Issue link: http://read.uberflip.com/i/1077081
23 JAN-FEB 2019 MEETINGS & CONVENTIONS MCMAG-ASIA.COM "As the concerns with health and wellness continue to grow, planners will continue to nd it a delicate balancing act to ensure sucient zones for rest and wellness and networking. This means incorporating 'exercise corners' for yoga or a mini-screen golf zone to dierentiate your event from others." – Song Yi Kim, Chris & Partners "There is an increasing preference for healthier options, more savoury over sweet oerings, quality over quantity, and experiential coee breaks." (pictured above) – Sammy Carolus, general manager, Hyatt Regency Bangkok Sukhumvit "We are receiving more enquiries about green and sustainable meetings, and we are able to cater for this growing trend. One of our popular coee break themes is the 'Healthy Living-Inspired Break', which sees a mobile hydroponic garden being set up anywhere in the hotel. We nd that being surrounded by nature helps to relax people, especially when accompanied by our onsite massage service. The break-time menu is healthy, playful and based on garden themes, including fruits, salads in jars and snacks from Thailand's Royal Projects. Our chefs can also make salads and raw food menus using homegrown herbs and vegetables." – Roger Parnow, Bangkok Marriott Marquis Queen's Park "Sustainability is an ongoing focus, and we're noticing that many customers are looking for sustainable options as part of their event planning. It's not yet a crucial deciding factor but we expect this to increase in importance." – Karen Choo, director of sales – MICE, Sheraton Grand Macao Hotel, Cotai Central "Wellness and sustainability have always been major trends in M&E events in recent years. We see more companies supporting wellness as their corporate social responsibility, and adopting sustainable as well as environmentally- friendly practices in their meetings and events. At Renaissance Harbour View Hotel Hong Kong, we have been practising wellness and sustainability measures, such as replacing bottled water with a water-relling service provided by our servers. We also recommend organisers to use sustainable ingredients for breaks and meals. Our hotel also oers health and wellness-themed coee breaks crafted with sustainable ingredients for organisers to create an unusual experience." (pictured above) – Alice Tiu, director of marketing, Renaissance Harbour View Hotel Hong Kong Bangkok Marriott Marquis Queen's Park's mobile hydroponic garden. Hyatt Regency Bangkok Sukhumvit's Thai restaurant, Market Cafe.