According to a study published in the International Journal of Environmental Research and Public Health, the prevalence of food allergy is increasing in both Western and developing countries. In Western countries, challenge-diagnosed food allergy has been reported to be as high as 10%, with the greatest prevalence noted among younger children. There is also growing evidence of increasing prevalence in developing countries, with rates of challenge-diagnosed food allergy in China and Africa reported to be similar to that in Western countries. Both the volume and the variety of food allergies are a real challenge for convention centres, also taking into account that 51% of adults with a food allergy have had a severe reaction in the last 12 months – mistakes are not an option.
But it’s not only food allergies. Delegates are generally more looking for healthy food experiences which are in line with their values and lifestyle.
Top three concerns
In an informal chat about the challenges associations face when organising events, Nadège Mullier, Executive Director at INAA—the global association of accountants and auditors—highlighted food preferences as one of the top three concerns. “We spend a significant amount of time gathering dietary requirements and ensuring the on-site catering accommodates them,” she explained. “On top of that, we aim to offer varied menus with a local flavour whenever possible.” Convention centres like “Room with a Zoo”, in Antwerp, Belgium, recognise this challenge and have moved to fully vegan menus, which addresses a significant part of the allergy challenges.
Meanwhile, some convention centres see the overall trend towards more wellness at events as an opportunity to differentiate themselves and take it a couple of steps further. The Te Pae Christchurch Convention Center in New Zealand is one of them.
Over the past three years, Te Pae Christchurch has made wellness a core part of its offering, recognising it as a growing priority for event organisers and delegates. “We’ve taken the time to understand and know who the professionals are in our local wellness sector, and how they can partner with us to create wellness activities in the events hosted at Te Pae Christchurch,” says Gillian Officer, Director of Business Development. One such partner is Sarah O’Connell from Christchurch-based Soul Studios, a yoga professional who leads everything from breathing and stretching sessions for large groups to lunchtime yoga classes and well-being talks. Together, they’ve developed quiet rooms for busy delegates and chair massages within exhibition areas. The team also supports organisers by recommending keynote speakers like New Zealand-based Lauren Parsons, who brings a wellness lens to conference content.
Food & spaces
The venue has extended this focus to food and spaces as well. “The team at Te Pae Christchurch have also created 100% plant-based menus that will support a healthy food preference,” says Officer, “although we are finding that our organisers are not quite ready for this in Australasia yet.” They also help facilitate early-morning runs or yoga in the park and are exploring the idea of converting a lesser-used room into a permanent quiet or sensory space to better support neurodiverse guests. “We see that balance and wellness are of growing concern to society generally, and in particular to our customers and guests,” Officer adds. “To ensure that we continue to deliver an international-standard convention centre and align with industry best practices, Te Pae Christchurch will continue to upskill and implement projects that support the health and wellness of our guests.”
The Te Pae Christchurch case demonstrates that – paraphrasing the slogan of an Irish beer brand – convention centres are good for you. The efforts done by the team allow organisers to offer a great experience to the delegates, which is in line with their values and their need for wellness and which in its turn leads to higher delegates figures and satisfaction.