Eating at a Meeting: Recent Episodes
Tracy Stuckrath, CFPM, CMM, CSEP, CHC
Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more.
The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:
● Help individuals and organizations understand how F&B impacts employee, customer and guest experience, the planet and the bottom line. ● Help those growing, producing, preparing, and serving F&B understand the duty of care they hold in food safety and inclusion as well as the opportunity they have to create experiences that are safe and inclusive. ● Support those with dietary needs by gathering their insight on eating at a meeting with dietary needs, helping them better advocate for themselves and educating them on the processes found on the other side of the kitchen door.
When you travel somewhere new, you often don't know a single soul. So how do you actually understand the place you're standing in? Kenny Dunn's answer: eat.
This week on Eating at a Meeting LIVE, I'm talking with Kenny Dunn, Founder and CEO of Eating Europe. His story is a rare one — he started his career at the United Nations working on food security and sustainable agriculture, then a chance pizza tour sparked an idea that became one of Europe's leading culinary tour companies, spanning cities across seven-plus countries and hundreds of thousands of guests.
But here's what makes Kenny essential listening for our world. He treats food as a gateway to culture, not a checklist of dishes. His guides don't just point at plates — they translate daily life, share the stories behind the people cooking, and turn a meal into genuine access to a place.
And he takes the hard parts seriously. Safety starts with knowing every guest's allergies and dietary needs before they arrive — he'll share a Rome story that shows exactly why that communication is life-or-death. Sustainability, for him, means putting money behind the small, often family-run businesses preserving food traditions that globalization threatens to erase. Inclusion means the more diverse the table, the richer the experience — something he felt firsthand at a 100-year-old restaurant in Bogotá, seated with strangers who became a shared meal to remember.
For planners, destinations, hotels, and DMCs, this is a blueprint for off-site dining and local experiences that are safer, more meaningful, and more memorable than any banquet.
Watch LIVE and bring your questions. When has a meal given you real access to a place or a person? Tell me in the comments — I want to hear your table story.
July 1, 2026, was a historic day for food allergy safety in America.
California's ADDE Act — the Allergen Disclosure for Dining Experiences Act — officially takes effect on July 1. It's the first law in the United States to require chain restaurants to list the Top 9 major allergens directly on their menus. Named for Addie Lao, a nine-year-old food allergy advocate who dreamed of eating at a restaurant without fear, this law is a landmark. And it matters far beyond the restaurant industry.
And here's what that means for your events: hotel management companies operating 20 or more locations nationwide may need to comply. The high-end corporate restaurant groups — the ones you book for client dinners, incentive programs, and VIP receptions — are in scope too. For the first time, allergen transparency is a legal requirement at many of the venues where your events are held.
Our attendees don't check their food allergies at the registration desk. They bring them to your buffet, your plated dinner, your opening reception. This law raises the bar — and your guests' expectations are rising with it.
Tomorrow on Eating at a Meeting LIVE, I'm going to break it all down — what the ADDE Act requires, who it covers, and what it signals for the future of allergen transparency at meetings and events.
If you plan events, manage F&B, run a hotel, or feed guests for a living, you need to be in this conversation.
Imagine a menu where every cocktail has a zero-proof twin, every allergy is anticipated, and nothing—even the juice from a can of chickpeas—goes to waste. This episode is all about pushing past the 'Shirley Temple standard' and building truly inclusive and sustainable food & beverage experiences, one thoughtful pivot at a time."
From batch-prepping for reduced waste to designing mocktails that rival their spirited siblings, Tracy along with Evan Askey and Colby Poulin of Vast in Oklahoma City explore what it takes to create menus that welcome everyone—regardless of food preference, restriction, or choice to skip the alcohol. They reveal how their programs eliminate outcasts at the table, use innovative bar techniques like super juicing and aquafaba powders, and maximize local sourcing, all while cutting costs and keeping flavor and experience front and center.
Take away concrete tips for allergen management, sustainability in large-scale dining, and building bar programs that let everyone—kids, non-drinkers, food allergy guests—join in the celebration.
If your food pantry's shelves don't reflect the needs of 21 million gluten-free Americans—or you assume guests will 'just figure it out'—it's time for a reality check. This episode reveals why transparency, education, and intentional sourcing are the keys to serving every member of your community safely and affordably.
Carla Carter, Director of Education & Programs at the National Celiac Association, shares practical insights from decades on the front lines of gluten-free advocacy. Discover the hidden challenges of feeding gluten-free—at home, at events, and in food pantries—why communication trumps good intentions, and what it really takes for both families and organizations to bridge the affordability gap. Learn how one well-intentioned restaurant got it wrong, what food pantries need to know before donating, and how a national movement for equitable access is gaining momentum.
Here's the truth most event professionals don't want to say out loud: we often treat food allergy requests as a nuisance instead of a responsibility.
This week — Food Allergy Awareness Week — I'm bringing a conversation to Eating at a Meeting LIVE that I believe every meeting planner, caterer, hotel F&B team, and event organizer needs to hear.
I'm sitting down with Karen O'Connor, Executive Chef at Toronto's renowned Daniel et Daniel Catering & Events. Karen has spent more than 30 years building menus that don't just impress — they include. She's a CATIE Chef of the Year, past President of the International Caterers Association, and a sought-after speaker at Catersource who has led sessions specifically on designing allergy-friendly menus that work for guests and still deliver the wow factor clients expect.
We're going deep on the operational side of food allergy management — how her team collects and communicates allergy information, how they build menus around common allergens like gluten, nuts, dairy, and soy without stripping out the soul of a dish, and what it really means to make guests with food allergies feel not just safe, but celebrated.
For planners: this is about more than avoiding a reaction. It's about reducing liability, honoring your attendees, and creating experiences where everyone can be fully present at the table.
For suppliers and caterers: this is your peer showing how it's done at the highest level.
Come watch LIVE. Bring your questions. This is the conversation our industry needs.
Food allergies aren't just a dietary preference. For millions of people, they are a daily negotiation with risk, anxiety, and belonging.
This week is Food Allergy Awareness Week, and for Day 3 of Eating at a Meeting LIVE, I'm sitting down with someone who has been in the trenches of this conversation for years — Lindiwe Lewis, allergy advocate and host of the Behind the Allergy podcast.
Lindi has lived with severe, anaphylactic food allergies for over 30 years. She's had reactions to entire food groups. She's navigated dining rooms where staff didn't wash their hands and restaurants where she felt like an inconvenience for asking a question. She's also experienced the flip side — places like Hawksmoor in London, where staff handled her allergies with confidence, care, and genuine kindness.
The difference? It's everything.
Through Behind the Allergy, Lindi doesn't just talk about what she can't eat. She talks about the anxiety, the isolation, the relationships, the travel, the identity of living with a condition that can turn a meal into a medical emergency. Her platform is a lifeline for the food allergy community — and a wake-up call for the hospitality industry.
For those of us who plan, design, and serve food at meetings and events, this conversation is not optional. It's essential.
If you've ever wondered what your guests with severe allergies are actually thinking when they sit down at your event table — this episode will tell you.
Join us LIVE, bring your questions, and let's talk about what it really means to make every guest feel seen, safe, and included.
A label on a buffet card is not a safety plan. And if you're relying on one to protect your guests with food allergies, this episode is for you.
For Day 2 of Food Allergy Awareness Week, I'm bringing Executive Chef Jay Varga of The JDK Group Catering & Events on Eating at a Meeting LIVE — and we are getting into what food allergy safety actually requires in an off-premise catering environment.
Jay is the 2022 ICA Chef of the Year, former Culinary Council President of the International Caterers Association, and the executive chef overseeing all culinary operations at one of central Pennsylvania's most decorated catering companies. He has executed flawless events for hundreds of guests at a time — and he knows better than almost anyone where the system breaks down when dietary needs aren't taken seriously from the start.
Here is what I want every planner, venue, hotel, and event professional to understand: off-premise catering is not a restaurant. The kitchen travels. The team works in unfamiliar spaces. The volume is high and the timeline is unforgiving. Managing food allergies in that environment takes more than good intentions — it takes systems, culture, and leadership that starts long before the first guest arrives.
Jay and I are going to talk about all of it. What real allergen safety looks like from the inside of a catering kitchen. How to design menus where the allergy-friendly plate is just as beautiful and intentional as every other dish. And what you — as the planner or the client — can do to be a better partner in protecting your guests.
Join us LIVE and bring your questions. This is the conversation the events industry needs to be having every week — not just during Food Allergy Awareness Week.
Every meal matters. Every guest matters. Let's make sure our events reflect that.
What do YOU want to ask Chef Jay?
Here's something that doesn't get said enough: the biggest food allergy risk at your event doesn't start in the kitchen. It starts the moment your registration form goes live.
To kick off Food Allergy Awareness Week, I'm getting into exactly that — and I've got the right people at the table.
The UK events industry just launched something the sector has needed for a long time: the ABPCO Managing Dietary Requirements at Events Toolkit. A shared language. Standardized processes. A way to get planners, venues, caterers, and delegates finally on the same page.
I'm talking with the three people who made it happen — Anita Macdonald, who leads the ABPCO taskforce and translates dietary needs into kitchen reality at Cambridge's college venues. Sammy Connell, who manages 60+ conferences a year at NASUWT and lives the in-house organizer reality every single day. And Matt Stalker, Executive Director of ABPCO, who decided the industry didn't need another webinar — it needed infrastructure.
We're going to talk about where dietary communication actually breaks down, what it costs when it does, and what it looks like when you get it right. Safety. Inclusion. Delegate confidence. Operational reality.
This one is for every planner who's ever stared at a dietary request wondering what the actual risk level is. For every venue that's received a brief that left more questions than answers. For every delegate who's shown up to an event not knowing if they'd be able to eat.
Come join us LIVE. Bring your questions, your frustrations, and your stories. This conversation belongs to all of us.
May is extra special for me—it's not only Food Allergy Awareness Month and Celiac Disease Awareness Month, but it also marks the 16th anniversary of thrive! meetings & events and the start of Eating at a Meeting's seventh year! This episode is a solo one, and I'm taking the mic to reflect on why I started my business and this show: making safe, inclusive dining part of every event experience.
In this heartfelt discussion, I share why food allergies, celiac disease, and other dietary needs aren't niche—they impact millions of Americans and event attendees worldwide. From the staggering statistics (1 in 10 adults has a food allergy; 1 in 133 Americans has celiac disease, most undiagnosed) to the recurring event planning challenges (from menu coding to allergen labeling), I walk through the real risks guests face and the industry's continuing gaps in safe practices.
I break down the hard facts on why proper procedures matter, how new laws like California's Addie Act are changing the game, and why transparency should start at the proposal stage, not just the pre-con. Plus, I spotlight how small steps like clear labeling and thoughtful menu design can foster loyalty—because every guest and every meal truly matters.
If you think serving one gluten-free vegan dish covers all your guests' needs—or that "nut-free" labeling is enough to keep diners safe—think again. This episode dives deep into the most persistent myths and mistakes surrounding event food and beverage, from confusing labels and registration oversights to the real cost of ignoring dietary needs. Host Speaker A shares hard-earned lessons from 30+ years in the industry, including practical fixes and compelling stories: $200,000 price tags for last-minute accommodations, and the long-term loyalty earned when venues get it right, even for just one guest.
Learn why food allergies and dietary restrictions are anything but rare, how poorly-communicated accommodations can damage trust (and attendance), and what emerging laws mean for your practices. You'll leave this episode with actionable tips to make every guest feel seen, heard, and safe—without breaking your budget.
What does it really mean to source "Pacific salmon"?
Kim Brigham-Campbell and Terrie Brigham are sisters, members of the Confederated Tribes of the Umatilla Indian Reservation, and co-owners of Brigham Fish Market—a Native-owned, family-run business on the banks of the Columbia River in Cascade Locks, Oregon. Since 2014, they've been catching wild Columbia River salmon, sturgeon, and steelhead from the same tribal fishing platforms their family has used for generations, then smoking, filleting, and cooking it into the chowders, fish-and-chips, and barbecue-ready fillets that define destination dining in the Pacific Northwest.
Their work is at the intersection of Indigenous food sovereignty, sustainable fisheries, and a food tourism economy that doesn't always name the people behind the fish.
In this episode, Kim and Terrie talk about what treaty fishing rights look like in practice, how event planners and caterers can source seafood that honors Indigenous producers, and what it means to be women of the working waterfront in 2026.
If you've ever put salmon on a banquet menu, this conversation will change how you think about where it came from—and who deserves credit for getting it there.
Anamaria Gutiérrez is 23 seasons into running Este Garden, a women-powered, one-third-acre urban farm in East Austin growing vegetables, herbs, edible flowers, and fruit and nut trees for four restaurants: Suerte, Este, Bar Toti, and Nixta Taqueria. Her path to the garden ran through a UT Austin business degree, a farmers market coordinator role, a farm fellowship, her own market food business, and a direct pitch to restaurant owners to let her build edible gardens on their properties.
In this episode, Tracy talks with Anamaria about what it means to grow culturally significant food for chefs who care — going to pre-shift to discuss seeds and taste-test new harvests, running a volunteer program that passes farming knowledge forward, and keeping urban green space open and accessible to the whole community. They also get into the harder questions: what it takes for women and young farmers to access land, what cooperative models can do for food system resilience, and what event and hospitality professionals genuinely misunderstand about the people who grow their food.
Farmers and event pros have more in common than most people think — long days on their feet, weather upending months of planning, needing a village to make it work. This conversation is a reminder that the best food experiences start with knowing who grew what's on the plate.
It started as a kitchen garden. Nine acres. A favor from her husband.
Today, Green Door Gourmet is 350 acres of certified organic farmland on the Cumberland River — one of the largest organic operations in Tennessee — growing 80 kinds of fruits and vegetables, 80 flower varieties, and 25 specialty herbs, including Southern heirloom varieties that most event menus have never seen. Sylvia Harrelson Ganier is its President, and Chief Farm Operator (CFO). She is also the former chef and owner of CIBO, a Nashville restaurant she built before she ever picked up a trowel. She knows both sides of the table.
On this episode of Eating at a Meeting LIVE, Sylvia talks about what it takes to feed a city — and what the meetings and events industry gets wrong about food sourcing. She is a past President of Les Dames d'Escoffier International's Nashville Chapter, a member of the James Beard Foundation, Chair of the Davidson County Agricultural Extension Board, and a speaker at the USDA Women in Agriculture convening. Her farm welcomes 85,000 visitors a year, including 5,000 school children who pick strawberries for the first time.
The food on your event menu has a story. This episode is where it starts.
What does it actually take to grow the food that ends up on a hotel banquet table or a farm-to-table dinner menu? Lauren Palmer has spent 17 years answering that question one harvest at a time.
Lauren is the owner and farmer behind Bloomsbury Farm, a USDA Certified Organic operation on more than 400 acres outside Nashville, Tennessee. She grows vegetables, fruits, sprouts, microgreens, mushrooms, edible flowers, herbs, and wheatgrass — and she supplies it all to local restaurants, grocers, CSA subscribers, and guests at the farm's own events and private dinners.
In this episode, Tracy sits down with Lauren to talk about the real supply chain behind event menus: what organic certification means in practice, how seasonality shapes what's actually available to caterers and chefs, why regenerative agriculture is the next frontier, and what it means to run both a working farm and a hospitality venue under one roof.
Lauren also shares her philosophy on community, food transparency, and why she believes the best thing a planner or chef can do is get to know their farmer personally.
If you're designing menus, sourcing ingredients, or telling the food story of your destination — this episode is your invitation to start at the source.
What if the most interesting ingredient at your next event was already growing just outside the venue?
I've been thinking about this lately — and then Lotta Giesenfeld Boman introduced me to Lisen Sundgren, and honestly, she made it impossible to think about anything else.
Lisen is my guest this week on Eating at a Meeting Podcast LIVE — and she is the perfect person to kick off Women's HERstory Month as our very first honoree.
She is a Swedish herbalist, forager, and author based in Stockholm, but joining me from Nepal. She has spent more than 30 years teaching chefs, curious eaters, and anyone who will listen about wild edible plants — the ones that have shaped human diets forever and that most of us walk past every single day without a second glance.
She has foraged for some of Stockholm's most celebrated restaurants and worked with Sigtunahöjden Hotel & Conference to weave local wild plants right into their menus. Not as a gimmick. As a genuine expression of place.
And that is exactly what so many of us are chasing when we plan events, right? A menu that actually means something. Food that tells guests where they are.
Lisen also leads foraging walks and forest baths as part of conferences and retreats. Fun!
There is real responsibility here, too. Safe identification, sustainable harvesting, knowing what you are serving and why — Lisen takes all of that seriously, and we are going to talk about it.
I promise this one will change how you look at the landscape around your next venue. 🌿
What if your event menu was the most powerful branding tool your destination has?
In this episode, Tracy is joined by Erik Wolf, Founder and Executive Director of the World Food Travel Association and the pioneer behind the global "Taste of Place" movement.
We talk about why food and beverage should no longer be treated as a banquet line item—but as the way destinations, hotels, and convention centers express identity, protect culture, and drive measurable economic impact.
Erik shares insights from the 2026 Taste of Place Report and explains how culinary heritage, terroir, ethical eating, and storytelling are reshaping tourism—and what that means for meetings and events.
If you're a: • Destination marketing organization trying to differentiate your city • Hotel or convention center leader looking to move beyond generic banquet menus • Event planner wanting your program to actually reflect where it's hosted
This conversation will challenge how you think about menu design, sourcing, storytelling, and guest engagement. Because when attendees travel for a conference, they don't just want to learn. They want to understand where they are. And sometimes, the fastest way to create a sense of place… is through what's on the plate.
What does it mean to truly belong at the table — as a guest and as the one designing the experience?
This Black History Month, I'm hosting an Eating at a Meeting Podcast LIVE conversation with two extraordinary Black women leaders in the events industry: Zoe Moore (Grow with Zomo) and Diane R. Brown, MBA (Derby Brown Productions). We'll explore how to design events that honor Black history, culture, and community—not just in February, but every time we gather.
We'll cover: • What Black History Month means in 2026 for event pros. • The real state of equity and belonging in events and hospitality. • How food, beverage, and supplier choices can either reinforce or repair harm. • Practical ways to source and support Black‑owned caterers, restaurants, and suppliers.
Food is culture. Gathering is community. Honoring both isn't a checkbox — it's a practice you can design for.
Dry January always gets me thinking about how poorly the event industry still does when it comes to inclusive beverage experiences.
At one event where I was speaking about inclusive dining, everyone at the table was served sake at dinner that night. One guest quietly pulled me aside and said, "This is exactly what you were talking about." He doesn't drink. Neither do I. And in that moment, we were both left out of the toast.
The same thing happens when wine is part of the experience. So the question becomes: what happens when a guest isn't drinking alcohol?
This week on Eating at a Meeting Podcast LIVE, I'm joined by Rachel M., a second-generation wine producer and the co-founder and author of AFNA Wine Certified™—the world's first professional certification dedicated to alcohol-free and non-alcoholic wine.
Rachel brings more than 20 years of experience spanning vineyard development, winemaking, distribution, hospitality, and education. She's also the Founder & CEO of Oceano Wines | Oceano Zero and its luxury non-alcoholic line—showing that non-alcoholic wine can (and should) be treated with the same care, intention, and credibility as traditional wine.
We're talking about what safe, sustainable, and inclusive beverage programs really look like in hotels, convention centers, restaurants, and even meetings and events—especially when alcohol isn't a given.
We'll cover: ▶ Why non-alcoholic wine is often misunderstood or mis-served ▶ How labeling, alcohol transparency, and staff education directly impact guest safety ▶ What it looks like when NA wine is integrated into pairings, receptions, and banquet programs—without feeling like an afterthought ▶ Why this conversation isn't about removing alcohol, but expanding choice, loyalty, and revenue
If you're planning events, managing beverage programs, or serving guests during Dry January (and beyond), this conversation will change how you think about what's in the glass.
Join us LIVE. Bring your questions. Share what you're seeing in your own programs. Let's raise the bar—without needing alcohol to do it.
If your event bar still treats non-alcoholic drinks as an afterthought, we need to talk.
I'm sitting down LIVE with Kevin Morgan, Global Head of Tempo by Hilton and a 24-year hospitality veteran who has worked his way through Hilton from front desk agent to brand leadership. Kevin also helped lead Hilton's global CleanStay response—so when he talks about safety, execution, and systems, he's lived it at scale.
We're talking about Tempo's Free-Spirited beverage program—a non-alcoholic strategy that gives NA cocktails equal billing, thoughtful design, and operational clarity. Not a mocktail menu. Not a compromise. A deliberate approach to inclusion, guest experience, and risk management.
Here's why this matters for planners and suppliers: ▶︎ Bars are social hubs at events—but alcohol-centric design excludes more guests than you think
▶︎ Inclusive beverage programs reduce pressure, improve guest confidence, and expand revenue opportunities
▶︎ Small operational details (like how drinks are marked and served) can prevent costly mistakes
▶︎ Fresh ingredients, reduced waste, and intentional partnerships can support sustainability without adding complexity
Kevin will share how guest data—not personal preference—drives brand decisions, why inclusion is a baseline expectation, and how Tempo's beverage strategy connects safety, sustainability, and belonging in real, executable ways for hotels, venues, and events.
If you plan events, design menus, manage food & beverage, or work with hospitality brands, this conversation will change how you think about what's in the glass—and who feels welcome holding it.
When you're in Philly for PCMA Convening Leaders, you don't just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn't leave town without sitting down with one of the catering chefs doing exactly that.
This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what's on the plate.
Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn't a "nice to have" for him—it's the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility.
We talk about what it really means to build safe, sustainable, and inclusive food experiences into events so seamlessly that guests simply feel cared for. Adam shares the story of creating a carbon-neutral menu before the industry was ready—and why that moment still shapes how he approaches innovation today.
We also dig into 12th Street's Meals With a Mission philosophy and partnerships with Trellis for Tomorrow and Philabundance, showing how catering can nourish communities, not just attendees.
If you plan events, this matters. Food is where trust, risk, inclusion, and brand values all collide—and Adam offers a real-world look at how thoughtful leadership turns those moments into WOW experiences.
Because when food is done with care and creativity, it doesn't just feed people.
It brings them together.
What does "every guest feels welcome" look like at your events?
Imagine sitting down at an event, ready to enjoy dessert… and realizing the kitchen can't tell you what's in it.
Tracy is joined by internationally recognized vegan pastry chef, cookbook author, and culinary educator Fran Costigan to talk about what should be one of the easiest wins in event food and beverage: designing menus that respect both people and ingredients.
Fran has spent decades teaching chefs—many of them in traditional kitchens—how to create plant-based desserts that are stunning, delicious, and practical to execute. And here's the truth she keeps proving: most kitchens already have what they need. What's missing is the mindset, the training, and the commitment to transparency.
We dig into: • Why hotel and catering pastry teams still treat vegan (and dairy-free) desserts like a "special request" • How to build one great dessert for everyone instead of creating multiple "separate but sad" options • The real issues with hidden ingredients (hello, seasoning mixes with wheat flour) and why labeling matters • Smarter sweeteners and why "dairy-free" doesn't always mean safe • Practical swaps and techniques chefs can use right now—without reinventing their pantry • Why gluten-free isn't automatically "healthier," and what planners should understand when designing menus
Last year, Les Dames NC selected Food Connection as one of three beneficiaries of our annual holiday cookie sale—and this conversation is exactly why.
This is the third interview in my series spotlighting organizations that are feeding our communities with food that already exists… including food coming straight from events, catering kitchens, and conference centers.
I'm sitting down with Marisha MacMorran, Executive Director of Food Connection, an Asheville-based nonprofit that rescues surplus prepared food and redistributes it to neighbors across Western North Carolina. This isn't about scraps or leftovers—it's about smoked brisket, roasted vegetables, crab cakes, veggie couscous… food that was cooked with care and deserves a second purpose.
Food Connection connects those with too much food to those without enough—keeping hundreds of tons of fresh food out of landfills while delivering hundreds of thousands of heat-and-serve meals with dignity and choice.
If you've ever wondered what should happen to food after an event—or how your F&B decisions can support the communities we host meetings in—this is a conversation you'll want to be part of.
Because feeding people is about more than food. It's about connection, dignity, and showing up for one another.
What questions do you have about rescuing surplus food from events?
When I first toured the Javits Center rooftop farm back in October 2022, I walked past rows of lettuce, herbs, and apple trees on top of a convention center, tasted apples the chef had just brought down from the orchard, and went home with honey from the hives above the show floor. That visit completely changed how I think about what event food can do.
Now I'll be talking with Yashi Dadhich, Director of Energy & Sustainability at the Javits Center, about how a convention center best known for massive trade shows is also growing tens of thousands of pounds of produce on its roof—using it first to feed attendees and staff—and then donating the surplus to help nourish their neighbors.
From a one-acre rooftop farm and greenhouse to partnerships with organizations like Rethink Food and local pantries, Javits has built a food donation program that connects:
� Farm-to-table menus for events � Rescued prepared food and ingredients after events � Community impact, feeding New Yorkers facing food insecurity � Sustainability goals, including waste reduction and energy savings
For those of us planning meetings and events, this is a powerful blueprint for turning "leftovers" into impact—without sacrificing service, safety, or the bottom line.
We'll talk about:
� How their rooftop farm and kitchens are designed to reduce waste and maximize donation � What it takes to build strong food-rescue partnerships � How planners can plug into donation systems when they book a venue like Javits � Why feeding your community should be part of your event success metrics
If you've ever looked at what's left on the buffet and thought, there has to be a better way, you'll want to join this conversation with Yashi and bring your questions about working with venues on food donation and rescue.
What do you want to know about donating event food or partnering with venues on food rescue?
When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren't taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — commented, "hear you and see you @kerrywashington DITTO."
That one word — DITTO — carried decades of lived experience.
In this episode of Eating at a Meeting LIVE, Jo and I talk about what it really means to navigate everyday life — restaurants, airplanes, school cafeterias, and event spaces — when a trace amount of nuts, shellfish, or airborne particles can shut down your body.
Jo has survived more anaphylactic shocks than she's willing to count. She's been dismissed in restaurants, pushed back on by airline crews, and told "it should be fine," even when the stakes were life or death. She's also been sounding the alarm for years, insisting that ignoring anaphylaxis is as dangerous as "putting a loaded gun in my face."
If you plan menus, host families, work in hospitality, or manage any food service environment, Jo's perspective is essential. Her story echoes what millions live with — and what our industry must do better.
Every Guest Matters. 🩷 Every Meal Matters.
As 2025 closed, Tracy dedicated three episodes to something that matters deeply: the organizations feeding people who need it most.
And we're starting with one that's rewriting what community feeding can look like in Florida.
When the Orange County Convention Center in Orlando, FL shared that one of the larger food donation charities they work with was The Freedom Tour, I knew the story would be powerful. What I didn't expect was just how vital their work is to Polk County families.
Back in 2016, when The Freedom Tour began, more than 100,000 county residents — including nearly one in four children — were food insecure.
Today, the numbers remain high: 113,000 people and more than 33,000 children still face inconsistent access to food. That's over 20% of kids in the county.
That's the reality Bobby Williams walks into every day.
This week on Eating at a Meeting LIVE, I'm talking with Bobby Williams, founder of The Freedom Tour — an operation that began under a carport and now moves millions of pounds of food every month through mobile pantries, school partnerships, and statewide relief efforts.
And for those of us planning meetings and events, this isn't just inspiring — it's instructive. Because your surplus food can become support.
Because your leftovers can become lifelines.
Because partners like this make donation safe, simple, and deeply impactful.
This conversation kicks off a month-long spotlight on organizations that feed communities with dignity, creativity, and heart. Because every meal can make a difference — even the ones we don't serve.
When your food allergy becomes the reason you have to walk out of your own professional presentation, something is deeply broken.
That's exactly what happened to Christina LiPuma, MPH, RDN, CDCES, when she had a severe allergic reaction at a national nutrition conference. The culprit? A mislabeled "curry bowl" and a series of "I don't think so" answers that should never have been good enough.
You ask if a dish contains peanuts. "I don't think so," says one staffer. "Pretty sure it doesn't," says another. Minutes later, your throat tingles, your heart races—and you realize what "pretty sure" can cost.
This week on Eating at a Meeting Podcast LIVE, I'm talking with Christina—Registered Dietitian, Certified Diabetes Care & Education Specialist, and former Policy Associate at the Center for Science in the Public Interest—about what happens when event dining fails, and how we can make it right.
We'll discuss: 🥗 Why food labeling isn't just a safety measure—it's an inclusion issue. 🧾 How simple policy changes can prevent harm and build trust. 👩🏽🍳 What planners, venues, and caterers can do before the first meal is served.
Christina's perspective as both a public health advocate and someone living with a severe food allergy brings a powerful, personal dimension to this conversation about responsibility, training, and transparency in event dining.
Because no attendee should have to choose between eating lunch and staying safe.
Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what's safe for them to eat. No guessing. No anxiety. No risk.
That's the world Dylan McDonnell, founder and CEO of Foodini , is helping to build.
Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what's being served will make you sick. That experience inspired him to launch Foodini, a dietary-intelligence platform using AI and dietitian-led data to make ingredient transparency effortless—for both guests and kitchens.
Now, as California implements SB 68, the nation's first allergen-disclosure law for restaurants, Dylan's advocacy and innovation are shaping a safer, more informed dining future.
Together, on this week's Eating at a Meeting Podcast LIVE we're unpacking:
🍽️ How ingredient transparency is redefining hospitality and guest trust
⚖️ What new allergen-disclosure laws mean for restaurants, caterers, and venues
💡 Why technology is the missing ingredient in safe, inclusive dining
📊 How clear data reduces liability, waste, and confusion behind the scenes
Because every menu tells a story—and it's time that story included everyone.
Join us LIVE for this conversation about safety, technology, and the future of dining transparency.
What happens when hospitality stops being about service—and starts being about care?
That's the question I'm exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Marketing + Events and longtime event strategist, chef, and hashtag#eventprof who's worn just about every hat in the business.
From executive kitchens to corporate boardrooms, Lindsay knows the difference between a meal that's memorable and one that's merely managed. To her, safe, sustainable, and inclusive food and beverage experiences aren't separate goals—they're the natural outcome of a culture built on care, communication, and connection.
Together, we'll talk about what it takes to create culinary ecosystems where: ▶︎ Teams are trained and empowered—not just compliant. ▶︎ Sustainability includes people as much as the planet. ▶︎ Inclusion starts long before the menu is printed.
Lindsay will share lessons from her time leading both event agencies and restaurant kitchens—why aligning front- and back-of-house teams is the key to guest trust, how authentic sustainability impacts revenue, and what it looks like when care becomes a business strategy.
Because the guest experience only works when the team experience does too.
Join the conversation that connects it all—from the first site visit to the final plate.
What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy?
This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the default while still preserving diners' freedom to choose meat or dairy.
From behavioral science to buffet design, Kent and Taylor are redefining what "sustainable dining" looks (and tastes) like. Their approach shows that changing how food is presented — not just what's served — can drastically reduce carbon emissions and food waste without sacrificing satisfaction.
We'll dish on: 🌱 Why "defaulting green" matters more than ever 🍲 How menu wording and placement (hello, tasty titles!) influence choices 🍛 Simple strategies for event pros to flip menus plant-forward 🥗 Why flavor, not force, drives real change in how we eat
Whether you're planning a plated gala, corporate lunch, or multi-day conference, this conversation will show you how to make every bite count — for your guests and for the planet.
Because sustainability isn't a restriction. It's a recipe for better events.
In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland's hospitality, food, and culture create unforgettable event experiences.
From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about haggis and HP "brown" sauce), Flora shares how Scottish culinary traditions are being reimagined for modern meetings and incentives.
They also discuss how Scotland leads with inclusion—where accommodating dietary needs is second nature—and sustainability, with menus planned months in advance and ingredients locally sourced to minimize waste and celebrate the land's abundance.
Whether you're planning your next incentive trip or dreaming of dining with a view of Edinburgh's Royal Botanic Garden, this episode is a delicious reminder that in Scotland, every meal tells a story—and, as Flora says, "every meal should be devoured."
Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality.
Host Tracy Stuckrath sits down with Loryn Blaikie from the New Zealand International Convention Centre and Natalie Fulton, CMP from Tourism New Zealand to uncover how Māori traditions of kai and kōrero (food and conversation) are inspiring authentic event experiences rooted in wellness, sustainability, and inclusion.
From carbon net-zero venues and reusable cup programs to zero-proof wines and allergen-aware menus, discover how New Zealand's food and beverage philosophy is creating meaningful change—one meal at a time.
🎧 Tune in to learn how to: • Design events that connect culture, cuisine, and community • Integrate sustainability and ethical sourcing into F&B programs • Foster inclusive, wellness-focused dining experiences for every guest
At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings.
From Paris to Portugal to Maryland crab cakes 🦀, our conversation revealed how food connects people to place — and how rising costs, changing expectations, and sustainability goals are reshaping what's on the menu.
Key takeaways:
💡 Budget realities: Food and beverage inflation continues to outpace other event costs. Building strong relationships with chefs helps planners stretch dollars while delivering quality experiences. 🍹 Less alcohol, more inclusion: The mocktail movement is growing, proving that connection doesn't require cocktails — just creativity. 🌍 Food as culture: From harvesting honey to cooking couscous in Morocco, attendees want interactive, meaningful dining experiences that celebrate local traditions and stories.
Catherine said it best: "Every meal should connect you to appreciate a culture."
What if the most innovative ideas in event catering weren't happening in the boardroom — but below the house?
This week on Eating at a Meeting Podcast LIVE, I'm talking with Executive Chef Rientz Mulder of RAI Amsterdam, a culinary pioneer proving that sustainability and large-scale events can thrive on the same plate.
For more than 30 years, Rientz and his Basement Chefs have been feeding millions — literally — while championing regional sourcing, food circularity, and plant-based creativity. From transforming nearly-expired bananas into banana bread for the staff café, to launching a fully plant-based restaurant at GreenTech that wowed international guests, their kitchen has become a model for what responsible event dining looks like in action.
We'll chat about: 🥗 Why hybrid and plant-based menus are the new standard for inclusivity and sustainability
♻️ How RAI's "Heartwarming Amsterdam" concept connects guests to the region and reduces CO₂ emissions
👨🍳 The power of collaboration — between chefs, planners, and local producers — to create memorable, meaningful food experiences
Rientz's motto says it all: "Only the unthinkable is impossible—just do it!"
Join us to hear how one convention center's underground kitchen is inspiring the future of food for meetings and events — proving that what's made below the house can lift the whole industry up.
Imagine arriving at an event and knowing exactly what's on your plate—before you even step into the event venue. No guessing. No awkward questions. No fear of being left out.
That's the vision behind Maritz 's new Event Menus. Designed to provide attendees a clear view of meal options—including key dietary restrictions and allergens—these digital menus help guests plan with confidence while making food an integrated part of the event experience.
On next week's Eating at a Meeting Podcast LIVE, I'm talking with Emily Thibodeau, CMP, CITP, Vice President of Event Management, and Katie Rennegarbe, CIS , Manager of Technology Solution Design at Maritz.
