No Fast Fashion. No Plastic. These Planners’ Preferences Are Having an Impact on Meetings

Planners who abide by environmentally and socially conscious practices in their personal lives — “conscious consumerism” — are applying those to their work.

For one, this meant avoiding purchasing logoed clothing items. “I’m horrified by fast fashion, and how those clothes are ending up in landfills or being dumped in places like Ghana or Pakistan. No more logoed t-shirts for me, unless they’re very special.”

She’s not alone: Environmental consumerIsm is on the rise. In a March 2025 GlobeScan poll, 49% of Americans reported purchasing an environmentally friendly product in the past month, up from 43% in 2024.

Amenity suppliers like Joycoast have responded, by offering zero- to low-impact gift options in place of plastic and other non-recyclables. The company uses wood that is FSC Certified (meaning it comes from forests that are responsibly managed), partners with Trees for the Future and Eden Reforestation Projects to plant 10 trees for every product sold, and makes its products in the U.S.

A Fresh Take on F&B  

The rise of organic farming, fair trade, and local sourcing, along with growing awareness of animal welfare, have shifted buyer behavior in supermarkets all over the world. In the U.K. 70% of adults have bought Fairtrade products (noted by a mark on the products), such as bananas, tea, and coffee, according to the Fairtrade Foundation.

Tahira Endean, IMEX head of programming, goes by the acronym FLOSS. “It means fresh, local, organic, seasonal, and sustainable. You will never get all 5, but aim for a few.” 

IMEX America, which is held annually in Las Vegas, partners with community businesses, such as Bon Breads for the sustainably produced flour used in its sandwich bread and burger buns. This keeps money in the local economy and, because it’s just seven miles away from the convention center, requires less carbon for transportation.

With water being such an issue in Las Vegas, the show also highlights food options that use less water, such as turkey burgers, which use three times less water than beef burgers. Its menu acts as an educational tool for attendees. 

Meat is on the radar for Fiona Nieman, CEO, Indaba Events. “I don’t eat red meat, so I naturally veer away from meat entrees, and steer toward chicken and fish. I definitely don’t choose pork as an entree — there’s too much risk for allergies, and also because of attendees’ religious beliefs.”

Consumer awareness of sustainable seafood has also grown, and is impacting some planners’ choices.

“Can’t be traced? Can’t be served,” said Shawna McKinley, principal at Clear Current Consulting. “I would also love to see more caterers automatically add information to their menus in a way that is similar to what community supported fisheries (CSFs) do.”  CSFs include a biography of the individual fisherman who made the catch (sometimes with a photo) on their packaging.

Some hotel chains are catching on. Recently, the World Wildlife Fund announced a partnership with Iberostar Hotels & Resorts, one of 100 companies that it will be working with to transition seafood supply chains to become more sustainable, responsible, and traceable.