Allinfoodz: Recent Episodes
Food Decisions Research Laboratory
Allinfoodz covers a variety of food, and foodservice-related topics that aim to answer core questions regarding our food decisions: How, and why we eat food? The process of creating, serving, and eating food can be a personal or social event. Most people think about food frequently during any given day. Furthermore, there are often underlying reasons that might drive how we make our food choices and decisions, whether we are consuming, or offering food to others.
Allinfoodz provides a space to share varied and all-inclusive food choice research, stories, narratives and experiences, so that we can learn from each other.
In this podcast we speak with Mr. Alan Horowitz, Vice President of Sustainability at Aramark, and Walter J. Conti Professor at Penn State University, on his perspectives of sustainability in the foodservice industry, and beyond. The quiz question is aligned with our discussion topic.
In this pod, explore the aspects of DEIB in the Golf Course industry and how a company is navigating current challenges while creating new opportunities for its employees and changing the industry as a whole. Answer to the quiz question is bound to surprise you!
In this pod, we discuss the consumer perception of calories on menus and the health consequences of poor food choices. Join us on this unique episode, brought to you from our very own School of Hospitality Management Students.
In this pod we discuss how a student-led effort is addressing food access and insecurity on a university campus by using creative approaches, and being persistent. Listen in to hear this inspirational work that can inform and motivate others to join efforts related to food justice.
The hotel and lodging industry is an important part of our economy as it provides employment and entrepreneurial opportunities for millions of people. Hotels are also an integral part of our travel and leisure experiences. In this pod we speak with Ms. Anna Blue, President of the AHLA Foundation and discuss a variety of aspects of this fascinating industry. The quiz answers might add to your list of hotels to visit.
In this episode, we bring to you a perspective of lab-grown foods and how this awareness can enable us to make better food choices. Join us as Dr InHeang Jung shares her research and passion for this fascinating scientific marvel, the sustainability issues this industry to trying to tackle, and the possible future of processed foods worldwide.
In this episode, we bring to you a perspective from the indigenous food system of native Americans, and how this awareness can positively influence our food choices. Chef Joe Rocchi shares his passion of indigenous food systems, and in the process educates us on many aspects of a food culture that has existed in the Americas for over thousands of years. Do join us.
In this episode, Dr. Aurora Benton, Chief Change Maker of Astrapto LLC, discusses her work with the meeting and events industry to manage and reduce food waste. Given the critical issues surrounding the food waste challenge, Dr. Benton factors that contribute to this phenomenon, and others that can make meetings and events more sustainable. Don't miss this episode's quiz, it's from halfway around the world!
In this special episode, hosted by Penn State Junior Sam Seideman, Amit Sharma is joined by two of our valued Penn State School of Hospitality Management alumni: Nicole Hansen, Senior Regional Director at the Compass Group in Washington D.C., and Ryan Spear, founder of Spear Travel Group, for a rapid Q&A. These alumni, with extensive experience in the hospitality industry, are quick to insightfully answer Dr. Amit Sharma's burning industry questions. Sit back, relax, and enjoy this fast-paced deep dive into the multifaceted world of hospitality!
In this episode, Dr. Courtney Szocs (Smeal College of Business, Penn State University) discusses the outcomes of a research study that investigated the impact of caffeine consumption on shopping behavior. Dr. Szocs also discusses other findings related to how caffeine may impact our choices for different types of products. Broader implications of these findings are also discussed. Curious about the quiz question? Listen on your preferred platform.
Substance abuse continues to be a challenge for millions of Americans. In this episode, Dr. Miranda Kitterlin (Florida International University) shares insights on workplace perspectives related to substance abuse. The quiz question and discussions with Dr. Kitterlin shed light on essential facts and statistics related to this important issue.
Dr. Michael Tews explains how fun at the workplace can be responsibly incorporated by employers to create a positive work environment. However, there is a caution to over-focus on fun. He also provides perspectives on the 4-day week. Don't miss out on our quiz question in this episode!
In this 100th episode, hear the conversation with Dr. Stuart Mann about his successful career as an academic, the principles that defined his success, and the advice he would give to us. We focus this episode on the importance of having a mentors, and the concept of mentoring. Curious about the quiz question? Then start listening!
