Mindful consumption - catering to modern preferences
Natacha Allen, head of commercial events at the Royal College of Physicians, on the changing attitudes to alcohol at events.
The UK’s relationship with alcohol is shifting. According to Aviva, nearly half (48 per cent) of drinkers plan to cut back or quit in 2025, with younger generations driving the trend - 61 per cent of 18 to 24-year-olds and 68 per cent of 25 to 34-year-olds are reducing their intake. Health is a key factor, as many prioritise fitness, mental wellbeing, and weight management.
This movement aligns with broader wellness priorities and is prompting a rethink in event catering. Alcohol-free beers and mocktails are an essential part of inclusive, health-conscious menus and are no longer a niche offering. Many venues and event organisers are responding to this shift by expanding their alcohol-free offerings, ensuring attendees have a wider range of choices that align with their preferences and values. Partnerships with brands specialising in high-quality non-alcoholic alternatives, such as REAL Drinks Co. and others, are becoming increasingly common.
The move away from alcohol is just one part of a broader shift towards mindful consumption. Research shows that wellbeing is a major motivator for those choosing to give up or reduce alcohol, with 26 per cent of individuals reporting they feel healthier, 24 per cent saying they feel happier, and 23 per cent citing long-term health goals as their reason for abstaining (Aviva).
Natacha Allen
Natacha Allen
Changing food preferences
A similar shift is evident in food choices. More organisers and attendees are embracing plant-based dishes, both for sustainability reasons and the benefits to physical and mental energy. A growing number of venues have adjusted their catering approach, with some prioritising plant-based options as a default rather than an alternative. Research from The Vegan Society suggests that 49 per cent of people are more likely to choose plant-based meals when presented as the first option on a menu.
Beyond environmental concerns, the demand for plant-based food at events reflects a growing awareness of nutrition’s impact on performance. Many organisers are now opting for fully plant-based or non-gluten-containing (NGC) menus to accommodate a wider range of dietary preferences and health-conscious attendees.
Energy, productivity and the role of catering
As event formats evolve, so too do expectations around catering. Lighter, energy-boosting menus are becoming a staple, particularly at conferences and meetings where productivity is key. Ingredients that support sustained energy, such as whole grains, legumes, nuts and nutrient-rich vegetables are being incorporated into more menus, helping delegates stay focused throughout the day.
Sustainability is also playing a bigger role in menu planning. Concepts like the Knorr Future 50 Foods initiative, which highlights ingredients with high nutritional value and low environmental impact, are shaping event catering choices. There is also a growing interest in low glycaemic index (GI) foods, which help prevent energy crashes, something that’s particularly relevant for day-long events.
The future of event catering
As people continue to adopt more mindful lifestyles, the expectations placed on event catering are changing. Alcohol-free bars and plant-based menus are becoming central to creating inclusive, health-conscious events.
For venues and organisers, the challenge is to balance tradition with changing preferences, ensuring that all attendees feel considered. Offering a variety of food and drink options that cater to different health, dietary and cultural needs isn’t just about following trends, it’s about creating environments where everyone can fully participate and engage.
The shift towards mindful consumption reflects a broader move towards inclusivity, sustainability and wellbeing. As these priorities continue to shape the hospitality and events industries, thoughtful menu design will remain a crucial part of delivering meaningful and memorable experiences.
As people continue to adopt more mindful lifestyles, the expectations placed on event catering are changing. Organisers are responding to a shift towards choices that reflect a desire for wellness, inclusivity, and sustainability. Alcohol-free bars and plant-based menus are no longer just “nice-to-haves”; they are essential for creating events that resonate with modern attendees.
As a venue it’s our responsibility to create a more inclusive and welcoming experience, ensuring that everyone, regardless of dietary preferences, allergies, cultural beliefs, or personal choices, can fully participate and connect through food and drink. Alcohol-free options cater to mindful drinkers and those who choose not to consume alcohol for health or religious reasons, while plant-based menus appeal to a wide range of guests seeking healthier or more sustainable choices. At RCP London Events we work together to foster inclusivity and conscious consumption, elevating the overall event experience for our guests.
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