Food trends at events: Costs and demands are rising
The costs for catering at conferences are increasing. This is due to economic and environmental factors on one hand and the participants’ heightened expectations of conference catering on the other.
On the economic side, growing costs of production are caused by altered import and export conditions as well as by the impact of climate change. The latter influences the production of crops such as rice, coffee or sugar. At the same time, the demand for meat is decreasing, with a corresponding decrease in meat prices.
With regard to demand, the numbers of participants who have special requirements due to food intolerances or specific dietary preferences are increasing; requests for vegetarian, vegan, gluten free and low-carb menus are thus becoming more and more common. In addition, people are demanding trendy superfoods and a cuisine that is flavorsome, preferably made using locally grown ingredients.
It is therefore no easy task for event organizers to satisfy these expectations while also keeping the costs under control.
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