Dr. Kelley shares updates from recent consumer surveys on what’s in for the season and also discusses the supply factors that will influence trends of what we will be drinking. Also, check out our quiz in this episode.
When we consume products and services, companies seek feedback from us through customer feedback surveys. Listen to the ins and outs of customer feedback surveys as we discuss this topic with Ashley Akright from Marriott Hotels.
Ashley explains why companies value surveys and how they use the feedback to enhance our experiences as consumers. Dont miss the quiz of this episode, and also great advice on how to report feedback to companies in addition to the surveys.
In conversation with British writer Ben Birdsall, author of several books including two whisky travelogues: "Whisky Burn – the distilleries of Scotland by Vespa" and"Whiskey Burn – the distilleries of Ireland by Vespa".In his books Birdsall takes you on a tour of the old and new whisky distilleries of the British Isles getting to know the people, the places and production of the ‘liquid sunshine.'
On this edition of allinfoodz, we speak with Alex Shockley, Director, Responsible Sourcing & Sustainability at Hilton. Alex joined us to talk about how the hotel industry is engaging with the local food systems, and sustainable food options for consumers such as plant-based foods. We also discussed the issues related with food waste in the foodservice industry, and more broadly the issues related to responsible and ethical decisions, and corporations engaging in Greenwashing.
On this episode of allinfoodz, Amit Sharma is joined by Managing Director of Market Development at Hershey Entertainment & Resorts Company, Lauren Turnbull. They discuss the past, present and future of theme parks.
On this episode of Allinfoodz, Amit Sharma is joined by Jessica Paholsky, a creative storytelling professional and founder of Once Upon a Pesto, a website with a mission of combining food history, global cultures, and authentic recipes to help the world understand pesto.
The way people think about food safety has been changing in recent years. On this episode of Allinfoodz, Amit Sharma is joined by Kevin Roberts, Ph.D., Interim Department Head and Professor of Hospitality Management at Kansas State University. He discusses the changes in food safety and some of the ideas behind the shift in focus.
On this episode of allinfoodz, Amit Sharma is joined by our resident wine and beverage expert Professor of Horticultural Marketing and Business Management at Penn State Kathy Kelley, Ph.D. She talks about the current state of the alcohol industry, including the growth of wineries in the U.S., consumer behavior and more.
Cell-based meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) that is produced by cultivating animal cells directly. On this episode of allinfoodz, Amit Sharma is joined by Assistant Professor of Rural Sociology at Penn State Robert Chiles, Ph.D. He talks about his research into cell-based meat and its potential impacts on a variety of areas.
Food brings people together. On this episode of allinfoodz, Amit Sharma is joined by Associate Professor in the School of Theatre co-founder and co-Director of The Center for Pedagogy in Arts and Design Susan Russell, Ph.D. They discuss the human connection and how a food as simple as beans brings people from thousands of miles away, from different cultures together.
On this episode of allinfoodz, Amit Sharma is joined by Benjamin Mchie, Executive Director of the African American Registry. They discuss the history and influences of African American cuisine and the term “soul food”.
We all make choices about what we eat every day. However, most of us don’t think about the way our food choices impact sustainability and the food system. On this episode of allinfoodz, Amit Sharma is joined by Laure Saulais, associate professor in the department of agrifood economics and consumer science at Université Laval in Québec, Canada. She discusses the complexities of food choice and the impacts choices have on sustainability, the food system, economics, and more.
According to the US Department of Agriculture, 30-40 percent of the food supply in the United States is wasted. On this episode of allinfoodz, Amit Sharma is Joined by Program Director of Food Recovery Operations at 412 Food Rescue Jennifer England. She discusses food waste and how her organization is helping to save food from the garbage and get it into the hands of people who need it.
The wine industry has thousands of years of history of adaptation to change, and as such it offers a unique perspective. On this episode of allinfoodz, Amit Sharma is joined by Robert Mazza president of Mazza Vineyards in North East, PA. He talks about the changes in the wine industry and how it continues to adapt.
On this episode of allinfoodz, Amit Sharma is joined by Penn State Assistant Vice President of Housing and Food Services Cheryl Fabrizi. They discuss the ins and outs of what it takes to feed a large student population like Penn State's.
