Food and beverage trends are becoming central to event planning, with sustainability, customization and health-conscious options leading the way. Caterers and event organizers are adapting quickly to these preferences, ensuring that what’s on the menu aligns with the values and expectations of attendees. Sustainability is quickly becoming embedded in organizers’ strategies, with organizations and attendees alike seeking eco-friendly solutions that reduce waste and support ethical sourcing. At the same time, customization is reshaping the way meals are presented. Guests expect more personalized options that cater to dietary preferences, cultural considerations and culinary distinction.
By integrating both sustainability and flexibility into their offerings, event organizers can enhance the onsite dining experience, while demonstrating a commitment to inclusivity, wellness and corporate social responsibility.
Sustainability in catering
Sustainable practices are no longer an optional consideration; they’re becoming an industry standard. Attendees expect the events they attend to reflect a commitment to the environment, and catering is a key area where these expectations play out.
Zero-waste initiatives are being prioritized by caterers, aiming to minimize food waste as well as packaging and single-use plastics. A 2018 study accessed 86 catering sites in six different countries and discovered that the average site saw a 6:1 return on investment from reducing food waste. This ROI highlights the cost savings associated with reducing waste (lower disposal fees and more efficient ingredient use) and the potential for increased revenue as event organizers align with sponsors, vendors and attendees who prioritize sustainability.
Locally sourced ingredients are in demand as well, both for their freshness and their lower environmental impact. Many planners are opting for seasonal, regionally sourced produce to ensure a more sustainable footprint.
One example of this is the OCEANS Conference & Exposition, an MCI USA client. During its 2024 conference in Nova Scotia, the event’s gala embraced local flavors of the region: Fresh seafood was sustainably caught by local fishermen, while the produce was harvested by local farmers. The decision to use locally sourced food was effective; feedback from attendees made it clear the sustainability efforts were appreciated.
Customizable menus
When it comes to customization, attendees want more than just pre-set meal options; they want flexibility that fits their personal preferences or dietary needs.
According to a study by IACC, 89% of venues surveyed said they have had an increase in requests to make customizable menus, offering options such as plant-based dishes, gluten-free alternatives and interactive food stations. Accommodating these requests enhances the attendee experience and addresses the wide range of dietary needs present at modern events. Offering choices such as build-your-own stations or personalized food selections can make the event feel more inclusive.
The rise of plant-based cuisine
The demand for plant-based cuisine is growing rapidly, driven by both health and environmental concerns. Offering plant-based options doesn’t just appeal to vegetarians, it meets the expectations of a more health-conscious attendee base. Consider this: The 2024 Paris Olympics pledged to increase plant-based items in their meals, with 60% of food and drink being plant-based for spectators and 30% for athletes. This not only paves the way for smaller events but represents a change in priorities for event planners. Plant-based dishes are becoming popular with all attendees, not just those with specific dietary needs.
The trends shaping food and beverage for upcoming events reflect a broader shift in how organizations approach hospitality, sustainability and inclusivity. By embracing these trends, event organizers and caterers can offer more than just a meal; they can become a defining factor in your attendees’ overall experience.
