Hilton Worldwide is expanding its Meet with Purpose program. The health-focused initiative is being introduced to meeting and event professionals in Europe and the UAE, providing solutions to seamlessly and cost-effectively plan meetings with nutritious meals, exercise and sustainability elements.
Additionally, in the U.S., more than 40 hotels now offer a diverse set of menus that marry balanced food and beverage options with exercise breaks and sustainable solutions. Each menu was designed by Hilton chefs and carefully paired with instructor-led exercise and activity breaks to spark creativity, encourage attendee networking and give attendees that much-desired workout. Highlighted menus include:
- Yoga & Yogurt: Morning energizing yoga session followed by a delicious breakfast of flavorful yogurt, a seasonal berry medley and house-made granola
- Flex Power: A 25-minute instructor-led routine focused on posture, breathing techniques and easy stretches that accompany a delicious breakfast or mid-morning snack of seasonal local whole fruits, whole-grain croissants and steel-cut oats
- Meditative Moment: A 10-minute meditation session focused on stress relief, a customizable lean protein and a veggie and/or fruit smoothie
"The typical meeting attendee is eating healthier and exercising more frequently and wants to maintain this lifestyle while traveling for business," said Andrew Flack, vice president marketing & eCommerce Americas at Hilton. "Expanding Meet with Purpose to EMEA and offering health and wellness menus to 40+ of our U.S. hotels reiterates our commitment to partnering with meeting professionals to improving attendee satisfaction and making a real impact in the industry."
Hilton first launched its innovative Meet with Purpose program in January 2015 in the U.S. as a way to inspire meeting professionals to create healthier, more sustainable events using cost-effective solutions. Hilton has since worked with many customers to put these principles into practice.
At Capital Hilton in Washington D.C., meeting professionals have served attendees a "cut and create" salad bar popularized by Executive Chef Philip Thompson. This unique menu option invites attendees to prepare their own meal from a custom-made wood display of local greens and seasonally inspired accoutrements. They supplement their salad with proteins like grilled skirt steak or tandoori chicken for a well-rounded dish. And because of the way it is presented and prepared, it mitigates food waste.