Media coverage of armed conflicts tends to focus on the international geopolitical perspective. On today’s episode we hope to raise awareness around the human impact perspective, especially food insecurity. Amit Sharma is joined by Justin George Kappiaruparampil, assistant teaching professor of Agricultural, Food, and Resource Economics, whose article Armed conflicts and food insecurity: Evidence from Boko Haram’s Attacks was published in the American Journal of Agricultural Economics.
Each year approximately 20 to 50 million Americans come together to celebrate with food and drink in parking lots and open fields. On this episode of allinfoodz, Amit Sharma is joined by Penn State Teaching Professor of Anthropology Kirk French to discuss the cultural phenomena of tailgating. Kirk discusses the history of humans gathering before events for food and drink, tailgating in modern times and his past research on on the subject.
The way school nutrition is viewed has changed greatly during the pandemic. On this episode of allinfoodz, Amit Sharma is joined by Food Service Director at State College Area School District and President-Elect of the School Nutrition Association of Pennsylvania Megan Schaper. They discuss how the pandemic has changed school nutrition and discusses the continuing changes of food in school.
According to the National Restaurant Association, one in three Americans have their first job experience in restaurants, six in ten adults have worked in restaurants, at some point in their lives and restaurants employ more women and minority managers than any other industry. For as many as the restaurant industry has employed, it has faced difficult challenges during COVID-19. Now, as there is a light at the end of the COVID tunnel, restaurants are facing new labor challenges in the post-COVID era. On this episode of allinfoodz, Amit Sharma is joined by Phil Jolly, Elizabeth M. King Early Career Professor at Penn State School of Hospitality Management. His research is focused on understanding the employee experience in hospitality and service organizations.
On this episode of allinfoodz, Amit Sharma is joined by Director of Sourcing and Sustainability at Parkhurst Dining Jamie Moore. They discuss the benefits and challenges of restaurants using locally sourced food.
For the start of the new season of allinfoodz, we are taking a deeper dive into the Sustainable Development Goals. Joining Amit Sharma is Director of Premium Dining Services with Culinart at the United Nations Rudy Lasher. Lasher discusses sustainability at the United Nations and the importance of the Sustainable Development Goals.
COVID-19 has impacted everyone across the globe but in recent months the brunt of this impact has been felt in India. On this episode of allinfoodz, Amit Sharma is joined by Angeline Jayakumar, Ph.D., assistant professor of public health nutrition at the University of Pune in India. They discuss the impact the pandemic has had on India and how recent events have influenced food insecurity.
We’ve all heard the importance of washing your hands. Since the pandemic began, spreading the message of washing your hands has become even more prevalent. On this episode of allinfoodz, Amit Sharma is joined by Penn State Senior Food Safety Extension Associate Martin Bucknavage. They discuss the importance of hand washing and the impact it has on food safety and overall health.
The pandemic has created many challenges for the hospitality industry. History has shown, out of great challenges come even greater innovation. On this episode of allinfoodz, Amit Sharma is joined by Dr. Annette Graham, dean of the School of Business Management at the Culinary Institute of America. They discuss the pandemic’s impact and the opportunity it has created for entrepreneurship and innovation in the industry.
Hunger is a challenge that has many complex layers. One factor that contributes to hunger is food and disposable waste. On this episode of allinfoodz, Amit Sharma is joined by Director of University of South Carolina School of Hotel, Restaurant and Tourism Management Robin B. DiPietro, Ph.D., M.B.A. They discuss the challenges food waste creates for the foodservice industry and how COVID-19 has impacted planning and prevention of food disposal and waste.
COVID-19 has affected every single industry. No industry was hit harder than hospitality. The importance of advocates for this industry has increased during the pandemic. On this episode of allinfoodz, Amit Sharma is joined by President & CEO of the Pennsylvania Restaurant & Lodging Association John Longstreet. They discuss the impact COVID-19 has had on PA’s restaurant and lodging industry and how PRLA is hopeful for the future of the industry.
Beverages, just like food, are something that unites us all. On this episode of allinfoodz, Amit Sharma is joined by Kirk French, Teaching Professor of Anthropology at Penn State University, College of Liberal Arts. His research focuses on the cultural meanings of alcohol. He discusses how alcohol has developed throughout history and the impact on culture.
