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The rapid rise of sustainability on the business agenda is remarkable. In just a few years it has quickly moved up from the lower down the agenda and Action List to close to the top, always under discussion and a high priority.

It’s a topic that now not only features prominently in most hotel, venue and event industry conferences, it’s also attracting many delegates to the sessions.

Reducing the environmental impact of our operations and conducting business in a responsible and sustainable way is key to fulfilling our vision of doubling our business and growing our profit margins by 2023. Alongside our clients and suppliers, we are committed to improving our green credentials and review our policies regularly to ensure we’re meeting and exceeding industry standards.

Mark Spivey, Director of International Sales at Maritim Hotels, discusses how event catering has evolved and how to address the changing tastes demanded by millennial meetings planners.


The hospitality and events sector must adapt its food and beverage offering to cater to the changing tastes of the latest generation of meetings planners and delegates. 

Juliet Price, Consultant Executive Director, and Former MP and Rapiergroup MD Nick de Bois recently took part in a discussion about Brexit’s impact on the event industry.

Speaking at discussion forum EventHuddle, the former chief of staff to former Brexit secretary Dominic Raab said that no deal would be challenging, but not the end of the world, and advised event professionals to prepare for it by reading the government’s technical advice.

Juliet Price of the HBAA, who said that staffing issues were top of the agenda for the association’s member.

Hospitality companies are crying out for young talent. Right now, a skills shortage exists in the industry which hospitality employers can exploit with the introduction of more youth-friendly programmes. Young people aged 16 to 24 represent the single largest talent pool available in the market, and one of the best ways to harness this demographic is through undergraduate schemes.

How integrated do you feel on work trips? These days, an increasing number of business travellers seek a sense of belonging from both their accommodation and the destinations they visit.  

The much talked about bleisure has blurred the boundaries between business and leisure, and meant that people want more from their overseas assignments than just a place to stay.

I believe we should inspire young poeple to take their futures into their own hands, whatever their starting point in life. There are so many ways this can be done and often it's the samllest and simplest interventions that have the furthest reaching impact.

The work we do is so much more powerful when we connect, collaborate and ahre our knowldge with others. This is something I feel strongly about, so I get out and about as much as I can to make new connections.

Sharing Knowledge

In the last week or so, I’ve spent quite a bit of time with people working on other projects in London that have synergies with what we do at Beyond Food and Brigade.

On the 25th May, the General Data Protection Regulation (GDPR) comes into play; after almost two years of discussion and preparation, a new wave of laws will be put in place that will change the way we, this events industry, deals with our customer data.