Nutrition and wellbeing are high priorities for delegates and food that improves mental clarity and concentration levels is growing in popularity, according to a new IACC survey.
The Trends in Nutrition & Delegate Wellbeing survey report asked venues a series of questions regarding health choices available to delegates through menus and types of event spaces.
According to the report, venues are receiving more requests for so-called “brain foods”, such as avocados, quinoa, blueberries and kale. Some 38 per cent of venues said they already offer specific “brain foods” on their menus.
Mark Cooper, IACC CEO, said: “Through this new research report on delegate nutrition and wellbeing, we see the opportunity to help with delegate alertness and attention is being taken seriously by an increasing number of venues.”
Three quarters of venues said they include basic nutritional information on event menus, or plan to in the future. Additionally, 88 per cent said they have made changes to their break menus based on health and wellness trends or feedback from clients.
Jessie States, manager of professional development at MPI, said: “Meeting professionals are also increasingly asking for continuous food breaks to fuel their attendees. The nutritional needs of an audience are as diverse as the individuals who comprise it. And people need the food that fuels them at a variety of different times. As meeting planners look to take a personal approach to the onsite experiences of diverse audiences, food becomes a major player in the design of welcoming and inclusive experiences.”
When asked which food requests they receive more now than two years ago, 100 per cent of respondents answered with gluten-free. Many commented that gluten-free has joined vegetarian as a standard menu choice.