Allinfoodz has explored the impact outside factors, like COVID-19, have had on food insecurity. On this episode of allinfoodz, we explore the impact of another factor on food insecurity, extreme weather conditions. Amit Sharma is joined by Dean of the Conrad N. Hilton College of Hotel and Restaurant Management Dennis Reynolds, Ph.D. They discuss the impacts the recent extreme weather in Texas has had on local food insecurity.
Responsible consumption is a complex issue that involves consumers and food providers. On this episode of allinfoodz, Amit Sharma is joined by Registered Dietitian Mary Alice Cain. She promotes balanced meals created from healthful ingredients and believes affordable, wholesome food should be available to all. Visit her website to learn more. https://www.maryalicecain.com/
Food insecurity is a challenge the United States has always faced. However, given the COVID-19 pandemic and other factors, food insecurity is affecting more Americans each day. On this episode of allinfoodz, Amit Sharma is joined by Director of the YMCA of Centre County Moshannon Valley Branch Mel Curtis. He discusses the “new hungry” and how the YMCA is helping local communities fight food insecurity.
We’ve all seen sell by dates and other labeling on foods at the grocery store but many consumers don’t realize the meaning or reasoning behind the label. On this episode of Allinfoodz, Amit Sharma is joined by Penn State Hospitality Management Senior Nicholas Wagner to discuss his research on food labeling and discounting and the impact on food waste in the United States.
The events of 2020 have caused many to take a deeper look into the structure of society. Food system structures are no different. On this episode of Allinfoodz, Amit Sharma is joined by Brett Persing, Penn State School of Hospitality Management Senior, for a discussion about food justice. Brett defines what food justice means and how it changes the view of the current food system.
The way consumers choose beverages continue to change and adapt as the pandemic rages on. On this episode of Allinfoodz, Amit Sharma sits down with Kathy Kelley, Ph.D., Professor of Horticultural Marketing and Business Management in Penn State’s College of Agriculture Sciences to discuss recent trends in the beverage industry.
Every industry has been impacted by COVID-19 but none as much as restaurants and foodservice. On this episode of allinfoodz, Amit Sharma sits down with Ajai Ammachathram, Ph.D., assistant professor and beverage extension specialist at the University of Nebraska-Lincoln. They discuss the impact COVID-19 has had on restaurants and how they’ve adapted during these unprecedented times.
Consumer trends have changed in almost every industry during the pandemic, the wine and spirits industry is no exception. On this episode of Allinfoodz, Amit Sharma sits down with Kathy Kelley, Ph.D., Professor of Horticultural Marketing and Business Management in Penn State’s College of Agriculture Sciences to discuss expenditure on wine during COVID-19.
Every industry has been impacted by the ongoing pandemic and school nutrition is no exception. On this episode of allinfoodz, Amit Sharma is joined by Lucy Ruetiman, director of nutrition & compliance at Genuine Foods, a foodservice management company that delivers fresh, scratch-made culturally relevant food service to schools and communities. They discuss how Genuine Foods focuses on providing high quality meals and how the pandemic has changed school nutrition.
On this episode of Allinfoodz, Amit Sharma sits down with Kathy Kelley, Ph.D., Professor of Horticultural Marketing and Business Management in Penn State’s College of Agriculture Sciences to revisit a discussion from a previous episode on alcohol purchasing and consumption trends during the ongoing pandemic and what she has learned since then.
For many of us, the pandemic has changed the way we think about food and snacks. On this episode of Allinfoodz, Amit Sharma talks with Abby Estevez, Penn State SHM alumna and creator of food blog, Snacks Happen. She shares her path to creating the blog during the pandemic and how she hopes to inspire others to make creative snacks.
Food Access and Security is an international issue that has become even more important during the COVID-19 pandemic. On this episode of allinfoodz, Amit Sharma is joined by Laura Zebrini, Consumer & Market Insights Project Leader at the Paul Bocuse Institute in Écully, France. They discuss the pandemic’s impact on food access and security in France.
Appalachian Food Works is a farmer-focused, non-profit food hub working to build a more equitable food system by providing Central Pennsylvanians greater access to food grown and raised in Central Pennsylvania. On this episode of Allinfoodz, Amit Sharma sits down with Travis Lesser, executive director of Appalachian Food Works, to discuss what food hubs are and how AFW is helping local farmers and consumers.
