To eat or not to eat: Food trends to watch out for in event planning

A recent SITE webinar, entitled Food and Beverage in the Near Future and Beyond, examined the latest challenges and trends facing event planners with regards to F&B.

Speakers observed an increased demand for alcohol-free options for drinks, alongside more healthy dishes. “We need to stop having sugar-laden sodas and think more about how we can use spritzers and non-alcoholic beverages that have the same flavour as alcoholic drinks such as bourbon,” noted Tracy Stuckrath, founder & chief connecting officer at Thrive! Meetings & Events.

“These types of drinks however are not readily stocked at venues so we need to incorporate them within menus and ensure venues are accommodating those who may be avoiding alcohol or sugary drinks,” she added,

Natalie Fulton, trade manager at Tourism New Zealand said she had seen a greater emphasis on creativity and plant-based drinks that can help stimulate the brain and said requests for afternoon tea-style food were also on the increase.

“It’s great for Instagram, it is low-alcohol and there is a certain element of nostalgia attached,” she said. 

Chef Andrew Roenbeck, who is also director of culinary operations at The Boca Raton, concurred with the low-alcohol trend and added that delegates are also keen to make their own versions of ‘trail mix’, incorporating nuts and seeds, or blend their own smoothies, all of which can help increase energy levels.

He pointed out that clients have become much more savvy food-wise in the last two years, with a better understanding of what they want and are increasingly aware of allergens and more healthy options.

Other trends identified included a growing interest in making food the focus of an incentive experience. Fulton said that groups want to be involved in making things and learning about local practices. 

“In New Zealand, we are so blessed with the natural environment with lots of [food-based] activities available, such as shucking oysters, watching fishermen bring in crayfish and grilling it on the docks,” she said. “You can really experience culture and destination at a deeper level with food.”

Sustainability is another strong trend within F&B, with Roenbeck stressing that using food from local suppliers as much as possible was key. He acknowledged however that this would not be possible for every destination and venue and urged planners to determine whether the venue/destination could deliver on these requests.

Fulton put forth an idea to minimise food waste, highlighting how some meetings are featuring more plant-based options and less proteins, both of which are served family-style with smaller portions in the middle of a table, a move away from large-scale buffets. Attendees can also help themselves and choose either or both, having more control over the portion size.

Anne Marie Rogers, director at Direct Travel Meetings said: “A few years, preparing ‘special meals’ was seen as a hassle – now we have creative chefs who see it as a challenge to come up with something appealing and tasty.”

While participants agreed that the industry is moving in the right direction with regards to sustainability, they noted that the Covid-19 pandemic had set sustainability progress back somewhat, with many meetings serving individual portions to ensure health and safety.

The webinar also highlighted the benefits of upcycling food, where food used in one dish can be repurposed for another the following day.