament.
Chef Jeff Leidy is one of those lucky people who found his calling at a very young age. The consummate hospitality culinary professional began his four-decade-long career at 16, starting as a busboy in a steak and seafood house, where he quickly moved into the kitchen and fell in love with the culinary arts.
Talk to Chef Mike Mantia about how he found his way into the culinary world and he’ll tell you the story of a young teen who loved the hustle and bustle of a kitchen so much, he never looked back once he fell into the profession.
Associated Luxury Hotels International (ALHI), a global sales force dedicated to connecting luxury independent hotels with meeting and event professionals, has partnered with global wellness and real estate technology company Delos to be the first global entity to launch the Delos Wellness Accreditation for Meetings a
Doing more with less is nothing new for event planners. But with so many mitigating factors leading to uncertainty up to the big day, the cost of doing business isn’t going to shrink — even if your budget has.
Hugs replaced fistbumps as the days of yesteryear reappeared during the Connect and BizBash collocated event at Red Rock Casino Resort and Spa in Las Vegas.
The B2B conference geared toward matching event planners with venue personnel to spur future business, and evrent inpiration from BizBash, drew about 750 attendees in-person May 22-24, with another 1,500 event professionals participating online.
Hyatt Hotels Corporation is going all-in on hybrid with the release of a new meeting and event offering designed to make the return of events as simple as possible for event planners. Launched on April 28, Together by Hyatt comprises a new suite of hybrid event offerings designed to simplify and streamline the event planning and execution process, with attendee safety, technology, support and wellbeing at the forefront.
Like many key aspects of events, food and beverage is having a moment of adaptation as the industry looks to a post-COVID future. For example, buffets aren’t gone completely, but they will look a little different for a while, with health and safety expected to remain a major concern at events for the foreseeable future. But pandemic or no pandemic, F&B remains one of the most discussed aspects of an event, according to Tracy Stuckrath, chief connection officer at Thrive Meetings & Events.
After 30 years in the Las Vegas events business, Melanie Bash isn’t exactly a deer in the headlights maneuvering down the Strip. But she knows that for event organizers and corporate meeting planners, the city’s vast options can be daunting. Trying to find the right venue is hard enough in regular circumstances, but even worse when factoring all of the health and wellness research that goes into bringing events back to life.