Event organisers are looking to make food more inclusive at events, giving every delegate the chance to eat a good healthy and ethical meal, but without those with ‘specialist’ food requests feeling left out.
That was one of the talking points at the recent Make Venues ‘Make Food’ focus group, which saw senior event professionals, from across the corporate and agency markets, convene to discuss the latest thinking around food at events. The meeting bought together representatives from Barclays, The Association of MBA’s, The Live Group and Black Box Partnership, as part of Make Venue’s commitment to understand the changing trends around food at events.
By far the biggest topic of discussion was the importance of ethical food, with the subjects of sustainable sourcing and wastage covered extensively. Many of the guests were also keen that food at events continued to be healthy and tasty, and that the industry should not take its eye off the importance of quality.
However, the group also talked extensively around the importance of food being for everyone, and the issue around vegetarian, vegan, and free-from requests leading to marginalisation at events. “It was a really interesting discussion, and I was delighted that quality and ethics still remain at the top of the agenda,” commented David Vaughton, Managing Director Make Venues. “However, the great thing about food is that it brings people together, and it’s important that the menu’s we produce does not marginalise people.”
“It’s something we’re really aware of at Make Venues,” continued David. “For us, it’s about offering guests brilliant options regardless of preference, and to present the options as one. It means everyone gets their meal at the same time, has the choice of healthy and indulgent options, and don’t need to think too hard about what they order.”
The initiative follows Make Venue’s recent launch of its ‘Make Food’ brand, and the increased emphasis by meeting and events professionals to reassess the role of food in events, and particularly its wider impacts on the environment.
Last month Make Venues launched Make Food, with the company’s vision for a more modern food approach announced to customers of the venue group as well as the wider events industry.