The MICE world is changing rapidly. Almost no sector of the industry remains unaffected. In this respect, it is not surprising that a new development is taking place in the field of event catering.

Vegetarian food has evolved from the corner of special requests to an integral part of the events. It is no longer about satisfying the culinary preferences of a few or taking them into account, but about the general question of how we approach the topic of nutrition and food at events.

Sustainability now plays a central role in the conception and organization of sophisticated events. It is neither contemporary to drive through the city in old diesel buses for transfers nor to offer meat to event participants in the morning, noon and evening when catering.

The vegetarian evening or even the vegetarian day are therefore more and more an integral part of events. Being open to change and inspiring participants with culinary delights in an exciting way enables resource-saving action. Companies, brands and organizers position themselves as modern, responsible and future-oriented.