Together, we'll explore: ▶︎ How Event Menus are changing the way attendees interact with F&B
▶︎ Why visibility into dietary options builds trust and belonging
▶︎ How tech + hospitality can work hand-in-hand to create safer, more inclusive experiences
▶︎ What planners can learn from building accessibility into menu design from the start
Emily brings her expertise in event management strategy, while Katie—deeply involved in the tech behind Event Menus—will share how Maritz brought this innovation to life.
Food is one of the most human parts of an event. Let's talk about how digital solutions can make it safer, smarter, and more inclusive.
When you think of Toronto, what comes to mind? For many, it's the city's skyline, but for those of us planning events—it's the table. And few people know that table better than Trevor Lui.
At IMEX, I'll be sitting down with Trevor—award-winning restaurateur, chef, author of Double Happiness Cookbook, co-founder of Quell Now Inc. (an agency advancing BIPOC food & drink talent), and the current Board Chair of Destination Toronto for a special Tuesday episode of Eating at a Meeting Podcast LIVE. With more than 20 years producing thousands of event experiences, he's shaping how destinations—and their food cultures—can be leveraged to create truly inclusive events.
Toronto is one of the most multicultural cities in the world, but as Trevor says, diversity doesn't automatically mean inclusion. We'll explore how tapping into local communities, choosing partners who embody DEI, and rethinking destination selection can transform your event from "checking the box" to creating meaningful, authentic guest experiences.
Join us as we discuss: 🍁 Why Toronto's food scene is a model for cultural authenticity 🥘 How destinations can influence DEI outcomes for events 📊 The tools and benchmarks planners can use to measure inclusion 🌎 What it looks like to connect global attendees with local culinary voices
If food is culture—and events are connection—then every destination has the power to set the stage for belonging.
Will your next menu reflect that?
What we put on the table does more than feed guests — it fuels their energy, focus, and capacity to belong.
That's the perspective Yush Sztalkoper, CMP, founder of NeuroSpark+, brings to this special episode of Eating at a Meeting Podcast LIVE from IMEX America in Las Vegas.
With two decades in corporate events and her lived experience with ADHD and parenting a twice-exceptional child, Yush knows that inclusion isn't just about access to the room — it's about access to regulation, energy, and choice once you're there.
For neurodivergent attendees, food is a nervous system intervention. When menus lack labels, variety, or whole-food options, you're not just excluding diets, you're excluding capacity. Designing meals for nourishment is designing for belonging.
In our conversation, we'll explore:
▶︎ Why whole foods, clear labeling, and variety unlock authentic participation ▶︎ How circadian rhythms and meal timing support energy throughout long event days ▶︎ The role of protein-forward, minimally processed choices in regulating the nervous system ▶︎ Why training staff in neutral language — "We've got options for everyone" — builds inclusion ▶︎ How normalizing opt-outs reminds us: food is optional, belonging isn't
For event planners and hospitality pros, this episode is a call to action: inclusion doesn't just live in your registration system — it lives on your menus and in the way your team serves them.
Have you ever thought of the kitchen as a place of calm, clarity, and connection?
I'm thrilled to sit down with my friend and chef, Naina Bhedwar, next week on the Eating at a Meeting Podcast to talk about her new program, "Feed Your Peace." Naina has always been my go-to when it comes to Indian cuisine (I met her years ago at The Cook's Warehouse in Atlanta where I worked her classes). But now, she's blending her background in psychology, counseling, and cooking to create something truly powerful: a way to bring mindfulness into one of the most ordinary—and essential—parts of our lives, the kitchen.
"Feed Your Peace" isn't just about recipes. It's about using cooking as a tool to: 🥗 Reawaken your senses and return to balance 🥘 Melt resistance with presence and awareness 🥚 Discover practical spirituality woven into daily routines 🍰 Transform meals into moments of connection and creativity
For event professionals, this conversation matters. Because food at events isn't only fuel—it's an opportunity to create belonging, ease anxiety, and bring people back to themselves in the middle of hectic schedules. What Naina is teaching in her workshops can change not just how we cook at home, but how we design food experiences for our guests.
I can't wait for you to hear her story and her vision for bringing peace to the plate.
Every plate we serve carries a climate cost—and every decision we make about food has the power to change that story.
This week on Eating at a Meeting Podcast LIVE, I'm joined by Anya Doherty, environmental scientist and founder of Foodsteps, to talk about the role food plays in tackling climate change. Anya's research at the University of Cambridge helped lead the largest experimental trial on carbon labelling for food—and revealed that labels alone weren't enough. Real transformation happened when chefs, procurement teams, and food leaders saw the data behind their decisions and acted on it.
Now, as corporate clients increasingly demand emissions data, the food industry faces new urgency—and opportunity. Anya brings her global experience working with businesses serving hundreds of millions of meals annually to unpack what that means for all of us.
Together, we'll explore: ▶︎ The key challenges food companies face in reducing emissions today—and how to drive meaningful action. ▶︎ The myths about food sustainability that are holding the industry back. ▶︎ Why supply chain transparency isn't as simple as many believe. ▶︎ How reducing food emissions can strengthen both the bottom line and guest experiences.
As we recognize Climate Week in New York, this conversation is a reminder that food is one of the most powerful levers we have to protect the planet—and that safe, sustainable, and inclusive dining should be the default, not the exception.
When you've lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion.
That's the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It's more than her story—it's a call to businesses, brands, and yes, event planners, to stop overlooking the people whose choices are shaped by health concerns, allergies, and sensitivities.
Amy and I first talked last year about her journey and why she founded Hidden Consumers Consulting. Since then, she's taken her advocacy further—bringing data, strategy, and storytelling together in a book that's already creating buzz.
Why this matters for event professionals: ▶︎ Hidden consumers aren't niche anymore. They're your attendees, your sponsors, your staff. ▶︎ Inclusion isn't just about space and seating—it's about food, labels, and the confidence to eat safely. ▶︎ Thoughtful F&B isn't just hospitality—it's a business advantage.
On the next Eating at a Meeting Podcast LIVE, we'll explore what Amy has learned since we last spoke, what surprised her while writing this book, and how her insights can transform the way we think about menus, catering, and guest experience.
Because every time someone skips a meal, sits out at a banquet, or feels invisible at your event, it's a missed opportunity—for connection, trust, and belonging.
Are you ready to see the hidden consumer at your table?
What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices?
I can't wait to explore this with Kris Reid, Executive Director of Slow Food USA.
Kris's story comes full circle: inspired by the Slow Food movement in the early 2000s, she built her chef career and co-founded the PIEDMONT CULINARY GUILD to strengthen ties between farmers, makers, and eaters in Charlotte and beyond. In January, she stepped into the role of leading Slow Food USA into its next chapter.
In this episode of Eating at a Meeting Podcast LIVE, we'll talk about:
▶︎ How Kris's journey as a chef, mother, and food advocate connects to Slow Food's mission ▶︎ Why grassroots community relationships are the key to transforming food systems ▶︎ The values behind the Slow Food Manifesto and Theory of Change—and what they mean for us as event professionals ▶︎ How upcoming gatherings like Terra Madre Americas are uniting diverse voices around food justice, agroecology, and cultural exchange
For those of us planning events and feeding guests, this conversation is more than philosophy—it's about how we choose menus, source ingredients, and create inclusive dining experiences that nourish both people and planet.
Kris is bringing energy, vision, and a lifetime of passion to this role. I'm honored to welcome her as a guest and as a leader shaping the future of food advocacy.
Will you join me for this powerful conversation?
To kick off Food Safety Awareness Month, I'll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where thousands of guests are served every day.
And right now, food safety is in the headlines.
👉 The CDC has quietly scaled back its FoodNet program, slashing surveillance from 8 foodborne pathogens down to just 2—salmonella and E. coli. What does that mean for how outbreaks are detected and prevented?
👉 Reports suggest the FDA is considering outsourcing much of its routine food safety inspections to states. Could this compromise oversight—or is it an opportunity to rethink how inspections are done?
👉 California's new allergen labeling law and updates to FDA Food Codes across the country are changing the way food handlers, restaurants, and yes—event venues—must approach menu planning and guest safety.
For those of us planning events where food is front and center, these aren't just policy changes. They affect how confident we can be that the meals we serve are safe, compliant, and inclusive.
Chef Keith and I will break down what these developments mean for caterers, venues, and meeting professionals—and how you can protect your guests and your brand in a changing food safety landscape.
Because every meal matters. And so does every regulation behind it.
Event menus don't start in the kitchen—they start with what's available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there's another path—one that not only scales faster, but also brings those products directly into the spaces where we eat, gather, and connect: foodservice.
This week on Eating at a Meeting Podcast LIVE, I'm talking with Mike Levinson, RD, founder of FS Octopus and a leader in helping better-for-you CPG brands grow in hospitality, universities, business & industry, convenience, and beyond. With 25+ years in foodservice sales and strategy, Mike knows how brands can position themselves so their products show up in cafeterias, hotels, and restaurants—and ultimately, on our event menus.
Together, we'll explore: 🍴 Why foodservice can be a faster growth channel than retail for emerging brands 🏨 How hotels, universities, and corporate dining can be launchpads for inclusive, dietary-friendly products 📈 What event planners should know about how those products make their way onto menus 💡 The role foodservice plays in shaping choice, safety, and inclusion for our guests
If you've ever wondered why some brands show up in your event catering while others don't, this conversation is for you.
𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills?
In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery stores, and other food service providers with local charities to turn surplus food into meals for those in need.
Since 1992, FDC has coordinated the donation of over 1 billion pounds of prepared food from partners like KFC, Red Lobster, Whole Foods, and countless local businesses. Their work supports nonprofits such as Meals on Wheels and campus programs like UCLA's 580 Café—ensuring fresh, safe, quality food reaches people who need it most.
Jim will share: ✅ How FDC's model connects donors to nearby charities for regular, reliable pickups ✅ The food safety practices that protect every donation ✅ Inspiring examples—from bagels that would've been tossed to produce powering student markets ✅ Why food donations strengthen communities, reduce waste, and create dignity around receiving food
Whether you plan events, run a kitchen, or simply care about where our surplus food goes, this conversation will change the way you think about "leftovers."
Because every meal matters—and no good food should go to waste.
Flying with food allergies can be stressful—and sometimes dangerous—if you don't know what an airline will (or won't) do to keep passengers safe.
That's why Allergic Living and No Nut Traveler, Inc teamed up to create the comprehensive 𝗔𝗶𝗿𝗹𝗶𝗻𝗲𝘀 & 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀 𝗚𝘂𝗶𝗱𝗲—a first-of-its-kind resource packed with details on policies from pre-boarding to PA announcements, buffer zones, pet allergies, medical kits, and more.
This week on Eating at a Meeting Podcast LIVE, I'm talking with Gwen Smith, founding editor of Allergic Living, and Lianne Mandelbaum, founder of No Nut Traveler, about how they built this guide and why it's essential for travelers, parents, and planners alike.
We'll cover: 🧳 How they researched and verified allergy accommodations across dozens of airlines 🛫 Key differences between U.S./Canada carriers and international airlines 🚫 Why "can't guarantee" policies matter and how to work around them 🤝 How event planners can use this resource to better support traveling guests with dietary needs 🛟 Tips every traveler should follow—from pre-boarding to in-flight safety
Whether you're planning your own trip, helping guests arrive safely to an event, or advocating for safer travel policies, this conversation will give you the knowledge and tools you need for allergy-aware travel.
I'm thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE!
Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I've been following her work since 2009. Her insights continue to shape how so many of us think about what's on the plate and why it matters.
In this conversation, we'll explore why food policy matters for event planners and our food service partners — and why understanding these broader influences is essential for anyone responsible for planning meals and menus at events.
👉 How do industry power structures impact what we serve? 👉 Why does consumer trust matter when designing food and beverage experiences? 👉 What responsibility do planners and food service professionals have in creating safe, sustainable, and ethical dining environments?
If you're involved in planning, designing, or serving food at events, this is a must-listen — Marion's insights will inspire you to think far beyond taste and trends.
What does a moldy orange have to do with food and beverage at your next event?
A lot, actually.
This week on Eating at a Meeting Podcast LIVE, I'm talking with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about how we can stop tossing perfectly edible food, and what that means for planning events that are not just delicious, but responsible.
Rachael has helped millions of people rethink what goes in the trash, using humor, science, and common sense. She's also helped restaurants and government agencies reimagine menus and policies to keep food out of landfills and on people's plates—where it belongs.
From too-big serving trays and buffet overkill to "just in case" stockpiles that never get eaten, we're digging into:
🥗 The simple menu swaps that reduce waste (and costs) 🍰 Why those leftover desserts shouldn't hit the dumpster ♻️ How service styles and portion sizes impact sustainability 🧾 Why transparency and storytelling matter for food choices 🥡 And why "encouraged leftovers" should be an industry standard
If you're a planner, caterer, venue, or chef trying to do food and beverage better—this is for you. Rachael's approach makes the science of spoilage approachable, and the case for change undeniable.
Whether it's one guest or a gala, every bite should matter.
As evolving food allergy regulations sweep across the US, I dedicated this solo episode to giving you the latest updates on the legal landscape affecting safe dining experiences. This week, it's just me, Tracy Stuckrath, but together we're diving into the details behind newly proposed and enacted legislation from Pennsylvania, California, Illinois, and Texas, along with major changes in the 2022 FDA Food Code and proposed allergen labeling requirements for alcoholic beverages by the TTB.
I break down what these changes mean for restaurants, catering professionals, and anyone who wants to ensure food-allergic guests are protected and included. You'll hear candid tips on risk management, advocacy, and the power of positive, inclusive dining stories that build trust and community. Whether you're an event pro or just determined to create safer, more inclusive food experiences, tune in to stay ahead on all things food allergy law and regulation.
Imagine using your food and beverage choices to not just nourish guests—but to help someone rebuild their life.
Next week on the Eating at a Meeting Podcast LIVE, I'm sitting down with Kerry Brodie, founder and executive director of Emma's Torch, a nonprofit culinary training program that empowers refugees, asylees, and survivors of human trafficking by providing paid culinary training, work experience, and job placement—all through the lens of dignity, sustainability, and inclusion.
Emma's Torch is about far more than cooking skills—it's about building confidence, fostering community, and helping individuals navigate new lives and achieve financial independence. Since its founding, they've worked with over 600 students, generating more than $25 million in increased wages as graduates go on to become business owners, bakers, supervisors, and more.
For planners and hospitality professionals, this conversation is a powerful reminder that every meal we serve at an event is a chance to make an impact—not just on guests' plates, but in their lives.
If you want your events to reflect purpose as well as taste, this is a conversation you won't want to miss.
As event planners, we know that food and beverage is rarely just a line item—it's an experience, a connector, and sometimes a challenge.
In this week's Eating at a Meeting LIVE, I'm gathered a group of event planners — Janet C. Hoppenstein, CMP, Shannon Ryan, CMP, and Julie Wong, CMP — for an open conversation about how they navigate ordering F&B for their events: what guides their decisions, what concessions or compromises they make, and how they think about the attendee experience when planning menus.
We'll talk about: ▶︎ How budget, inclusivity, sustainability, and logistics come into play ▶︎ What they wish venues and caterers understood better ▶︎ How attendee expectations are changing—and how planners are adapting
Whether you're a planner yourself or part of a catering or venue team, this conversation will offer insights that can help you deliver better, more thoughtful food and beverage at your next event.
Join me and bring your own questions or stories to the chat!
When the Rice Isn't the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it's just me—no guest, just the truth.
At a recent event, I was told by a chef that rice—specifically Uncle Ben's—was the reason a gluten-free option couldn't be provided. But we'd already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free.
His response? "Just put 'Uncle Ben's' on the sign. Some gluten-free people are fine with it."
And when I asked what I could eat, he said, "We won't kill the meeting planner—we'll make you something else."
Spoiler alert: Uncle Ben's plain rice is gluten-free.
So the issue wasn't the rice. It was the lack of follow-through.
It was the dismissive attitude.
It was the failure to respect the safety of every guest.
In this episode, I'm diving into: • Why food safety requires transparency—not assumptions • How "good enough" is not good enough • The responsibility of hotels and planners to deliver on dietary promises
If you've ever been gaslit about a dietary request—or told to "just eat something else"—pull up a chair. You're not alone. And this conversation needs to be had. See less
This week, I’m talking with Ashley Orr, the powerhouse baker behind Sweet Nothings Bakery and Cafe—a 100% gluten-free bakery operating out of a shared kitchen space.
Yes, you read that right. Shared kitchen. Not a dedicated gluten-free facility.
Sound familiar? For any planner who’s been told by a convention center or hotel that “we can’t do gluten-free,” Ashley’s story is proof that it can be done—with the right knowledge, systems, and commitment.
Diagnosed with a gluten allergy in 2019, Ashley didn’t just change how she ate—she reimagined how to bake, launching her business to fill the flavor gap in gluten-free baked goods. Now baking alongside other (non-GF) businesses at Little Blue Bakehouse, she takes meticulous care to protect her products and her customers from cross-contact, and the results speak for themselves.
In our conversation, we’ll explore: • How Ashley safely operates in a non-dedicated kitchen • The protocols that protect her gluten-free guests • What venues and planners can learn from her model • Why SOPs—not just suppliers—are key to safe dining
Whether you're serving 10 people or 10,000, this is a must-watch for anyone who’s been told “we just can’t do that.” Ashley is doing it—and doing it well. Let’s talk about how.
What’s on the Menu? Voices of Change in Food Journalism
Food writing is more than recipes—it shapes culture, policy, and the guest experience at every table. In this Eating at a Meeting LIVE episode, I’m sharing clips from two powerhouse conversations recorded at the inaugural Les Dames d’Escoffier M.F.K. Fisher Women in Food & Storytelling Symposium, where Eating at a Meeting served as Media Sponsor.
First up: Toni Tipton-Martin and Ruth Reichl pull back the curtain on the evolution of food journalism—from the era when recipes were relegated to “women’s pages” to groundbreaking storytelling that made space for new voices. Hear how mentorship, risk-taking, and saying yes to what scares you can transform not only careers, but entire industries.
Then Kat Craddock, Editor-in-Chief and CEO of SAVEUR magazine, moderates a powerful discussion with Marion Nestle and Grace Young. Together they reveal how food writing preserves culture, sparks advocacy, and even protects vulnerable communities—from exposing industry influence on public health to fighting for the survival of America’s Chinatowns.
These women remind us that journalism isn’t just about documenting what’s on the plate—it’s about shaping how we understand food’s role in society. For event professionals, planners, and anyone feeding communities, their insights underscore why every menu choice and every story told at the dining table matters.
Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn’t know what gluten is. The kitchen isn’t sure either. That moment? It sparked real change in Illinois.
In this episode of Eating at a Meeting LIVE, I’m talking with State Senator Sally Turner, the powerhouse behind Senate Bill 1288—a bill that could soon make Illinois one of the safest places to dine out if you live with celiac disease.
It’s a big deal.
This new law (awaiting the governor’s signature) would require ALL food handlers in the state to be trained on celiac disease, gluten-free protocols, and preventing cross-contact.
Senator Turner shares how a personal connection turned into statewide action—and why this matters not just for restaurants, but for anyone planning events, catering menus, or feeding guests.
Because safety shouldn't depend on luck. It should be built into the system.
We’ll cover: ✅ Why the bill passed unanimously ✅ What it means for hotels, venues & caterers ✅ How this legislation could shape SOPs and training far beyond Illinois ✅ Why awareness isn’t enough without action
Whether you're gluten-free, planning meals, or pushing for safer dining—this conversation is one you’ll want to be part of.
In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease.
An event planner recently posted that the kitchen at her event venue “doesn’t accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggestions to order about 10 celiac-friendly meals in a particular city.
Chef Murray’s take? “Crazy that this is still happening. Most places have shifted to this being the norm, not the exception.”
We’ll break down: ▶︎ Why “we don’t do that” is an unacceptable—and sometimes unlawful—response ▶︎ How kitchens can safely serve gluten-free meals when they choose to ▶︎ What planners can say to push back and advocate for their attendees ▶︎ Why inclusive dining should be the baseline, not the exception
If you’ve ever had to scramble to feed your guests safely—or felt like you were the only one fighting for what’s right—this conversation is for you.
As May—and Food Allergy Awareness and Celiac Disease Awareness Month—wraps up, I’m delighted to bring you a truly impactful conversation with Claire Beach, Catering Director at Azura Events in London. Claire is a passionate advocate for inclusive and sustainable event planning, drawing deeply from her own lived experiences as a gluten-free, neurodivergent attendee. In this candid episode, we explore what it actually means to get gluten-free right at events—and why it's a true responsibility, not a mere preference, for everyone involved in our industry.
Claire and I dive into how communication, education, and empathy are at the heart of providing safe, empowering, and waste-conscious dining experiences for all. Tune in to hear practical strategies her new UK task force is pursuing, plus creative ideas to ensure every guest feels truly welcomed and included. You’ll hear the real-life impact—physical, emotional, and professional—of getting it wrong and how we can all do better.
At the end of Food Allergy and Celiac Disease Awareness Month this May, I was thrilled to chat with Benji Koltai, co-founder and CEO of Galley.
On this episode, Benji brings his personal journey with Crohn’s disease and gluten intolerance, pairing it with his tech expertise to revolutionize food safety from the inside out. We dive deep into what “recipe first, people always” truly means—exploring how a digital recipe system transforms food safety, allergen awareness, and food waste in kitchens from hotels to college dining.
Benji shares how Galley empowers foodservice teams—reducing food waste, streamlining operations, and making dining safer for everyone with dietary needs. Listen in to discover powerful stories from clients, the real numbers behind food waste savings, and how a single source of culinary truth can change the guest experience and bottom line. Benji’s insights on technology, transparency, and compassion are game changers!
How do we truly build community through food? In this episode of Eating at a Meeting, I'm joined by two inspiring professionals—Jenny Ng, Event Planning Senior Manager at National Co-op Kosher, and Rachel, General Manager & Food and Beverage Director at a locally-focused hotel restaurant—to unpack this very question.
Fresh from my presentation at MPI Minnesota, we dive into what it means to connect people using food and beverage, and how thoughtful sourcing, labeling, and inclusive practices translate into memorable, meaningful events. Jenny shares how her team champions dietary inclusivity and sustainability—think robust labeling, creative themed menus, and even mocktail alternatives, so every attendee feels seen and served. Rachel offers her perspective from the hotel and restaurant world, where managing without a banquet manager means she wears all the hats—and why knowledge, training, and local partnerships are critical to crafting a welcoming dining experience for all.
Together, we discuss practical tips—from putting detailed menus on conference apps to advocating for your attendees’ dietary needs and pushing back on venues when needed. We reminisce about the power of themed events, the role of childhood hospitality lessons, and the joy of a well-made mocktail. Plus, you'll hear our wish lists for the future of catered food functions—more variety, more transparency, and more community at every table.
Give it a listen—and let’s keep building community, one shared meal at a time.
In honor of both Food Allergy Awareness Month and Mental Health Awareness Month, I was thrilled to welcome Amanda Whitehouse, licensed psychologist, food allergy anxiety and trauma expert, host of the Don’t Feed the Fear podcast, and a devoted food allergy mom, to Eating at a Meeting.
Amanda and I dove into the rarely-discussed intersection of food allergy safety and mental health. Too often, we focus on labeling foods and avoiding allergens at events, but what about managing the underlying fear, trauma, and anxiety that come with living (or parenting) with food allergies? Amanda opened up about the deep-seated worries food-allergic individuals carry to every buffet, the impact of recurrent trauma from allergic reactions, and the often overlooked mental toll of social and professional situations involving food.
We unpacked the crucial need for “emotional safety” alongside physical safety, practical ways planners and foodservice professionals can alleviate anxiety, and why inclusive, empathetic communication truly matters. Amanda also shared grounding techniques, misconceptions about allergy anxiety, and how to build confidence navigating a sometimes isolating world.
Tune in for powerful stories, expert insights, and actionable tips to create events where everyone feels seen, heard, and safe—both on their plate and in their hearts.
How does being a food allergy mom change how you plan an event menu?
This week, I’m talking with two powerhouse planners—Colleen M. Earley, CMP, HMCC and Jessica Hiemenz-Woodbury, CMP, CMM, DES—who are blending personal experience with professional expertise to reshape how we think about food at events.
Both are long-time event pros. Both are moms. Both know what it’s like to sit at a banquet table hoping the kitchen gets it right—because their children’s safety (and their own, in Jessica’s case) depends on it.
Together, we talk about: • Planning with intention when food allergies are part of your family • Why checklists and contracts aren’t enough • What inclusive F&B really means from both sides of the table • How planners can lead change—even when they don’t control the kitchen
Jessica brings her insight as a mom of two kids with multiple food allergies— dairy, eggs, sesame, pea protein, lentils, and all nuts—an event strategist, a vegan, and past PCMA New England president who’s led major conferences and embraced digital innovation. Colleen shares how her daughter’s nut allergy journey has inspired her legislative advocacy and shaped how she builds safer dining experiences at the events she plans for clients.
Their stories are a must-hear for anyone in the hospitality and events world who wants to stop treating food as just a checkbox—and start making it a tool for belonging.
Join us for a heartfelt, practical conversation that just might change how you see the next plated meal at your event. What steps have you taken to ensure your F&B is inclusive?
During Food Allergy Awareness Week this year, I was joined by veteran meeting planner P. Christine Poole, CMP—someone who knows firsthand how a single overlooked ingredient can turn a meal into a medical emergency.
With more than 20 years of experience planning conferences for state, regional, and national associations, Christine has a sharp eye for logistics, hospitality, and detail. But after developing an adult-onset pine nut allergy, she’s experienced the other side of the table—where even clear communication with hotel staff doesn’t always protect guests. In this episode, Christine shares the emotional and physical toll of navigating food allergies at events she didn’t just attend—she helped plan. She’s had three separate incidents at hotels where pine nuts were served despite her documented allergy. One chef even assured her the dish was safe because he’d made it himself. It wasn’t.
Together, we explore: • What these incidents reveal about breakdowns in communication between culinary teams and guests • Why F&B protocols must go beyond “just ask the chef” • What planners and venues must do to prevent allergic reactions—not just respond to them
This isn’t just about pine nuts. It’s about responsibility, risk, and respect for the lives sitting at every table.
What does it really take to feel safe, heard, and included when you’re dining with celiac disease? In honor of Celiac Awareness Month, this episode of Eating at a Meeting brings real talk—and real solutions—to the table with two powerhouse advocates: Kayla King (@celiacwithkayla) and Gabby Hemond (@noglutengabby). Kayla is a certified nutrition coach, Restaurant Growth Lead at Fig, and founder of the MyMeal app. Diagnosed at 8, she’s spent over 17 years navigating celiac disease and is now helping others eat confidently through honest restaurant reviews, advocacy for stricter labeling, and tools for safer dining. Gabby hosts the Celiac Disease Foundation's Celiac Teen Talk, a virtual meet-up series for teens navigating the gluten-free lifestyle. Diagnosed in 2020, she’s built a vibrant community by sharing personal stories, travel tips, and practical advice to help others—especially young people—feel empowered and supported. Together, we’ll explore the realities of eating out with celiac, the emotional and social impact of dietary restrictions, and how to create food and beverage experiences that are truly inclusive. From tech tools and teen talk to restaurant risks and labeling myths, this conversation is packed with actionable insights for anyone who wants to do gluten-free right. Whether planning menus, supporting a loved one, or living gluten-free yourself, this episode will leave you better informed and more inspired. Let’s celebrate Celiac Awareness Month by raising the bar for what gluten-free dining should be.
When it comes to creating unforgettable experiences behind the bar, few have done it better — or longer — than Rob Husted. With nearly three decades of experience in bartending, mixology, flair, and education, Rob is a force who's helped shape beverage programs and trends across the globe.
Tracy had the chance to meet Rob at Catersource earlier this year, just as he was preparing to deliver his Batch Perfect: Elevating Events with Signature Cocktails & Mocktails session — a standing-room-only crowd that spoke volumes about his reputation and expertise.
From founding BarWars LLC and Cocktail Network Live to staffing events through Cocktails4Hire, Rob's mission is simple: elevate the craft so bartenders — and their guests — have better, more memorable moments.
This week, Rob and I are talking about what it means to create quality cocktails quickly without sacrificing entertainment, hospitality, or safety — a critical balancing act for any event planner working with F&B. We'll explore how training, performance, and drink development come together to enhance guest experience and what planners need to know when hiring bartenders for receptions, galas, and conferences.
If you care about creating beverage moments that truly connect with your attendees (not just fill their glasses), this is a conversation you’ll want to listen.
Cheers to raising the bar — see you there!
On this episode of Eating at a Meeting, I welcome Addie Lao, a courageous nine-year-old food allergy advocate, and her mom, Dr. Robin Lao, a pediatric nurse practitioner from Sacramento, California. Together, these two inspiring women are leading the charge for safer dining experiences in California with their coauthored California Senate Bill 68 — the Addie Act.
We dove deep into their journey: from the transformative moment of Addie being able to eat safely at a Chinese restaurant because of clear allergen labeling, to the challenges and triumphs of advocating for legislation that would require all California restaurants to list the top nine allergens on their menus. Robin shared the legislative process, their advocacy in the state Capitol (including Addie testifying before senators — with her whole third-grade class cheering her on!), and the ripple effect this bill could have for millions of diners, families, and the food and beverage industry.
You’ll hear the real impact of food allergies on daily life, the importance of inclusivity, support needed from restaurants and the community, and why food allergy diners are among the most loyal customers.
Discover how this mother-daughter team is turning adversity into action, the steps restaurants and individuals can take to help, and why sharing your story truly matters.
Join us in supporting the Addie Act at additellsall.com and be part of the movement for safer, more inclusive dining everywhere.
Tea is having a moment—and it's long overdue.
In this week's episode of Eating at a Meeting, I’m joined by Amy March, executive chef and co-founder of The Steeping Room and Urban Tea House, to talk about why tea deserves a starring role on your event menu.
With over two decades of experience in specialty tea, culinary arts, and holistic health, Amy brings the perfect blend of insight and inspiration for planners looking to serve more than just caffeine.
We will explore how tea can create moments of calm, spark cultural connection, support wellness goals, and build community at the table. Amy shares real strategies for incorporating tea into events—from elegant stations and immersive tastings to seasonal pairings and signature mocktails—turning every pour into an opportunity for impact.
And if you’ve ever questioned whether your F&B dollars could be better spent, this episode offers a deliciously purposeful alternative to that pricey pot of coffee.
Let’s rethink the role of tea and use it to steep our events in intention, connection, and creativity.
I'm talking about managing food and beverage at events based on recent events I've attended and questions I've seen on social media or asked about at conferences. Join me to share your management tips. Want to create live streams like this?
What a month it’s been! As Women’s HERStory Month comes to a close, I couldn’t think of a better way to wrap it up than with a conversation that’s redefining inclusivity in food and beverage. Laura Silverman, founder of Zero Proof Nation and Booze Free in DC, is leading the charge in the non-alcoholic beverage movement, proving that choice and inclusion belong at every table.
With 17+ years of sobriety, Laura’s journey is deeply personal. After struggling with binge drinking in college and getting sober at 24, she saw firsthand how limited and uninspiring the non-alcoholic beverage landscape was. So, she built the resource she wished existed—a global hub connecting people with alcohol-free options, community, and education.
💡 As a thought leader in the adult non-alcoholic beverage movement, Laura isn’t here to vilify alcohol—she’s here to empower choice. Whether you're taking a night off, redefining your relationship with drinking, or just looking for something beyond soda and seltzer, her work ensures safe, equitable, and innovative beverage options for all.
🔥 From launching a global map of NA-friendly establishments to judging the World Alcohol Free Awards, Laura has been instrumental in bringing non-alcoholic drinking culture to the forefront. She’s making sure everyone—whether sober, sober-curious, or simply exploring mindful alternatives—has a seat at the table.
🎙️ Join me LIVE for this final Women’s HERStory Month episode as we dive into: ✅ The rise of mindful drinking and its impact on the F&B industry ✅ How event planners can create more inclusive beverage experiences ✅ The power of community and education in reshaping drinking culture
📅 Let’s raise a zero-proof toast to all the incredible women making HERstory in food and beverage. You don’t want to miss this final conversation of the month! 🥂 🎙️
This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast.
This week, I’m introducing you to Jin-Ya Huang—a social entrepreneur, artist, and community leader using food to break down barriers and build bridges.
A social practice artist turned “accidental entrepreneur,” Jin-Ya is the founder of Break Bread, Break Borders (B4) — a catering social enterprise empowering refugee women through food, storytelling, and economic opportunity.
Inspired by her mother’s resilience and shaped by her family’s immigrant journey from Taiwan to Texas, Jin-Ya combines her experience in global branding with a deep commitment to equity and inclusion. Through B4, refugee women share their cultural recipes and personal stories, transforming community dinners into platforms for understanding and empowerment.
Jin-Ya’s work has been featured by TIME Magazine, NPR, TEDx, and more — but what drives her most is her mission to remove barriers, uplift voices, and build bridges through food.
In this episode, we’ll explore how she’s rewriting the narrative around refugees, redefining what it means to serve your community, and how she continues to honor her late mother’s legacy by creating space for others to thrive.
In celebration of Women’s HERStory Month, I’m honored to highlight Femeika Elliott, a powerhouse in food justice, maternal health, and community empowerment, on the Eating at a Meeting podcast.
How do we reclaim access to fresh, nutritious food and create healthier futures for our communities?
Femeika is on a mission to transform food justice, maternal health, and sustainability in Knoxville and beyond. As the founder of Meik Meals, the Lotus Program, and Rooted East Knoxville Collective, she is breaking down barriers to healthy eating, postpartum wellness, and land justice—one meal, one garden, and one conversation at a time.
From launching over 130 raised garden beds across East Knoxville to championing Black maternal health statewide, Femeika’s work is reshaping the way we think about food and equity. Her initiatives don’t just nourish bodies; they empower communities to reclaim traditions of self-sustainability, wellness, and collective strength.
With food apartheid and health disparities affecting countless lives, Femeika’s impact is a powerful reminder that access to nutritious food is a right, not a privilege. Her grassroots leadership is inspiring systemic change—proving that the future of food is local, just, and deeply rooted in community.
“Femeika isn’t just providing meals—she’s planting seeds of empowerment, ensuring communities thrive for generations to come.”
🌟 Women’s HERStory Month on Eating at a Meeting 🌟
This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting podcast. Follow along as I honor changemakers like Femeika and many others who are leaving a lasting impact.
Food has the power to nourish, heal, and connect—and this Women’s HERStory Month, I’m honored to celebrate Ally Smith, a woman making a profound impact at the intersection of food and foster care. As Development Director at Partnerships for Children, a private chef, and the creative force behind the “Gather With” cookbook project, Ally is redefining what it means to support vulnerable children and families through the power of food.
Her journey has taken her from case management in the foster care system to a farm-to-table apprenticeship in Italy, where she deepened her understanding of sustainability and food as a tool for connection. Today, she channels that passion into teaching cooking classes for foster children, organizing chef-driven fundraisers, and crafting a cookbook featuring diverse voices in Austin’s food scene—all to ensure that every child has a seat at the table.
In this LIVE episode of Eating at a Meeting Podcast, Ally and I will discuss how she’s using food to create community, empowerment, and healing for children in the foster system, the importance of food security, and why her work is a game-changer in making the food world more inclusive and impact-driven.
