Meeting planners are getting a lot more pressure from higher-ups to make sustainability a focus when planning events, and a big part of this is reducing food waste. It makes sense. Event lunches are often hefty buffets, with plenty of leftover food.
Good intentions only go so far, though. The world of meetings is governed by a system of slow-to-change internal rules, some of which may be holding back innovation.
A new report from IACC explores the way meeting planners picture the future of venues. We talked to Mark Cooper, the association's CEO, to see what's driving the move toward sustainability and what's holding event managers back.
Check out the story below.
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