What’s New in Travel, Food and Beverage

What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds. What Made Kimpton’s 2020 F&B Forecast? Black pepper ice cream and lower-alcohol spritzes will be hot in 2020, according to Kimpton Hotels & Restaurants’ sixth annual “Culinary & Cocktail Trend Forecast.” What else may be on the menu? Read more at Conference and Incentive Travel. EasyJet Paying for Carbon Offsets on All Flights The U.K.-based company is the first major airline to offset all of its carbon without passing the cost onto travelers, Condé Nast Traveler reports. Teeny Martinis: The Next Big Thing? Fueled by the move toward drinking alcohol in moderation, small martinis, aka “tinis,” are being shaken (not stirred) at some of the world’s best bars, Bloomberg says. Making it Real The Specialty Food Association’s top food trends for 2020 include a return to “real fruits and vegetables” and a continued push for sustainability. Read more at FoodNavigator USA.

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What food trends and stories should event planners have on their radar? Convene provides a weekly roundup of what’s making news in the F&B and business travel worlds.

What Made Kimpton’s 2020 F&B Forecast?

Black pepper ice cream and lower-alcohol spritzes will be hot in 2020, according to Kimpton Hotels & Restaurants’ sixth annual “Culinary & Cocktail Trend Forecast.” What else may be on the menu? Read more at Conference and Incentive Travel.

EasyJet Paying for Carbon Offsets on All Flights

The U.K.-based company is the first major airline to offset all of its carbon without passing the cost onto travelers, Condé Nast Traveler reports.

Teeny Martinis: The Next Big Thing?

Fueled by the move toward drinking alcohol in moderation, small martinis, aka “tinis,” are being shaken (not stirred) at some of the world’s best bars, Bloomberg says.

Making it Real

The Specialty Food Association’s top food trends for 2020 include a return to “real fruits and vegetables” and a continued push for sustainability. Read more at FoodNavigator USA.

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