Be sustainable and offer a great food experience at your events
Living Tomorrow, Brussels
Food at events. It represents a big chunk of our budget. It offers a great opportunity to create networking opportunities around it. It has a major influence on our sustainability. And yet – conference lunch and refreshment breaks remain a largely uninspired experience. So, can we think food differently? Can we offer a great food experience and do it in the most sustainable way possible? Join us for a day of learning and exchange!
The event is a must-attend for event planners and suppliers involved with selecting or providing catering at events. It will not only be a moment of learning and discovery, but also an occasion for a real exchange in three interactive workshops.
WHAT TO EXPECT
Start with ‘out of the box’ and fun: discover some surprising ideas on food in the innovation exhibition of Living Tomorrow
Get insights from experts on food trends as well as processes and projects to avoid food waste.
The event will not only be a moment of learning and discovery, but also an occasion for exchange in three interactive workshops.
MEET OUR SPEAKERS
Head of Microbiology Research Unit
Natasja van der Lely
Strategist Food & Health
Ellen Van den Branden
Humus x Hortense
Postillion Hotels Nederland
Humus X Hortense
Guide to the Future
MPI Belgium Chapter
European Nuclear Society
The event has been designed by Association Meeting Planners for Association Meeting Plannes and we invite all event planners and suppliers involved with selecting or providing catering at events to join the discussion.
We will look at trends in F&B, designing meeting breaks that create experiences and stimulate networking and how we can do all this in the most sustainable way possible. All participants, planners and suppliers, should leave inspired, with new ideas and solutions for their meetings.
‘Think Food Differently’ will take place at the Living Tomorrow. Living Tomorrow symbolises innovative entrepreneurship and offers an inspiring setting for the events. One of the organisation's initiative is 'Future of Dinning'.
WORKSHOPS and WORKING SESSIONS
Workshop ‘Food Waste’
How can I as a planner work with my supplier to minimize food waste at my event? Calculation of quantities, choice of menu and serving, what are my options and what would be the financial implications?
Workshop ‘Food Experiences’
We meet to connect. How can we best use our (F&B) meeting break to create experiences and stimulate networking?