Tag: IRF

Funding for wellness at meetings and incentive programs is a goal, but strategies remain elusive for most companies, according to the annual “Wellness in Incentives” study, conducted by the IRF in conjunction with Prevue.

Stephanie Harris has been appointed the new president of the IRF.

It's time to start planning your schedule for 2020, so we have compiled a list of the major meeting industry events.

In her upcoming role as VP of Design and Insights at Creative Group, Melissa Van Dyke will blaze a path in a new direction by "closing the loop" between data and practice.

Incentive program owners are largely unaware of the incentive industry and the services and expertise available to them.

New IRF report shows economic optimism driving increased spend in merchandise and gift card incentive programs.

It's time to start planning your schedule for 2019, so we have compiled a list of the major meeting industry events.

It's not easy to eat healthy when you travel for work—especially in the meetings industry. To help, we asked attendees, speakers and sponsors from our Meet Well Visionary Summit for their favorite tips.

If you're looking for meeting industry research on topics ranging from Duty of Care to Experiential Meetings to Wellness, check out our online research page.

We trolled the internet and social media to find these 7 free downloads—so you don't have to.

Meet Well Attendees wore exercise clothes for the meeting day, and donned slippers given out by the hotel. During lunch, the MGM Grand's chefs shared the philosophies and practices behind the special Stay Well menu. A whiteboard listed ideas for integrating wellness into meetings and everyone left signing a pledge to plan healthier meetings.

This groundbreaking project was the first of its kind in the field of rewards and recognition to used biometric techniques to measure response to potential incentive rewards.

For a Standard Healthy Meeting, you would commit to offering fruits and/or vegetables every time food is served, offering reasonably-sized entrees and appropriately-sized serving utensils and plates, and using whole grains whenever possible.