🔗 Tune in for this extra episode of Eating at a Meeting for Women's HERstory Month and join the conversation! 🎙️
This Women’s HERStory Month on the Eating at a Meeting Podcast, I’m shining a spotlight on incredible women who are reshaping how we think about food, sustainability, and culture.
The third woman I want you to meet is Chef Asantewaa E. L., a culinary powerhouse and advocate for food sustainability in San Antonio.
As the founder of Food Horizons and the Secret Food Stories initiative, Chef Asantewaa is bridging gaps between food, culture, and community as the founder of Food Horizons and the Secret Food Stories initiative. Her work is deeply rooted in the African philosophy of ubuntu, the idea that we are all interconnected—a belief she brings to life through events, advocacy, and storytelling.
Through the Secret Food Stories Festival, she’s tackling food waste head-on with creative zero-waste recipes and community-driven discussions. Her advocacy stems from her South Sudanese upbringing, where food waste was never an option, and she now educates communities on making the most of their food. And beyond the kitchen, she’s also making waves in the art world, showcasing her talents at the San Antonio Ethnic Arts Society’s Women’s Exhibition.
Chef Asantewaa’s work is more than just cooking—it’s about creating a movement where food is a tool for sustainability, cultural preservation, and community empowerment. Join me in celebrating her remarkable impact!
🔗 Tune in to hear her inspiring story! 🎙️
This Women’s HERStory Month, I’m celebrating women who are using food to build community, preserve culture, and spark meaningful change. One of those incredible women is Mahfam Moeeni-Alarcon , the founder and co-owner of Mingle + Graze, a cheese shop and eatery in downtown Chandler, Arizona, that is so much more than a place to eat—it’s a space for connection, learning, and inclusion.
Mahfam’s journey from selling marinated olives at farmers’ markets to pioneering grazing boards in the Phoenix area is a testament to her entrepreneurial spirit and passion for hospitality. Drawing from her Iranian heritage and her husband’s Chilean roots, she infuses her menu with flavors and traditions that tell stories of culture, migration, and home.
Her commitment to sustainability, food safety, and inclusivity is evident in every aspect of her work—from composting and recycling efforts to strict allergen protocols at Mingle + Graze. But Mahfam’s impact doesn’t stop at her businesses. As the Board Chair for Chandler Sister Cities, a member of the Chandler Arts Commission and a member of Les Dames d’Escoffier Phoenix Chapter, she fosters global connections and celebrates cultural diversity in her community.
Mahfam is making HERstory by showing that food is more than sustenance—it’s a bridge between cultures, a tool for empowerment, and a way to create a more inclusive world.
Women’s HERStory Month on Eating at a Meeting
This Women’s HERStory Month, I’m celebrating trailblazing women who are reshaping the way we think about food, community, health, and inclusion on the Eating at a Meeting Podcast.
To kick it off, I'm talking with Denise Baron Herrera, Co-Founding Chef and Chief Culinary Officer for Burtons Grill & Bar and Red Heat American Tavern !
Denise is a powerhouse in culinary leadership, setting the gold standard for food safety, allergy awareness, and inclusive dining in the restaurant industry. Under her guidance, Burtons Grill has become one of the most allergy-friendly restaurant groups in the U.S., proving that dining out can be both delicious and safe for everyone. From pioneering strict food allergy protocols to mentoring rising chefs, Denise is not just making meals—she’s making an impact.
Beyond the kitchen, Denise is shaping the future of food service with her commitment to education, empowerment, and culinary excellence. Through her mentorship programs, groundbreaking food safety initiatives, and inspiring journey from executive chef to industry leader, she is paving the way for a more inclusive and innovative restaurant experience.
🔗 Don’t miss this LIVE conversation! Tune in and be part of the discussion. 🎙️
hashtag#EatingAtAMeeting hashtag#WomensHERStoryMonth hashtag#FoodSafety hashtag#InclusiveDining hashtag#Leadership
To close out 𝐁𝐥𝐚𝐜𝐤 𝐇𝐢𝐬𝐭𝐨𝐫𝐲 𝐌𝐨𝐧𝐭𝐡 I’m sat down with Chef Deborah VanTrece, a culinary visionary 𝐫𝐞𝐝𝐞𝐟𝐢𝐧𝐢𝐧𝐠 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝. From her days as a flight attendant exploring global cuisines to becoming a 𝐉𝐚𝐦𝐞𝐬 𝐁𝐞𝐚𝐫𝐝 𝐀𝐰𝐚𝐫𝐝-𝐧𝐨𝐦𝐢𝐧𝐚𝐭𝐞𝐝 𝐜𝐡𝐞𝐟, restaurateur, and 𝐛𝐞𝐬𝐭-𝐬𝐞𝐥𝐥𝐢𝐧𝐠 𝐚𝐮𝐭𝐡𝐨𝐫, Deborah has built a legacy on honoring tradition while pushing boundaries.
🎙️We dish on:
➤ 𝐓𝐡𝐞 𝐫𝐨𝐨𝐭𝐬 𝐚𝐧𝐝 𝐞𝐯𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐨𝐟 𝐒𝐨𝐮𝐥 𝐅𝐨𝐨𝐝—how it differs from Southern food and why it’s a global experience
➤ 𝐇𝐞𝐫 𝐣𝐨𝐮𝐫𝐧𝐞𝐲—from navigating barriers as a Black LGBTQ+ woman in the industry to leading the way for future chefs
➤ 𝐓𝐰𝐢𝐬𝐭𝐞𝐝 𝐒𝐨𝐮𝐥’𝐬 𝐢𝐦𝐩𝐚𝐜𝐭—how her restaurant blends comfort food with global flavors and changes the way we see Soul Food
➤ 𝐓𝐡𝐞 𝐩𝐨𝐰𝐞𝐫 𝐨𝐟 𝐦𝐞𝐧𝐭𝐨𝐫𝐬𝐡𝐢𝐩 & 𝐫𝐞𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧—why diversity in kitchens matters now more than ever
Deborah is proof that food isn’t just about what’s on the plate—it’s about history, culture, and bringing people together.
This Black History Month, I sit down with my friend Tie Whittaker, owner of Buttermilk Boutique. A professional pastry chef with over 13 years of experience, Tie blends her Southern roots and culinary expertise to create stunning pastries and elevated Afternoon Tea experiences that are redefining hospitality in North Carolina.
Afternoon Tea may not be the first thing that comes to mind when thinking about Southern food, but Tie is transforming it into a space for nostalgia, storytelling, and exquisite flavors. Inspired by her grandmother Angel, whose baking was legendary in her community, Tie has turned family recipes into works of edible art, bridging the gap between heritage and innovation.
In this episode, we explore her journey from political science to pastry, how Afternoon Tea is more than just an event—it’s an immersive experience that celebrates culture and connection—and what it takes to build a brand that blends luxury with legacy.
As a Black woman in pastry, Tie has carved her own path in an industry that hasn’t always made space for chefs like her. Now, she’s not just making room at the table—she’s setting it with elegance and intention.
This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone feels valued.
For this milestone episode, I’m bringing back some of the most insightful and impactful guests to unpack the biggest lessons we’ve learned about making food and beverages safer, more accessible, and more sustainable.
Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into:
✅ The biggest event F&B challenges we still need to fix ✅ Why transparency in ingredients, labeling, and service matters more than ever ✅ What event planners and venues must do to create safer dining experiences ✅ How food allergies, accessibility, and ADA compliance are evolving ✅ What’s next for the future of food and beverage
After 300 conversations, what have we learned? And where do we go from here?
If you’re an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.
Taylor Swift’s Eras Tour wasn’t just a cultural phenomenon—it was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself.
This week, Tracy is thrilled to welcome Sam Stewart, Senior Director, Beverage Alcohol for Sodexo Live!, to talk about the magic behind those drinks and what event planners can learn from their success. From the themed beverages that struck the right chord with Swifties to the innovative strategies that turned mocktails into must-have menu items, this episode will be packed with insights.
Sam will share: 🍹 How Sodexo Live! brought Taylor’s vision to life with mocktails at the final tour stops 🍹 Creative ways to use themed drinks to enhance the attendee experience 🍹 Tips for balancing inclusivity, innovation, and style in your event menus 🍹 Why mocktails are a key ingredient for modern event success
Whether planning a corporate gala, a concert, or a small gathering, these lessons will help you create beverage menus that captivate and delight you and your attendees.
🎧 Tune in to discover how Sodexo Live! turned Taylor’s finale into a beverage experience worth remembering—and how you can do the same for your events!
Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.
Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000.
If you’re curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don’t miss Chef Sufi’s expert insights!
Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus. Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry. With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand sanitizer alone won’t cut it, so proper food safety protocols and cleaning measures are essential. In this episode, we’ll discuss: How norovirus spreads and why it’s so persistent. ➤ Practical strategies for venues and planners to reduce risk—from the kitchen to the buffet line. ➤ The key questions you need to ask your catering and venue partners to ensure safe practices. ➤ Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing. Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought. 📲 Don’t miss this essential episode! Share your questions and insights in the comments. Let’s tackle this together!
Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t just an ideal—it’s a responsibility and it requires action.
In this solo episode of Eating at a Meeting, Tracy discusses how we can take the lessons of 2024—like the importance of thoughtful inclusion and the courage to address tough conversations—and bring them to life in 2025. Stories like Dominique Brown’s tragic passing due to a food allergy highlight the urgency of this work. From proactive food safety protocols to designing truly inclusive dining experiences, every choice we make as event planners and hospitality professionals has the potential to save lives and foster unity.
Let’s talk about what it takes to create spaces where no one is unintentionally excluded, how to address the hard conversations that inclusion often demands, and why every detail matters when it comes to food safety and unity at the table.
Together, we can ensure that 2025 is a year where our intentions shape real, meaningful change.
The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 — I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱🍹 ➤ Vegan food sales rose 28% compared to last year, with plant-based burgers and fries leading the way. As the number of people identifying as vegan in the UK grows by 10% annually, it’s clear this trend is here to stay. ➤ Non-alcoholic drink sales surged 35%, showing a rising demand for alcohol-free options like virgin mojitos and alcohol-free lagers—perfect for those embracing Dry January. ➤ Attendees are shifting away from red meat, with chicken tenders and fries becoming the top dish. This is a reflection of a broader move toward lighter, more sustainable choices. ➤ Moroccan cuisine exploded in popularity, rising 300%, with Harissa Chicken at the forefront. What does this mean for event planners? We must adapt to the rising demand for vegan, alcohol-free, and globally inspired options. January is the perfect time to rethink your event menus, and Hugo will share how these trends can inspire plant-forward, alcohol-free, and globally inspired options—not just this month but all year long. Join us to learn how data-backed decisions can help you create inclusive, innovative menus that meet the moment. Let’s start 2025 with fresh ideas for food and beverage!
David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone.
I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️ Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities. We’ll explore critical questions like: ➤ How does food serve as a thread for cultural identity and survival in Black communities? ➤ What role does food shaming play in perpetuating anti-Black racism, especially in workplaces and events? ➤ How can we create inclusive dining spaces that respect diverse food cultures while challenging harmful biases? For those who host, plan or attend meetings and events—this conversation is for YOU. Let’s talk about how food at work can unintentionally exclude, reinforce stereotypes, or create microaggressions. Together, we’ll discuss strategies to foster inclusion and reduce food-related barriers in professional spaces. Don’t miss this powerful conversation about food, equity, and creating spaces where everyone feels valued.
Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees. I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an exterior door because the main entrance was a flight of stairs. Once inside, the challenges didn’t stop—buffet tables were set too high for her to comfortably reach. These moments are not uncommon, but they’re entirely preventable with intentional planning. From entryways to buffets, accessibility is a key consideration for ensuring everyone feels valued and included at events. Join us as we discuss what planners and venues can do to prioritize accessibility and create food and beverage experiences that truly welcome everyone. 💡 Let’s change the narrative on accessibility—because every guest matters, and every meal matters.
How are workplaces adapting to meet the needs of the "food allergy generation"?
In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food allergies as both a legal and societal issue can promote safer, more equitable workplaces—upholding human rights and ensuring everyone feels empowered to participate fully.
Together, we unpack the complexities of managing food allergies at work. DeAndra, drawing from her research and personal experiences—including those of her son—shares invaluable insights on increasing awareness and establishing robust legal frameworks. We discuss everything from legal precedents and workplace policies to actionable steps employers can take to foster an inclusive environment.
Join us as we delve into the critical need for increased education, robust legal protections, and thoughtful workplace practices that not only address food allergies but also contribute to a more inclusive and sustainable professional environment. Whether you're an employer or an employee, this conversation offers a roadmap for creating safer spaces and ensuring that every meal—and every person—matters.
Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milk—and that most bottles don’t disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients, putting health and safety at risk. This week, I'm discussing transparency in alcohol labeling with Eva Greenthal, Senior Policy Scientist at the Center for Science in the Public Interest (CSPI). Eva has been leading the charge to ensure that what’s in your glass is as clear as what’s on your plate. Eva will explain why mandatory allergen and ingredient labels on alcoholic beverages are long overdue. We’ll also examine how the lack of transparency impacts food-allergic individuals, unpack the proposed regulations from the Alcohol and Tobacco Tax and Trade Bureau (TTB), and explore how these changes could reshape how we drink and shop for alcohol. If you’ve ever questioned what’s really in your glass—or how we can create safer and more inclusive dining experiences—this is an episode you won’t want to miss. Together, let’s raise awareness and raise the bar for transparency!
Tracy talks with Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, diving into the game-changing Food Donation Improvement Act (FDIA).
Many of us as planners hear “we can’t donate the food” or “we’ll be sued” from venues, but this new legislation signed into law in January 2023 breaks down those barriers by providing crucial protections, empowering event planners, hotels, and venues to safely reduce food waste.
Emily will share insights on navigating food donations, understanding liability protections, and implementing sustainable practices in events. From real-life examples of successful donation programs to her expertise on food waste policy, this episode is a must-listen for anyone looking to make their events more responsible and inclusive. 🥗
🍽 At a recent food waste reduction conference, Emily’s team served two days of meals entirely from surplus food, celebrating its origins on menu cards. She’s passionate about sustainable and inclusive practices, aligning her work with UN Sustainable Development Goals 2 (Zero Hunger) and 12 (Responsible Consumption & Production).
Tune in to learn how the FDIA opens doors for hotels, conference centers, and meeting planners to reduce waste and increase food access.
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
What does it take to feel safe eating at a meeting? In this episode, individuals with food allergies, celiac disease, and other dietary needs share their personal stories and actionable suggestions for creating safer, more inclusive dining experiences.
From clear ingredient labeling and cross-contact prevention to having knowledgeable staff or chefs available to answer questions, these insights highlight the critical steps that can make a difference. Whether it’s the reassurance of detailed communication or the comfort of knowing every precaution has been taken, these perspectives offer practical guidance for fostering inclusivity and reducing anxiety at the table.
Explore how thoughtful planning and communication can transform meals into safe and welcoming experiences for everyone. Every guest matters. Every meal matters.
Registered Dietitian Jessie Gibson from UT Health East Texas joins Tracy to discuss whether event breakfasts are helping or hindering attendee success. Are the meals served setting attendees up for a productive day—or leaving them sluggish and distracted? Jessie shares how better breakfast options could boost energy, focus, and overall wellness.
We discuss how event planners could provide safe, sustainable, and inclusive food choices, ensuring everyone could eat safely—without having to "sit out" due to dietary restrictions. Jessie also explains how her facility had shifted from using traditional, processed fats in patient nutrition to more natural, whole-food-based options—offering valuable insights for anyone looking to improve their food offerings.
For those curious about how whole foods and thoughtful menus could boost attendee wellness and energy, that episode was a must-listen. Jessie also shared her perspective on whether breakfast truly was the most important meal of the day and how making the right food choices could elevate an event’s impact. Together, we explored how the meals served might have been doing more harm than good—and what could be done to fix it.
On this week’s Eating at a Meeting Live, I’m sit down with Ali Cox, the Founder & CEO of Noble West, an award-winning marketing consultancy specializing in the entire agricultural ecosystem to explore how event professionals on both sides of the table — planners and food service teams — can bridge the gap between farm and table.
As a fifth-generation farmer, Ali combines her deep-rooted understanding of farming with cutting-edge marketing strategies to help brands tell the story behind their ingredients.
Ali will share her insights on the importance of regenerative agriculture, how to reduce food loss and waste, and why telling the story of where our food comes from matters now more than ever. With a focus on transparency and sustainability, Ali will discuss how event professionals can bring a new level of intentionality to food and beverage, offering guests more meaningful and impactful dining experiences.
Whether you're working behind the scenes in food service or planning the menus, this conversation will reshape how we think about F&B at events. Let’s connect farms to tables, one meaningful meal at a time. 🌍
You’ll walk away with fresh ideas and a new perspective on creating intentional, impactful F&B experiences.
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold!
From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy.
You'll also hear about: 🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated. 🌟 The power of detailed communication with chefs and venues. 🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches.
This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether you’re looking for practical advice or fresh ideas, you’ll find plenty to fuel your creativity (and your menu planning).
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold!
From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy.
You'll also hear about: 🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated. 🌟 The power of detailed communication with chefs and venues. 🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches.
This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether you’re looking for practical advice or fresh ideas, you’ll find plenty to fuel your creativity (and your menu planning).
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
🚀 Join me as I take an elevator ride with Devon Pasha, an expert in event planning and inclusivity! 🎙️
Devon and I delve deep into the pivotal role of offering diverse food options at events rather than simply replacing items.
We discuss how to craft inclusive menus that cater to everyone’s needs, from ensuring dietary restrictions are respectably met to enhancing customer experience and loyalty. 🥗🍰 Devon shares intriguing real-life stories, like a hotel that brilliantly accommodated guests with allergies, resulting in boosted satisfaction and occupancy rates.
We also touch on the logistical and financial aspects of event planning, highlighting the necessity of early conversations with attendees and advocating for contracts that secure value for money. Get ready to explore profitable inclusivity, the art of negotiating in the food and beverage industry, and Devon's passion for creating welcoming environments at events. 🍽️💼
💡 Tune in to discover how inclusivity isn’t just a moral imperative but a strategic advantage in event planning. ❤️
#StaySafe #EatWell Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
In this episode, I sit down with David Allison, founder of the Value Graphics Project and author, to delve into a revolutionary approach to food and beverage at events. David's extensive research, using a global dataset from one million surveys, debunks traditional demographics, highlighting shared human values instead.
✨ We discuss how understanding attendees' values like health, well-being, and social standing can transform event planning. For instance, at high-status events, prioritizing luxuries like aged champagne aligns perfectly with social standing values. 🍾 Furthermore, David’s innovative "valuegraphics" method replaces outdated demographics, using AI and social media to uncover attendees' core motivations.
From his personal stories, like baking bread for others, to my childhood dream of being a crossing guard, we explore how our values shape our lives and decisions. 🚸 We also emphasize the challenge of diverse dietary needs at events and propose solutions, like personalized minibar stockings, that enhance attendee experiences.
Discover David’s insights on creating meaningful, value-driven events, his collaboration with Google Xi on a "belonging playbook," and the humorous anecdotes like organizing an introvert’s parade. 🎉
Tune in for a thought-provoking conversation on aligning event strategies with core human values to foster genuine connections and inclusive environments.
Tracy chats with renowned traveler and cultural connoisseur, Susheda Raval. 🌍 With a staggering 120 countries under her belt, Susheda brings a world of experience in sustainable and inclusive travel practices to the table.
We delve into the heart of authentic travel, where Susheda shares her secrets for uncovering genuine local experiences—from savoring street food in Bangkok to exploring 200-year-old vineyards hosted by local families. 🍷🌮 Discover her passion for involving local communities in event planning to create richer, more meaningful experiences. Whether it’s incorporating authentic cuisines or fostering cross-cultural communication through food, Susheda’s insights are invaluable for anyone planning impactful events.
Susheda also introduces us to her children’s book series, "Beato Goes to Japan," where her cat, Beato, explores different cultures, imparting crucial lessons on community and respect. 📚🐾 These books aim to expose young readers to global cultures, inspired by Susheda’s own travel experiences.
Not to be missed are stories from her recent travels to Uganda, where she highlights the entrepreneurial spirit of local women and the innovative sustainability practices of eco-lodges.
✨ Explore the beauty of connecting through food with Susheda Raval on "Eating at a Meeting." 🎤🍽️ Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
🍳 Join Tracy for a nourishing conversation with Chef Pete from Canyon Ranch, where they dive deep into the art of fueling wellness through culinary innovation. 🌿✨ Overseeing multiple locations, Chef Pete collaborates with dietitians to craft balanced, flavorful menus that defy common misconceptions about healthy eating.
We explore diverse dietary needs for events, offering vegan options like Just Egg, tofu scrambles, and smoothie bars, while maintaining robust choices for all attendees. 🥑🍲 Chef Pete discusses the "farm to fuel" concept, emphasizing how what we eat powers our bodies, and shares insights on managing dietary restrictions like gluten-free and celiac needs. Discover tips for making meals visually appealing and tasty, the importance of clear allergen labeling, and strategies for sustainable, inclusive dining that supports overall wellness. 🌱💪 🍽️
Learn about the emotional connection between food and memories, strategies for organizing balanced buffets, and the surprising impact of chef versatility on guest satisfaction. Don't miss out!
🎧 Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
🌊 Step into a coastal adventure as I chat with Äna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. 🐚✨ From razor clams and oysters to her philosophy on sustainability and mental health, Äna’s approach to shellfish harvesting feels as refreshing as a sea breeze.
On Eating at a Meeting, Äna dives into the vitality of rebuilding oyster shells for a sustainable future, shares her inspiring journey of healing through nature, and explains her dedication to bringing "safe food" to our tables. We wade through the unique challenges of wild harvesting, explore the importance of seasonality, and celebrate the special connections between chefs and diners. 🌱🔆
🍽️ Join us for a conversation that uncovers how Äna’s deep bond with the marshlands and her zero-waste practices are shaping a new wave of sustainable, locally-sourced seafood. Plus, discover her role in the upcoming Slow Fish conference and her top tips for event planners on sourcing local, sustainable seafood. 💖🌍
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
Join me for an eye-opening conversation with attorney Laurel Francoeur, a fierce advocate for food allergy and disability rights, as we dive into the real-world challenges of creating safe, inclusive environments for those with dietary needs. 💼✨
In this Eating at a Meeting episode, Laurel and I explore the importance of accommodating food allergies across workplaces and public spaces. We discuss how the ADA Amendments Act expands protections for individuals with food allergies, despite challenges like stigma, economic barriers, and some states’ claims of sovereign immunity to avoid compliance.
⚖️🌾 This insightful episode offers invaluable advice and perspectives for both individuals managing allergies and those responsible for creating inclusive environments—ensuring that every meal matters in building a more inclusive and aware society.
🍽️ Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you’re loving the show, please rate and review on Apple Podcasts!
🌟 Thank you for joining us on this delicious journey where every meal matters! 🥂🍴
🥧 In this episode, Tracy introduces you to Valentina Ruffoni, the founder of Beyond the Event and the PIE network.
🍴✨ With a passion for transforming typical gatherings into memorable experiences, Valentina dives deep into the culinary delights that can boost connection and collaboration at events.
From the importance of offering nonalcoholic beverage options like mocktails and nonalcoholic beer in Spain to the challenges event planners face with inflexible caterers, we leave no stone unturned. Our discussion explores strategic ways to enhance attendee experiences by incorporating sensory elements and cultural touches.
🌟 Learn about Valentina’s efforts to make events more sustainable and inclusive, her vision of perfect food labeling, and the power of clear communication with catering teams. Indulge in a lighthearted chat about our favorite pies, and catch my anecdote about a gluten-free pie for a fundraiser.
🍏🍒 Connect with Valentina's journey towards event excellence and discover her top tips for creating engaging, delightful, and thoughtful event experiences. Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you’re loving the show, please rate and review on Apple Podcasts!
🌟 Thank you for joining us on this delicious journey where every meal matters! 🥂🍴
Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week’s episode of Eating at a Meeting dives into how consumers — and meeting professionals — can be empowered through safer food choices.
Join me as I discuss transparency and rigorous safety practices in the food industry with Colleen Kavanagh, CEO of ZEGO, about the pivotal role of rigorous food safety practices. Learn about the critical link between food safety and consumer empowerment, and how transparency not only ensures safety but also builds trust.
We'll explore how initiatives like ZEGO's Purity Verification System are setting benchmarks for industry-wide transparency, giving consumers the knowledge and power to make informed decisions. This conversation is crucial for anyone involved in food service, hospitality, or simply interested in the safety of the food they consume.
Discover the steps that can be taken to ensure that food products are not just consumable but also conducive to long-term health and well-being. Get insights into how demanding higher standards in food safety can lead to a healthier, more informed consumer base and a more accountable food industry. Don’t miss out on this enlightening episode that could change how you think about the food you eat and the brands you support.
#FoodSafetyAwarenessMonth #FoodSafety #HospitalitySafety #PublicHealth Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
On this week's episode of Eating at a Meeting, I'm excited to welcome two incredible experts, Disability Rights Attorney Mary Vargas, and Hospitality Attorney Joshua Grimes, for an in-depth discussion on the Walt Disney Parks and Resorts US Inc. and Raglan Road Irish Pub and Restaurant wrongful death lawsuit involving food allergies.
Before it heads to court, we will unpack the case from all angles—guest safety, meeting planner responsibility, hotel and restaurant liability, and even the landlord's accountability. What lessons can we learn from this tragic case? How will it shape the future of food allergy management in the hospitality and events industry? These are crucial questions that we'll delve into deeply.
Tune in as we explore what needs to change to ensure safer and more inclusive dining experiences for everyone—because the safety and well-being of every guest should always come first. Be sure to tune in, share your thoughts, and join the conversation!
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
After a whirlwind summer of meetings and events, Tracy brings you the latest, most crucial food news every meeting professional needs to know. Titled "Ripped from the Headlines: Food News You Can't Ignore for Your Next Event," dives into recent stories that are shaking up the industry, with a particular focus on safety and liability.
One headline-grabbing case discussed is the wrongful death lawsuit involving a doctor who tragically died from an allergic reaction at Raglan Road in Disney Springs. Tracy unpacks the global implications of this case, including Disney's controversial legal arguments and how it underscores the importance of allergy safety at events.
She explores the critical aspects of liability in event contracts, effective communication of dietary restrictions, and the evolving landscape of food allergy regulations.
From a shocking incident in the UK that exposed flaws in staff training to the impact of climate change on commodity crops and the importance of sustainable catering practices—this episode is packed with essential insights.
Join Tracy as she connects these stories back to your role as an event planner, offering actionable tips and expertise to ensure your events are not only memorable but also safe and compliant. Tune in and learn how to navigate the complexities of managing food and beverages at your next event! Join the Eating at a Meeting Community
Connect with Tracy at tracy@thrivemeetings.com
Join me for the next episode of Eating at a Meeting as I sit down with Alethia Erwin, a board member of The People’s Kitchen, to explore how food is more than just a meal—it's a force for empowerment, transformation, and healing.
Alethia's roots in the food service industry stretch back to 1988, with a rich career spanning restaurant management, catering, and event planning. She was the General Manager of the critically acclaimed Geechee Girl Rice Cafe in Philadelphia and now helps lead The People’s Kitchen of Philadelphia, an incredible initiative that provides free, nutritious meals while fostering community connections through gardening and education.
From organizing events to inspiring change through food, Alethia is a powerhouse. Together, we’ll dive into how The People’s Kitchen emerged during the pandemic, its impact on food sovereignty, and how grassroots solutions are feeding bodies and souls alike.
Don’t miss this inspiring conversation about the power of community, culture, and, of course, food. Tune in on Wednesday! Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
In today's Eating at a Meeting episode, I'll dive into the latest food and beverage headlines that are making waves. From allergen safety to loneliness, I’m breaking down what these stories mean for your next event. Join me as I connect the dots between the news and your food and beverage strategy. You won’t want to miss it!
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
For this week’s Eating at a Meeting podcast episode, I’m coming to you live from the Healthcare Convention & Exhibitors Association convention in Tampa. It’s at a special time — 2:30 PM — since I will be on stage presenting at noon.
I’m thrilled to be joined by two incredible guests who know exactly how to make a healthcare booth stand out in the crowd — Hailey Rosenstein, Owner and CEO, and Amy Simonides, Account Executive and National Sales Leader at Crêpes à Latte. Hailey and Amy will share their secrets for using the power of food to create booth experiences that don’t just attract attendees—they build trust and leave a lasting impression.
We’ll discuss how they’ve mastered crafting on-brand food and beverage experiences that increase dwell time and foster genuine connections with healthcare professionals. They’ll also dive into their approach to strategic planning, seamless execution, and commitment to sustainability.
Whether you’re here at the convention or listening from wherever you are, this episode will be packed with insights and strategies to help you turn taste into trust and make your booth the one everyone’s talking about.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
Each July, I focus on the spirit of July and the celebrations of freedom and independence. I am inspired to discuss the importance of these themes in the context of food and events on this episode of the Eating at a Meeting Podcast. 🌍🍽️
In this episode, I discuss how we can ensure freedom and independence for event attendees, particularly those with dietary restrictions and disabilities. Through real-life examples, I highlight the critical role of education, from event planning teams to kitchen staff, in creating inclusive and safe dining experiences. I share significant event practices like labeling allergens clearly on menus, the importance of communication between kitchen teams, and the necessity of comprehensive dietary planning.
Discover practical recommendations to enhance attendee participation at events, prevent cross-contamination, and ensure that everyone, regardless of their dietary needs, can feel comfortable and included.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
With the growing prevalence of diverse dietary needs and preferences, designing event menus that satisfy everyone can be challenging. Join our seasoned experts as they share strategies to craft inclusive, flavorful meals that accommodate a wide range of dietary restrictions and delight every palate.
Webinar attendees will gain:
• An understanding of common dietary restrictions and how to cater to them elegantly.
• Creative ideas for offering variety while maintaining cohesion in your menu.
• Tips for effectively communicating menu options and collecting guest preferences.
• Cost-effective strategies to create an impressive dining experience within your budget.
This webinar was a Northstar Meetings Group webinar recorded in July 2024. It was sponsored by The Grand America Hotel in Salt Lake City, Utah.
You can watch the webinar https://www.northstarmeetingsgroup.com/Events-Calendar/Crafting-Crowd-Pleasing-Event-Menus Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
At a PCMA EduCon in Detroit, I ran into my friend Zoe Moore, CEO and Strategic Disruptor at Grow with Zomo. When I saw her, she said, "We have lots to discuss."
As a passionate advocate for EDI in hospitality, events, and tourism, Zoe brings a wealth of experience and a powerful voice to the table. However, she is learning that there is still much work to do when it comes to the dining table. "You have been in my head when trying to plan inclusive menus for the events I've been working on," she said.
Join Zoe and me this week on Eating at a Meeting LIVE as we discuss essential topics shaping the future of inclusive event food and beverage experiences:
🍽️ The disconnect between front-of-house and back-of-house staff and the crucial need for training and communication regarding ingredients, food restrictions, preferences, and proper labeling.
📋 Where is inclusion considered in the food and beverage BEO process?
🤔 Whose owns responsibility for creating an inclusive dining experience — sales, operations, kitchen, front-of-house, eaters?
I'm excited to talk with Zoe and get her perspective on how event professionals on both sides of the kitchen door can operationalize EDI.
In the spirit of July's focus on independence and freedom in dining experiences, I'm thrilled to discuss these critical issues with Zoe and gain her perspective on how event professionals on both sides of the kitchen door can operationalize EDI. Let's spark change together and make every meal matter!
✨ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
After months of not seeing each other, I'm excited to have had just spent four days together at PCMA EduCon and to now sit down with my good friend and former neighbor, Tess Vismale, to reconnect and talk about event food and beverage.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🎙️ I'm thrilled to sit down with Aric Ferrell, Vice President of Operations for Aramark's Destinations group. We'll discuss Aramark’s commitment to managing unique destinations — parks, day attractions, conference and convention centers — integrating safety, sustainability, and inclusivity into every food and beverage experience.
Aric will share insights on Aramark's approach to environmental stewardship, including strategies to source local, seasonal, and products and their innovative efforts to minimize waste and conserve resources.
🏞️ He’ll explain what safe, sustainable, and inclusive dining experiences mean to him: keeping guests informed to make healthy, educated diet decisions and addressing challenges like cross-contamination, using personal experiences on what that means.
📅 Tune in to get a glimpse of Aramark’s headquarters and how they are shaping the future of hospitality with every meal and operation. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
This week on Eating at a Meeting LIVE, I’m excited to introduce you to Chef William Pfeiffer, whose pioneering culinary practices with Flik Hospitality at the IBM Learning Center in Armonk, NY, showcases a remarkable commitment to sustainability and hospitality. Chef Pfeiffer’s initiatives include a fascinating integration of beekeeping and a synergistic partnership with a local chicken farm, defining a full-circle sustainability model. In this episode, we will explore Chef Pfeiffer’s sustainability efforts, which emphasize bee conservation and highlight his innovative farm-to-table approach. His collaboration with a nearby chicken farm exemplifies his comprehensive vision: all kitchen scraps and waste are repurposed as feed for the chickens, which in turn supply fresh, high-quality eggs to his kitchen. This process not only minimizes waste but also ensures the quality of his culinary creations by using the freshest possible ingredients. Additionally, we’ll discuss his beliefs around hospitality, which for him goes far beyond mere food service. His approach involves creating unique and memorable experiences where every detail is considered—from how ingredients are sourced to how guests engage with their food. This holistic view of hospitality aims to create lasting impressions by making guests feel genuinely valued and connected to the entire food journey, sparking intrigue and curiosity in his innovative farm-to-table approach. Join us to learn about Chef Pfeiffer’s innovative methods and his unwavering dedication to environmental stewardship and community engagement. Discover how he seamlessly blends his roles as a chef and a beekeeper with his passion for crafting unique dining experiences that respect nature and the consumer. Tune in and be inspired by Chef Pfeiffer’s journey, which not only pushes the boundaries of traditional culinary roles but also redefines what it means to be a chef in today’s environmentally-conscious world, positively impacting our planet. P.S. He recently won the IACC Innovation Award for his Beekeeping and sustainability practices. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🎉🍽️ Join me LIVE on "Eating at a Meeting" as we wrap up Celiac Disease Awareness Month with a powerful episode titled "The Critical Need for Clarity in Feeding Guests with Celiac Disease." I’m thrilled to welcome Erica Dermer from Celiac and the Beast for this insightful discussion! 🎉🌾
👩🍳 Dive deep with Erica, a prominent voice in the gluten-free community, as she shares her journey navigating the complexities of celiac disease. Her blend of humor and expertise highlights the ongoing challenges of dietary restrictions at events.
🚫🌾 We'll explore the psycho-social impacts and the often overlooked dangers of cross-contamination and lack of options. Erica's experiences bring light to these issues, like her recent conference dilemmas where she was faced with inadequate meal options. After seeing her plight posted online, I immediately reached out to a friend with connections at the convention center to ensure that Erica received suitable meals beyond the typical hard-boiled egg or slice of cantaloupe.
🎤 Erica's advocacy goes beyond her personal needs. She humorously captures the frustration many feel when she exclaims, "But daddy, I WANT A CROISSANT 🥐REAL BAD," underscoring the demand for more appetizing and varied gluten-free options at conferences and conventions.
👥 Known for her honest product reviews and pushing for transparency in the gluten-free market, Erica's insights are crucial for anyone involved in food service or event planning.