Food access and insecurity is an issue that the pandemic has only heightened. Researchers at Penn State School of Hospitality Management have taken a deeper dive into the impacts of food insecurity during this unprecedented time. On this episode of Allinfoodz, Amit Sharma is joined by Chandler Yu, associate professor Penn State School of Hospitality Management, as they discuss their research on how the pandemic has impacted food insecurity and availability.
The foodservice business has been especially impacted by the effects of the pandemic. As a result, all aspects of the industry have had to make changes to the way they operate. On this episode of Allinfoodz, Amit Sharma sits down with Hugh Roth, Senior Vice President, Chief Customer and Business Development Officer, PepsiCo Global Foodservice. They discuss the challenges faced by restaurants and supply chain operations caused by the pandemic and what Pepsi and their partners have done to adapt.
Food Insecurity has been an issue in American before the pandemic and recent events have only heightened the awareness for food availability. On this episode of Allinfoodz, Amit Sharma sits down with Joel Berg, CEO of Hunger Free America. Joel is a nationally recognized leader and media spokesman in the fields of domestic hunger, food security, obesity, poverty, food-related economic development, national service, and volunteerism. They discuss America’s hunger challenges and how they can be remedied.
Our emotions impact our decision making daily, including our food choices. On this episode of Allinfoodz, Amit Sharma sits down with Dr. Herbert L. Meiselman, an internationally known expert in sensory and consumer research, product development, and food service. They discuss how emotions impact food decisions as well as the emotional impact of COVID-19 on food choices.
Many industries have been affected by COVID-19 and the wine industry is no different. In this episode of Allinfoodz, Amit Sharma sits down with colleagues from Penn State’s College of Agriculture Sciences who focus on alcohol and economic trends. Kathy Kelley, Ph.D., Professor of Horticultural Marketing and Business Management and Claudia Schmidt, Ph.D., Assistant Professor of Agricultural Economics discuss alcohol purchasing and consumption trends during the ongoing pandemic.
Food insecurity in the United States is a complex and multilayered issue. On this episode of Allinfoodz, Amit Sharma sits down with Charlie Hoffs, Stanford undergraduate student and Isabelle Foster, Stanford alumna. They created a student-led research group focused on combating food insecurity in American communities with data driven policy. They discuss their perspective on food insecurities and how programs like the Supplemental Nutrition Assistance Program (SNAP) can help get food to those in need.
Even though schools have been forced to close during the COVID-19 pandemic, school food service directors have been busy supplying meals to students. In this episode of Allinfoodz, Amit Sharma sits down with Megan Schaper, State College Area School District Director of Food Service, recently elected Vice President of the Pennsylvania School Nutrition Association and SHM alumna, HRIM ‘88. They discuss the challenges of switching from serving students in a cafeteria to providing meals for pickup and other unique challenges the pandemic has presented.
The new Allinfoodz Rapid Response series brings food service professionals sound and creative suggestions to manage the impact of the COVID-19 pandemic. In this episode, Amit Sharma is joined by Alexis Lorenc, recent graduate of Penn State School of Hospitality management. Alexis shares the unique promotions food service businesses are rolling out during this unprecedented time.
Chambers of Commerce and other business organizations have always been an important part of local economies but even more so during this unprecedented time. Keeping businesses sustainable during the pandemic is at the forefront of these organizations. On this episode of Allinfoodz, Amit Sharma sits down with Vern Squier, President and CEO of the Chamber of Business & Industry of Centre County and Fritz Smith, President and CEO of Happy Valley Adventure Bureau. They discuss the challenges local businesses are facing and what their organizations are doing to help.
The new Allinfoodz Rapid Response series brings food service professionals sound and creative suggestions to manage the impact of the COVID-19 pandemic. In this series premiere episode, Amit Sharma is joined by Breffni Noone, Associate Professor in the School of Hospitality Management whose focus is operations and revenue management.
Access to food has been a challenge for many in this unprecedented time. In New York City, food insecurity has always been an issue but even more so now. Amit Sharma sits down with Josiah Haken, Vice President of Outreach for New York City Relief, an organization that serves the struggling and homeless. Since 1989, NYC Relief has served over 7 million servings of food and beverage, connected over 385,000 people to help and hope and mobilized over 86,000 volunteers to serve with our outreach. They discuss the focus of the organization and the new challenges presented by COVID-19.
