'Food for Thought' is the title of a one-day seminar hosted jointly by the Association of British Professional Conference Organisers (ABPCO) and CAT Publications, to be held at The Royal College of Physicians, Regent's Park, London on Friday 30th June 2006.

The objective of the seminar is to improve catering options and outcomes for event delegates with presentations from a panel of experts in conferencing, diets and the supply of high quality and relevant catering.

Speakers will challenge traditional practices and comment on the changes in the UK meetings industry which, in turn, reflect dramatic changes in the world from which delegates attending conferences and events are drawn.

The seminar will be moderated by Peter Mainprice, managing director of Index Communications Meeting Services and immediate past Chair of ABPCO.

Peter comments: "Enhancing delegate experiences as well as ensuring their well-being is the responsibility of all conference and event organisers. Catering is a pivotal point in any event and represents a significant source of well-being or frustration."

Peter believes that all aspects of catering for small or large events are coming under the emotive scrutiny of delegates in terms of presentation, content, value and timely logistical distribution.

There is also the social responsibility factor: this combines the need to ensure the right nutritional balance to enable delegates to maximise their input to a conference, together with the provision of appropriate nutrition in a multi-cultural and health-conscious society where ethnic choice is demanded and where weight and obesity issues are becoming a real social concern.

Speaker Tony Carey will discuss the implications for organisers and venues of delegates' higher culinary sophistication, demanding greater choice but also better information on the origins of the food being offered to them.

There is a greater general fear of illness caused by eating the unfamiliar or the uncooked, and also more awareness of food allergies.

The seminar will debate the timing of meals: can conferences now be designed so that delegates can graze over longer periods of time, allowing them to select what they need when they need it in order to be in the best condition to enjoy the conference, so that venues are not simply perceived as fast food outlets?

Other speakers include registered dietitian Linda Main and Anthony Marshall, executive chef at the London Hilton on Park Lane.

Full speaker and programme details can be viewed at: www.meetpie.com/seminars/cateringseminar.asp