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removed from tables. Te venue has changed the order of its menus so the healthy options appear first, and on buffet lines salads are also the first available option and chefs; in this case the caterer Levy Restaurants UK has committed to producing food with more who- legrain ingredients, using less sugar, salt and fat. Chris explains that there has


also been an ‘appetite’ (her word, not mine) for such a development among the association market, whose conferences would benefit from not only healthier food op- tions, but also more of a focus on keeping delegates active. “All the feedback I’ve had is that


it’s definitely something associa- tions would like to do and it would be great if it was easier to do, as well,” she says. “So one of the key things for us is


working with planners and venues encourage standing ovations, hourly stretching breaks and walking meetings and receptions.” A recent association conference


of what it should be for the silver award, but they have also made some significant changes to the way they do things. And they are our first venue to be accredited, which really is a testament to their com- mitment and hard work.”


SOME OF THOSE changes have been quite fundamental; salt is now on a request only basis for delegates at conferences, as cellars have been


even saw its president ride an SECC bike – which are free for delegates – across the stage as part of the welcome address. “It’s that kind of novel thinking


which really has set them apart. I think at that particular confer- ence they had a massive increase in people using the bikes, which is great to see.” As for dancing, it remains to be seen whether it will catch on.


Inhouse caterers Levy Restaurants UK, part of the Compass Group, worked with nutritionists to ensure dishes were of the highest standard and healthier cooking methods were used.


This included making sure that foods contained the correct levels of positive nutrients focusing on fibre, protein and micronutrients, and creating “nutrient dense” recipes.


As well as salt being taken off the table, wholegrains have also been introduced as alternatives in pasta and rice dishes, with healthier options embedded in all menu ranges. In fact, every menu item was individually scrutinised for its fat, sugar and salt content, which


enabled the caterer to specifically determine where they had cut back on their use. An example was the creation of a


lamb dish with pan gravy, trimmed of all visible fat with no added sugar or salt; additionally, only low fat mayo is used and salads come with dressings on the side. Executive Chef Brendan O’Connor also wanted to focus on locally-sourced produce, which includes baking much of the bread onsite, with 50% of it wholemeal. “Coming from Perth, I’m acutely


aware of our incredible natural lar- der, so if I can create a menu using a beautiful piece of Scottish beef or venison, or if I can use local fruit and vegetables, we always look to do this,” O’Connor said.


n TRIMMING THE FAT


business has been booked as far ahead as 2025; but it’s the people theme that strikes me as being something that perhaps stands the SECC apart from the crowd: it seems an undeniably positive place to work, and the sales team are experi- enced and well-versed in their roles.


GETTING OUT and projecting the SECC brand and influence is also very much part of the day job and in the week I’m hounding staff for information, the SECC has a stand at the Confex conference expo in London alongside, once again, the Glasgow City Marketing Bureau, where the two are drumming up business for the city. And networking doesn’t stop at


these shores. When I catch up with Kathleen she has just returned from the XL conference in Abu Dhabi,


Kathleen Warden, Conference Sales Director at the SECC in Glasgow


“IF YOU LOOK AT A MAP 20 YEARS AGO, WHEN THE PERCEPTION WAS THAT THE SECC WAS AN OUT-OF-TOWN INDUSTRIAL AREA, AND LOOK AT WHAT THE AREA IS LIKE NOW, IT’S TOTALLY TRANSFORMED”


sounding remarkably fresh given it’s a Monday morning and she’s just flown home at the weekend. In fact the XL event is an interna-


tional client venue workshop which launched in Glasgow in 2003, and which has gone from strength to strength ever since. “It’s the tendency for the SECC


to lead these kind of events, which bring together highly selective groups of international venues and clients, that has cemented our al- ready well established reputation on the global conference market stage,” Kathleen says. “Te SECC has really been at the


heart of this workshop, and it’s something we’re very proud of. I think that’s what we’re good at, getting out there and projecting ourselves as one of the leaders in our field.’”


EVENTSBASE | MARCH 2016 | 29


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