The catering branch of the Scottish Event Campus, SEC Food, has launched a new concept for catering at their events. ‘Streetspitality’ combines healthy, quick street food hospitality with sustainable packaging and a range of options for vegan, vegetarian and lactose intolerant delegates.
The concept was trialled at TedxGlasgow earlier in June, with a range of dishes including Hainanese hot smoked salmon salad, a gluten/vegan Mongolian chickpea curry, and sweet potato and pumpkin doughballs. All food was served in biodegradable and recyclable bowls.
Kathleen Warden, director of conference sales at the SEC, commented: “We wanted to rethink our approach to conference catering and acknowledge a new kind of delegate that wants great nutrition and great taste, but with more considered, modern and diverse options, packaged and delivered responsibly. We’re delighted by how well it was received by TedxGlasgow earlier this month.”
TedxGlasgow’s founder and curator Gujrit Singh was enthusiastic about the food: “It was great to work with the SEC food team on designing the menu and understanding how food is made so well, and to such a huge scale. They were great to work with and our delegates at the conference really enjoyed the food throughout the day.”
John McNeil, head of sales and marketing at SEC Food, said: “Conference catering is a hot topic in the industry right now, but we have been working hard for a long time to change the way in which we feed people in this environment. We’ve done a lot of research into how food can help attendees remain engaged throughout the day. Our goal was to give delegates an authentic, tasty, modern hospitality experience.”