As explored in this paper, from a hospitality perspective, food and beverages can play a vital role in delivering green themes or messages at events, but may be overlooked in favor of more visible elements, such as waste management or recycling. Issues to consider include the type of food and beverages served, the way they are produced, how they are transported on-site, the distance from production to service, and how they are served to event goers. Research may be needed to examine the most efficient ways to do this, as well as to understand the level of awareness of event goers with respect to green issues connected to food and beverages. These issues reflect a philosophy or ethos of social responsibility and a desire for change that is consistent with the heritage of events as places of ferment and political dialogue.