📅 Tune in for a conversation that promises to educate and empower. Whether you're well-acquainted with celiac disease, eager to learn, or involved in ensuring safe food service, this episode is essential viewing!
👉 Don’t miss this engaging discussion filled with real stories and actionable insights. Follow us and Celiac and the Beast on Facebook, Twitter, and Instagram for updates. Set your reminders now to join us in making every event accommodating and enjoyable for every guest. See you there! 🌟
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
For my final Eating at a Meeting LIVE episode during Food Allergy Awareness Week, I'm diving into the critical world of food allergies advocacy, research, and education with Sung Poblete, RN, PhD—CEO of FARE. 🍽️ 🚫
🎙️I am thrilled to sit down with Sung, a distinguished nurse, educator, and healthcare management visionary. Sung brings a wealth of knowledge and personal connection to the forefront of food allergy research and treatment.
💬 We'll Explore:
𝗣𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀: Sung shares her personal experiences with food allergies, offering a unique perspective on living with and managing these challenges. Cutting-Edge Data: Stay updated with the latest statistics that are shaping the landscape of food allergies today.
𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀 𝗶𝗻 𝗧𝗿𝗲𝗮𝘁𝗺𝗲𝗻𝘁: Discover promising new treatments on the horizon and their impact on those affected.
𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗙𝗼𝗼𝗱 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀: We demystify common misconceptions and provide expert insights into food allergies as a chronic disease, not just a dietary preference.
𝗔𝗱𝘃𝗼𝗰𝗮𝗰𝘆 𝗳𝗼𝗿 𝗖𝗵𝗮𝗻𝗴𝗲: Learn about the tireless efforts in advocacy that aim to improve the lives of those with food allergies, ensuring safer environments and inclusive policies.
𝗪𝗵𝘆 𝗜𝘁 𝗠𝗮𝘁𝘁𝗲𝗿𝘀: Food allergies affect millions worldwide, and understanding them is essential for creating safe, inclusive, and sustainable environments.
This episode will educate and inspire action, aligning with FARE’s mission to enhance individuals' quality of life and health through transformative research, education, and advocacy.
This episode will illuminate food allergies as a significant public health issue, advocating for recognition and proper management. It will also educate listeners on the seriousness of food allergies and highlight FARE's pivotal role in the field.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🎙️ This Food Allergy Awareness Week, I'm thrilled to feature Ben Parris, Executive Head Chef at De Vere Horsley Estate and a private chef for HNWI, on our next episode: "From Planning to Plate: Ensuring Allergy-Safe and Delicious Meals."
👨🍳 I met Ben at the IACC America's Knowledge Exchange last month. And, I want YOU to meet Ben, a seasoned food traveler, cookbook collector, and an all-around food fanatic whose approach to culinary arts blends passion with precision. As he leads his team at the stunning De Vere Horsley Estate, Ben is pioneering a culture centered around meticulous training and a steadfast focus on food allergies and intolerances.
🔥 On the show, Ben will share how his team’s commitment to sustainable practices and inclusive menus caters to a growing range of dietary needs, from veganism to flexitarian diets. Discover the innovative ways Ben's kitchen manages allergens and learn about their new food safety system, LOGIT, which enhances transparency and safety through technology.
📅 Join us LIVE this Wednesday during Food Allergy Awareness Week as Ben will share the essentials of creating food experiences that are safe, sustainable, and inclusive. Whether you’re a food enthusiast, someone with food allergies, or a professional in the industry, this episode will equip you with the insights to elevate your culinary endeavors.
🌿 Engage with us as we explore the evolving landscape of sustainable food practices and how they intertwine with the global goals of good health, quality education, responsible consumption, and climate action.
Mark your calendar—culinary inspiration is on the menu this Wednesday! 🍽️e fest Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🌸 As we address the crucial topic of food allergen safety, I am thrilled to welcome Ryan Gembala, an expert attorney specializing in the legal liabilities concerning food allergens in the hospitality and food service industry. 🛡️🔍 Ryan's vast experience in food safety law and his keen understanding of both proactive and reactive measures make him a vital voice in this critical conversation.
On this episode of the Eating at a Meeting Podcast, we dive deep into the proactive duty to warn consumers about potential allergens, highlight the significance of comprehensive training for food service staff, and explore best practices for defending legal cases involving allergens. Ryan shares legal insights through impactful case studies like Crawford vs. Marriott and the JJ Alpine case, illustrating the importance of clear allergen communication and the legal ramifications when institutions fail to meet these standards.
🌿✨ Learn about the importance of preserving documentation, having emergency medical devices like epinephrine on site, and implementing multiple redundant safety measures to protect both customers and businesses. From the challenges of updating antiquated hotel systems to the practical steps for ensuring front and back-of-house staff effectively communicate, this episode provides a roadmap for safer dining environments.
🥂 Discover the proactive strategies that can prevent legal issues, the crucial role of team-wide allergen awareness, and why turning away customers with food allergies is not the solution. Ryan’s practical advice, coupled with real-world examples and actionable steps, will empower food service professionals to create safer, more inclusive dining experiences.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
In this episode, we also celebrated World Cocktail Day with a unique blend of advocacy, insight, and the fine art of mixology.
I am thrilled to introduce our incredible trio of guests: Erin Malawer, Executive Director and Founder of Allergy Strong, Georgina Stewart from Nutrient Gap, and Ewan Phillips, Co-founder of And It Has. 🌿🍹
Erin, Georgina, and Ewan join me to explore a crucial topic: transparency in alcohol labeling. Together, we dive into the pressing need for clear labeling to ensure safer choices for individuals with dietary restrictions and allergies.
Erin shares her valuable insights on the importance of having ingredient information at your fingertips and how it could significantly expand options for individuals like herself. Georgina and Ewan bring a wealth of knowledge from both sides of the pond, discussing emerging regulations like Owen's Law in the UK and the challenges of listing allergens on bar menus.
🏷️ We also delve into the complexities of creating cocktails and customizing drinks while maintaining allergen safety. You'll hear about the development of an app designed to provide safe and reliable data for food allergies and dietary restrictions, reinforcing the importance of proper staff training and the ever-growing need for transparent information in the alcohol industry. Moreover, Erin talks about her advocacy efforts for better allergen labeling laws in the U.S., while Georgina highlights the potential for QR codes to provide additional nutritional details.
🍷 Discover the fascinating insights from our guests as they shed light on the intricate landscape of allergen management, the benefits of transparency for both consumers and the food industry, and the exciting initiatives aimed at improving the dining experience for everyone. From EU 1169 and Natasha's Law to creating apps that assist with dietary needs and the importance of clear communication, this episode is packed with vital information.
Join us for a conversation that underscores the significance of clear labels, safer sips, and the ongoing advocacy for increased transparency in alcohol labeling. This is an episode you won't want to miss!
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🍽️ Back in May, as we honor Gluten-Free Awareness Month, I am thrilled to bring you this episode direct from Michigan! Join me for a heartfelt and informative conversation with Margaret Clegg, the inspiring founder of MI Gluten Free Gal, as we sit down in person to talk about all things gluten-free.
Broadcasting directly from Margaret's home in Flint, Michigan, 🏠 this episode promises to be a unique blend of personal stories, expert advice, and community support. With over two decades of experience living with Celiac Disease, Margaret has transformed her challenges into opportunities to educate and inspire others.
And, since I’m actually in Michigan, I’m looking forward to getting Margaret’s unique local perspective on gluten-free living in the Great Lakes State!
👩🏫 From her personal journey with Celiac Disease, beginning with misunderstood symptoms to a life-changing diagnosis, to her commitment to education and advocacy, Margaret brings a treasure trove of information and inspiration.
Join us as we explore:
- Practical tips for gluten-free dining and shopping in Michigan.
- How local businesses cater to the gluten-free community.
- The importance of community support and local resources for those with Celiac Disease.
🌟 Margaret's story is not just about food; it's about building a supportive community, advocating for better health solutions, and living a full life despite dietary restrictions. Whether you're a Michigan resident or just interested in how different regions handle gluten-free accommodations, this episode is packed with insights.
Celebrate Gluten-Free Awareness Month with Margaret and me by joining the show right here at 12 PM Eastern.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
To kick off Food Allergy Awareness Month and Celiac Disease Awareness Month 2024, I had a captivating conversation with Amy Graves, a prominent advocate and expert in consumer food safety and inclusivity. Amy, founder of AMG Innovative Consultants and author of the upcoming book "The Hidden Consumer," shared her journey navigating life with severe food allergies and limited mobility. From battling an unrecognized corn allergy to facing daily accessibility challenges in public spaces and hotels, Amy's personal struggles have shaped not only her dietary choices and living arrangements but also her career trajectory.
We delved into strategies for businesses to effectively connect with and serve this vital consumer base. Amy highlighted the financial benefits of transparency in ingredient labeling and improved accessibility measures, emphasizing the costly repercussions of neglecting these growing demographics.
Our discussion uncovered industry misconceptions about food allergies, the divide between front-of-house and back-of-house staff, and the undisclosed realities of common food products. Amy's experiences, from navigating TSA checkpoints to sourcing safe baking ingredients, underscored the critical gaps in current industry practices.
Amy's journey serves as a powerful example of how personal challenges can catalyze profound changes in the food industry, opening doors to a $19 billion market of allergy-conscious consumers. Together, we stressed the urgency of raising awareness and understanding across all sectors, ensuring a more inclusive and accommodating environment for individuals with food allergies and celiac disease
. 🌱🍪 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
I'm thrilled to invite you to join me for this week's episode where I chat with Melinda Hopkins, Farm and Production Manager at The Farm at Pendry Natirar Hotel and Ninety Acres Restaurant in Gladstone-Peapack, NJ.
Her passion for cultivating the 12-acre all-natural sustainable farm featuring over 200 varieties of produce and humanely raised, pasture-fed livestock to enhance dining and spa experiences truly sets Natirar apart as a unique culinary destination.
Join us as we explore how Melinda and her team sustainably grow, harvest, prepare, and enjoy food on-site, aligning closely with our deepest values of creating safe, sustainable, and inclusive food experiences. We'll delve into how these practices can inspire and transform the way meeting planners, hotels, and event venues approach food and beverage, making every event memorable and impactful.
🍽️ Key Topics:
🚜 Melinda will enlighten us on how integrating specific regenerative farming techniques enhances the farm’s ecosystem and the dining experience.
🌿With businesses increasingly adopting their sustainability missions, learn how championing these initiatives impacts the broader community
👩🏼🍳 How chefs are integral to the farm, enjoying the unique privilege of directly requesting produce varieties and harvest sizes.
Hey y'all! On Earth Day — April 22 — I recorded a special episode of Eating at a Meeting to dive deep into an issue that affects all of us in the event planning industry: the pervasive challenge of single-use plastics. Together, we'll explore transformative strategies to reduce their impact and make our events more sustainable.
I’m thrilled to introduce you to Lindsay Arell, CEO of Honeycomb Strategies, who joined me for this episode. Lindsay is a titan of sustainability, known for her groundbreaking work in environmental initiatives across some of the world’s most iconic venues. With two decades of pioneering efforts, she has significantly reshaped how the live event industry addresses its ecological footprint.
In our discussion, Lindsay shares her experiences from managing the sustainability program at Expo West, including the visually impressive “plastics rainbow” to effective strategies implemented there to dramatically reduce single-use plastics and explore the lasting effects of these initiatives.
We'll also discover some practical tips and innovative solutions that you can implement to champion sustainability. Whether you're organizing a local workshop or a grand international conference, Lindsay’s expertise will equip you with the tools to make eco-friendly and impactful decisions.
Every meal and every event has the potential to contribute positively to our planet. As Earth Day approaches, let’s unite to learn how we can transform the events industry into a force for environmental good.
Listen to this episode so we can learn, adapt, and innovate together for a sustainable future. 💚
This episode was recorded as an educational session at IACC's 2024 Americas Knowledge Exchange. I was joined by Patrick Berwald, Senior VP of Food and Beverage for Pyramid Global Hospitality, and Felix Maietta, Corporate Executive Chef with Nestle Professional. 🌍🍴
With a combined passion for innovation, sustainability, and personalized dining experiences, Patrick and Felix join me to unravel the latest food and beverage trends. From the growing prominence of ghost kitchens and the ever-evolving demands of the lodging industry to the pressing need for allergen management and food safety, our conversation dives deep into what’s reshaping the event and corporate dining landscape today.
We explore the seismic shift towards personalization in menu design, the artistry of catering to dietary restrictions, and the clever strategies for minimizing food waste—all while ensuring a value-driven experience for customers. Felix shares Nestle's rigorous approach to allergen management and sustainable practices, while Patrick emphasizes the importance of creating exceptional, memorable food experiences that resonate with guests. 💡
Discover Patrick's insights on premiumization and value perception, Felix’s dedication to supporting partners with sustainable solutions, and the game-changing benefits of having pre-designed menus for various dietary needs. Plus, we discuss the future of inclusive dining and the innovative uses of technology to meet Gen Z's expectations.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🌿 In this episode of Eating at a Meeting, I'm thrilled to introduce you to Rob Vandenabeele, founder of ecofriendlybeer.com. 🍻✨ Rob brings a wealth of knowledge from his deep dive into the craft beer scene, and with his impressive background in sustainability from Harvard Extension School, he's a crusader for a greener brewing industry.
Together, we dive into the waste-heavy side of brewing and explore innovative methods for repurposing spent grain, turning what was once discarded into nutritional flour for foods like bread and snacks. We discuss how this eco-conscious approach not only bolsters sustainability but opens up new revenue streams for breweries.
From the rustic rooftop hops of Pittsburgh Convention Center to the inspiring Craft for Climate initiative that sparks meaningful conversations about our planet—our chat is brimming with practical insights and inspiring stories. 🎤💡
Rob shares his journey initiating the reuse and recycling of those pesky non-recyclable beer can carriers, making a tangible difference within his community and beyond. We even touch on the economic and environmental perks of selling beer straight from the taproom and supporting local breweries to keep our communities thriving.
🍺 Tune in to find out how you can contribute to a better world by simply choosing your next beer thoughtfully—be it from a refillable growler or reusable keg. And did I mention breweries partnering with local bakeries to create delicious bread from leftover grain?
Let’s embrace eco-friendly practices and take small steps towards sustainability, one frosty pint at a time. 🌏
💚 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
In the next episode of Eating at a Meeting Podcast LIVE, I’m thrilled to host Susan Barocas, a chef, writer, and co-founder of Savor Experience, to share her insights on the depth and diversity of Jewish cuisine. With Passover approaching, Susan will lead us on a journey through the intricate flavors, rituals, and stories that have shaped this rich culinary tradition over millennia.
This episode will offer a unique opportunity to delve into the heart of Jewish culinary practices, spotlighting ancient recipes that have been passed down through generations alongside contemporary adaptations that continue to honor and celebrate Jewish heritage. Susan's profound understanding and innovative approach to cooking will shed light on how food serves as a powerful medium for conveying history, culture, and community values.
Our conversation will explore how Susan's commitment to healthy, reduced waste, and seasonal cooking intersects with her focus on Jewish food, culture, and history—particularly that of Sephardic Jews, who, like Susan, trace their lineage back to the Jews expelled from Spain in the 14th and 15th centuries. We'll discuss the fascinating ways food travels across borders and how the distinct cuisine of the Jews of Spain became both a marker of identity and a source of peril during the Inquisition.
Susan will also introduce us to some traditional Jewish dishes, many of which are centuries old, that embody principles of seasonal, local, and waste-free cooking. From Ashkenazic noodles made from old bread to Sephardic dishes that creatively use spinach stems and zucchini peels, these recipes are not just about sustenance but also inclusivity, offering a table where everyone is welcome.
Join us for this captivating exploration of Jewish cuisine. Whether you're a culinary professional, a meeting planner seeking to understand better how and what to feed your Jewish attendees, or simply a lover of good food and rich traditions, this episode promises to be an enlightening experience.
Get ready to be inspired by the stories and flavors that have sustained and enriched Jewish communities across the globe, and discover how you can incorporate these timeless traditions into your own culinary practices.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🌱🚢✨ Join me this week's episode on Eating at a Meeting Podcast LIVE as talk with Robert E Buchanan Jr, founder and CEO of ADHERE GEAR Technology Corporation . As we celebrate Food Waste Prevention Week, I'm thrilled to share a story where innovation meets sustainability on the high seas. Imagine cruise ships not merely as vessels of leisure but as forerunners of eco-consciousness, navigating towards a brighter, greener future.
🌍💚 Selected by the European Union and Spain, ADHERE GEAR has taken on a pioneering role in the maritime market with its state-of-the-art hashtag#IoT and hashtag#AI technologies. Their mission is close to my heart: dramatically reducing food waste on cruise ships to help these floating giants sail closer to hashtag#NETZERO. With their WAVE technology, which features sensors to monitor the freshness of food in real-time, they're not just envisioning a sustainable future but actively constructing it.
🥦🔬 In my chat with Robert, we will dive into ADHERE GEAR's exciting journey from its early days to its current mission of revolutionizing the cruise industry. We'll also learn why food is important to him, why he has so much passion for what happens with food, and the impact he hopes to have on the world. 🤝💡
Tune in and be inspired by how Robert and ADHERE GEAR are steering the course towards a future where the impossible becomes possible, ensuring every meal aboard contributes to the health of our planet.
🌱🛳️ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🌸 As Women's History Month comes to an end, I want to introduce you to Cinthia Pedroza, Executive Director of Food and Beverage at Resorts World Las Vegas. 🍴✨ With a vibrant career spanning over 25 years, from the prestigious halls of Four Seasons to the dynamic streets of Las Vegas, Cinthia has not only mastered the art of gastronomy, but has also become a beacon of leadership, innovation, and community engagement.
On the Eating at a Meeting Podcast we explore the intricate dance of creating dining experiences that echo the resort's enchantment, the pivotal role of inclusivity on the menu, and the innovative strides toward sustainability amidst opulence. From behind-the-scenes triumphs that enhance every guest's experience to the future trends shaping Las Vegas dining, Cinthia’s insights will be as nourishing as the meals her team crafts. 🎤🔮
🥂 Discover what dish steals Cinthia’s heart when she’s dining 'off the clock,' the heartwarming lengths her team goes to accommodate every guest's dietary needs, and advice she has for aspiring food and beverage professionals dreaming of their culinary futures. Plus, learn about Resorts World Las Vegas's impactful engagement with the local community, blending luxury dining with heartfelt social responsibility. 💖
🌍 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🌟 Join me for the next Eating at a Meeting Podcast LIVE interview during Women's HERstory Month, where I sit down with the fabulous Cocktail Bandits! 🍹
✨ In the heart of Charleston, where history meets innovation, Johnny Caldwell and Taneka Reaves are revolutionizing the beverage industry with their feminine, urban perspective. From their beginnings at The College of Charleston to co-founding Cocktail Bandits, these dynamic women are paving the way for diversity and empowerment in the spirits world.
Their journey, fueled by passion and dedication, has taken them from the cobblestone streets of Charleston to sold-out events at renowned festivals like the Charleston Food & Wine Festival, the Atlanta Food & Wine Festival, and the Euphoria Greenville Food, Wine & Music Festival. Along the way, they've were named two of Charleston's 50 Most Progressive in 2016 and listed among Imbibe Magazine’s ‘75 People to Watch in 2018’, sharing their expertise and spreading their message of empowerment.
But their impact goes beyond the pages of magazines and the stages of festivals. These curly ladies who talk cocktails daily, educate and entertain a growing audience with original cocktail recipes, promote the craftsmanship of fellow bar professionals, and share their experiences at foodie events across the country.
Join us as we dive deep into their captivating story – from their academic pursuits to their entrepreneurial endeavors, from their advocacy for diversity to their groundbreaking book, "Holy Spirits: Charleston’s Culture through Cocktails."
📚🍸 Don't miss this opportunity to sip, chat, and learn from the trendsetters and pioneers of beverage marketing. Join us LIVE as we raise our glasses to empowerment, diversity, and a world of flavor waiting to be explored! 🥂
🌎 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
Back in March, during Women's History Month, I re-introduced you to an extraordinary lineup of women I’ve honored over the past four years. These women are making change in the food and beverage industry with their passion, innovation, and commitment to safety, sustainability and inclusivity.
On this special episode of the Eating at a Meeting Podcast, I share the inspiring stories of over 40 women making waves. From transforming food waste into renewable energy to advocating for safe flying conditions for those with peanut allergies, these women led the charge in their respective fields. I highlighted heroes like Tina Piña, founder of Renewable, and Lianne Mandelbaum, known as the No Nut Traveler.
I explored the groundbreaking work of Mary Vargas, an attorney passionate about disability rights for people with food allergies, and Dr. Ruchi Gupta from Feinberg School of Medicine, whose research led to sesame being recognized as the 9th top allergen in the U.S. We also heard about Emily Brown of the Food Equality Initiative and Nina Curtis, who presented the first vegan meal at the White House.
These women redefined food and dining experiences, shaping a more inclusive and sustainable future. From the work of advocates like the Kitchenistas and chef Carla Ortiz to community initiatives by Sera Cuni and Eliza Tuttle, their contributions reshaped the food landscape one meal at a time.
The episode was filled with heartfelt stories, impactful innovations, and advice for anyone aspiring to dream big in the food and beverage world. We also showcased collaborative efforts like the New Jersey Food Tour Trail and empowering programs like Jen Gilho and Cate Faulkner Zero Proof Collective.
Join the Eating at a Meeting Community and be inspired by these incredible women who prove every day that food is not just about sustenance but community, healing, and empowerment.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
To kick off Women's HERstory Month, and just ahead of and to celebrate Ramadan, I am elated to welcome the incredible Yvonne Maffei, MA, founder of My Halal Kitchen, as my next guest on Eating at a Meeting Podcast LIVE.
Internationally recognized chef, author, recipe developer, and niche marketer in Halal cuisine and the global Halal industry, Yvonne's culinary journey is a tapestry woven with flavors from around the globe, including her Sicilian and Puerto Rican roots.
Through her advocacy, teaching, and culinary demonstrations, she showcases Halal as not just a dietary choice, but a mindful, ethical, and sustainable way of eating that's making waves worldwide.
🕌🌿 Get ready to elevate your culinary skills as we share how planners and chefs on can provide Halal options at events while learning, exploring, and savoring the richness and the deeper meaning of Halal cuisine and why Yvonne's passionate about preserving culinary traditions.
🌿🍋 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🎂 Get ready to indulge in a sweet episode as I sit down with the legendary Ron Ben-Israel, the mastermind behind Ron Ben-Israel Cakes in New York City.
🍰✨ From humble beginnings baking in his mother's kitchen to gracing the most prestigious events with his stunning creations, Ron's journey is as delectable as his cakes.
In this episode of Eating at a Meeting from the exhibit floor of Catersource, we uncover the layers of Ron's success, from chance encounters with Martha Stewart, yes, "Martha," to the careful craftsmanship that goes into every cake.
🎤 We delve into the importance of inclusion in the wedding industry, creating cakes that celebrate love in all its forms, and the art of adapting to different cultural preferences. 🌟
Discover Ron's commitment to catering to diverse dietary needs, his innovative sustainability practices, and the intricate process behind designing his edible masterpieces. From the secrets of his bakery's seasonal rhythms to the structural engineering supporting his gravity-defying creations, Ron's insights will make you crave more.
🌈🌿 Find out more about Ron Ben-Israel's passion for pastry art, his creative collaborations, and the heartwarming stories behind his cakes that capture the essence of each celebration. Join us on this delectable journey, where every slice tells a story!
Join the Eating at a Meeting Community on Facebook facebook.com/groups/eatingatameeting Connect with Tracy at tracy@thrivemeetings.com
As National Wedding Month wraps up, I’m honored to be talking with Zoe Slaughter, the influential voice behind Invisibly Allergic on this week’s episode of Eating at a Meeting Podcast.
Join us as we discuss the unique challenges and considerations of planning a wedding with severe food allergies. Our conversation will go beyond Zoe's personal narrative, touching on her powerful advocacy work, her aspirations for legislative change in food allergy policies, and a sneak peek into the memoir she's penning about her food allergy journey.
🥜 Zoe's story is a compelling one, marked by resilience and determination. From ensuring a safe, allergen-free wedding day to her advocacy for transparent food labeling and healthcare reform, her efforts underscore a commitment to making the world safer for those with food allergies.
This discussion is an essential listen for anyone impacted by food allergies, those planning a wedding, or supporters of food allergy awareness and policy reform. Zoe offers practical advice for navigating life's big moments safely and her vision for a more inclusive and understanding society.
Tune in to discover how Zoe's experiences and advocacy are shaping a future where food allergies are not just visible but actively accommodated, ensuring that everyone can celebrate life's milestones without fear.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🎙️ On this episode, I sit down with Cazoshay Marie, a professional speaker and disability advocate, sharing her powerful insights on the importance of inclusion in event planning and the business benefits of creating truly accessible experiences. 🎤
🤝 I met and interviewed her at Catersource where she was presenting an education session on the significance of inclusivity in events, not only from a compassionate standpoint but also as a strategic advantage for businesses.
💼 Her personal journey of living with disabilities after a life-changing event fuels her passion for making events more inclusive and welcoming for everyone.
🌈 Discover how simple accommodations and thoughtful planning can transform events into inclusive spaces that cater to diverse needs.
🧠 From discussing different disabilities to sharing practical tips on event planning with inclusivity in mind, Cazoshay's expertise offers a fresh perspective on creating events that truly resonate with all attendees.
✨ 🔍 Don't miss out on Cazoshay's valuable advice for event planners, the financial opportunities ingrained in inclusivity, and the transformative power of universal design.
🌍 Learn how small adjustments and proactive communication can revolutionize the event experience for individuals with disabilities and enhance attendee satisfaction across the board.
📲 Connect with us and share your thoughts on this insightful episode. Join the Eating at a Meeting community and let's continue the conversation on creating events that embrace diversity and inclusivity.
✉️ Connect with Tracy at tracy@thrivemeetings.com and stay tuned for more engaging discussions on how food, events, and inclusion intersect. 🌮
🌿 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🎉 This week on the Eating at a Meeting Podcast, I'm thrilled to bring you Joshua House from the JDK Group, who I chatted with on the bustling floors of Catering Source in Austin, Texas. With a solid six-year track record in catering following his intense years in the restaurant scene, Joshua brings a fresh and enlightened perspective to the art of food presentation and culinary aesthetics. 🍽️✨
We dive deep into the philosophy that "we eat with our eyes first," exploring how Joshua's experiences and artistic approach enhance every dish he crafts. He shares his transition from the fast-paced restaurant world to the creatively fulfilling realm of catering, where even a 12-hour shift becomes a canvas for innovation. 🎨👨🍳
Listen as Joshua enlightens us about incorporating restaurant-quality presentations into large-scale catering, leveraging negative space and vibrant colors to transform plates into visual feasts. We also touch on the evolution of catering to accommodate dietary preferences and the importance of inclusivity in menu planning, ensuring each guest enjoys a memorable dining experience regardless of their dietary needs. 🌱🍖
From fascinating dialogues on using unconventional ingredients to make vegan dishes shine, to the role of chefs in guiding client choices while respecting their wishes, this episode is packed with insights that food enthusiasts and industry professionals will not want to miss. 🌟
📚 Learn how Joshua and his team at the JDK Group tackle the challenges of catering, pushing culinary boundaries, and ensuring safety, sustainability, and inclusion in every event they cater.
Connect with me at tracy@thrivemeetings.com. Join the Eating at a Meeting Community
Live from the Catersourse + the Special Event Show...a conversation with Chef Boris Seymore about how we can and should preserve the historical food and beverage traditions and culture of the south. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
I'm thrilled to bring several episodes I did LIVE from Catersource + The Special Event Show in Austin, Texas. Right after she jumped off the keynote stage, Laura Schwartz, author, emcee, keynote speaker, and a person whom I have known and admired for more than two decades, joined me to discuss how Caterers and event planners are the original creators of moments that last a lifetime. In an era craving for immersive experiences, it's crucial for us to stay ahead of the curve — innovative, dynamic, and authentic. Laura's guiding principle? Our shared "Common Ground." As the former White House Director of Events and a storied career that spans the globe, Laura brings a wealth of knowledge on creating transformative experiences through food, drink, and stellar event execution. In this conversation, Laura and I dive deep into the art of making every event memorable, focusing on integrating high-quality, accessible food and creating spaces that foster genuine connections and community. From the importance of strategic food placement to avoiding long lines and ensuring the perfect lighting, they cover all bases to guarantee event success. 🍽️💡 Laura shares insights from her time orchestrating high-profile events at the White House, emphasizing the crucial role of 'third places'—spaces where people can gather outside of home and work to engage and exchange ideas. She discusses the emotional bond formed when breaking bread together and the magic of face-to-face interactions that technology cannot replicate. 🍀🤝 🌍 Plus, learn how Laura and Tracy tackle the challenges of sustainability in cuisine, advocate for transparency in food origins, and contribute to the events community through education and support for non-profits like the Search Foundation. Join us to discover the nuances of event planning with a pro who knows how to turn every gathering into a headline-worthy affair. Don’t miss this blend of practical tips and heartwarming stories that'll leave you eager to host your next big event. 🥂❤️ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
🥂 Attention hashtag#MeetingProfs, hashtag#Caterers, and hashtag#FoodService Experts: Let's Elevate Your Events with Non-Alcoholic Drinks! 🍹 I'm thrilled to invite you to the next episode of Eating at a Meeting Podcast LIVE! to learn how to elevate your events with non-alcoholic beverages. 🎙️ Join me for a compelling conversation with Cate Faulkner and Jen Gilhoi of Zero Proof Collective to celebrate Dry January and discuss "7 Compelling Reasons to Serve Elevated Non-Alcoholic Drinks at Your Next Event." Cate, Jen, and I have carefully curated a discussion that promises to revolutionize the way we approach event planning and catering to create an inclusive experience at the bar. It can also help hashtag#EventProfs make their F&B minimum and hashtag#HotelsAndResorts increase revenues at the bar. Together, we'll unveil the secrets to crafting extraordinary non-alcoholic beverages that will captivate our clients and guests. Here's why this episode is a must-listen for us: ➜ Inclusivity — yes, we need this at the bar ➜ Creativity — zero-proof cocktails that rival their alcoholic counterparts ➜ Wellness Focus — rising demand for health-conscious drink choices ➜ Event Excellence — leave a lasting impression on attendees ➜ Revenue/Spend — NA beverages can and do increase spending and revenue If you're as passionate as I am about taking our events to the next level, this conversation will be your secret weapon. It's time to level up our event experiences and lead the way in our industry.
In this episode of Eating at a Meeting we explore the world of plant-based cuisine with the remarkable Char Nolan, a fervent advocate and chef renowned for her delicious and healthful plant-based creations. Char's rich background, including a degree in public health from Temple University and certifications in plant-based nutrition, has fueled her mission to promote healthy, sustainable living. 🍽️ Discover how hashtag#MeetingProfs and hashtag#Chefs can effortlessly integrate plant-based options into their menus, ensuring guests feel valued and accommodated. Char will share her journey from a marketing professional at Whole Foods to a plant-based devotee inspired by the transformative power of a diet rich in greens and whole foods. 🍃 Char's collaboration with the Charlie Cart Project brings culinary education to communities, emphasizing the importance of nutritious, plant-based meals. Get inspired by her personal story of health and renewal, her Italian culinary heritage, and her commitment to teaching and outreach in remote areas like Honduras. 🌱 Embrace the spirit of Veganuary with Char's expert guidance and motivational stories. Whether you're considering a plant-based diet for the first time or looking to enrich your vegan journey, this episode will provide valuable insights and encouragement for embracing a compassionate, healthful lifestyle. 🌟 This episode goes beyond recipes; we will explore food, values, health, and the planet. Char practices "full food utilization" to minimize food waste, advocating for smaller portions and conscientious food choices. Discover the power of making conscious choices with Char's insights and stories. 📆 Mark your calendars and tune in for a nourishing conversation filled with insights, stories, and practical tips. Let's explore Veganuary together!
Tracy gathered a culinary dream team – Amber Kispert, Senior Content Producer from Catersource, Christopher Sanchez, Managing Partner of LUX Catering & Events, and Jennifer Bargisen, Senior Vice President – Culinary for Sodexo Live!.
Together, we're unleashing the must-know food and beverage trends for 2024 that every hashtag#EventProf and hashtag#CateringProf needs to have on their radar.
🌐 What to Anticipate:
👉 Flavorful Forecasts: We will unravel the biggest culinary trends set to captivate taste buds in 2024. From innovative dishes to unique flavor profiles, get ready for a feast of fresh ideas!
👉 Sustainability in Sips and Bites: Discover how the industry is leaning towards eco-conscious practices, ensuring your events not only taste good but also contribute to a greener future.
👉 Inclusivity on the Menu: Explore the art of crafting menus that cater to diverse dietary needs, creating events where everyone feels valued and included.
👉 Pro Tips from the Pros: Gain exclusive behind-the-scenes insights from seasoned professionals at the forefront of the catering world. Learn the tricks of the trade to make your events stand out.
🎧 Don't miss "The Biggest F&B Trends For 2024 Every EventProf Must Be Ready For" on Eating at a Meeting. Subscribe now and be the first to savor the future of event catering!
🚀👩🍳🎊 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
Indulge your ears and sweet tooth in this extra-special episode of "Eating at a Meeting" with your host Tracy Stuckrath! 🍪✨
I sit down with two incredible guests, Chef Sera Cuni of Feed-Well Fridges and Chef Kristin McCarthy of Les Dames d'Escoffier - North Carolina Chapter (Did I mention I'm a Dame too?). Get ready for a heartwarming conversation that goes beyond the cookie jar.
What we will cover in this Episode: 🍬 Unveiling the Secrets: Discover the inspiration behind the Les Dames NC Holiday Cookie Sale and the delicious art of creating sweet masterpieces.
🌍 Feed-Well Mission: Sera Cuni spills the beans on Feed-Well Fridges and how every cookie crumb contributes to fighting food insecurity and commercial food waste.
🤝 Dames Unite: Kristin McCarthy shares the passion and dedication Les Dames bring to the table, creating a community that goes beyond the culinary delights.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
This episode of Eating at a Meeting was recorded at the beginning of 2024 to celebrate of Dry January and Veganuary and share they are important dietary trends to understand and embrace for the month and throughout the year.
I discuss the significance of offering nonalcoholic beverages and vegan and plant-based options at events and meetings and share insights, statistics, and practical tips for meeting professionals and hoteliers to ensure that attendees have a wide range of inclusive options when it comes to food and beverage choices.
The immense growth in the nonalcoholic beverages market and the increasing demand for mocktails and zero proof drinks offer a slew of opportunites for meeting professionals to prioritize offering these options at their events. I shed light on the importance of providing clear labeling for vegan and vegetarian options on event menus, and the value of embracing a plant-forward approach to catering and event planning.
Throughout the episode, I share personal experiences and anecdotes, offering a relatable and informative outlook on creating a more welcoming and inclusive environment at events. And, I provide a sneak peek into the upcoming episodes, which will feature guest experts discussing the ins and outs of veganism and how to integrate vegan options seamlessly into event menus.
While the episode was recorded at the beginning of the New Year, we need to embrace the spirit of Dry January and Veganuary throughout the year by prioritizing the diverse dietary preferences of our attendees and ensuring that they have ample choices to indulge in at our events and meetings.
