Food trends for events - local, healthy and experiential
Eventinterface
AUGUST 20, 2018
Stacy Goldberg, MPH, RN, BSN, CEO and Founder of Savorfull sees some of the following trends in the requests she received from businesses and conferences: Interesting jerky made from varying proteins such as chicken, venison, beef, turkey, pork with different flavors and seasonings, from sweet to savory. Alternative beverages are hot.
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