WEIGHING UP TASTE WITH HEALTH AND ETHICS

Written by: Sue - 27^th April 2017

Last year, in its annual food and drink report, a leading supermarket predicted that in 2017 there'd be a taste for beetroot yoghurts, raw fish salad, washed down with cactus water. We haven't noticed these specific food trends as yet, but it certainly is essential for 'venue-finders' to keep ahead of changing delegate tastes as people grow more health conscious, informed and discerning about food. It is inspiring to know our partners are just as vigilant. They listen to requirements and then feedback to remain innovative. Here we share five partner developments shaping the meetings and events food and drink experience.

​Meetings & Incentive Travel magazine recently summarised the findings of the Wellness In Meetings and Incentive Travel Study conducted by The Incentive Research Foundation (IRF). The foundation quizzed 143 agency and corporate planners, finding that wellness in meetings is a priority to 90% of professionals. Asked what the top standard food and beverage items were, planners answered healthy snacks (83%) water and reduced calorie drinks (82%) and fish, chicken and lean meats (80%).

Delivering a healthy face-to-face meeting is just one among several essential considerations for our Conference Executives, as they work with clients and venue partners on events of all types and sizes - locally, nationally and globally. They are at the frontline working to train in on the aims of an event - including detailed information on refreshment needs and menu preferences - whilst heeding determined budget perameters and offering a personal service. Culinary offerings at events are vast and varied, but working alongside a Conference Executive offers a single point of contact to guide the client through, smooth the process, minimising time and energy on the trawl through all the options.

Delegates are far more vocal now on health requirements, food allergies, religious and ethical beliefs on how menus should be sourced and prepared - rightly so! The Conference Executive must be informed on vegetarian, vegan and pescatarian needs, as well as gluten-free, wheat-free, low-cholesterol, low-carb and nut-free preferences to name a few. They are adept at understanding stringent religious demands but now they must also rise to the challenge of ethics in the same way. More delegates want to know about the provenance of their food: where has the meat and fish come from, have local farms been used for sourcing, have ingredients been fairly traded? They can list the 'super foods' and expect to snack on them. They are tuned in to associated issues such as the humane treatment of animals, water usage and ethics towards farm workers. You can guarantee the events professional is 'on their toes' and juggling at the same time as they assess how tweaks to a traditional menu will affect costs to the client.

Diligent Conference Executives will show great empathy in food and beverage planning. Everybody knows the events where you get to try something new and unexpected are more memorable than those with repetitive trays of sandwiches which might be as curly as the fries. You want guests to remember how the event made them feel; taking food seriously is fundamental to the whole experience and satisfaction levels. Our venue partners share in this empathy in many interesting ways as the following examples show.

QHotels - First to Bring Street Food to UK Conferences and Events

​This innovative new lunch menu follows an intensive six-month period of research and trials which took chefs into cafes, large chain restaurants and small independents, sampling the latest culinary trends to assess customers' eating habits and preferences. Their conclusion was the rise of street food remains the biggest culinary trend to hit the UK and this approach invites delegates to tailor dishes to their own preferences choosing from Pan-Asian, Indian, Mexican, Japanese, boutique fish and chips and chicken. Following a trend for clean eating, guests will also be offered centrepiece salads with different raw ingredients - from nuts to fennel seeds - and then invited to be creative with flavours and textures.

"So when we came to create the new QHotels menu we focused on what customers would choose at home, in a cafe or a restaurant. The variety, strong flavours and informality is what's inspired our unique conference menu."

IHG - Sustainable Sourcing

InterContinental Hotels Group (IHG) has reinforced its commitment to the sustainable sourcing of food served at IHG-branded hotels globally, specifically with regards to cage-free eggs. Working alongside The Humane League - a US non-profit animal protection organisation - IHG commits to sourcing 100% cage-free eggs throughout the US, Canadian and European operations no later than 2022. This contributes to a broader Responsible Business agenda which already encourages hotels to use environmentally friendly and locally sourced products and services.

Accor Hotels Group - Positive Hospitality

​In order to support urban agriculture and local products, Accor has been creating 1,000 vegetable gardens in their hotels with a 2020 deadline. Some key healthy and sustainable food objectives are: using products grown in their own kitchen gardens; using local products; reducing food waste; banning use of overfished species in restaurants and even recycling breakfast orange peel to make marmalade. All such measures form part of the Planet 21 programme of goals to work closer with local communities particularly on buildings and food matters.

Hilton - Mindful of Wellbeing and Waste

​A global survey by Hilton revealed that 44% of respondents confirmed they feel less productive between 2 to 4pm; 34% confessed to feeling drowsy or falling asleep during meetings after lunch. Reasons for the slump? Neglect in providing nutritious and energising food, coupled with inadequate breaks. Hilton's response was 'Meet With Purpose' which operates in all UK hotels and beyond. Quality food over quantity, seasonal produce, local ingredients, balance and sustainably-sourced food leads to 'Mindful Eating' which is then meshed with 'Mindful Being' (breaks and access to health facilities) and 'Mindful Meeting' which considers low environmental impact measures.

Food Waste - Hilton has been working with other major groups in the US in pilot programmes to cut food waste in hospitality, with chefs working to ensure menus for banquets and large events could be quickly adjusted if necessary and part of the excess food re-used for other meals.

Warwick Conferences Scarman space

Warwick Conferences - Grab, Go, Move and Mingle

​A flexible, individual food offer is the signature of Warwick's new venue The Slate, fitting with the fluidity of this waterside space. Acknowledging that a seated format is not always suited to the theme or the tight schedule for a meeting, the team has designed modern lunchtime 'grab, mix & go' food stations so guests can compose their own meal and dress it up as desired with accompaniments from brioche croutons, oils and sauces to parmesan shavings. Kitchen table discussion spaces are also proving popular in their Scarman venue. Another unusual innovation is their new catering van - quite a different approach to food and service delivery. Planners are currently being educated on how they might feature this concept in their events.

Such innovations are in response to a growing desire for convenient and portable food which aids mingling and networking - especially appealing if time is tight.

Delegates can make a conscious effort to seek out the 'brain foods' and the 'super foods' during meal and refreshment breaks - those packed with healthy fats, fibre and antioxidants for health and energy. They can zone in on the salmon and avocado and grab a handful of goji berries for a snack instead of a pastry. Whatever small steps they take, they can be assured the team in collaboration to plan their event is badgering away to stay ahead of new tastes, better ingredients, productive combinations and serving styles in the subtle and ongoing mission to harmonise business gatherings with nutrition and wellness.

By the way, keep your eye on Moringa - tipped by IHG as the super food of 2017 - leaves from India and Pakistan which can be boiled in tea, juiced, 'smoothied' or sprinkled over cooked meats and grains.