Shanna Jacobsen | Mar 9, 2020
This article was issued by the Event Greening Forum, a non-profit organisation that promotes sustainability within the business events sector. Roughly one third of all food produced ends up as waste. As a result, of the 31 million tonnes of food we...
Shanna Jacobsen | Feb 8, 2020
“Do you want to prevent ‘presenteeism’ – being present, but lacking energy, focus, memory and productivity – in your meeting and conference attendees?” asks Mari Pronk, a registered dietitian and ADSA ( Association for Dietetics in South Africa)...
Shanna Jacobsen | Jan 30, 2020
Jackie Cameron, an award-winning chef and owner of Jackie Cameron School of Food & Wine in the KwaZulu-Natal Midlands, says that there are a lot of misconceptions about the hospitality industry and its opportunities for young chef graduates....
Shanna Jacobsen | Dec 11, 2019
Event catering is susceptible to trends, but this can be a good thing – as this peek of what to expect in 2020, both locally and internationally, proves!Event catering is susceptible to trends, but this can be a good thing – as this peek of what to...
Mpinane Senkhane | May 28, 2019
From Banting to Veganism – there are so many different types of dietary requirements out there – how on earth does one know what to cater for and where to draw the line when catering for large groups? There are two main streams of dietary...