Stay tuned for more enriching episodes filled with expert insights, practical advice, and engaging discussions to enhance your approach to event planning and catering.
In this episode of Eating at a Meeting, I’m sitting down with Martiz’s Jill Blood, VP, Deputy General Counsel, and Privacy Officer. We'll be delving into the game-changing My Health My Data Act recently enacted in Washington State and its impact on the meetings industry.
Jill says that attendee information such as food allergies and ADA requirements will be considered protected information under this new law, and others like it being enacted across the country. Remember, these live episodes aren’t just a broadcast; they are a chance for YOU to be part of the conversation!
Learn what Jill suggests, how we ask, and what attendees must do during registration to ensure confidentiality. Save the date, set a reminder, and be prepared to join us in real-time. Your questions and input are not just welcome; they're essential! Let's make this a dynamic discussion that shapes the future of inclusive and privacy-aware F&B events. Your virtual seat at the table awaits! 🌐
🎙🍽 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
In this episode, Tracy sits down with the PCMA Canada East Chapter Canadian Innovation Conference organizers, Natalie Marino, CMP, DES, Heather Reid, and Erica Orecchio, DES, to discuss how they managed the dietary needs of more than 250 attendees at the conference.
They talk about the challenges of accommodating dietary restrictions and the importance of providing inclusive and transparent food options at events and conferences. Here are three key takeaways from our conversation:
1️⃣ Accessibility is crucial: Accessibility should be a top priority and not an afterthought when planning events. From site visits to discussing dietary requirements with event venues and chefs, transparency and forethought can ensure that everyone's needs are met.
2️⃣ Embrace technology: Using QR codes and event apps can revolutionize how we provide information about food choices to attendees. QR codes can eliminate the need for printing physical menus, allowing for real-time updates and easy access to allergy-friendly options.
3️⃣ Sustainable choices matter: Consider incorporating locally sourced ingredients, reducing food waste, and giving back to the community by donating excess food to homeless shelters. We can create safe, sustainable, and inclusive experiences by thinking critically about food and beverage choices.
A huge thank you to Nathalie, Heather, and Erica for sharing their insights and expertise. You can listen to this thought-provoking episode on my podcast, "Eating at a Meeting," which is available NOW on Youtube and later on Apple Podcasts, Spotify, and all major podcast platforms.
Don't forget to stay tuned for our next episode, where we'll be diving into contract law and the management of dietary data. As always, thank you for your support, and I hope everyone had happy Thanksgiving! 🦃
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
I've been at the Financial & Insurance Conference Professionals (FICP) Annual Conference at the JW Marriott Marco Island Beach Resort the last three days with some amazing food and beverage experiences.
For today's Eating at a Meeting Podcast episode, I've grabbed Executive Sous Chef Mikey Termini from the kitchen to walk through what it takes to feed 700 meeting professionals for three and half days.
We will recap the highlights and culinary revelations from the recent FICP Annual Conference to unravel the flavors, trends, and experiences that made this conference a gastronomic spectacle.
From the Opening Evening Event: Sunset Soiree to the Seaside Coastal Reception and the Enchanted Everglades finale, discover how F&B professionals are navigating service standards, expectations, and the evolving landscape of culinary experiences.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
November is National Diabetes Awareness Month. As I review and plan menus for my clients. I'm so frustrated by the unhealthy options available to choose from.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
To close out National Disability Employment Month, I'm thrilled to invite you to what promises to be an engaging and informative Eating at a Meeting Podcast episode on inclusive dining experiences with the co-founders and director of accessibility for Ablr, a mission-driven nonprofit dedicated to full-service disability inclusion. Join me, John Samuel, Michael Iannelli, and Kim Casey, as we dive deep into the best practices of catering for individuals with disabilities. We're here to share valuable insights, practical tips, and real-world experiences to help you create dining experiences where every guest feels genuinely valued. We'll explore some vital questions: 🧑🏻🦯 What are the best practices for serving someone who is blind? 🩼 What challenges arise when providing buffet service for guests with disabilities? 📚How vital is staff training in providing an inclusive dining experience? 🦼How can F&B be inclusive of employees with disabilities? I'm passionate about creating safe, sustainable, and inclusive F&B events, and I believe that every guest matters, and every meal matters. #EveryGuestMatters #EveryMealMatters #EatingAtAMeeting #AccessibleDining #EventCatering #InclusiveDining #EqualEats #FoodInclusion #NDEAM #ADA #Accommodations Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
For the third episode of Eating at a Meeting Podcast coming to you LIVE from IMEX America, planners will join me in person on the show floor and from their offices to talk about how they are managing attendee dietary needs.
I can’t wait to talk to Amy-Marie Lemanski, CMP , Magdalena Bonnelly - Global Event Design and Execution and Jessica Hiemenz-Woodbury, CMP, DES , all members of the Eating at a Meeting community.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this special episode of Eating at a Meeting Podcast LIVE at IMEX America, I'm joined by Victoria Chivers (Tori), Vice President of Convention Services & Catering at MGM Resorts International.
Tori and I will dive into the dynamic and essential partnership between #EventProfs and convention service managers when planning meetings and events.
With her extensive experience in convention services, Tori will share invaluable insights into how effective collaboration between planners and convention service managers can lead to remarkable events.
We'll discuss managing dietary needs, sustainable practices, and strategies to ensure that every guest feels valued. #
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Monday, October 16 was World Food Day, one of the most celebrated days of the United Nations calendar.
The theme for World Food Day in 2023 is "Water is Life. Water is Food." To shine a spotlight on water as the foundation for life and food. In this special episode of the Eating at a Meeting which was recorded on Meeting Professionals International's Smart Monday as part of IMEX America, I talked with Michael Gulich, AIA, LEED AP, LFA, Vice President of Sustainability for MGM Resorts International and Eric Wallinger, Director Of Sustainability for MeetGreen® to understand and share how the Meetings Industry can contribute to the responsible use of water, a precious resource that "is threatened by rapid population growth urbanization, economic development, and climate change."
Primary Topic for Sustainability in the Events Industry
- The role of resorts and hotels in environmental initiatives
- Commitment of resorts and hotels to environmental initiatives
- Regional sourcing and shortening supply chains
- Efforts to reduce water usage across properties
- Initiatives to minimize environmental impact
- MGM Resorts International initiatives for water conservation
- Sustainable food production and responsible water usage
- Water usage in food production
- Potential water savings from choosing plant-based meals
- Water conservation efforts and challenges
- Water equity and sustainability
- Conversion of water-intensive landscapes to desert-friendly landscapes
- Incorporation of high-efficiency fixtures for water reduction
- Food waste reduction efforts
- Water-related food rescue and composting
- Food donation initiatives
- Waste diversion rates and recycling efforts
- Social equity and environmental considerations in event planning and sourcing
- Environmental impact and minimizing footprint
- Efforts to measure and report environmental footprint
- Emphasis on the impact of event sustainability
- Integration of environmentally friendly practices
- The role of sustainability in food and beverage operations
- Importance of regenerative systems
- Embracing sustainability within food and beverage operations
- Call for planners to incorporate food and beverage sustainability earlier in the event planning process
- Efforts to reduce water consumption in building operations and supply chains
- Importance of venue selection: Choosing venues with water conservation goals
- Importance of reusables to reduce waste and conserve water
- Call for early incorporation of food and beverage sustainability in event planning
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In celebration of National Disability Employment Awareness Month (NDEAM), join me as I talk with Teresa Goddard from the Job Accommodation Network (JAN) to delve into the intricacies of accommodating employees with food allergies and other medically necessary dietary restrictions.
NDEAM, observed each October, serves as a backdrop to this discussion, where we can all learn invaluable lessons for creating safe and inclusive experiences for employees in various workplace settings, from staff lunch meetings and company cafeterias to corporate sales meetings and boardrooms.
Whether they have a food allergy or celiac disease, have to take certain medications, or eat or avoid certain foods at certain times, they want — MUST — take extreme caution in all environments.
Discover best practices, practical strategies, and expert advice to ensure that every employee feels valued and can fully participate in these essential workplace events. Tune in to learn how to make every meal matter and fuel success at work for all.
Key Takeaways
✨ ADA Coverage: Understand how the Americans with Disabilities Act (ADA) applies not just to physical disabilities, but also dietary restrictions, allergies, and lifestyle choices. It's more than just accessibility but also about creating an inclusive environment within the workplace for all dietary needs.
💼 Employer Obligations: Employers must provide reasonable accommodations for employees with dietary restrictions or allergies, and it's essential for employees to feel comfortable disclosing their needs. Cultivating a welcoming environment and a community spirit within the workplace is crucial to removing barriers to employment, including those related to food and beverage events.
🌟 Proactive Communication: Open communication and proactive handling regarding dietary needs are key. Employees are not required to disclose their need for accommodation until they know they will need one, but proactive communication with employers allows for better planning and understanding of individual needs.
Main Topics
- •Introduction to National Disability Employment Awareness Month
- Explanation of JAN's services and partnerships, including consultation on rights and responsibilities under ADA.
- Understanding the Americans with Disabilities Act (ADA)
- Accommodating Employees with Dietary Needs
- Understanding "Undue Burden" and "Undue Hardship"
- Fostering an Inclusive and Welcoming Workplace Environment
- Suggestions for Employers and Organizers
Join the Eating at a Meeting Community
Connect with Tracy at tracy@thrivemeetings.com
In this episode, Tracy sat down with Rishabh Kewalramani, co-founder of Backbar Solutions, to explore the innovative world of craft beverage dispensers. Together, they dove into the future beverage trends, focusing on the shift towards fresh and healthy ingredients.
Rishabh shared insights on the potential to customize drinks with probiotics and caffeine, all while promoting sustainability and inclusivity. The conversation also delved into the technological advancements in creating cocktails, highlighting the benefits of automation in improving efficiency and reducing labor.
From high-volume nightclubs in Miami to the transformative impact on restaurants and hotels, Rishabh shared his expertise in revolutionizing the beverage industry. Join us as we uncover the intersection of technology, sustainability, and delicious drinks in this exciting episode.
This episode isn't about selling a product; it's about exploring the evolving needs of our industry.
KEY TAKEAWAYS
- The future of beverages is all about customization and functional benefits, with a shift towards fresh and healthy ingredients.
- Rishabh's innovative technology aims to automate cocktail creation, helping businesses improve efficiency, reduce labor shortages, and maintain high-quality drink service.
- Craft beverage dispensers drive efficiency and reduce labor, but they also promote sustainability by minimizing waste and offering custom, high-quality drinks to meet diverse consumer preferences.
MAIN TOPICS
Trends in Beverages
- Desire for functional benefits beyond taste
- Shift towards fresh and healthy ingredients
- Customization of drinks with probiotics, caffeine, and fresh ingredients
Importance of Sustainability and Inclusivity
- Promoting profitable minimization for reduced environmental footprint
- Advocacy for culturally reflective beverage menus - Inclusive beverage experiences
Technology in Beverage Service
- Embracing technology for decision-making -
- Flexibility and options for automated or manual service -
- Built-in redundancies and real-time performance metrics
Impact of Technology on Different Roles
- Bartenders and servers experience less fatigue and parallelized work
- Managers benefit from automated inventory reports and real-time performance metrics
- Owners focus on staff effectiveness, wait times, and bottom-line profits - Guest feedback on drink taste
- Impact on precise and consistent recipe execution
Automation of Cocktail Creation
- Technology to automate the creation of cocktails in hospitality settings
- Addressing labor shortages and turnover
- Implementation in different restaurant models
Efficiency and Profit-Driving Menu Expansion
- Potential for high-quality coffee and profit-driving menu expansions
- Cost of leasing the technology
- Focus on safety, sustainability, and allergen management
- Customizable options for preparing drinks
Customized Beverage Menus
- Use of customized beverage menus in hotels
- Emphasizing flexibility and low entry barriers
Join the Eating at a Meeting Community
Connect with Tracy at tracy@thrivemeetings.com
To close out Food Safety Awareness Month, Tracy had the privilege of sitting down with the culinary sensation, Executive Chef Sarah Thompson, from Casa Playa at the Wynn Hotel in Las Vegas.
Chef Sarah, renowned for her exceptional Mexican cuisine, brings a truly unique perspective to both the dining table and the kitchen. In this episode, she graciously shares her culinary journey and her unwavering commitment to creating dining experiences that are not only delicious but also safe, sustainable, and inclusive— all while managing her own celiac disease.
Chef Sarah's culinary prowess adds an extraordinary twist to the world of gourmet cuisine as she crafts exquisite dishes within her entirely gluten-free kitchen. With a remarkable career that boasts prestigious stints at Michelin-starred restaurants such as Marea, Wylie Dufresne's Alder, and Elio, Chef Thompson is undoubtedly a maestro in the culinary world.
From the challenges of managing her celiac disease diagnosis to the art of curating exceptional dishes while accommodating diverse dietary needs, Chef Thompson's dedication to her craft is truly inspiring. Join us in this episode as we delve into the intriguing intersection of flavor and food safety. Discover the rich diversity of Mexican and Southeast Asian cuisine as we explore the secrets behind creating unforgettable dining experiences.
At Casa Playa, Chef Sarah pays homage to the vibrant flavors of coastal Mexican cuisine with mouthwatering dishes meticulously crafted with a robust masa program and the freshest seasonal ingredients.
🌮 Key Takeaways from the Episode: 🌮
- Chef Thompson emphasizes the naturally gluten-free nature of Mexican cuisine, offering valuable insights into the use of corn and flour in tortillas and how regional differences influence the cuisine.
- Sustainability is at the forefront of Casa Playa's culinary approach, with a strong focus on seasonality, local sourcing, and understanding the challenges of balancing menu pricing with quality, especially in a casino setting.
- With a predominantly gluten-free kitchen, Chef Thompson and her team at Casa Playa are dedicated to accommodating various dietary needs and ensuring a safe, inclusive, and exceptional dining experience for all guests.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
Starting September 1st, 2023, Texas set a new standard for food safety with the Sergio Lopez Food Allergy Awareness Act. 🌮🙌
In this powerful episode of Eating at a Meeting, we hear from Belinda Vaca, a passionate advocate for food allergy awareness and safety. Belinda shares her deeply personal journey, from the heartbreaking loss of her son to a severe allergic reaction, to her unwavering commitment to promoting legislation for food allergy awareness.
Through her compelling story, she sheds light on the challenges faced in passing crucial laws, the significance of food allergy posters in restaurants, and the impact of allergies on individuals and families. Join Tracy as she dives into Belinda's inspiring advocacy work, the legislative process, and the profound importance of raising awareness about food allergies in both local and federal contexts.
This episode is a stirring reminder of the need for greater understanding and support for those affected by food allergies.
Key Takeaways:
- Importance of Food Allergy Awareness: Belinda's story sheds light on the critical need for heightened awareness of food allergies in the restaurant industry and society at large, emphasizing the significant impact it has on individuals and families.
- Advocacy and Legislative Action: Belinda's relentless pursuit of legislative change, notably her successful effort to pass a law requiring food allergy awareness posters in Texas restaurants, serves as a powerful example of advocacy in action and the impact it can have.
- Non-Partisan Approach: Belinda's emphasis on the non-political nature of food allergy awareness and her commitment to spreading awareness and pushing for legislation beyond her local area demonstrate the importance of a non-partisan approach to enacting change.
Primary Topics
- Belinda Vaca's Advocacy for Food Allergy Awareness and Legislation
- Challenges and Successes in Passing Food Allergy Legislation
- Legislative Process and Advocacy Efforts
- Impact of Food Allergies on Individuals and Families
- Efforts to Raise Awareness and Implement Food Allergy Laws
- Physical and Personal Challenges Faced by Belinda
- Future Plans and Expansion of Advocacy Efforts
Join the Eating at a Meeting Community
In honor of Food Safety Awareness Month, I've gathered a panel of experienced event planners — Joan Eisenstodt, Andrea Lapp, and Jayna Larrea — to share their perspectives on food safety expectations in the event industry.
From corporate meetings to association conferences, they've mastered the art of contracting and executing events that prioritize both culinary delight and attendee well-being. In this episode, our guests will offer practical tips, real-life anecdotes, and essential considerations for event planners, catering professionals, and anyone passionate about hosting gatherings.
Whether you're looking to enhance your food safety knowledge when planning an event, a caterer wanting to stay ahead by knowing what their clients want, or someone wanting to improve their event planning skills, this discussion is a valuable resource you won't want to miss.
So, grab your lunch and a favorite beverage, settle in, and prepare to take your food safety event planning game to the next level with this engaging and insightful conversation.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
To close out National Wellness Month in August, Tracy delved deep into the world of sustainable and nutritious eating with Diana Rodgers, a renowned nutritionist, author, and advocate for regenerative agriculture, to explore "The Case for (Better) Meat: Why Well-Raised Meat Is Good for You and Good for the Planet."
Diana is a leading voice in the movement to reshape our relationship with food and the environment. In this episode, she will shed light on why choosing well-raised meat can be a game-changer, not only for your health but also for the health of our planet.
In the episode, we discussed how well-managed, regenerative farming practices can sequester carbon, improve soil health, and protect biodiversity. Diana also helped us uncover the myths and misconceptions surrounding meat consumption and provide practical tips for making sustainable choices in your diet.
If you're curious about the intersection of nutrition, sustainability, and responsible food choices, this episode is a must-listen. Diana and I invite you to explore the delicious and planet-friendly world of well-raised meat and understand why it's a key ingredient in the recipe for a healthier, more sustainable future.
In the next Eating at a Meeting LIVE, I’m "sitting down" with Will Harris, a fourth-generation farmer, and custodian of White Oak Pastures in Southwest Georgia. We are going to explore the world of regenerative agriculture as Will shares the farm’s transformative journey from conventional to sustainable practices.
Since Will has successfully implemented these changes, he has been recognized all over the world as a leader in humane animal husbandry and environmental sustainability. He will help us discover the essence of regenerative agriculture, its core principles, and their impact on food, nature, and climate.
Whether you're a conscious consumer, farmer, or intrigued by sustainable food systems, this episode will be a must-listen to explore the regenerative agriculture movement and learn how to incorporate it into meeting menus.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
As August kicks off, we have the fantastic opportunity to celebrate National Wellness Month, a time dedicated to prioritizing self-care, mental and physical health, and overall well-being. 🌿💪
The job of an #EventProf has been named one of the top five most stressful jobs. It is a fast-paced job in a fast-paced world, so it's easy to get caught up in the hustle and bustle of our daily lives, checklists, client meetings, and vendor emails, often neglecting our well-being. But remember, a healthy and balanced life is the foundation for personal and professional success!
🌈 Join me today at 12PM Eastern to talk about ways we can take a collective step back to reflect on our habits, routines, and small daily choices that can significantly impact our health and happiness. 💆♂️
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this episode of Eating at a Meeting LIVE, Mark Cooper, CEO, IACC, shares the fascinating findings of IACC’s highly anticipated report, "The Meeting Room of the Future."
Drawing on the perspectives of 275 meeting planners worldwide, this research examines the evolving role of hotels and venues in shaping conferences, meetings, and events for the next three years and beyond. Discover the latest physical attributes, food and beverage trends, technology, and social impact and how they will transform business events.
We will discuss the unique value of live events and the irreplaceable experiences and relationships they foster. While acknowledging the growing presence of technology and digitally live events, this report supports the widely held belief that face-to-face interactions still hold a special place in the hearts of successful companies and communities.
Whether you're an event planner, venue operator, or interested in the evolving landscape of conferences and meetings, this episode will provide key insights that will shape how we approach business events in the future."
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As we reflect on the significance of Canada Day (Canada), Independence Day (US), Bastille Day (France), and Fiestas Patrias (Peru) this month, I wanted to share with you my thoughts on how freedom and independence intertwine with ensuring safe, sustainable, and inclusive food and beverage experiences.
A few weeks ago, on Eating at a Meeting LIVE, I mentioned the research Aurora Dawn Benton is doing on food waste at meetings and events. When chatting with her about the research 🤯, she mentioned they discovered that there are "Prolifically Problematic" food items at EVERY food function. These items tend to be lower-cost, popular items that are often over-ordered and overproduced. 🥯 🥐 🍩 🥫🧀 Join Aurora and Tracy on the next episode of #EatingAtAMeeting to learn what items are "Prolifically Problematic" — FYI this is for EVERY meeting planner and food service company — and how understanding consumption patterns, dietary trends, attendance, guarantees, production, and portion sizes can not only reduce food waste AND save money for both food service companies and event planners. FYI...30-40% of food is wasted in the US. Think about that as a percentage of your event catering budget in the front and back of the house. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
I've been onsite working two events over the last two weeks. Let's talk about what I've seen and learned.
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The 2022 edition of the FDA Food Code was released by the U.S. Food and Drug Administration (FDA) in December, and it brought significant changes that offer opportunities for the food-allergic community. These changes include: ✓ Addition of sesame as a major food allergen, reflecting the FASTER Act of 2021 that named it the 9th major food allergen. ✓ Mandatory identification of major food allergens on the labeling of "unpackaged" food served at restaurants, cafeterias, stadiums, and catered functions. ✓ Requirement for bulk foods available for consumer self-dispensing to be labeled for the top nine allergens. Join me for a special episode of #EatingAtAMeeting LIVE, where Jen Jobrack, Founder and principal of Food Allergy Pros, and I will discuss the impact, opportunities, and limitations of the Code for diners and food service companies. #FoodCode #FAAW2023 #FoodAllergies #Catering #FoodService #FoodSafety #FoodInclusion Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Today is the last day of Food Allergy Awareness Month, so I'm bringing a Board Certified Pediatric and Adult Allergist to #EatingAtAMeeting so we can all learn more about food allergies, preventative strategies, and possible treatment.
With more than 10 years of experience managing allergic conditions, Dr. Nana Mireku is the founder and CEO of AllergenIQ, a virtual allergy care clinic that improves access to allergy care, and in private practice at Texas Allergy MD.
Her mission and passion are to educate families on allergies, especially food allergies, and eczema.
Join Tracy and Dr. Mireku, a three-time DFW Child Magazine Mom-Approved Doctor awardee, for a conversation on ways we can gain and provide food allergy freedom for ourselves and those we feed.
#FoodAllergies #Allergist #FoodAllergyAwarenessMonth #EatingAtAMeeting
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Two years ago, The Inn Berlin reopened with a fresh, modern look and a new innkeeper/chef whose attention to detail with culinary likes and dislikes is garnering five-star reviews from guests.
Innkeeper/chef Maya Tomasello understands the challenges of eating out and traveling when you have a medically-necessary dietary need. She has celiac disease.
Having been "glutened" at restaurants before, with debilitating repercussions that affected her quality of life for months, when she and her husband agreed to operate the bed and breakfast on Maryland's Eastern Shore, they decided to make it a dedicated gluten-free eatery and inn.
With reviews such as "Great lodging and even better food!" and "An Absolute Gem...the food is absolutely incredible...we had no idea that it was all gluten-free!," the Inn's menu, which also includes locally-sourced eggs and produce, has become an attraction itself.
Meet Maya on the next episode of Eating at a Meeting LIVE when Tracy talks to her about how lack of understanding, training, and compassion creates negative experiences for celiac diners, her favorite thing to make, and how she is creating different delicious selections daily that keep her guests coming back for more.
#CeliacDisease #CeliacDiseaseAwarenessMonth #BedAndBreakfasts #Catering #HotelsAndResorts #FoodInclusion #EatingAtAMeeting
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Chef Martha Morgan is a speaker, writer, content creator, host, and CEO. What comes before all of those roles — and I must say through those roles — is her passion for serving people delicious food.
Her culinary point of view is everyone deserves delicious food no matter their diet limitations, so no one feels they lack anything.
Her first job, at age 16, was cooking in restaurants, and she's been cooking professionally for over 28 years. In 2003, after witnessing her youngest child's first anaphylactic reaction at nine months, she became a "reluctant" food allergy chef. Six years later, in her 40s, Martha herself was diagnosed with Celiac Disease and food allergies.
As a specialty diet and food allergy chef at Allergy Dragon, Martha specializes in slaying the misconceptions about feeding guests with dietary needs by providing cooking guidance in the kitchen for chefs and people with dietary restrictions.
Join Tracy and Martha for #EatingAtAMeeting LIVE to talk about techniques and tips for feeding guests safely, what is an Allery Dragon and where she sees herself and the market in the next five years.
#FAAW2023 #FoodAllergies #CeliacDisease #AllergyDragon #Allergy_Dragon #AllergyDragonSlair #ChefMarthaMorgan
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Insights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs
In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venues across the U.S. She also is a marketing creator, empowering sales teams with the interactive tools they need to reach their ideal clients.
She and I will discuss the growing demand for inclusive menus and the importance of accommodating food allergies and dietary restrictions in today's market. Margaret will share how education on safe, sustainable, and inclusive F&B experiences can make you a better catering salesperson to generate increased sales, repeat business, and positive reviews.
Join us to hear an example of a situation early in her career that led Margaret to change her thinking and sales approach with her clients.
Whether you're new to the catering industry or looking to grow your business, this episode will provide valuable insights and practical tips for catering to special dietary needs and maximizing your sales.
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Insights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and restrictions.
My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venues across the U.S. She also is a marketing creator, empowering sales teams with the interactive tools they need to reach their ideal clients. She and I will discuss the growing demand for inclusive menus and the importance of accommodating food allergies and dietary restrictions in today's market.
Margaret will share how education on safe, sustainable, and inclusive F&B experiences can make you a better catering salesperson to generate increased sales, repeat business, and positive reviews. Join us to hear an example of a situation early in her career that led Margaret to change her thinking and sales approach with her clients.
Whether you're new to the catering industry or looking to grow your business, this episode will provide valuable insights and practical tips for catering to special dietary needs and maximizing your sales.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Join me as I celebrate the 200th episode of my Eating at a Meeting podcast with a special gathering of previous guests.
In this milestone event — Holy Moly! 200 episodes — we will engage in a dynamic discussion on the current state of food and beverage in creating safe, sustainable, and inclusive dining experiences for all.
When I asked them to provide three words that embody what they think, here are the words I received:
Over ordering • Education • Impact • Unity • Inclusivity • Community • Growing • Manageable • Necessary • Be flexible now • Communication • Compassion • Consideration • Hopeful • Powerful • Near Miss Reporting • Awareness • Collaboration • Innovation • Frustrating • Non-compliant • Precedent-setting • Progress • Education • Food Connects People • Wait and see • Lack of consideration • Hopeful • Frustrated • Relevant • Must do more • Resistance • Alcohol-centric • Culture • Change labeling laws • Protracted compliance • Creates Uncertainty • Disappointing • Uninviting • Tenuous • Evolving toward inclusion • Chaoti • Unstable • Exciting • Consistency • Work in progress
Don't miss what I promise to be an inspiring and informative podcast episode as these advocates, eaters, drinkers, CEOs, founders, manufacturers, chefs, event planners, directors of sustainability, consultants, and environmental strategists delve into the future of event dining and celebrate 200 episodes of "Eating at a Meeting."
Caroline Benjamin MSOFHT, Dave Bloom, Elise Buellesbach, Molly Crouch , Doreen Cumberford, Nina Curtis, Cate Faulkner, Valda Ford, MPH, MS, RN, Jen Gilhoi,
Kayla King, Alan Kleinfeld, Heather Landex ⓥ, Courtney Lohmann, CMP, Erin Malawer, Sarah Matheson, Karla Ortiz, Rachael Riggs, Jennifer Squeglia
Having just planned a multi-day event where 80% of her attendees had dietary restrictions, award-winning entrepreneur and sales coach, Shannon DeSouza shares her challenges with planning the menus.
Using her sales experience as well as this recent personal experience, Shannon will share strategies on how she thinks caterers and other food service providers can help their clients provide safe, inclusive and delish dining experiences.
Join the conversation to kick-off Food Allergy Awareness Month AND Celiac Disease Awareness month to learn how challenging it can be to plan event menus while also learning strategies to make it easier.
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Managing event food and beverage (F&B) today is influenced by the supply chain, staffing, exponentially rising costs, and increased focus on environmental, social, and governance (ESG ) guidelines. The struggle is real.
In the next episode of Eating at a Meeting LIVE I'm talking with Natalie Fulton of Tourism New Zealand and sustainability and social impact thought leader Courtney Lohmann, CMP, to dive deep into the struggles, wins, and ideas #EventProfs are experiencing when planning meetings and incentive events around the world.
Join us as we will look at how we can best feed our participants in this new world by finding balance through their food and beverage selection, tackling sustainability when planning F&B, utilizing ingredients multiple times throughout a program, and using disposable coffee cups.
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Back in January Delta Airlines announced it was refreshing and enhancing its onboard F&B menu options for the new year to include premium wines, creative cocktails, espresso, plant-based, gluten-free, and locally and seasonally sourced options.
“Your onboard meal or beverage should be no different than your go-to restaurant at home, and that’s why we’re constantly reinventing our onboard service at Delta – we always want to surprise and delight our customers with seasonal and fresh menu options,” said Kristen Manion Taylor, S.V.P. of In-Flight Service at Delta.
In this episode of Eating at a Meeting LIVE, I'm talking with Kristen Manion Taylor about the refresh and what it takes to prep and deliver a premium dining experience at 35,000 feet in the air and how they are addressing safety, sustainability and inclusion in their menus. FYI...they serve 60 Million meals a year around the world. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
This week on Eating at a Meeting LIVE I'm chatting Simon McMahon, Director of Operations for Wyboston Lakes in the United Kingdom to talk about how the resort is addressing food waste and food and beverage inclusion on site.
The resort's People's Pantry and composting system, are just two of the programs in practice that support its food waste reduction plan — ensuring no food waste goes off-site — and the long-term and comprehensive sustainability policy that recently won the miaList's prestigious 2022 Sustainability Award.
When you think about sustainability and meetings, there are a lot of things to consider — destinations, transportation, venues, properties, accommodations, audio-visual production, exhibition services, and, of course, food and beverage.
The multitude of decisions within each of those categories is broad and can be challenging to address. Yet, for the survival of our businesses, communities, and the planet, it is paramount that sustainability efforts and goals have the same level of priority as choosing what's for dinner at the event.
Join Tracy and Simon as they discuss how partnering with a resort such as Wyboston that is making no apologies decisions that buck the norm in an effort to help the resort reach ambitious sustainability targets is one way to make those decisions easier.
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How do YOU define value when eating at a restaurant or attending an event that includes food and beverage?
Food and beverage companies have tended to over-serve guests, allowing for take-home food not consumed while dining. With the pandemic cooking up pent-up demand for travel and experiences, is that a value?
Alex Susskind, Professor of Food and Beverage Management, the Director of the Cornell Institute of Food and Beverage Management, and serving as Associate Dean for Academic Affairs at the School, teaches undergraduate and graduate students, as well as industry managers and executives, how to address the operational and strategic elements of the food and beverage business.
Listen as Tracy talks with Alex about how food service businesses can re-imagine their service to reduce their cost while still giving everyone what they need and creating their own value proposition.
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What started as the Women's International Beer Summit in 2020 to connect female homebrewers to other homebrewers during the pandemic is now the certified 501©3 The Women's Craft Fermentation Alliance (WCFA). The organization, co-founded by Melissa McCann and Michele Wonder, is "dedicated to enabling, empowering, and encouraging women, non-binary folks, and those that have been othered in all facets of the craft fermentation space."
Join Tracy, Melissa, and Michele for the last installment of the 2023 Women Making HERstory in Food & Beverage as they talk about how and why the WCFA came about, what they are brewing for the international WIBS: Fermentation Summit, and the importance of allowing folks to tell and share their stories, regardless of where they are from or how they identify.
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Lindsey Ofcacek, alongside Chef Edward Lee, started The LEE Initiative in Louisville, KY, in 2018 when they saw how the #MeToo movement was bringing to light what women in the restaurant and food and beverage industry were experiencing.
An acronym for Let’s Empower Employment, The LEE Initiative is focused on offering innovative and impactful solutions and programs when they see a need for a more diverse, compassionate, sustainable, and equitable restaurant industry.
Since 2018, the organization has received many accolades for its work, but more importantly, it has made a real difference in the lives of hundreds of next-generation restaurant industry professionals.
Join Tracy and Lindsay for a special edition of #EatingAtAMeeting LIVE for Women's HERstory Month as they discuss how they lead with kindness, help workers in need, promote diversity and equity, and believe that the impossible is possible.
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When I posted on my Instagram account that I was searching for women to highlight for Women's HERstory month, Chef Nina Curtis was the first to reply with the name Chef Karla Ortiz.
Then, OMG! The additional "votes" for Karla kept rolling in, and then someone submitted a nomination form for her. After reading that, the piece about her in Forbes and on PBS's My American story, I was convinced.
Karla Ortiz is the Chef/Owner of Bo.ka.do, a vegan restaurant in Puerto Rico, located inside La Plaza del Mercado (a farmer's market). Twenty-five years after leaving Puerto Rico, where she was born, she returned with $500 in her pocket, the need to feed her kids, a culinary degree, and a dream.
Her scratch kitchen restaurant uses the freshest of ingredients - those downstairs in the market - so that she can be as creative with food as possible, providing good food as well as educating people about mind, body, and soul.
Join Tracy and Karla for a special edition of Eating at a Meeting LIVE for Women's HERstory month to talk about Karla's dream, how everyone ❤️s her food, and how she is using plant-based food to educate and empower others.
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Jen Gilhoi and Cate Faulkner are the Co-Founders of the Zero Proof Collective in Minneapolis, MN. Sharing the lived experience of sobriety, they are purpose-driven and focused on reframing the “mocktail” experience so guests have plenty of elevated non-alcoholic (NA) options to enjoy, and bars, restaurants, hotels, and beverage companies can increase revenue with the new, fast-growing market.
Through bi-monthly events, consulting, crafting, and serving elevated zero-proof cocktails, Jen and Cate are gathering business leaders to learn, collaborate and collectively communicate with clarity.
Join Tracy, Jen, and Cate as they discuss how they are making #HERstory helping evolve culture so NA options are served everywhere with acceptance and inclusivity to valued customers and guests.
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Wanting to honor the ancestry within her, Tambra Raye Stevenson, MPH, Founder/CEO of WANDA (Women Advancing Nutrition Dietetics and Agriculture), is addressing the challenges of our current food system with Sheros and advocating for a Food Bill of Rights.
Tambra lost her grandparents in Oklahoma from diabetes, stroke, and heart disease due to diet and our food culture predicated by the policies set in our cities, states, and country. So she takes the issue of public health and food and nutrition policy personally.
As a mom, she began thinking about what are we telling the next generation about food, nutrition, and the culture of food. Through WANDA and Sisterhood Suppers, she is bringing awareness to how food is connected to our health, economy, and environment.
Join Tambra and Tracy on Eating at a Meeting LIVE for a Women’s HERstory Month episode to discuss how she is revolutionizing our health and culture of food through the power of women and girls, amplifying the importance of a Food Bill of Rights, and why a Black Food Census is needed now as we prep for the Farm Bill.
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Randi Weinstein has been in the hospitality industry all her life, from being a host, bartender, and server to director of events for the Charleston Wine + Food Festival. In that last role, she noticed how many fewer female chefs there were than males, locally and nationally. It didn’t make sense to her. Women — grandmothers, mothers, aunts, and others — have always been relied on worldwide to cook and make meals for others. But, they weren’t represented in the hospitality industry.
