During its next annual meeting, taking place March 23-25 in Leesburg, Va., the International Association of Conference Centers (IACC) will introduce a new event designed to "debunk common myths about conference centers and dining," it announced this week.
Described as a "non-traditional trade show" of participating IACC properties, the event will take place on March 24 and will include a keynote presentation on the topic of food and learning.
Presenting the keynote address — titled "Brain Food: How to Design Menus That Enhance the Meeting Experience" — will be guest speaker Andrea Sullivan, president of BrainStrength Systems Inc. "One of the biggest challenges we face in the meetings industry is how to support attendees in remaining alert, energized and in a learning state throughout the day and the conference," Sullivan said in a statement. "What we eat greatly influences how we think and how we feel. This presentation provides what conference facilities need to know to offer food choices targeted to specific meeting objectives and outcomes desired."
Following Sullivan's presentation, attendees will participate in roundtable discussions on topics such as: food trends, farm to table, sustainability, nutritional news, foods that enhance learning, next ethnic wave, adapting special diet needs, allergies and multicultural diets.
The event will conclude with IACC's eighth annual "Copper Skillet" chef competition, during which IACC chefs from around the world will compete in front of celebrity judges for "Copper Skillet Award."
Reads an IACC statement, "The trade show will showcase participating IACC-member properties and is meant to expand awareness to meeting planners about the IACC concept of providing exceptional meeting experiences around the globe. Food and food-related themes will be on the menu for all participants to sample."
For more information about the IACC culinary event, visit www.iacconline.org.