Food access and security has always been an issue for society and even more so in this unprecedented time. For Colleges and Universities, on campus dining has changed drastically since the implementation of social distancing and other measures in response to COVID-19. Although most students were able to return home many were unable to do that and are still living on campus. In this episode of Allinfoodz, Amit Sharma sits down with Jim Richard, Director of Residential Dining at Penn State and Jim Meinecke, Associate Director of Residential Dining. They discuss the challenges presented by COVID-19 and how they’ve been able to serve the remaining students on campus.
In this unprecedented time, increasing food access in the community has become a paramount issue. Food banks and other organizations that provide food for no cost are becoming more important in these uncertain times. On Penn State’s University Park Campus, the Lion’s Pantry’s mission is to address and mitigate student hunger. On this episode of Allinfoodz, Amit Sharma sits down with President of The Lion's Pantry, Penn State student Sayre Bradley to discuss the Pantry's mission and practices.
COVID-19 is affecting lives around the world. In this episode of Allinfoodz, Amit Sharma gets the scientific perspective on the virus with two Penn State Agriculture Science Professors whose expertise include epidemiology, immune responses to viruses, viral pathogenesis, viral vaccines and anti-virals. Bhushan M. Jayarao and Suresh V. Kuchipudi share their knowledge and take us on a deeper dive into COVID-19.
Food Safety has always been a top priority for society. It has become even more important in this unprecedented era. In this latest episode of Allinfoodz, Amit Sharma sits down with Martin Bucknavage, Penn State Food Safety Extension Senior Associate to discuss food safety in the era of COVID-19.
Our culture thrives on human interaction and food and drink have been bringing us together for centuries. During this unprecedented time people have had to come up with alternatives to connect around food and drink. In this latest episode of Allinfoodz, Amit Sharma is joined by Penn State Professor of Horticultural Marketing and Business Management Kathy Kelley and Penn State School of Hospitality Management Instructor and Sommelier Pat Felitti. They discuss the state of the wine and spirits industry and how people are incorporating food and drink in virtual gatherings to gain that human connection.
During this unprecedented time, more people than ever will be cooking at home. Dr. Amit Sharma sits down with Chef George Ruth for some home cooking tips and how this is a great time to get the whole family involved.
Diets often restrict people’s favorite foods and make it difficult for them to maintain. One diet that breaks that mold is Volumetrics, the No. 2 weight-loss plan in this year’s U.S. News & World Report's "Best Diets. On this episode of allinfoodz, Dr. Amit Sharma discusses the diet plan with the developer, Penn State Professor of Nutrition Dr. Barbara Rolls. Dr. Rolls shares how Volumetrics focuses on thinking positively about what you can eat rather than restricting.
At Penn State, there are many dining options on campus. One of the premiere dining locations on campus is Café Laura. At Café Laura Penn State School of Hospitality Management students plan, market, prepare, and serve a memorable dining experience for the University community to enjoy. In this episode of allinfoodz, Dr. Amit Sharma sits down with Café Laura General Manager Chef Jeff Dover. They discuss Jeff’s background, what drew him to Café Laura, and how he is committed to providing a locally sourced dining experience.
On this special international version of allinfoodz, recorded in Lyon, France, Dr. Amit Sharma sits down with the owners of Made In Fish, a Fish and Chips restaurant in Lyon. They discuss how a Fish and Chips restaurant has been so successful in France’s gastronomic capital. Featuring a trivia question about World War II and Fish and Chips.
There are over 1.9 million wine brands in the world. With all these choices, choosing the right wine can be overwhelming. On this special Thanksgiving edition of AllInFoodz Dr. Amit Sharma talks with Penn State School of Hospitality Management Wine Appreciation Instructor, Pat Felitti, on what to look for next time you select a wine.
Dr. Amit Sharma sits down with Dr. Catherine Strohbehn, Professor Emeritus at Iowa State University, College of Human Sciences to discuss the Farm to Fork or Farm to Table craze and what it means for food production.
On this special international edition of All In Foodz, recorded in Croatia, Dr. Amit Sharma takes a deep dive into the cuisine of Croatia. Due to its centralized location in Europe, Croatia has an eclectic mix of cultures and this is reflected in the cuisine.