That is where and why Fab — Females and Business — came to be. This two-day workshop designed by women for women allows the attendees to connect, share and learn about the business of food and beverage. It’s also about helping them move forward, stand up for themselves, and be "brave, baller, and badass.”
Since Randi is helping other women make HERstory in food and beverage, I wanted to talk to her during Women’s History Month about how she herself is making HERstory and why Fab and being FAB are important.
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To kick off the 4th annual Women's HERstory Month (March) series and for Food Allergy Awareness/Celiac Disease Awareness Month (May), Tracy introduces you to Kayla King, founder and CEO of MyMeal, an app she created to help people with food restrictions find safe restaurant meals.
Being diagnosed with celiac disease when she was 8, Kayla has grown up constantly thinking about food, but not in the way you might think.
Instead of being able to walk down the street and pick any random restaurant to enjoy a meal, travel places without having a plan (or a safe snack in her pocket), or be in and out of a grocery store in 5 minutes, she has to read every ingredient label, call restaurants in advance, and plan trips around places that she could acquire food.
This sparked her passion for building MyMeal, working directly with restaurants to help them become safe & accessible options for this underserved community.
Join us at 12 PM Eastern to learn what else sparked her passion, and how she is and intends to Make HERstory helping others eat out safely. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
I first met Chef Stephanie Tyson and Vivián Joiner via a Zoom call for Les Dames d’Escoffier North Carolina Chapter during the middle of the pandemic. What I did not know about them, but have come to realize, is they are one of Winston-Salem’s power couples. As the owners of Sweet Potatoes, (Well Shut My Mouth!) restaurant for 20 years, they have been using their 3+ decades of customer relations experience in food and retail, to build bridges in the community one dish at a time.
Join our conversation on Tuesday — a special episode of Eating at a Meeting for Women’s History Month — to learn how they have been making HERstory with food and beverage.
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Recorded on Ash Wednesday, the first day of the Christian season of Lent, a time of prayer, fasting, and almsgiving, Tracy discusses what it and other religious practices mean for serving food and beverage in the office and at events being held over the next six weeks.
Lent is a 40-day religious observance (not including Sundays), which ends three days before Easter Sunday on Thursday, April 6, 2023.
According to the CDC, “Heart disease is the leading cause of death for women in the United States killing 314,186 women in 2020—or about 1 in every 5 female deaths.” That equates to one woman every 80 seconds.
In this episode of Eating At A Meeting I talk with Wendy Freiwald-Kirkland, Global Director of Business Development, ExpoCAD about what it means to be heart healthy because if it can happen to her, it can happen to anyone. Wendy is a two-time survivor of heart attacks.
While a #MeetingsProfs who works out and takes good care of herself, she also has a lot of stress in her life (event planners are known to have one of the top 5 most stressful jobs). Listen to how she tries to eat healthy on the road and works hard to do the right things for her health.
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Food waste is estimated at 30-40 percent of the food supply in the US. In 2010, the USDA estimated that to be approximately 133 billion pounds and $161 billion worth of food. That equates to 218.9 pounds of food waste per person being sent for disposal, according to the EPA. In 2021, more than 42 MILLION AMERICANS — 12.6% — were estimated to be food insecure. That means you lack reliable access to a sufficient quantity of affordable, nutritious food, which can result in poor productivity in both children and adults, and increase the risk of physical and mental illnesses.
Victoria Zapata, National Site Manager for Food Rescue US talks with Tracy about how we — YOU — can be the rescue to fight hunger and help the planet. It is easier than you might think. We will also discuss why there is not more diverse representation in food recovery.
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When Tracy saw CBRE’s September 2022 Hotel Horizons® forecast in early December stating that food and beverage (F&B) recovery was lagging from pre-COVID levels while rooms revenue per available room (RevPAR) was exceeding 2019 annual levels in 2022, I wanted to find out more. Especially when the cost of food is increasing and meeting planners are spending even more on their already largest expenditure.
I'm excited that Andrew Hartley of CBRE Hotels Advisory who studied and analyzed F&B department revenues, expenses, and profits of 1,228 properties for the report will join me on #EatingAtAMeeting LIVE to talk about what he's seeing in the trends for U.S. hotel food and beverage departments.
Listen as we discuss these F&B programs — where they were prior to the pandemic and what they look like in the post-pandemic environment, including what is attributing to the lag and industry standards that have been eliminated as a result of the pandemic.
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Tracy takes a look at various reports that share the food and beverage trends for 2023. From specific food and beverage ingredients and products (CBD, dates, salts) to processes such as upcycling and cultivating meat as well as philosophies to be more intentional and purpose-driven, Tracy shares the leading food and beverage trends for individuals, organizations, and food service providers.
Tune in to learn how and why to incorporate these trends into event, home, and space menus.
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We learned earlier this month how the non-alcoholic beverage market is growing rapidly not just for hashtag#DryJanuary but overall and throughout the year. One wine store owner I talked to last month said that 38% of people of drinking age are choosing not to consume alcohol or are consuming LESS of it.
That is why Lauren Chitwood and her co-founders created the non-alcoholic brand Spiritless. They were three young mothers with eight kids between them who were/are driven entrepreneurs and passionate social drinkers who enjoyed an evening cocktail to wind down from their day.
Like most consumers buying their alcohol-free spirits and ready-to-drink (RTD) non-alcoholic canned cocktails, they were "feeling the strain of weekday drinks at work dinners, added calories, and sluggish mornings after a few glasses."
Join Lauren and Tracy for #EatingAtAMeeting as they chat about how they started the business, their experience as female founders in the spirits industry, and how low and non-alcoholic beverages are an incredible tool for drinkers and non-drinkers alike.
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Do you have any 2023 events for which the contract was negotiated before or during the COVID pandemic? When was the last time reviewed the contract terms related to food and beverage service, menu items, staffing, and pricing? A lot has changed with food and beverage service due to the pandemic.
On Wednesday's episode of hashtag#EatingAtAMeeting LIVE, Joshua Grimes, Esq. of Grimes Law Offices, LLC is going to join me to talk about how, in this strong seller’s market, hashtag#MeetingProfs can ensure they are protected and prepared for changes. We're going to cover a lot — inflation, food costs, staff shortages in both the kitchen and front-of-house, how high demand for space may impact what was previously thought secure, gratuity and service charges, and F&B performance policy provisions.
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Tracy talks with Food Economist and Associate Professor at Michigan State University David Ortega who studies what people eat, how it got to their plates, and various factors that affect foods' journey from farm to people's plates. His explaination of why and how food prices are rising is important for us to all understand. It's not just one thing that's affecting the increase. It's a variety of factors that are really coming together kind of a perfect storm of various things that are contributing and are sort of compounding each other.
David also discusses consumer demand — what we're eating as well as where and how we're spending our money on food. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this year-end conversation about food, Tracy chats with Dani Nierenberg, an American activist, author, journalist, and Co-Founder and President of Food Tank, a non-profit that offers solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty around the world.
Listen as Tracy and Dani chat about how the state of the US (and global) food system, our most pressing environmental and agricultural, and food issues, the newly approved Food Donation Improvement Act of 2021, and how we can link the cultural, medical, religious, and beliefs around food for a more productive, healthy, and sustainable global food system
I stopped drinking alcohol in 2019. It was a CHOICE I made because I no longer wanted to experience the after-effects of drinking too much, spending the money, or consuming the calories associated with it.
Since then my drink of choice has been a club soda with lime or water with lemon. I've tried "mocktails" before with hit-or-miss success. And, I have been "mocked" by servers and bartenders asking me, "You know that it has no alcohol in it?" Uh, Yes, that is why I ordered it.
From now on though, and because of chatting with and then reading Derek Brown’s book, "Mindful Mixology: A Comprehensive Guide to No- and Low-Alcohol Cocktails", I WANT and really EXPECT to be able to buy a sophisticated adult drink that is non-alcoholic.
Tracy is excited to introduce YOU to Derek, founder of Positive Damage, Inc., who wants "to normalize drinking sophisticated adult drinks without alcohol ... to me, they’re cocktails.” Listen as we chat about what a sophisticated adult beverage actually is, how #MeetingAndEvents and #Hospitality venues can make room for guests who are reducing or eliminating drinking alcohol, the current state of the no- and low-alcohol movement, and the ingredients needed to make a cocktail.
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The number of confirmed cases of meat allergy — Alpha Gal Syndrome — has risen from only 12 in 2009 to 34,000 in 2019. Unlike other food allergies, alpha-gal symptoms can occur HOURS after eating meat, making the diagnosis a very tedious and long process. Candice Matthis and Debbie Nichols know this all too well. It took Candice 15 years, including mutliple trips to the ER and flatlining to be diagnosed.
Debbie's symptoms continued for 10 years. While she had made the connection between her GI pain and red meat, she had not heard of Alpha GAl Syndrom until Candice was diagnosed. She had to insist that her immunologist test her for it.
Together Candice and Debbie are known as Two Alpha Gals and are on a mission to help others live fully with Alpha Gal Syndrome. Listen as Tracy, Candice, and Debbie cha about what foods and products meat is hidden and how to best feed guests with a meat allergy.
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’Tis the season to be jolly. It's also the time that many of us celebrate and observe religions and cultures.
While there will be many Christmas parties to attend (and Hallmark movies to watch), we must remember that Hanukkah, Yule, and Kwanzaa are also celebrated this month. Celebratory meals for each holiday vary by person, family, region, and country.
Hallie Loeb, an event planner who happens to be petite, vegetarian, and Jewish, joined me on December 7 to share her insights on Hanukkah, the eight-day winter festival of lights, observed through nightly menorah candle lighting, blessings, songs, prayer, and food.
Be festive and listen as we talk about religious freedom, the best latke toppings, and the tastebuds of our ancestry. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Do you ever feel deprived about food?
With a chronic disease such as diabetes, you have to avoid specific foods to avoid reactions. While that may seem simple, there is nothing simple about it.
It takes a lot of diligence to watch everything you eat (quality and quantity), constantly read ingredient labels, and ask questions of servers and chefs about what's in the menu item. What about relying on someone else to choose what you'll be eating when attending a meeting or event?
Deprivation can be felt not just with the food itself, but also with the loss of control over what to eat.
That's where Registered Dietitian and Certified Diabetes Educator Julie Cunningham, MPH, RDN, LDN, CDCES, IBCLC comes in. She works with her clients to EXPAND their food choices, not contract them. She wants them to enjoy as many different foods as they possibly can, without experiencing complications of diabetes.
Listen as Tracy and Julie discuss why she decided to specialize in diabetes, the main message she hopes people understand through her book "30 Days to Tame Type 2 Diabetes," and how to help event attendees with diabetes — how about everyone — enjoy a meal without feeling deprived or worried. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
As the Senior Program Officer for World Wildlife Fund’s Global Food Waste Team, Samantha Kenny works with hospitality and food service businesses to change the standard ways of doing business when planning events (like forecasting) to right-size food production and better serve guests. Listen as Tracy and Samantha talk about who is responsible for curbing food waste at events and the ways food waste be addressed at meetings and events.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Elise Buellesbach was on stage at the 2022 FARE Food Allergy Summit when Tracy first heard her speak. She was getting the first-ever Young Leader Award for her work as a college student with food allergies and celiac disease to lobby and fight for systematic change on campus.
As a student studying political science at American University, she's passionate about understanding the legislative process so she can help create systemic change for those who suffer from invisible disabilities (e.g. food allergies and celiac disease), in turn creating a more inclusive world.
Listen as Tracy and Elise chat about what she's working on related to on-campus dining, when food is an inclusive issue, how she wants to encourage conversations about food allergies, and what it takes her to be safe.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Event Professionals from across the country have told me on many occasions — and I've personally experienced it — that event venues refuse to donate leftover, untouched food due to concerns about food safety.
One planner even shared that a hotel told his organization, "Don't make us do this," in spite of the fact that the catering contract stated all remaining, untouched food would be donated.
Aubrey Alvarez, Executive Director of @eatgreaterdesmoines has experienced this herself, but that does not stop her. She continues to connect nonprofit organizations, businesses, and community leaders to work to strengthen the food system in Des Moines and make sure no food goes to waste.
Winner of "Iowan of the Week" in 2021 for her team's efforts in distributing almost 90,000 food boxes via one of the organization’s most significant projects, "Operation Fresh Produce Drop," Aubrey is committed to ensuring the people of Des Moines don’t go hungry and that they have access to fresh and healthy foods
Listen as Tracy chats with Aubrey about how people (e.g. #MeetingProfs) can get involved locally to help feed their community, what food can and cannot be donated, as well as innovative ways she is seeing food access improved in her community.
While there are many individual properties that donate regularly, there are still thousands that do not. It’s time for the Meetings And Events industry changes its policies to ensure we are rescuing and donating food that would otherwise be thrown away. Aubrey told me, "we have enough food for everyone. The amount of food thrown away could feed all food insecure folks multiple times."
Link in bio to watch it live.Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In late October Tracy visited the Javits Center in New York City to tour their rooftop farm and learn how they are using their harvest to feed employees and event goers. In two different interviews, Tracy chats with the Executive Chef Niko Marinos for Culivated, the culinary arm of the Javits Center as well as Orion Ashmore, the farm manager at the Javits Center for Brooklyn Grange Farms.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
What do climate change, sustainability, and events have to do with each other?
A LOT! Two weeks ago in one of my education sessions at IMEX — an events industry convention that has won awards for its sustainability efforts — I was surprised that only 10% of the attendees were currently incorporating sustainability questions in their venue requests for proposal or their events. To boot, a few other sustainability-focused sessions had the same response.
When I shared this stat with Shawna McKinley, an event sustainability consultant and instructor based in Vancouver, Canada, we decided to chat about how that aligns with the latest research from SKIFT and SITE, how its planners biggest concerns — rising food costs, event disruption and reduced attendance — are actually affected by climate change.
Join Shawna and I for the next #EatingAtAMeeting LIVE (October 26) to learn ways to incorporate sustainability practices into the overall event planning process, how your food and beverage choices must part of the sustainability equation, and how not to feel feel powerless to act.
Recorded on Day 3 of IMEX America 2022. Tracy is joined by Katie Kulp, a meeting planner whose niche is planning events for groups who have disabilities.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Recorded on Day 2 of IMEX America 2022. Tracy is joined by David Stevens who is a director of field marketing and global events who talks about how to create more healthful events by focusing on three M words — movement, mindfulness, and meals. Listen as they chat about how to provide for your attendees by creating dining experiences that are not exclusive, but inclusive. Let people make their own choices and create their own experiences.
This episode of Eating at a Meeting was recorded live on day 1 of IMEX America 2022. Tracy sat down with Ruud Janssen of the Event Design Collective who designs award-winning corporate events and gatherings.
Listen as they chat about how, when, and why food and beverage should be part of the design process.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this episode, Tracy sits down with Stephanie Beatie of Scottish Event Campus and Rory Archibald of Visit Scotland to talk about food and beverage and how to create safe, sustainable, and inclusive events in Scotland and in general.
Listen to get great ideas on how they manage and promote their practices. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
October was National Disability Employment Awareness Month To bring more awareness to how food allergies (and other medically-necessary dietary needs) are disabilities that impact productivity, engagement, and inclusion in the workplace, I'm chatting with Lauren Soltwisch and Noreen Okarter, two young professionals with food allergies about the ins and outs of managing food allergy in theirs careers, social life, and everything in between.
Monday, October 10, 2022 is Indigenous Peoples Day.
To celebrate Native peoples throughout the US., Tracy chats with Chef Sean Sherman, co-owner of the restaurant Owamni (Minneapolis, MN) and founder of "The Sioux Chef", a company dedicated to revitalizing and reclaiming Native American cuisine.
A member of the Ogalala Lakota Sioux tribe, Sherman is fervent about bringing indigenous food systems like wild food usage, land stewardship, and pre-colonial foods to the modern kitchen and dining table.
He is doing something right. In June, Owamni was named Best New Restaurant of 2022 by the James Beard Foundation, the "Oscars of food."
On the menu at Owamni are dishes that prioritize Indigenous-sourced foods native to the region. What is NOT on the menu are beef, pork, or chicken, nor wheat flour, dairy, cane sugar, or black pepper — ingredients introduced to the continent after Europeans arrived. He wants to create a "decolonized dining experience" and help us to re-identifying the foods native to our land. Listen as Tracy and Sean chat about Native American food traditions that can and should have a place on our table today.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
On this episode, Tracy and Erin Malawar of Allergy Strong recap The White House Conference on Hunger, Nutrition, and Health. This is the first conference of its kind in more than 50 years. The first and only other one was held in 1969.
The Administration's goal is "to end hunger in America and increase healthy eating and physical activity by 2030 so fewer Americans experience diet-related diseases."
The Domestic Policy Council has been working "within the federal government, including with over 20 agencies, and listening to members of Congress, academics, advocates, community leaders, philanthropic groups, health insurance and food companies and people with lived experience" to build the National Strategy and design the conference.
The recap will cover what we learned, as well as where and how the #MeetingsAndEvents industry can help support the goals through the five pillars that comprise the strategy. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Megan Walker, Owner and Executive of Made by Meg had me at “health inspection score.” She was teaching an educational session at The Special Event back in 2017 on what food safety means and what planners need to know/ask of their caterers. Yes! When I surveyed hashtag#EventProfs on how often they asked their caterers about food safety practices before COVID, 70% of them said NEVER.
While we should trust caterers to know how to manage food safety, we still must inquire about their practices. Tune in to #EatingAtAMeeting LIVE on September 21 to get Meg's tips on what to ask food service providers, how she makes food safe, and how she gets the most out of food?
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Tracy has known Chef Todd Annis of Cru Catering for ~20 years when we were both in Atlanta - as a caterer and a corporate event planner. When I randomly found his podcast "Catering...WTF", I laughed, was amazed, and immediately reached out because the stories he shares about the behind-the-scenes of catering is important for hashtag#EventProfs to understand.
Listen in as Tracy & Todd talk about THE question chefs hate to answer, how business is booming but staffing is scarce, tastings, dietary needs and more. This will be a LIVELY conversation on the role caterers have in an event.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
On this episode of Eating at a Meeting, Tracy chats with Jennifer Squeglia CMP, principle at RLC Events, Inc. about what silver linings she sees that came from the pandemic throwing the industry in a tailspin. One of those is the value of sharing a meal with others.
Tune in to learn how we can use the pandemic to adapt, execute, and use food and beverage as opportunity to foster connections and create inclusivity.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Have you ever witnessed someone having an anaphylactic reaction? It is pretty scary.
Tune into the next episode of Eating at a Meeting LIVE to learn what my good friend and event planner Heather Herrig, CMP recently experienced to put her on the personal side of the dietary needs question on an event registration form.
Heather has been a part of the meetings & events industry since 2005 - and loves every aspect of what goes into creating amazing, inclusive, and engaging experiences. But more importantly, she's a mom, and one whose personal experience is changing how she will handle attendee's dietary needs at events.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Meet the young entrepreneur — Zak Marks — who has lived with a severe nut allergy his whole life (24 years) and has created a company and product — Kitt Medical — "to save lives, implement change, and create a new standard for allergy care."
Zak and the Kitt Medical team believe that EVERY public place must be equipped with emergency anaphylaxis provisions - just like a defibrillator, but for allergies.
"Don't Delay. Anaphylaxis can be fatal." Join Tracy and Zak as they chat about how "adrenaline can save lives," how did he got started, what he is most excited about by what he's doing, and how you too can help save lives.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Meet the young entrepreneur — Zak Marks — who has lived with a severe nut allergy his whole life (24 years) and has created a company and product — Kitt Medical — "to save lives, implement change, and create a new standard for allergy care."
Zak and the Kitt Medical team believe that EVERY public place must be equipped with emergency anaphylaxis provisions - just like a defibrillator, but for allergies.
"Don't Delay. Anaphylaxis can be fatal." Join Tracy and Zak as they chat about how "adrenaline can save lives," how did he got started, what he is most excited about by what he's doing, and how you too can help save lives.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
With airline medical kits not being fully stocked being in the news lately and it being Medic Alert Awareness Month, I wanted to talk event safety expert Alan Kleinfeld about what hashtag#MeetingProfs need to know.
From hashtag#epinephrine to defibrillators, what should hashtag#EventProfs make sure their medical staff has on hand?
Join Tracy and Alan on Wednesday for hashtag#EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA?
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
With airline medical kits not being fully stocked being in the news lately and it being Medic Alert Awareness Month, I wanted to talk event safety expert Alan Kleinfeld about what hashtag#MeetingProfs need to know.
From hashtag#epinephrine to defibrillators, what should hashtag#EventProfs make sure their medical staff has on hand?
Join Tracy and Alan on Wednesday for hashtag#EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA?
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Do you believe your food and beverage purchases have an impact on the environment? Do you follow a diet or eating pattern (clean, plant-based, mindful, calorie-counting)? Do you seek out “natural” foods to avoid artificial ingredients? Do you choose your beer to get more out of the price (higher ABV) or to reduce alcohol consumption altogether (zero ABV)? If any of these apply to you, then you're part of the latest trends in food and beverage.
Tracy chats with Monica Watrous, managing editor for Food Business News, about the business of food, including the top food and beverage trends she's is seeing right now, examples of emerging brands to watch for and hopefully incorporate into event menus.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Do you believe your food and beverage purchases have an impact on the environment? Do you follow a diet or eating pattern (clean, plant-based, mindful, calorie-counting)? Do you seek out “natural” foods to avoid artificial ingredients? Do you choose your beer to get more out of the price (higher ABV) or to reduce alcohol consumption altogether (zero ABV)? If any of these apply to you, then you're part of the latest trends in food and beverage.
Tracy chats with Monica Watrous, managing editor for Food Business News, about the business of food, including the top food and beverage trends she's is seeing right now, examples of emerging brands to watch for and hopefully incorporate into event menus.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this episode Tracy opens up the podcast to Eating at a Meeting followers to come on the show to chat about food and beverage. Nancy Sutta Burns and Lynne Wellish join her.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this episode Tracy opens up the podcast to Eating at a Meeting followers to come on the show to chat about food and beverage. Nancy Sutta Burns and Lynne Wellish join her.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
As the partners of Hotel Mogel Consulting Limited, a Toronto-based consulting practice, Larry Mogelonsky and Adam Mogelonsky are a dynamic duo whose mission is to "write about the world of hotels and try to make hoteliers understand that there's more to their life than just counting the number of bread rolls in a basket."
Their 40+ years of joint experience consulting with and staying in hotels, Larry and Adam are going to talk with Tracy about the best big trends for F&B in the hotel industry, how are onsite F&B operations are adjusting to the growing consumer demands and how to enhance the guest experience.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
As the partners of Hotel Mogel Consulting Limited, a Toronto-based consulting practice, Larry Mogelonsky and Adam Mogelonsky are a dynamic duo whose mission is to "write about the world of hotels and try to make hoteliers understand that there's more to their life than just counting the number of bread rolls in a basket."
Their 40+ years of joint experience consulting with and staying in hotels, Larry and Adam are going to talk with Tracy about the best big trends for F&B in the hotel industry, how are onsite F&B operations are adjusting to the growing consumer demands and how to enhance the guest experience.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Brandon Snook, pictured here with his grandma Ceese, is owner and chef of Hudson Valley BBQ Company. Brandon takes great pride in using locally sourced ingredients from the Hudson Valley so he can make almost all of the items offered on his catering menu from scratch on event day.
Having grown up in the cattle country of Montana, there was always locally sourced food on his family table and every night, the family sat down to a freshly made farm-to-table meal made from recipes passed down from generation to generation. Another thing he prides himself on offering his wedding clients.
Join Tracy as she talks to Brandon about the art of open fire cooking, which he feels is imperative, land stewardship, and the state of catering. They delve into so much more as well.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
What does it take to manage food and beverage for one of the meetings industry’s largest association conventions? Listen as Tracy talks with Tanya Philyaw, Senior Event Planner and Annette Gregg, Chief Revenue Officer for Meeting Professionals International about the organization's 2022 World Education Conference.
They chat about how to use food to build community, what they are still learning about meal planning, how attendee dietary needs affects what they choose to serve the thousands of event participants, and pet peeves with food and beverage planning.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this episode, Tracey looked back through 150 episodes to find how her guess answers the question and what their perception of safe, sustainable, and inclusive is to them. From making a conscious effort to think about it to think about understanding where your food is from where you’re getting it through allergy safety and making sure that everybody has a seat at the table. Hear Tracy reading excerpts from her guests and directly from the guests.
Let us know what it means to you as well by sending a message to hello@thrivemeetings.com
The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes, and”!
Opposite of the “we’ve always done it this way” thinking that is too common in foodservice operations and menu planning, Molly Crouch Corporate Director of Sustainability at Sodexo Live! and Dr. Aurora Dawn Benton sustainability consultant and illuminator at Astrapto are going to share how we can use "yes, and" to rethink our approach and uncover opportunities to improve social and environmental outcomes and reduce costs in event food and beverage.
I can personally attest to the enthusiasm and knowledge Molly and Aurora bring to table around this topic. They are a do NOT miss duo! Listen as Tracy, Molly, Aurora chat about all things sustainability and event food and beverage.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Brian Peterson is a 5th grade teacher, a beekeeper, and gardener. On this episode of Eating at a Meeting LIVE he's going to share how and why pollinators are so important to the food and beverage industry and meetings. As founder of the nonprofit Bees in the D, he's aiming to bring back Michigan’s declining pollinator population and educating us all on the complexities and importance of bees and pollinators to not only our food industry but our ecosystem as a whole.
Join Tracy and Brian, as they discuss how most of our food sources can be traced back to pollination, the mission of Bees in the D and how is that mission being fulfilled.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
I'm SO excited to be chatting with my friend and industry leader Rachael Riggs to talk about the 5 Dimension of Wellbeing on the Eating at a Meeting podcast this week.
For more than 25 years, Rachael has been dedicated to creating holistic event experiences that motivate people to be the best versions of themselves. As the Wellbeing Leader of Maritz Global Events, she focuses on improving the guest experience by keeping the guest’s wellbeing at the heart of the design.
Join us as we talk about why wellbeing has become such a hot topic as we come back from the pandemic, the hottest wellbeing related topic Maritz Global Events is seeing right now, how wellbeing and event food and beverage are connected and how it can all be used to improve events.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Chris Adams got his start as a pool attendant with Ritz Carlton. From that job and the future years he spent with the company, he learned the culture of what luxury was and what Ritz Carlton stood.
Now, as an international luxury hospitality disruptor and CEO of lifestyle consulting agency, Ellis Adams, he and his team help brands open new hotels around the world and teach their staff that luxury hospitality is about how you make people feel and how to positively leave an impact on people’s lives. And, that includes the food and beverage programs these hotels provide.
Join Tracy and Chris on Wednesday at 12PM Eastern as they talk about how food and beverage can create luxury experiences for everyone, why is leadership is so important and the future of hospitality.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Harlowe Custom Micro’s is a Veteran-owned and operated farm that opened in 2017 in Harlowe, NC. It's owner Ryan Willet along with his fiancé, Rebecca run the multifaceted farm with a Hydroponic Greenhouse, Microgreen Production room, and Market Garden Beds.
The business, however, started out of necessity. Ryan's day job was pretty sedentary, which was taking its toll on him physically (think, "sitting is the new smoking"), so he decided to work with a nutritionist. She helped him understand portion control and to figure out how to include better things in his diet — adding spinach to eggs and kale on sandwiches — and remove some less valuable items.
Then by eating more greens, he was inspired to starting growing his own. Since then, he has learned about hydroponics, soil biology and testing different crops. The business has grown organically and now supplies greens and other vegetables to local restaurants and local communities.
join Tracy and Ryan as they kick off National Fruits & Vegetables Month to talk about how he got started, how the company has grown, what's in season, his new book and how eating local vegetables has helped him become healthier.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In April I re-met Gagan (Jared Levy) (he/him) after 30 years. We were both attending the Natural Products Expo where he was a multi-session speaker on how to build businesses for good that prioritize the planet and people while maximizing profit.
As founder and chief creative director of marketing agency Guru, Gagan's mission is to increase joy and reduce suffering on this planet through innovative, strategic creativity for brands who are creating the most quality products in the most conscious ways.
Join our conversation, as we reconnect again after 30 years to talk about how organizations — and the events they host — can be creative, foster long-term growth, empower movements, build healthier communities, and contribute to a more equitable food system.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
While attending PCMA Convening Leaders convention, Tracy had the opportunity to attend one of the Lip Smacking Food Tours. In this episode, she chats with founder Donald Contursi on how he has become an award-winning tour company that offers unique dining experiences in Las Vegas and beyond.
https://www.lipsmackingfoodietours.com/ https://www.facebook.com/LipSmackingFoodieTours https://instagram.com/lipsmackingfoodie https://twitter.com/VegasFoodieTour Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
I first heard The Day Tripper Chet Garner speak in early 2022 at the Southwest Showcase and immediately fell in love with his love of Texas and how through his show he is sharing and teaching us all about the culture, community, people, history, and food of the Lone Star state.
As the creator, host, and executive producer of the 12-time Emmy-award-winning Texas travel show which airs on PBS stations across the country, Chet explores the HUGE state to show that it only takes a day to find new experiences and get a taste of something different.
Join Tracy and Chet as they talk about Texas food and beverage and how it has influenced some of the experiences he has had daytripping it across the state he loves to call home.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Food Allergy Awareness Month Epsiode
If you were to look at a group of people would you be able to point out the ones who have food allergies or celiac disease? Probably not. They don’t look different from others standing next to them.
This is great on one hand, but also a serious challenge on the other. Food allergies and celiac disease are serious INVISIBLE medical conditions that millions of people live with every day, including Gwen Smith.
These medical conditions can be life-threatening, make it hard to be active, socialize, and live full and good lives, especially when there is food around. What you don't see nor does the person standing next them is the extreme diligence that goes into staying healthy and safe every single day.
Listen as Tracy chats with Gwen, editor and content chief of Allergicliving.com, who is an experienced journalist with severe food allergies, about why is it so important to you to make food allergies and celiac disease more visible. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
A Special Food Allergy Awareness Week Episode
First 30 minutes: Kyle Dine and his family love to travel. But dining out while traveling can be hard when he has allergies to peanuts, tree nuts, shellfish, egg, and mustard and his wife has celiac disease. He started his company Equal Eats after having a full-blown anaphylactic reaction in a European restaurant because the tree nut cashew got lost in translation between him and the waiter. Something that can and does easily happen every day.
Tracy and Kyle talk about the what the term "Equal Eats" means to them. Learn how guests with food allergies can set themselves up for dining success and how together we can influence change in the foodservice system.
Second 30 Minutes: Business coach and food allergy mom Karen Palmer, CPC, ELI-MP joins Tracy to talk about the most important thing families can do to prepare their food-allergic children to dine safely in college and a one thing people might not think to consider when considering dining options at college. She shares some very enlightening tips!
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Food Allergy Awareness Week Epsiode.
Having a food allergy can create a heavy burden for individuals — children and adults alike — constantly having to think about and managing EVERY bite, spill and crumb because a single mistake — a morsel, a touch, or inhalation of a food protein — can be deadly.
Join Tracy on Friday, May 13 as she talks with licensed clinical therapist, Lisa Rosenberg, about the BEST part of having food allergies and the advice she would give to someone who is just starting their food allergy journey?
With current standards of care being 1) avoiding the allergenic foods, 2) carrying epinephrine auto-injectors, and 3) seeking emergency medical care if epinephrine is used, just worrying about having an allergic reaction "is sometimes more serious than the food allergy itself," says Charles Feng, an allergist at the Palo Alto Medical Foundation in Mountain View, California. Learn how to help reduce stress, panic attacks and the bullying some food allergic eaters have about eating out and relying on someone else to order and prepare your food.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Food Allergy Awareness Week.
Episode Caroline Benjamin and Jacqui McPeake are no strangers to a catering or hotel kitchen, having worked in food service for a combined 35+ years. They are also no strangers to food allergies and other dietary needs, Caroline being allergic to gluten and dairy and Jacqui a mom of a food allergic child.
Together (and separately) their passion for raising awareness of food allergens and intolerance across the food industry has supported the rollout and adoption of allergen legislation in the United Kingdom, teaching about and promoting best practices for allergen management, and implementing policies and procedures that result in safe and positive dining experiences and in return, increased revenue and customer loyalty.
Joining from the UK during Food Allergy Awareness Month, Jacqui and Caroline will join Tracy on Eating at a Meeting, Thursday, May 12, to discuss how food service businesses can help food allergic customers feel safe when looking for and dining at their events/venues, how to increase revenue with food allergic guests, and the importance of the "Near Miss Campaign" they've launched to help everyone.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Food Allergy Awareness Week Epsiode Due to successive tick bites, Amanda Warren became allergic to all mammalian meats (meat allergy); developed a secondary allergy to milk, cheeses, animal byproducts and carrageenan, as well as airborne lipid and particle reactivity.
The Alpha Gal Syndrome diagnosis upended Amanda's personal food world. As a School Nutrition Director, chef, and educator, it changed how she feeds thousands of kids every day, and brought to mind thoughtful concerns around allergy management, food labeling, and our food system.
Join Tracy and Amanda during Food Allergy Awareness Week as they discuss what has been the most difficult experience after her AGS diagnosis and the priorities she thinks could make the greatest impact around alpha-gal, RIGHT NOW?
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Living with one or multiple life-threatening allergies is not an easy thing to do, whether it is someone you care for or yourself. You have to read labels. A lot of labels, all the time, and over and over. You have to ask a lot of questions of others about how they prepared food and what's in the food. It can be terrifying, relentless and exhausting. And, every aspect of life seems to be driven and controlled by them.
Ruth Holroyd is allergic to many things — nuts, dairy, soy, wheat, latex, nickel, dust, pollen — and has been to the intensive care in the A&E (emergency room in the UK), after being served milk by a pub.
For Food Allergy Awareness Week, Tracy is talking with Ruth about her Action Plan For Living with Life-Threatening Allergies. Join the conversation to learn how she manages her allergies and how you can help her and the millions of others like her when preparing and serving food to them.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
When a person gets diagnosed with a food allergy they often leave the office with not much more information than that diagnosis.
Navigating life after the doctor’s office feels overwhelming. That is where Kristin Osborne, founder of The Prioritized Group, comes in. As a trained disability advocate and mom to three boys with multiple life threatening food allergies, she gets it.
With over 13 years of food allergy management and disability advocacy, she has helped her clients gain services and accommodations entitled to children in school.
Listen as Tracy and Kristin discuss what it means and how to bridge the gap between diagnosis and daily life.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Let's talk about food allergies and celiac disease. May is the month dedicated to learning about them even though we should be doing it all year long. In this episode Tracy talks about what food allergies and celiac disease are, things to consider when planning menus for guests with those dietary needs, and how to plan for them in meeting and event food and beverage experiences. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
How does equity, diversity, and inclusion relate to event catering? Tune into Eating at a Meeting LIVE on Wednesday when Tracy chats with Zoe (pronounced ZOH) Moore, an independent equity, diversity, and inclusion consultant in the hospitality, events and tourism industries. Hint...DEI (and belonging) have a lot to do with event catering.
From staffing in the front and back of house to vendor sourcing, service methods to what's being served, inclusive food and beverage experiences are opportunities to invite people to learn, celebrate and honor diversity as well as create a sense of belonging.
