Louisa Watson, Marketing Director & Sustainability Lead at Wyboston Lakes Resort, gives her take on how Gen Z is changing the face of event catering.
Food has become so much more than a necessity – it’s a key part of our social vibe, especially for Gen Z and Gen Alpha. For these younger generations, food isn’t just about eating; it’s a full-on experience. Beige, boring meals simply won’t cut it anymore! Today, food needs to have a story, a personality – and platforms like Instagram and TikTok have taken that to the next level, giving visually exciting, creative dishes their own spotlight.
For Gen Z, food needs to be quick, unfussy, vibrant, and most importantly, delicious. Think colourful, bold flavours that pack a punch, with values baked in – whether it’s sustainability, plant-based options, or locally sourced ingredients. It’s not just about how food tastes, it’s about how it makes you feel – fresh, wholesome, and perfect for a fast-paced, always-on-the- go lifestyle.
But here’s the thing: it’s not just about looks or trends – what we eat plays a massive role in how our brains function. At events or conferences, food has to keep attendees alert, engaged, and inspired. Foods rich in healthy fats, like seeds (flaxseeds, chia seeds) or walnuts, and those packed with antioxidants like berries, are perfect for keeping brains in top gear. Add in whole grains for a steady energy boost, and you’ve got the perfect mix to keep people focused and fuelled – no post-lunch slump in sight!
When it comes to conferences, the challenge is real. Chefs have to handle volume, cost, and sustainability while still keeping things exciting. Gone are the days of predictable, mass-produced meals. Delegates want food that’s not only fresh and fun but also reflects the things they care about – like zero waste and sustainable sourcing.
This is where creativity and a bit of resourcefulness come in. Chefs are stepping up, rethinking how food is prepared and served to meet these new expectations. They’re embracing local, sustainable sourcing, cutting food waste, and delivering menus that are bold, beautiful, and budget-friendly. It’s all about finding the sweet spot between deliciousness and sustainability while making sure every plate looks like it’s ready for the ‘Gram.