our food philosophy

We believe in an artisanal and bespoke approach to food, being producers of high-quality, creative and traditionally made food. We appreciate food trends but ensure that they complement who we are as food visionaries. As part of our food philosophy, the forum company has moved towards accrediting all its venues as Healthy Venues.
Healthy Venues aims to use the opportunity to nudge people towards healthier choices during a time when they are stepping outside of their normal routines whether partaking in events or conferences.
Healthy meeting environments improve delegate productivity and leave them with a positive memory of the event. By becoming an accredited Healthy Venue, our venue will stand out above the rest as the healthy choice.
...think healthier coffee breaks & food to standing ovations.

Our Good Food Journey

We are an artisanal food producer. This means high-quality, distinctive products made in small quantities, usually by hand or using traditional methods. Nothing is regenerated or reheated from a pre-cooked condition. All foods are made onsite from complete raw materials (except cheese, cheese is our cheat).
Our suppliers pride themselves on being one of only a select few value chains that can claim true farm-to-butcher status. That means the meat comes from their livestock, precision-reared on their family owned farm, the natural way, using sustainable farming practices.
Where possible we make informed decisions and suggestions to our clients and only consume fish from the alternative fish SASSI green list and where possible avoid fish from the orange list. As part of our food philosophy, we avoid all fish and seafood from the current red list and update constantly to identify new red fish/seafood listings.

Our Keep Going Movement

We believe in the principle of promoting activity by helping people to become more active when attending conferences and events at all our venues. We do this by ensuring our venues promote increased activity amongst delegates;
• Promoting ‘active conferences’ to event planners, ensuring they are aware of options available & providing training • Providing information on activity in the vicinity & local area • Provide city walking tours for delegates • Work with the local community to provide activity opportunities for delegates • Provide a stretching toolkit to event planners as well as the option for Pilates or Yoga sessions • Provide forms or apps to delegates to track their minutes of physical activity

We commit to:

• Responsible dining - nose to tail and root to tip use of products.
• ‘Be the finest’- a program that all our staff are involved in which teaches them about every aspect of the food and beverage cycle.
•  HACCP - (Hazard Analysis and Critical Control Points)
• Running our own vegetable garden in Lanseria
• Sourcing food from local areas
• Ethical food: no additives, free range authenticity, terroir driven and real fresh food
• Strong relationships with our suppliers
•  Recognise the simplicity of a forum meal - we want to help our clients to choose the menus.
•  Offer nutritious menu options with reduced fat, sugar & salt
• Promoting and emphasising the healthy menu options & benefits of choosing them to event organisers
• Offer smaller portions of desserts, biscuits and snacks as standard on menus
• 75% of the menu consists of healthy items
• Provide calorie (fat, sugar, & salt content) information of food served in buffet lines
• Establish an awareness program based on food facts and healthy options
• Provide conference organisers with an option to request that there is no promotional marketing of unhealthy food

our food philosophy

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our awards
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affiliate memberships:
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