Join the conversation to learn how events professionals can leverage F&B experiences through DEI.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
For the last 11 years Len Senater ran The Depanneur in Toronto, Canada, an unusual venue that hosted thousands of unique pop-up food events and showcased Toronto's culinary talent.
In 2016 he founded the Newcomer Kitchen, a weekly food pop up by and for newly arrived Syrian refugee women so they could prepare, serve and sell traditional Syrian meals.
Currently taking a sabbatical year to finish up The Depanneur Cookbook (2023) which will feature recipes & stories from 100 cooks (>80 nationalities!) that have come through The Depanneur over the past decade.
If you're interested in learning from a person who has hosted a 1,000+ dinner parties and worked with 100+ amateur & professional cooks from all over the world, tune into Eating at a Meeting LIVE on February 23 at 12PM Eastern.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker.
In the first 30 minutes, Tracy and Valda are going to talk about how and why she works tirelessly to find answers to complex questions if it will enable some person or some group to have a better experience - especially one that enhances their quality of life or access to care. Plus, how she changed a health scare with food.
Then Jennifer and Tracy will talk about her being a culinary educator who believes that “food should taste like food” and the importance of cooking and eating seasonally. Plus, we'll get the low-down on her being one of three female chefs for Windstar Cruises 2022 James Beard Foundation-affiliated guest chef culinary cruise series.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Rich Wilner, a native New Yorker, is the General Manager of AFFAIRS to REMEMBER, the Atlanta-based #catering and #eventproduction company with strong passions for delicious food, unforgettable events, sustainable practices, and community involvement.
He is a 30+ year veteran of the #hospitalityindustry, as well as of living a #plantbased lifestyle. He thinks — actually knows from experience — that server quality and innovative, tasty products that happen to meet the objective of plant-based practices, can benefit people, the planet and business profit.
Having grown up in a kosher household with a mother who is an amazing cook, and shared her love through food, Rich knew he was destined to be in hospitality and to be around the culinary side of it.
Listen to Tracy and Rich chat about how and why a plant-based lifestyle is meaningful to him, the concerns he hears about adapting plant-based dining habits, and how AFFAIRS to REMEMBER incorporates plant-based practices into to their menus and business.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
This is a special Women's HERstory month edition Tracy does every March. National City has one of the highest rates of obesity and diabetes in San Diego County and in the state of California. To help women seeking healthier diets in National City, a 7-week nutrition program called Cooking for Salud® was designed in 2012 with the goal of empowering families to take control of their health through the foods that they eat and prepare at home.
It has become a Latina-led movement to raise the health, wellbeing, and resilience of the community with its graduates — Kitchenistas® — advocating, educating and cooking high-quality food in their homes, schools, city, and beyond. With more than 275 Kichtenistas — and a 1 year waitlist — these women are conquering their community health crisis by cooking traditional dishes in a healthy way.
Listen as Tracy chats with Kitchenistas Jacqueline Ante and Monica Lim and OlivewoodGardens Executive Director Jen Nationa about how a range of small advocacy actions over time have lead to big changes. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
This is a special Women's HERstory month edition Tracy does every March. With a passion for global cooking and holistically nourishing the body through food, Chef Elizabeth Johnson, by way of her restaurant Pharm Table, shares plant-forward meals that are locally sourced, globally inspired, and promote an overall better quality of life. With her rich and unique background in multi-disciplinary studies like Anthropology, Culinary Arts, and Ayurvedic medicine, she has a deep understanding the healing capacity food offers us.
Join Tracy as she talks to Chef Elizabeth with "arguably the only anti-inflammatory restaurant of its kind" about how we can put more healthful food into more people's mouths at home and at events.
www.pharmtable.com https://www.instagram.com/pharmtable/ https://www.facebook.com/PharmTable https://twitter.com/pharmtablecafe https://www.linkedin.com/in/pharm-table-5927481a1/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
This is a special Women's HERstory month edition Tracy does every March. Aliza Tuttle is combining her own personal experiences with food. Growing up volunteering with her grandma in the local soup kitchen, studying food systems and urban studies in college to understand the systemic issues that affect food and inequality, and personally experiencing food insecurity and time poverty — to help build community and help the economy through food.
As a volunteer with the Corvallis Sustainability Coalition's Food Action Team during the early days of the pandemic she helped start a group that used crowd funding to buy meals from locally owned restaurants and then gave the meals to anyone who needed a gift of food.
It's On Us (IOU) Corvallis has raised over $300,000 and given out 30,000 meals so far. Listen as Tracy and Aliza talk about how IOU Corvallis has been helping the local economy by distributing gift cards to locally owned businesses so people who may not otherwise be can pay full price for food, restoring the food system to one place and one payment method.
Useful Links
https://itsonuscorvallis.org/ https://www.instagram.com/itsonus_corvallis/ https://www.facebook.com/itsonusCorvallis/ https://www.linkedin.com/in/alizatuttle/
Connect with Tracy:
facebook.com/groups/EatingataMeeting thrivemeetings.com
Sera Cuni is a classically trained chef who grew up in a family of self-taught cooks who enthusiastically embraced their Italian and Czech heritages. She also learned early in life that the sharing a home-cooked meal together every evening was a necessary ingredient for an abundant life. Now as chef owner of The Root Cellar, she has built her career around feeding people and feels especially compelled to provide nourishment to those in need. Join Tracy and Sera today, Wednesday, March 23 at 12PM as they talk about her commitment to ending hunger in Pittsboro, North Carolina and help those around her to never have to worry about where their next meal is coming from. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Back in April 2016, SAVEUR said New Jersey was "the unsung hero state of American eating." From Taylor Ham to Jersey Sloppy Joes, Trenton Tomato Pie (pizza) to Boardwalk Lemonade & Fries, Pechter's Rye Bread to Cranberries, blueberries and tomatoes, magazine deemed the Garden State is "the most edible state" with a rich, diverse, and passionate food culture.
But you do not need to tell that to Kathleen Carozza, Alessia Aron or Liz Pacelli, food tour owner operators and co-founders of the New Jersey Food Tour Trail Collaborative. These women, along with four others, banded together when the pandemic hit to connect their respective food tour companies and help food lovers to explore New Jersey’s diverse and delicious food scene in a fun and exciting ways while also learning about local history.
Listen as Tracy chats with Kathleen, Alessia, and Liz about how they foster community and connection through food across the Garden State, their favorite stories behind the local food scenes, the cool food and beverage entrepreneurs in NJ and how best to enjoy the whole Trail. This special episode is part of Women's HERstory month, highlighting women in food and beverage.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
As a toddler, this week's Women's HERStory month honoree studied her Persian grandma’s movements in her kitchen while she deftly tossed in spices to stews that cooked for hours until the meat was so tender it slipped off a fork, rehearsing an act long practiced and learned from her own mother.
Today, Tala Ahmadi is inspiring people in Accra, Ghana (and across Africa) to think critically about where their food comes from, how it is processed, and the effects it has on their health, and the planet. Through her work as a CEO of a small urban farming company, a senior project manager with a digital agriculture consultancy firm, a yoga teacher, and a permaculturist, she supports her clients in living a more sustainable lifestyle within the city through what we term "permaculture homestead" structures.
Listen as Tracy and Tala as they talk about how Tala, after years of designing financial solutions for smallholder farmers, she decided to give farming a try herself and now has her own thriving urban food forest in her backyard.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
After years of participating/attending food and beverage festivals and not seeing themselves represented, restaurateurs Subrina and Chef Gregory Collier decided to start their own. Eighteen months later the Bayhaven Food & Wine Festival was born, celebrating Black culture. "highlighting the richness of Black culinary traditions and advancing Black cuisine in innovative ways."
Listen in as Tracy is chats with them at the beginning of Women's History Month about how they were inspired by women in their own families.
Useful Links
www.leahandlouise.com
https://www.facebook.com/leahandlouise https://instagram.com/leah_and_louise
Connect with Tracy:
facebook.com/groups/EatingataMeeting thrivemeetings.com
As an Ecuadorian anthropologist, writer, and filmmaker Pilar Eguez Guevara uses her independent food education and media company to highlight the value in the local knowledge about food. Carried and preserved by elders through food traditions, she create spaces of belonging through the empowerment that comes from the access to knowledge about the value of traditional foods. Join Tracy and Pilar as they discuss how understanding and respecting traditional food knowledge is a way to re-generate or recover a sense of belonging, self-appreciation, pride and self-worth through our cultural traditions.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Did you know that wine, beer, and spirit manufacturers are not required to tell you what's in their products? It's true. Amanda Thomson, CEO, and Founder of Thomson & Scott Noughty Alcohol-Free Wine wants to change that - especially at it relates to wine. On Wednesday, March 9 for Women's HERstory Month, I'm chatting with THE woman taking the wine world by storm with her organic, alcohol-free, vegan, halal, no-added-sugar wine while also leading the movement toward greater transparency in wine labeling.
Amanda's grit, tenacity, and hugely ambitious vision has landed her as Business Insider's Coolest People in Food and Drink, an EY Winning Woman in Business, and Le Cordon Bleu Paris award for Best Wine Concept. Join me as Amanda and I chat about why we should all care about what's in our wine, who and what inspires her and how she works to amplify other women in business.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
To kick off Women's HERstory month, Tracy is chatting with Jamie Gonzalez, aka the “Puta De La Fruta," who has, since 2020, partnered with over 50 organizations to distribute more than 3 million pounds of food. With the mantras “Everybody Eats” and “Cultivating Community” she is using her voice and her experience to help people find pathways to quality, affordable, and healthful food choices. Her professional and philanthropic feeding efforts — and actions — are creating private-public partnerships that show there are better ways to feed people, while promoting accessibility, supporting an equitable food system and the economic stability of local food economies, and creating meaningful experiences with produce.
Listen in as Tracy and Jamie talk about how she got here, her greatest accomplishment (so far) and how she intends to continue to ensure that everyone has the right to have the same access and meaningful experiences with food.
Useful Links
https://marketbox.big-state-produce.com https://www.instagram.com/putadelafruta/ https://www.facebook.com/putadelafruta/ www.linkedin.com/in/putadelafruta https://www.instagram.com/bigfreshmarketbox/
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Who says that eating plant-based cannot have flavor? I am sure there are a lot of people who do, but not Chef Robin Asbell. A vegetarian since 1980, Robin is the least preachy veg-head you know. Most of her friends are omnivores and she cooks meat for her private clients. She is more into living it than talking about it at parties and really believes that teaching people to enjoy eating more plants and less meats is going to have a bigger impact than pushing strict rules on people. Fun Fact: Robin is probably the first chef to teach Tracy about the nutritional aspects of juicing 8 years ago when she taught a cooking class in Atlanta. Listen as Robin and Tracy catch up and chat about how every cuisine or style of cooking can easily be adapted to have delicious whole grain and plant-based options on the menu — even barbecue and burger joints.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Coming Live from Las Vegas on the final day of PCMA Convening Leaders, Tracy reports on what she saw and heard about food and beverage at the convention, around town, and through the convention partners who are showcasing their cities.
Tracy covers presentation styles, labeling, room sets, and ancillary events. She even takes a tour around the main area of the show so you can see how it is set-up. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Kicking off the 2022 talking about and celebrating veganism and how it can help us be better stewards for our planet. Who better to help me do this than Veganethical food advisor Chantal Cooke . Her 30+ years as an environmental journalist, founder of UK's only ethically focused radio station PASSION for the PLANET, a long time vegetarian/vegan, she is a wealth of knowledge to start the year and Veganuary. Tune in to listen as Chantal and Tracy chat about why moving to plant-based eating so important, how we can make it easier for caterers to meet the needs of vegetarians and vegans, pet-hate for veggies/vegans and probably SO much more. #
EatingAtAMeeting #EveryMealMatters #Veganuary #Vegan #MeetingProfs #EventProfs #Catering #PassionForThePlanet #FoodService Connect with Chantal
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
To truly create safe, inclusive, and sustainable food experiences, we must take into account all the other human and non-human inputs along the food supply chain. Using their experience running a global corporate food program and their appreciation and advocacy for local and sustainable food system, McKenzie Phelan and Meghan Shellenberg founded Foodmuse. Through their food and beverage design agency they help organizations create dining programs that are connected to their local food systems while addressing other inputs in the supply chain. Join Tracy on Wednesday, December 1 at 12PM when she chats with McKenzie and Meghan on how to and why we must create food programs, including meetings and events, that support small farmers and producers, promotes regenerative eating, and directs money back into local communities. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
What do you get when you provide a safe dining experience for someone with food allergies? An inclusive experience in which everyone can enjoy a meal with together without anyone going hungry. If you are a #foodservice outlet or an #event, adding those two types of experiences together — safety + inclusion — you gain potential for increasing your revenue. You see, individuals with #foodallergies and other dietary needs are VERY loyal.
Debbie Bruce, founding member and current Director of the Canadian Anaphylaxis Initiative (CAI), can attest to that herself. For the past 30+ years she has collaborated with community partners, businesses, all levels of government and advocacy groups to draw attention to anaphylaxis issues and to improve the everyday safety, inclusion and quality of life for the 3 million Canadians living with Anaphylaxis.
Her background in the packaged goods industry (production, purchasing and marketing), collaboration with community partners, and as the mother of two boys with multiple food allergies, she has seen how being improved safety measures, menus that offer options for everyone and can lead to higher profits.
Join Tracy and Debbie on Wednesday, December 15 at 12PM on #EatingAtAMeeting LIVE as they discuss how creating safe and inclusive dining experiences can improve the bottom line.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
When contacting a hotel or other venue to hold a meeting/event there is usually a food and beverage (F&B) contract clause that stipulates the group must spend a minimum amount of money on F&B during the event, providing a source of revenue for the venue. And, if the group doe not generate the contracted amount, it will responsible for making up the difference. These are "standard" clauses, if you're in the industry. But what is the standard now after/during the pandemic? What has to be negotiated as it relates to food and beverage sourcing? What about staffing? Room sizes? Ordering deadlines? Is food service being provided in-house or by a third party? Joan Eisenstodt, respected meetings industry veteran, and Tracy as they chat about new clauses we've seen in hotel contracts and the things that we may have to consider when contracting a property. Disclaimer: Neither Joan nor Tracy are engaged in rendering legal, accounting, or professional services through this presentation. If expert assistance is required, the services of a professional should be contracted.
https://twitter.com/joaneisenstodt https://linkedin.com/in/joaneisenstodt/ Connect with Tracy: Want more Eating at a Meeting? Join the Facebook Group: facebook.com/groups/EatingataMeeting Need an interactive and entertaining speaker, hire Tracy: thrivemeetings.com
What are the cocktail (alcoholic and non!) basics that everyone should know about making excellent drinks? Grab a glass and tune in to learn from cocktail editor, coach and mixologist, Erin R. Petrey about how cocktails are made, why they are made the way they are, and the history behind what's in the glass. Learn what to serve for your New Year celebrations and events in 2022, including non-alcoholic spirits and cocktails.
Useful Links
www.bourbonbanter.com https://www.instagram.com/livelongandcocktail/ https://twitter.com/erpdc https://www.linkedin.com/in/erinpetrey/ Want more Eating at a Meeting?
Join the Facebook Group: facebook.com/groups/EatingataMeeting
I met Becky Kekula a few years ago at a conference about work place inclusion. When we talked about what we both do, I was intrigued by her perspective of eating at a meeting. As a person with dwarfism, she opened my eyes to yet another approach #eventprofs should consider when designing events, including the food and beverage service. In her TedX Talk, she says "we live in a society that encourages innovation. And people with disabilities are the most innovative people on the planet. Before leaving the house each day, we are tasked to solve more problems than your average person without a disability."
It is exciting to think about how innovative #eventprofs and individuals with disabilities could be together in creating inclusive experiences for all.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Did you know that in the US alone, 48 million people get and 3,000 people die from a foodborne illness each year? Some of these illnesses cause lifelong ramifications or potentially death. The problem is, no one cares until it affects them personally. To help spread awareness on the importance of compliance and ethics related to food safety, in this week's Eating at a Meeting LIVE, Tracy chats with food safety expert Francine Shaw, Founder/CEO of Savvy Food Safety. Listen as Tracy and Francine discuss why basic food safety should be important to everyone and what are the most typic food safety violations.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Hotel catering menus are pretty standard. You have your choice of this breakfast or that. Lunch and dinner choose from chicken, beef or fish with salad and dessert. Bonni Scepkowski was never one to follow the standard rules of meeting. She never met a menu she couldn’t improve. As you know, food is more than ‘lunchtime’ — it’s an integral part of the experience and should be woven into the fabric of the program, reflecting your audience's demographics, culture and vibe of the program. Part of our role is to nourish our guests — not just intellectually, but physically as well. Why count on menu templates to tell your story.
Listen as Tracy and Bonni talk about how she, a F&B director, and a chef for a recent event became a team to create an unbelievable dining experience for the attendees.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
I had the opportunity to interview Chef Keith Rhodes of Catch restaurant (Wilmington, NC) for a Meetings Today article I wrote on the Cuisine of the Coastal Carolinas earlier this year. His knowledge of and ideology behind cooking fresh, healthy, seasonal meals and living a sustainable lifestyle comes from his deep roots to the Carolina coastal community. While he supports local purveyors, fishermen, and farmers, he also is committed to giving back and serving his local community. In this episode Chef Rhodes and Tracy will continue our conversation about sustainable, healthy coastal cuisine, while also touching on the fact he also has diabetes.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this final session recorded at IMEX America 2022, Tracy chats with Yalmaz Siddiqui, Vice President, Corporate Sustainability at MGM Resorts International and Mariela McIlwraith, Vice President Sustainability and Industry Advancement at Events Industry Council. https://www.linkedin.com/in/yalmazsiddiqui/ https://www.linkedin.com/in/marielamcilwraith/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
This episode is the second of three recorded at IMEX America. Tracy is chatting with Mark Cooper, CEO and Sean Anderson, Global Board President of IACC, an international collection of 400 small to mid-size conference, training and meeting venues that specialize in meetings and events. Listen in as Tracy, Mark and Sean talk about food and beverage trends. From QR codes for each person's dietary needs, food waste and food safety to redesigning dining environments, evaluating a food service partners and how accelerating investment in desing are good for people, business and the planet. Be committed to the venue and the menu. Learn how some venues are making changes born out neccesity (COVID) but with some ingenuity are offering specific experiences that are upgraded and personalized while also safe, inclusive and sustainable.
Links:
https://www.iacconline.org/ https://us.sodexo.com/industry/sodexo-live.html https://www.linkedin.com/in/1markcooper/ https://www.linkedin.com/in/andersonsp/ https://www.imexamerica.com/ https://www.raymondblanc.com/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
When Keyatta Mincey Parker realized that she and other restaurant and bar workers need to de-stress, she created a community garden with 501c3 status where bartenders can go and wind down. With the mission to provide a “healthy and safe space for members of the industry to recharge their creativity, minds and themselves,” the garden lets her grow as a creative person, plant new roots into the community, connect with the land and her past.
Listen to Keyatta and I as they chat about her 20-year career in bartending, A Sip of Paradise garden, her other passion projects, and what she’s mixing up for clients and customers these days.
Links
www.asipofparadisegarden.org www.instagram.com/asipofparadisegarden Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
LIVE from IMEX America 2021 in Las Vegas, Tracy chats with Dale Hudson, Knowledge and Events Director for IMEX Group and Eric Wallinger, Director of Sustainability at MeetGreen on the sustainability efforts that IMEX Group has championed at the meetings industry's largest exhibition. Learn the steps taken and the milestones reached over the last 10 years in regards to reducing the show's carbon footprint.
Useful Links
IMEX America — https://www.imexamerica.com/ MeetGreen — https://meetgreen.com/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
When you travel do find that you get a better sense of place when you eat traditional foods and beverages from that place? Are you one to search out the local haunts to get a true non-tourist experience for yourself, incentive trip, or VIP excursion?
Erik Wolf, Executive Director & Founder of the World Food Travel Association, is dedicated to preserving and promoting culinary cultures through hospitality and tourism.
Learn how he navigates trying the local food while not speaking the native language, how to find places to eat in a new city, and the tools he uses to find the most authentic places to eat on the next Eating at a Meeting LIVE.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Judith Winfrey is a farmer, partner, serial entrepreneur, and overall fabulous human being who has fused her passion for good food to save humans and the planet by empowering, nourishing and enriching people and their communities. She and her husband Joe are LANDLESS farmers who, since 2008, through Love is Love Farm have dug into the Atlanta soil to grow produce, plants and community.
Hear from Judith how they are building a successful farming operation and serving the good food movement through mindful land stewardship.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
I met Kyle Winfrey and Austin Roper a few months ago when visiting the New Bern (NC) Farmers Market. Through Urbia Farms they were selling mushrooms. And, they were selling big white blocks for customers like me to grow mushrooms on their own kitchen counter. What?!?!? That's right.
In this episode of Eating at a Meeting LIVE, Tracy chats with both of them about why mushrooms and why and how can they and I grow mushrooms inside. Are mushrooms — fungi — a food that can save the world?
Useful Links
https://www.instagram.com/urbiafarms/ https://www.facebook.com/urbiafarms Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served.
While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of.
Listen as Tracy chats with Jen Jobrak, a nationally recognized food allergy expert, food allergy mom and diner, and founder of Food Allergy Pros, about public policy, regulations and legislation aimed to improve food safety for food-allergic guests.
How will they impact event menus? What can #eventprofs do to create safer dining experiences? How can #foodservice use the policies to improve experiences and increase profits?
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com" https://drive.google.com/file/d/1PjkjB3gAMjHJZnGrb-jl3dZfkA1Q-hCo/view?usp=sharing
Tracy looks back and listens to some of the guests who have inspired, educated and pushed us all to think about food and beverage. She shares clips from previous episodes to give you an idea of what she has learned throughout the year.
People don't eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc.
Haley Moss says (and I agree) that "they shouldn't always feel pressured to disclose why or feel they have to opt out of socializing!" because of their need. Menus and environments should be designed so they are able to participate.
As an attorney, neurodiversity expert, author, speaker and educator who is also autistic, Haley speaks to and consults top organizations seeking guidance in creating a diverse workplace. Her accomplishments and commitment to advocating for the disability community and educating others have made an immeasurable impact, recently being named to Diversability's global 2021 D-30 Disability Impact List.
Join Tracy as she chats with Haley on how to create more inclusive food and beverage experiences for neurodivergent individuals.
Useful Links
http://haleymoss.co http://facebook.com/haleymossart http://instagram.com/haley.moss http://twitter.com/haleymossart https://www.linkedin.com/in/haleylmoss/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Did you know August was National Goat Cheese Month. Who knew!?! To celebrate, Tracy chatted with passionate goat farmer Mary Rigdon of Decimal Place Farm located in southeast Atlanta, GA. While the history of goat cheese goes back 9000 years to Ancient Greece, self-taught cheese-maker Mary has been making it for 26 years when she first acquired Decimal Place Farm and two goats.
Since 2008, her commercial cheese has been consistently lauded and used by some of Atlanta best chefs and restaurants. She says that tending to the goats is "not so much a job as a lifestyle.” Join us as I chat with Mary about the difference between goat and cow cheese, the science behind making cheese, how she keeps her herd of goats healthy and happy, and the different types of cheeses—soft chèvre, feta, a ricotta-like creation called tuma (I just had this and it is SO good).
There is so much to learn from this enthusiastic farmer who knows her cheese.
Links
http://decimalplacefarm.com/ https://www.facebook.com/decimalplacefarm https://www.instagram.com/decimalplacefarm/ Join the Eating at a Meeting Facebook Group facebook.com/groups/EatingataMeeting Connect with Tracy at thrivemeetings.com
How would you describe your gastronomic palate (tastebuds)? How did it develop — family recipes, trying new foods, TV commercials, exploring other cultures, travel? Has your palate shifted your opinion, appreciation, and/or outlook on the world, other cultures, friendships, business?
Kathiana LeJeune, author of the new book "The Power of the Palate," is a gastrodiplomatic thought leader and culinary enthusiast who is enthralled by the ways food can serve as a means of unity across cultural differences.
Listen in as Tracy chats with Kathiana about how powerful our palates are and how they can shift perspective, perception, and persuasions.
Connect with Kathiana: www.kathianalejeune.org www.instagram.com/iam_kathiana www.linkedin.com/in/kathiana-lejeune Join the Eating at a Meeting Facebook group: facebook.com/groups/EatingataMeeting Need food and beverage management? Contact Tracy: thrivemeetings.com/connect/
Bryan Dias is the host of the NOLAdrinks radio and podcast show, exploring the world of drink and food in New Orleans and beyond! With his guests through in-depth interviews and features he discusses a unique array of topics and conversations from the culinary, beverage, and cultural landscape across the hospitality industry — diversity, inclusivity, sustainability, and, of course the latest trends in the food and beverage industry.
https://noladrinks.com/ https://www.facebook.com/NOLADrinks https://www.instagram.com/noladrinks/ https://twitter.com/NOLADrinks1 Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Despite obvious differences, Jules Shepard sees the work she used to do (prosecuting domestic violence crimes) and what she does now (owning a hashtag#glutenfree flour and mixes company), as fundamentally the same. "At the end of the day I feel good about what I have done to help others and I derive positive energy from my work." It has been 22 years since she was first diagnosed with celiac disease. Since then she has been on a mission to help others who live gluten free by necessity, live an easier, better tasting life.
Tune as Tracy chats with Jules, the founder of the #1 gluten free flour and baking mixes company in the US (gfJules), 2020 Gluten-free Person of the Decade and the person who has built an 11-foot-tall, one-ton gluten-free cake to get the attention of the US FDA about the need for gluten-free labeling.
Useful Links
https://gfjules.com/ https://www.facebook.com/gfJules https://www.instagram.com/gfjules/ https://twitter.com/THEgfJules https://www.linkedin.com/in/gfjules/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
With two major Jewish holidays happening in September — Rosh Hashanah (Sept 6-8) and Yom Kippur (15-16), Tracy chats with meeting planner Nancy Sutta Burns and Marketing, Merchandising and Operations Strategy executive Deborah Shapiro about "Convening Kosher". Nancy and Deborah share their personal and professional knowledge about eating kosher and celebrating Jewish rituals as well as why it's important for planners and event hosts to refer to all religious holiday calendars before scheduling meetings, how to meet the needs of attendees who eat kosher, what kosher certifications mean and so much more.
Nancy Sutta Berns — https://www.linkedin.com/in/nsb2340/ Deborah Shapiro — https://www.linkedin.com/in/deborah-lg-shapiro/
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
It has been a year - 52 weeks - that the Eating at a Meeting podcast has been a thing. The recordings started as interviews for my blog (thrivemeetings.com/blog) and then Facebook live videos inside the Eating at a Meeting Facebook group. I'm in awe that I have interviewed and recorded 93 episodes in the 52 weeks. The wealth of knowledge and expertise my guests have provided to me and you, the listeners is incredible. Thank you for listening. I cannot wait to see what comes out of the next 52 weeks.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
The Southern Food and Beverage Museum (SoFAB) was founded in 2004 by Liz Williams, who wanted a place where the intersection between culture and food could be studied. Through exhibits, classes, library, entrepreneurships, and podcast, Liz, SoFAB and the National Food & Beverage Foundation are dedicated to the discovery, understanding and celebration of food, drink and its related culture and folklife in America and the world.
Liz joins Tracy for this Eating at a Meeting episode to discuss how food and beverage are culture.
Links
www.southernfood.org https://www.facebook.com/liz.williams.75873708/
Connect with Tracy:
facebook.com/groups/EatingataMeeting thrivemeetings.com
Bob Pacanovsky knows catering. He also knows customer service. With 25+ years of experience in the hospitality industry, he is going to chat with Tracy about how both Service Excellence and Hospitality are needed to separate yourself from your competition, especially when it comes to serving food and beverage at events and meetings. His expertise helps planners, caterers and organizations improve the skills of the staff, retain and earn new customers and improve the bottom line.
Connect with Bob
www.BobPacanovsky.com https://www.facebook.com/BobPacanovskyBlackTie https://www.instagram.com/black_tie_experience/ https://twitter.com/BobPacanovsky https://www.linkedin.com/in/bob-pacanovsky-/
Connect with Tracy:
facebook.com/groups/EatingataMeeting thrivemeetings.com
Did you know that water, like wine, has unique characteristics and terrior giving waters from around the world and sources different tastes and stories? In this episode of Eating at a Meeting, I'm chatting with Fine Water Sommeliers Cori Bokath and Christine Hilgert about the journey, story, and distinct differences of fine waters. Spring and artesian waters are just the start, as tree, rain, and iceberg waters boast their own bountiful beauty. Learn why to drink these fine waters and how to incorporate them into your catering beverage programs and/or events.
www.h2ufinewater.com
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Jennifer Johnson, general manager of The Johnson Meetings Group, LOVES her job helping clients achieve their meeting and event vision, including what they eat. With 25+ years of experience planning small, intimate gatherings to full-blown conferences across the US and internationally, she has planned her fair share of events and managed the minutia of menus for a variety of dietary needs, including her own.
Join Tracy & Jennifer as they talk about how she manages Hashimoto's Disease, gluten intolerance and having to avoid raw cruciferous vegetables (oral allergy syndrome) while helping create special events for her clients.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
For June — fresh fruits and vegetable month — Tracy chats with James Beard Award winning cookbook author and chef Cynthia Graubart who recently published two cookbooks using blueberries and strawberries. With both savory and sweet recipes (food and drink), Tracy and Cynthia talk about the simplicitiy of her recipes, the history of both fruits and how to enjoy these summer treats in a variety of ways.
www.cynthiagraubart.com Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
What does independence and freedom mean when it comes to Eating at a Meeting? Tracy talks about how to create dining experience that give every guest the opporunity to independently and freely eat at an event.
Useful Links
https://thrivemeetings.com/2018/07/celebrating-independence/ https://thrivemeetings.com/2020/07/celebrating-independence-in-2020-food-insecure/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Heather Landex is Food Safety Expert, Inclusivity Consultant & Trainer for Restaurants & Food Service Industry in Denmark and across the European Union. In her new book, Inclusive: The New Exclusive in Food Service How the Food service Industry Can Stop Leaving Money on the Table," she talks about how to earn more revenue while reducing risk. In this episode, Tracy and Heather chat about ways meeting professionals and food service providers can create more inclusive dining experiences so everyone can eat.
Useful Links
www.heatherlandex.com https://www.facebook.com/heatherlandex1 https://www.instagram.com/heatherlandex/ https://www.linkedin.com/in/heatherlandex/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Cocktail and tasting events are important aspects of many events. Now that we've been virtual for a year, what are the best practices for doing them online with attendees from all over the world? How can we ensure those who don't drink alcohol or have dietary needs are included.
Join Tracy as she chats with Nicole Hassoun and Thy Parra, founders of Cocktail Curations, about how they have combined their mastery in mixology, culinary arts, spirits, and event planning to create safe, inclusive, delicious and fun virtual food and beverage experiences.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Tracy sits down with Don Ross, Vice President of Operations for Caesars Entertainment Las Vegas Region just as MPI WEC kicks off. Listen in as they chat about his role, the new Caesars Forum.
Useful Links
https://www.linkedin.com/in/donald-ross-9665a78/ https://www.linkedin.com/company/caesars-entertainment-inc/ https://www.facebook.com/CaesarsMeetings https://www.instagram.com/caesarsmeansbusiness/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Learn how swimming champion, author & competitive performance expert Deborah Gardner's life, body, and taste buds change after she and her husband went on a vegan diet. Tracy and Deborah talk about poop, eating vegan on the road, and much more.
Useful Links
https://www.deborahgardner.com https://www.linkedin.com/in/deborahgardner1/ https://www.facebook.com/deborah.gardner01 https://twitter.com/deborahgardner https://www.youtube.com/channel/UCKinLWENPhAOfnWsFdqFDW
A Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Having a calm and kind presence when sharing a meal can make it more enjoyable and literally digestible for everyone. But is this doable at an event or meeting? the hustle and bustle of getting from sessions to the lunch and back again doesn't usually provide for that kind of opportunity.
Corporate Well-Being Consultant Liz Cohen who worked in the hospitality industry for 32 years understands the challenges of eating mindfully at events. Listen in to get her tips on appreciating and being aware of the foods you are eating, taking a mindful moment to taste and smell and helping your attendees do the same.
Useful Links
www.fghealthcoach.com https://www.facebook.com/fghealthcoach Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Discover how beverages, just like food, can be a mechanism to creating inclusive experiences in our homes and events! In this episode, Tracy speaks with bartender and the original "Cocktail Guru," Jonathan Pogash, who is committed to sparking creativity and keeping our spirits up with irresistible drinks that appeal to all. Tracy and Jonathan will be chatting about how to shake, muddle and stir refreshing and delicious mocktails and elixirs that can connect people. Whether serving zero proof or 100 proof, gatherings come alive when great drinks are flowing.
Useful Links
www.thecocktailguru.com www.facebook.com/thecocktailgurupage www.instagram.com/thecocktailguru www.twitter.com/thecocktailguru Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Claire Gould has been planning culinary events for major companies such as Delta Airlines, IBM, Coca Cola, and Kimberly Clark, helping meeting hosts decide what guests are going to eat, as well as gives advice on food and beverage choices negotiations and presentations. In this episode, Tracy and Claire chat about best practices to feeding everyone. They talk about dietary needs, the importance of knowing your group and catering history.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Tracy recently attended a conference in person. Listen to her talk about two food and beverage functions she attended. How accessible they were. Labeling, Consistency of presentation and accessibility. Check out the thrive! meetings & events blog (thrivemeetings.com/blog) for all of the photos she talks about in the episode. Join the Eating at a Meeting Facebook group to share your comments and input on what she talked about. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
After years of struggling with a series of "mystery aliments" before finally being diagnosed with Celiac Disease at age 40, Michael Frolichstein was shocked to learn that this auto-immune disease, which affects 1% of the US population, is 83% undiagnosed or misdiagnosed.
Join Tracy to celebrate Celiac Disease Awareness Month as she chats with the documentary filmmaker on his journey to meet others who have celiac, get answers from experts, and advance the conversation and raise awareness about the disease.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Chef Asata Reid MPH, MS Ed., knows a thing or two about feeding kids. She has several of her own, but she has been teaching kids about food for more than a decade. In her new book. How to Feed a Kid: A Parent's Guide she peels apart the complexities of "picky eating" and provides practical information to troubleshoot specific topics or challenges that are fairly common in each family and every kid. In this conversation, Tracy and Asata also discuss how some of her guidance can be applied to feeding attendees at meetings and for aging parents.
Useful Links
www.chefasata.com https://www.facebook.com/lifechef https://www.instagram.com/chefasata.lifechef/ https://twitter.com/chefasata https://www.linkedin.com/in/asata-reid-58372425/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
For Celiac Disease Awareness month, join me as I chat with Erica Dermer, otherwise known as Celiac and the Beast, an award-winning author, blogger, influencer, digestive health advocate and content creator. Erica — one of more than 3 million Americans — lives with celiac disease EVERY DAY and has been for more than a decade. In this episode, she will be sharing her journey to diagnosis, conveying what a safe and inclusive eating experience means to her, offering tips on how to feed attendees with celiac disease, and identifying some of her favorite products.
