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The food revolution that has transformed American taste buds over the past several years has brought more pressure than ever for event organizers to deliver healthy, local food creatively presented—all while respecting a growing array of dietary restrictions and sustainability practices. 

If you’re waiting for organic ingredients in the foods you eat at meetings today, you’re going to go hungry—most of the time. According to a new a study on wellness in meetings and incentive travel from the Incentive Research Foundation, only 4 percent of planners make organic ingredients standard at their events, but another 28 percent say that organic fare is “often offered.”

In the latest Smart Meetings webinar, Toni Zoblotsky, director, B2B marketing and sales valet, Hilton Worldwide, offers a wide variety of foods that are healthy, fun and instagrammable, as well as a few recommendations to get attendees active. In “Love your Attendees by Keeping Them Well in Body & Spirit,” she gives some valuable suggestions to show attendees that you care about their health and well-being.

With food costs rising, chefs and event planners will have to work together to create exciting menus at just the right price. “Cost is going up. Gas prices are going up. Delivery costs will be reflected in the prices,” says Brian Stapleton, vice president of food & beverage at Aramark. “It is going to require chefs to be creative and source some things differently.” Chefs may have to turn to lesser cuts of meat and use different cooking methods or seasonings to create menus that will wow attendees, says Stapleton, who began his career as a sous chef in 1985. He’s worked at hotels across the U.S., including The Carolina Inn, Siena Hotel and various The Ritz Carlton properties.

The choice of food and beverage can have a big impact on an event’s environmental footprint. Sustainable menu planning reflects the decisions that organizers make regarding the selection of food and beverage served at conferences and events.