Useful Links
www.celiacandthebeast.com www.facebook.com/celiacandthebeast www.instagram.com/celiacandthebeast www.twitter.com/celiacbeast Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
"It's our responsibility to do the work." Assistant Executive Chef and Food Safety Manager Keith Norman of South Point Casino talks about how attitude, committment and knowledge are necessary to provide safe meals for guests with food allergies. He shares their processes for the flow of food from the time a guest communicates an allergen through the guest being served and how it takes one team - management, front of house, and back of house - to create an excpetional dining experience.
https://www.linkedin.com/in/keith-norman-9006b711/ https://www.facebook.com/southpointlv https://www.instagram.com/southpointlv/ https://twitter.com/southpointlv Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
To celebrate Food Allergy Awareness Month, Tracy chats with Ruchi Gupta, MD, MPH, Director of the Center for Food Allergy & Asthma Research (CFAAR) at Northwestern University and Lurie Children's Hospital about precautionary allergen labeling (e.g., may contain), racial differences in food allergy reactions and management, and the recently passed FASTER Act, which named sesame the top 9th allergen in the US and puts a focus on food allergy research.
Connect with Tracy:
facebook.com/groups/EatingataMeeting thrivemeetings.com
May is Food Allergy Awareness and Celiac Disease Awareness Month. Listen in as Tracy shares some basic statistics and facts about food allergies and celiac disease and the line-up of speakers for the month-long celebration.
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com
After one nightmarish night in his restaurant back in 2015, on his way home Chef Dominic Teague of One Aldwych Hotel asked himself "Why is it so tough?" With one special dietary request after another there has got to be a better way. There was...convert the menu of the top class, high level restaurant to be completely gluten and dairy free. Listen as Tracy and Chef Dominic talk about how that change helped increase sales by 25% in 3 months and employee satisfaction to 89%. The change went with chef's and the hotel’s philosophy of health and wellbeing. The episode is one of eight this month celebrating Food Allergy Awareness and Celiac Disease Awareness Month.
Useful Links
www.onealdwych.com https://www.facebook.com/onealdwych https://www.instagram.com/chefdominicteague https://uk.linkedin.com/in/domteague https://www.standard.co.uk/reveller/restaurants/top-london-restaurant-goes-gluten-and-dairy-free-and-no-one-notices-a3113051.html Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Chef Francois Agenbach thrives on designing food solutions that are unique and focused. Loves experimenting with food to create surprises...it looks like something familiar but tastes totally different.
Learn how the Executive Chef of the CSIR International Convention Centre in Pretoria, South Africa is designing catering solutions that consider the social, environmental and health impact and allow for opportunities to engage in the design and thought process of the guest experience.
Useful Links
https://www.linkedin.com/in/chef-francois-agenbach/ https://www.csiricc.co.za/ https://www.facebook.com/csiricc/ https://twitter.com/CSIRICC Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Having celiac disease means you need to be diligent about what you eat ALL THE TIME. Although the disease is manageable and treatable with a completely gluten-free diet, it can be overwhelming with the considerable lifestyle changes it requires when eating at home, at restaurants and at events.
Safe food handling, preparation, storage and service is a necessity. In this episode, Margaret Clegg, author of MI Gluten Free Gal, will share her "hands-on" experience of living with celiac disease for almost two decades and what food safety means to her and the millions of other people living with it.
https://miglutenfreegal.com/ https://www.facebook.com/miglutenfreegal https://www.instagram.com/miglutenfreegal/ https://twitter.com/miglutenfreegal https://www.linkedin.com/in/margaret-clegg-49049163/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Would you have ever thought that the food and beverage ordered for your event could impact the environment? When I first became a planner 30 years ago...no way. It never crossed my mind nor was it discussed by my bosses.
Earth Day, first celebrated in 1970 to raise awareness about environmental issues, prompted the creation of the U.S. Environmental Protection Agency that same year. Twenty years later, Earth Day was a global event celebrated by more than 140 countries.
Today, more than 75,000 partners in over 190 countries work together to drive positive action for our planet. In this episode of Eating at a Meeting, Tracy chats with speaker, writer and sustainability consultant Chance Thompson of VIRIDESCENT who will share how #meetingprofs and #eventprofs can join the movement and be sustainability champions for people and the planet.
Connect with Chance:
https://mywondr.co/profile/view/17ecfcb0-8823-11eb-94b8-ffbe34a2be7a/?invite=1 https://www.instagram.com/viridescent_us/ https://twitter.com/viridescent_us https://www.linkedin.com/in/chance-thompson/ https://www.tiktok.com/@viridescent_us?lang=en Visit https://thrivemeetings.com/services/eating-at-a-meeting/ to get the links mentioned in the show
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Laura Lee Cascada is the Campaigns Director for the Better Food Foundation, where she works to make institutional food menus more inclusive and sustainable through an innovative strategy called DefaultVeg. She has over a decade of experience in environmental and food advocacy and has helped major brands like Starbucks, Subway, and Nestle introduce plant-based options to their menus. She has a master's degree in environmental policy from Johns Hopkins University.
DefaultVeg resource guide: https://res.cloudinary.com/hyjvcxzjt/image/upload/v1578002945/resource/default-veg-resource-guide.pdf
One-of-a-kind recipe tool, the largest all-plant-based recipe search engine on the web:
https://www.defaultveg.org/#!/recipes
Connect with Laura Lee:
- http://www.defaultveg.org
- https://www.facebook.com/defaultveg
- https://www.instagram.com/defaultveg/
- https://twitter.com/defaultveg
- https://www.linkedin.com/public-profile/in/lauraleecascada
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
What and how will we be eating in 2021? Comfort food in shipping containers? Functional and healthy? Ethically, sustainably and contactless? Join this conversation with Felicia Trujillo, founder of Food Seen, a creative marketing agency specializing in food and beverage, and Mark Cooper, CEO of the IACC, an international association of world-class venues and the bi-annual Meeting Rooms of the Future report.
Felicia Useful Links
https://www.foodseen.com/ https://www.instagram.com/foodseennc/ https://www.linkedin.com/in/feliciaperrytrujillo/
Mark Useful Links
www.iacconline.org https://www.facebook.com/IACCmeetings https://www.instagram.com/iaccmeetings/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
What is sustainable seafood? Should you buy farm-raised or wild caught? How do you find responsibly-caught, sustainable fish? Virginia Willis, chef, James Beard Award-winning Cookbook Author and a Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force Member, will share her passion and expertise on what sustainable seafood is, how to find it and how to cook it.
Useful Links
http://virginiawillis.com/ https://www.facebook.com/ChefVirginiaWillis/ http://instagram.com/virginiawillis https://twitter.com/virginiawillis https://www.linkedin.com/in/virginiawillis Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Eating at a Meeting can be challenging for attendee's with food allergies and other dietary needs. We are relying on someone else to order, prepare and serve us food and beverage. In this episode, which is published on Global Meetings Industry Day, Tracy goes through 6 Ways attendees with dietary needs and meeting professionals can control about the food and beverage being served in an effort to create safe and inclusive dining experiences. The six tips were prompted by Allie Bahn's Miss Allergic Reactor Instagram story and blog post about traveling with food allergies.
April 8 is Global Meetings Industry Day which celebrates, educates and advocates for the value of hosting meetings. The 2021 theme is MeetSafe. How can we provide safe meeting experiences for everyone as we come out of the COVID-19 pandemic. The six tips in this podcast are ways that event planners, caterers and organizations can provide safe food and beverage experiences.
Connect with Tracy
facebook.com/groups/EatingataMeeting
thrivemeetings.com
https://missallergicreactor.com/this-is-what-i-can-control-with-food-allergies/
While you may know Jim Spellos for his fabulous practical technology training, did you know he spends his "free" time volunteering for organizations that help fight hunger as well as helping people understand the benefits of a plant-based lifestyle? In this segment, Jim and Tracy will chat about eating at a meeting with a plant-based diet, how it has helped him and how to recover event food to help others.
Episode Resources:
www.rockandwrapitup.org www.nutritionfacts.org Connect with Jim: www.meeting-u-.com https://www.facebook.com/jspellos https://www.instagram.com/jspellos/ https://www.twitter.com/jspellos https://www.linkedin.com/in/jspellos/ Connect with Tracy facebook.com/groups/EatingataMeeting thrivemeetings.com
Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa, celebrates her indigenous heritage by creating, selling and promoting the use of food that features indigenous ingredients and tribally-sourced products to produce healthy meals.
In this episode of Eating at a Meeting celebrating Women's History Month, learn how Kristina, through her plant-based company Abaaso Foods, her leadership role with I-Collective, and as Food & Culinary Program Manager for the Native American Food Sovereignty Alliance, she prioritizes balance and reciprocity with the earth, promotes healthy eating through nutrient-dense plant-based foods and champions for indigenous food sovereignty.
Useful Links
www.icollectiveinc.org www.instagram.com/abaasofoods https://nativefoodalliance.org/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In this episode of Eating at a Meeting, Tanya Gurrieri, founder of Salthouse Catering in Charleston, SC joins us to talk about how there is no compromising when it comes to food safety or quality no matter where we are executing an event or for whom.
Useful Links
www.salthousecatering.com https://www.facebook.com/SalthouseCatering https://www.instagram.com/salthousecatering/ https://www.linkedin.com/company/salthousecatering Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
When Keitra Bates lost her family-owned pizza shop in a rapidly gentrifying community due to rent hikes and the threat of displacement, she bought a boarded up building in a nearby neighborhood and created Marddy’s, a food incubator with a mission to preserve and promote culinary culture.
By providing local food entrepreneurs who are people of color, women and other marginalized populations a licensed facility for cooks to prepare and distribute their offerings Marddy's is empowering economic inclusion, business development and growth opportunities.
Useful Links
www.Marddys.com
www.Instagram.com/marddys
www.Facebook.com/marddys
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com
After 20 years owning and running her own farm-to-table restaurants in Sonoma County, Duskie Estes is now running Farm to Pantry, taking her dedication to sourcing food ethically and advocating for small farmers to fighting food insecurity by distributing nutrient-rich foods to those in need.
This episode is part of thrive! meetings & events celebration of Women's History Month, honoring women who are doing amazing things in food and beverage. Learn how Duskie is making HERstory by helping farmers reduce food waste while also feeding those in her community who need it most.
Useful Links
www.farmtopantry.org www.instagram.com/farmtopantry www.facebook.com/farmtopantry www.twitter@farmtopantry.com Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Nine out of 10 kids don't eat enough vegetables, according to the US Centers for Disease Control. Marketing companies spend $1.8 BILLION marketing junk food to kids as young as 2. A farmer, two farm to school program educators, and a chef have committed themselves to combat this issue by creating meaningful, turn-key resources that are accessible, impactful and fun!
Having spent a decade traveling classroom to classroom, school to school, educating kids (and teachers) about how and why to eat fresh fruits and vegetables now run Small Bites Adventure Club, a monthly subscription kits that make it easy for grown-ups to introduce fruits and veggies to kids, and a fun way to highlight the real heroes in our community- our farmers! Continuing the focus on Women's History Month, in this episode, learn from co-founder and CEO Erin Croom and Chef Educator Asata Reid about how they are creating HERstory by educating kids and adults the fun behind eating fruits and vegetables.
Useful Links
www.smallbites.club https://www.instagram.com/smallbitesclub/ https://www.facebook.com/smallbitesclub/ https://twitter.com/smallbitesclub https://www.linkedin.com/in/erincroom/ https://www.youtube.com/channel/UCiKdRhVrVLUTi3X49oAdf_g?view_as=subscriber Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Mona Esposito, aka "The Grain Lady," is an activist and advocate of restoring heritage grains to Colorado. She is a resource for all things grain, in the field and in the kitchen. Through the Noble Grain Alliance she co-founded in 2016 and founding board member of The Colorado Grain Chain in 2019, she is supporting and recreating the network of farmers, millers and makers needed to make a regional grain economy thrive. Learn how Mona's passion and commitment are helping encourage environmental sustainability, access to whole food-rich in flavor and nutrition, diversification on farms and supporting a community’s food resilience strategy. She is making HERstory.
Useful Links
www.thegrainlady.com https://www.instagram.com/monathegrainlady/ https://www.facebook.com/monathegrainlady
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
A bartender who gives history lessons with every cocktail she serves? You bet! Her name is Tiffanie Barriere, aka "The Drinking Coach" and her main goal is education, service, and fun with every pour. Her history lessons pay homage to her ancestors, culture, and family, as well to the labor of the Black women before her who shaped the modern-day hospitality industry.
Her cocktails are inspired by history, designed from the heart, and connect culinary and farm culture with spirits. Listen as the Tastemakers of the South award-winner, former beverage director of the “Best Airport Bar in the World,” and a bartender’s bartender on how she is making HERstory as an influencer and educator talks about "grass to glass," how she was be remembered in history and what her grandmother taught her about life.
www.instagram.com/thedrinkingcoach www.thedrinkingcoach.com https://www.facebook.com/TiffanieDrinkingCoachBarriere https://twitter.com/DrinkingCoach Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
From first selling sasuage for a local 4th of July Festival in 1990, Loree Mulay Weisman is proud to run the 31 year old food company that sells all products that are clean, paleo-friendly, gluten-free an top 8 allergen free. Though the ingredients are now “on-trend” her recipes is from her family’s centuries old tradition.
Learn how Loree ensures her food is certifed allergen-free foods and how that allows everyone to eat together. She shares how she sources the pork and beef, been successful in marketing the products, where to buy them in stores and for food service.
https://www.instagram.com/mulayssausage https://www.linkedin.com/company/mulay's-sausage https://www.facebook.com/mulays https://twitter.com/MulaysSausage https://www.pinterest.com/mulayssausage Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Celebrate Women's History Month, we're honoring women who are doing amazing work— creating their own HERstory — within the global food and beverage system. Caroline McCann is passionate about sustainable, ethically-produced food, and assisting communities around southern Africa to develop local food economies using the principles of #SlowFood - good, clean & fair food for all promoting biodiversity.
An accomplished entrepreneur and a warrior for free range grass-fed meat, learn how she is advocating for improving the environment and the lives of marginalized communities one meal at a time.
Useful Links
https://chefswithcompassion.org.za/ https://www.instagram.com/camccann/ https://www.facebook.com/caroline.mccann1 https://www.linkedin.com/in/caroline-mccann-511808a0/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Michele Payn wants us to better understand the connection between food and the farm. One way she does that is by bringing clarity and common sense to help us all navigate the grocery store. As one of North America’s leading advocates, she is passionate about getting back to the truth in food – raised the right way, by the right people, for the right reasons. In this episode of Eating at a Meeting Tracy and Michele share truths about food labeling, discuss food bullying, and exploring food insecurity.
causematters.com facebook.com/causematters instagram.com/mpaynspeaker twitter.com/mpaynspeaker www.linkedin.com/in/mpaynspeaker
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Shandee Chernow has taken her knowledge and personal experience with life-threatening food allergies to create a business that is revolutionizing dining for allergy sufferers and restaurant owners. As founder and CEO of CertiStar Shandee is going to share her story, including a traumatic reaction, explain the anxiety and frustration that comes with eating out with a life-threatening food allergy and how technology can help both restaurant owners and food allergic guests feel safer in the dining experience. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Positive office culture is essential to happy, productive employees. Food and beverage have often been part of office culture, but what and how it was served may have subversively impacted diversity and inclusion in the workplace. In this episode, leadership and workplace culture expert Nora Burns talks about how to advocate for inclusion-based employee meal planning and shares ways employers can strengthen cultural diversity and foster inclusion and belonging at work through food.
www.theleadershipexperts.com https://www.facebook.com/TheLeadershipExperts https://www.instagram.com/thenoraburns/ https://www.linkedin.com/in/noraburns Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
In the age of COVID-19, planners and suppliers are charged with establishing extra safeguards to keep participants, sponsors and their companies and safe and healthy. Food and beverage safety is among those extra precautions. How can both sides ensure the safety and legally protect themselves in these uncertain times? In episode, attorneys Tyra Warner and Lisa Sommer Devlin talk with Tracy about what planners and suppliers need to know about contracting food and beverage events in the age of COVID-19 and beyond.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Free-from, GMO, naturally grown, organic, sustainable, cage-free. You name it, there's a label for it in the food you are buying. But, what do they all mean? Which one is right for you? Your guest?
Consumer's expectations around food and beverage are changing. The diversity of needs, wants and customs is vast. How do those who provide the food — farmers, manufacturers, grocers, chefs, hotels, event planners, servers — stay on top of the needs, communicate and build trust in their products and help consumers make informed decisions?
Roxi Beck works with The Center for Food Integrity, a not-for-profit organization whose mission is to help today’s food system earn consumer trust. In this episode of Eating at a Meeting, she and I will talk about how a "transparent, sustainable food system” can "align with consumer expectations” to create delicious tables.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
To celebrate #hearthealthmonth, Tracy chats with Jennifer Sena, CMP HMCC, a meetings & event industry professional working for Visit Lauderdale who is also a mother of two and a heart attack survivor. Jennifer shares how having a heart attack has changed her perspective on her lifestyle, exercise and eating at home and at work. Learn how she is motivating and educating others so we can get to the heart of making her and our lives healthier.
https://www.facebook.com/Heart-Me-with-Jennifer https://www.facebook.com/jennifer.sena.5 https://www.instagram.com/jenn_sena/ https://www.linkedin.com/in/jennifersena/
I wanted to catch up with my friend and farmer Laurie Moore to talk about what is going on with small local farmers, the restaurants and consumers they support with seasonal, naturally-grown, organic and regional foods. I invited her to Eating at a Meeting.
Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Allie Bahn, also known as Miss Allergic Reactor to many in the food allergic community, has lived with life-threatening allergies to numerous foods, including four of the top eight allergens, as well as having environmental allergies and asthma her entire life. In this conversation learn how she lives and travels confidently with food allergies. She will share best practices for those with food allergies AND for those who are ordering and serving food to guests with food allergies.
- www.missallergicreactor.com
- https://www.facebook.com/missallergicreactor/
- https://www.instagram.com/miss_allergic_reactor/
- https://twitter.com/AllergicReactor
- https://www.linkedin.com/in/allie-bahn-43a36156/
- https://www.youtube.com/channel/UC_rgby5_sGmEOYgmt68RzfA?view_as=subscriber
- Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Food and beverage is typically the biggest budget expenditure for an event. COVID-19 has impacted the availability and prices of food, leading to the fastest rise in food prices in more than four decades. With stories of farmers tilling their crops back into the ground and throwing milk away, how will the supply and demand impact food costs for events.
Michael Dominguez, CEO of Associated Luxury Hotels International (ALHI) will chat with Tracy about what he's seeing and watching from ALHI’s collection of member hotels and across the industry as it relates to food and beverage costs.
- https://www.alhi.com/
- https://www.facebook.com/dominguezm68
- https://www.instagram.com/@dominguezm68
- www.twitter.com/@M_dominguez
- https://www.linkedin.com/in/mdominguez080389/
- Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Kathy Hester is passionate about making healthy eating accessible and delicious. Her recipes are plant-based and vegan, plus she can help you with your dietary restrictions or allergies with recipe alternatives. In this episode learn how to
https://healthyslowcooking.com https://www.facebook.com/veganslowcooker/ https://instagram.com/geekypoet https://twitter.com/geekypoet https://www.linkedin.com/in/kathyahester/ https://www.youtube.com/c/KathyHesterVeganRecipes/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
How does eating tie into being mindful and joyful? Can chocolate provide healing? In this episode, Tracy chats with Meredith Whitely, founder of Food at Heart 💚, a London-based mindful eating guide, meditation teacher and passionate lover of all things cacao. She supports people in bringing calm to their minds and their bellies through slow tasting, sensory-filled cooking, and using meditation and mindfulness to get on top of stress.
Useful Links
- https://calmcocoa.co.uk/
- https://www.facebook.com/calmcocoa
- https://www.instagram.com/calmcocoa/
- https://www.linkedin.com/in/meredithwhitely/
- Connect with Tracy facebook.com/groups/EatingataMeeting thrivemeetings.com
To be as productive and effective as possible during your day, you may want to ask yourself if the food you're eating is the right fuel for your mind and body. Just like your car may need premium gas, your body needs premium fuel - real food!!
Dr. Sabrina Falquier Montgrain feels we have lost our ability to know how to cook and we are paying a high price as far as the declining health of our society. Her goal is to empower people to come back to the kitchen and to know how to do this in a delicious way, that is also fantastic for their body.
In this LIVEcast conversation, learn more about how she is helping people move the needle toward better and more sustainable health.
Resources: https://cdn1.sph.harvard.edu/wp-content/uploads/sites/30/2012/09/HEPJan2015.jpg
https://www.youtube.com/watch?v=mYsiMtzZW3g
Connect with Sabrina:
https://www.sensationssalud.com
https://www.facebook.com/sensationssalud
https://www.instagram.com/sensationssalud/
https://twitter.com/sensationssalud
https://www.linkedin.com/in/sabrina-a-falquier-montgrain-md-dr-falquier-8942601b1/
https://linktr.ee/sensationssalud
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com
Running a 110-year-old luxury hotel —Tennessee’s Only Forbes Five Star and AAA Five Diamond Hotel — is no small task, let alone during a global pandemic.
Tracy chats with Dee Patel, managing director of the Hermitage Hotel to get her insights as a trailblazer in the industry and how she’s successfully navigated the tumultuousness of 2020, including maintaining the hotel’s commitment to taking care of the local community.
- Connect with Dee: www.thehermitagehotel.com
- https://www.linkedin.com/in/dee-patel-8462bb8/
- https://www.facebook.com/hermitagehotelnashville
- Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Desserts at events usually leave some guests with a desire to have their cake, but having to walk away without eating it too.
Apparently, the pastry chefs at those events have not met or taken one of Chef Fran Costigan’s Vegan Pastry classes. She feels that everyone’s sweet tooth, including those who are lactose intolerant, vegan, reducing cholesterol, or simply prefer healthy, natural ingredients without sacrificing taste, should be satisfied.
In this episode internationally renowned authority on vegan desserts, Chef Fran Costigan chats with Tracy about how to include everyone at the dessert table easily and unapologetically deliciously.
Did you know cocktails and spirits may contain ingredients that may be unsafe to consume for some people? Tracy speaks with cocktails and spirits writer, speaker, competition judge and consultant Camper English, whose website, cocktailsafe.org is focused on both the safety and legality of ingredients used. Tracy and Camper talk about allergen labeling and safety in cocktails.
Useful Links
- https://www.cocktailsafe.org/
- www.alcademics.com
- https://www.facebook.com/pages/Alcademics
- https://www.instagram.com/alcademics
- https://twitter.com/alcademics
Buffets. Carving Stations. Passed Hors d’oeuvres. Plated meals. Boxed lunches. What do and will in-person catered events look like in the time of a global pandemic. From personal protection equipment to social distancing, event organizers and food service operators are challenged with creating mouthwatering dining experiences that are inviting yet address guest concerns.
In this episode, Tracy chats with Kristine Holtz, CEO of Cornerstone Foodservice Group about current and future catering design, food safety standards and how to address guests' concerns as we open our doors to welcome attendees and guests back to the table.
Useful Links
www.csfsgroup.com https://www.facebook.com/springusainc https://www.instagram.com/springusa/ https://twitter.com/SpringUSA
By definition, the word welcome means to be a cause of joy; admitted willingly to the house, entertainment, or company."
In the episode Tracy talks with author, speaker and coach Doreen Cumberford whose travels and living experiences across the world have influenced her dining table. We touch on preparing food and eating that food with intention, and how food is a mechanism to welcome others into our homes, our tables and our events.
She said, "...if you feel welcome at a meeting. And you feel welcome at the table. Your experience of the food is in my opinion is a little different."
Useful Links
- https://doreenmcumberford.com/
- https://www.linkedin.com/in/doreenmcumberford/
James Filtz is Director of Meetings and Special Events at the Ritz-Carlton New Orleans and Vice President of National Association of Catering & Events (NACE), becoming President Elect January 1, 2021. In this episode, Tracy and James chat about catering during COVID and what we will see in the future. His philosophy on how the pandemic has had a positive effect on catering service is refreshing. So it the value that The Ritz Carlton places on their ladies and gentlemen who work at the property.
- www.ritzcarlton.com/neworleans www.instagram.com/jfiltz
- www.twitter.com/jfiltz www.linkedin.com/in/jamesfiltz
Donna Mack is a speaker, trainer, consultant, and (in her words) “always the last one chosen for Pictionary.” She brings a lifetime of disability customer experience that has resulted in more than 35 years of training, presenting, and consulting on disability access and inclusion. She served on ADA Access Committees for both AT&T Stadium and Globe Life Field, and has planned and hosted local, regional, and national events specific to the disability community.
- www.DisabilityDiplomat.com
- https://www.facebook.com/DonnaMackDisabilityDiplomat/
- https://www.linkedin.com/in/disabilitydiplomat/
Born from the crisis need to save the life of one food service worker, The Giving Kitchen is an organization that is built on community, compassion, generosity, empathy and gratitude that supports food service workers in crisis. TGK's shift starts when the food service worker's can't.
In this episode with Jen Hidinger-Kendrick, a co-founder of Giving Kitchen, we learn more about the nonprofit and how it helps food service workers when they are affected by an illness and injury, the death of a family member or a housing disaster like a flood or fire. She explains how their clarity of mission and purpose has really helped them focus be optimistic about the future, especially with the strength ot the hospitality community.
- https://thegivingkitchen.org/
- https://www.facebook.com/givingkitchen
- https://www.instagram.com/givingkitchen/
- https://twitter.com/givingkitchen
- https://www.linkedin.com/company/thegivingkitchen/
Food has become a central utensil in diplomatic toolkits across the world. Culinary diplomacy is today in the academic world what we call soft power — a tool of persuasion. Countries are branding their cuisines or their unique foods as a way to track business and tourism. Johanna Mendelson Forman is a leading voice in the field of gastrodiplomacy and a leader in the Social Gastronomy Movement. She brings to the table years of experience as a policy maker on global conflicts and as an expert on making the connection between food and wars.
Useful Links
- www.conflictcuisine.com
- https://facebook.com/conflictcuisine
- https://instagram.com/conflictcuisine
- https://www.linkedin.com/conflictcuisine
- https://twitter.com/conflictcuisine
- https://youtube.com/conflictcuisine
Ahuva Gottdiener enjoys the nurturing of things, creating things and watching things grow. That includes vegetables, humans, chicken and sour dough starter. What started out as an Instagram account to share pictures of what she grows in her garden and the bread she made for her family has turned Homegrown Kosher into a certied kosher bakery, garden consultancy and more.
Her goal is to bridge the food knowledge gap between ground and plate for her Orthodox Jewish community. She shares her fascination with the fundamentals through education, inspiration and connection. She also runs her sourdough microbakeryto provide kosher certified artisan sourdough community to her local community.
I found her on Instagram because of a picture of the bread she makes - it was a work of art! www.homegrownkosher.com www.instagram.com/homegrownkosher
When Aidan Reilly and James Kaneff saw on the news that billions of pounds of produce were going to waste during the pandemic while millions of Americans were going hungry they decided to do something about it. Within days these two college students home from college because their campuses were closed in response to COVID-19, created the nonprofit organization FarmLink Project, connecting farmers to food banks and committed to alleviating the ramifications of the COVID-19 pandemic.
To date (December 15, 2020), the Farmlink Project has delivered 17,151,462 pounds of produce via truck, car and planes to those in need across the US. They have NO plans to stop. With more than 100 students from colleges and universities across the country on the team, they creating a long-term and sustainable organization in the fight against food insecurity and food waste.
Useful Links
- https://www.farmlinkproject.org
- https://www.instagram.com/farmlinkproject/
- https://www.facebook.com/thefarmlinkproject/?view_public_for=104821607874722
- https://twitter.com/farmlinkproject
- https://www.linkedin.com/company/the-farmlink-project/
- https://www.youtube.com/channel/UCffYGVNDg5dIqFlOYN3ylKQ
While people do not eating Jewish cooking within multicultural fabric of the UAE, Elli Kriel is quite busy right now helping food service providers in Dubai and across the UAE understand the importance and value of food through kosher cuisine. As a sociologist and self-professed foodie, born and proudly raised in South Africa by Greek parents, Elli’s Kosher Kitchen caters “culinary diplomacy” by blending her multicultural family recipes with local flavors to create unique, mouthwatering “Kosherati” dishes.
Useful Links
https://www.elliskosherkitchen.com/ https://www.facebook.com/KosherDubai https://twitter.com/ElliKosher https://www.instagram.com/elliskosherkitchen/ https://www.linkedin.com/company/elli-s-kosher-kitchen/
As parents of a food allergic child, Dave Bloom as his wife wanted to ensure their daughter was safe in her classroom so they created a list of snacks that were safe for her and shared it with other parents and the school. That original list 14 years ago became the genesis for their website snacksafely.com and Snack Safely Guide which provides information on products - snacks, entrees, cereals - produced by more than 130+ manufacturers to help disclose precisely how their product is manufactured with respect with 11 allergens.
Useful Links
https://snacksafely.com https://facebook.com/SnackSafely https://instagram.com/SnackSafely/ https://twitter.com/SnackSafely https://linkedin.com/company/SnackSafely-com
A conversation with Brian Freedman, Wine, Spirits, Travel, & Food Writer and Restaurant Consultant. He hosts beverage-focused dinners, workshops, and seminars, consults on wine lists for dinners, top restaurants, and private clients, and hosts "Day Drinking with Brian." Brian shares his knowledge on how wine and spirits can help create inclusive experiences for clients and guests by meeting them at their place of greatest comfort.
Useful Links
www.briandfreedman.com www.facebook.com/onthefrontvines www.instagram.com/FreedmanReports www.twitter.com/FDTreport www.linkedin.com/BrianFreedman
Abby Borden is an event producer who SPECIALIZES in food! On this episode we talk about how companies are being creative with their food and beverage events during COVID as well as how large companies in California successfully manage dietary needs.
Useful Links
- www.tablesetgo.com
- https://www.facebook.com/tablesetgollc
- www.instagram.com/tableset_go
- www.linkedin.com/in/abbyborden
During the Meetings Today webinar, "F&B 101: Managing Attendee Food Preferences and Dietary Requirements From A to Z," Tracy presented, attendees asked questions that were not addressed. In this episode, she takes time to answer some of those questions.
We're all aware of basic dining etiquette when eating at meetings. What about when eating during a virtual meeting? With virtual meetings being much more global the time of your meeting is probably happening during someone's breakfast, lunch, or dinner time. So is there a new set of etiquette standards for a virtual meeting? Should you eat at all?
In this episode, Pamela Eyring president and owner of The Protocol School of Washington® shares her expertise and advice on the proper etiquette of eating at a meeting and a virtual meeting.
With more than three decades of public and private sector experience in operational protocol and educational development, Pamela has an extensive knowledge of US and international practices and is a global thought leader in the etiquette and protocol industry.
Useful Links
www.psow.edu https://www.facebook.com/TheProtocolSchoolofWashington https://www.instagram.com/the_psow/ https://twitter.com/the_psow https://www.youtube.com/user/TheProtocolSchool?feature=guide https://www.linkedin.com/school/the-protocol-school-of-washington/
"We are becoming robots...we're just touching screens all day long...We are not engaging our others senses... Part of being a human is being a sensory being. We are sensory. We need to touch, smell, listen and taste..."
Kim Arazi, founder & creative Director of innosensi will talk about how ‘sensory innovation’ experiences around a dining table can help us reconnect to ourselves, each other and the environment by breaking down barriers, challenging assumptions, and innovating ‘inside-out.
Useful Links
www.innosensi.com https://www.facebook.com/kim.arazi1 https://www.instagram.com/inno_sensi/ https://twitter.com/kimyarazi https://www.linkedin.com/in/kim-arazi-1665763/
November 1-7 was Corporate Compliance & Ethics Week. To help celebrate and educate, the very important topic, I talked with ethics and compliance expert Keith Darcy about how compliance, ethics, food, and beverage are connected. What behaviors and risks can food and beverage pose in the workplace? How can HR and compliance professionals mitigate potential risks?
Keith Darcy is a retired bank executive and corporate director; educator for 45 years, including associate dean at Georgetown, and twenty-five years on the faculty of The Wharton School; involved in shaping the ethics and compliance profess for over 40 years, and across six continents.
Useful Links
https://darcy.partners/
https://www.linkedin.com/in/keith-darcy-b8b6a93/
Mentioned in the episode: allergystrong.com
Reducing food waste isn't just about keeping food out of landfill - it's an essential part of creating a sustainable, resilient and inclusive food system, one that maximizes water and land resources, minimizes climate impacts, and makes the best use of the food we grow. Learn how using local sourcing, whole-product utilization, and lots of effort helped Jackie Suggitt and ReFed do it.
www.refed.com https://twitter.com/refed https://www.linkedin.com/in/jackie-suggitt/
COVID-19 has brought food safety to the limelight while pushing sustainability to the wayside. But, can they coexist? Eric Wallinger, Director of Sustainability of MeetGreen says YES! In the conversation, learn how providing safe and inclusive food and beverage events in the middle of a pandemic can also be sustainable. Eric offers his advice and resourses to help event organizers maintain and increase their sustainability efforts.
Useful Links
https://meetgreen.com https://twitter.com/EricWallinger https://twitter.com/MeetGreen https://www.facebook.com/MeetGreen/ https://www.instagram.com/meetgreen/ Files Mentioned in the show: https://meetgreen.com/2020/06/safety-and-sustainability-in-2020/ https://www.greenpeace.org/usa/wp-content/uploads/2020/06/Health-Expert-Statement_Final.pdf
Amelia Ekus is nourishing inspiration in the corporate cafés she manages by creating a honest, sustainable and inclusive food and beverage experiences while also doing everything in her power to give her team members the skills they need to grow in their careers, not just to succeed in their current positions.
https://www.linkedin.com/in/ameliaekus/ https://twitter.com/ttention2detail
Providing inclusive food and beverage experiences is more than ensuring you have options for food allergic and vegan attendees. It also means making sure everyone has equal access to the event. Elisa Hays and I met at a convention luncheon where she did not have equal access. Learn how to ensure she does next time. We also talk how this impacts experiences during the COVID pandemic.
Useful Links
https://elisahays.com/
https://www.facebook.com/elisahays
https://twitter.com/hi_elisahays
http://linkedin.com/shareArticle?mini=true&title=Home&url=https://elisahays.com/
https://www.youtube.com/c/elisahays https://www.instagram.com/hi_elisahays/
Thomas Silvera and his wife took a tragic incident to create the Elijah-Alavi Foundation to reduce the risk of life-threatening allergic reactions in children while they are in day-care and/or school. From food bullying to using epinephrine, labeling laws to legislation, training and more, Thomas talks with Tracy about the work the foundation does across the country to reducing risks.
https://www.elijahalavifoundation.org/ https://www.facebook.com/elijahalavifoundation/ https://www.instagram.com/elijahsecho/ https://www.linkedin.com/in/thomas-silvera-cst-03aa9925/ https://www.servsafe.com/servsafe-allergens
April Cunningham, owner of April's Table Catering company talks about how she manages food safety regulations during COVID as well as accommodating dietary needs of her catering clients. How do you staff an event? How do you share your food safety practices? How do COVID and dietary needs mix?
April's Table is a full service catering company offering quality food, locally sourced ingredients, and custom-designed menus to suit every event.
https://www.aprilstable.com/ https://www.instagram.com/aprils.table/ https://www.facebook.com/AprilsTableCatering https://twitter.com/aprilstablellc https://www.pinterest.com/aprilstablellc/_saved/
Stepheni Norton’s journey from chief yeoman in the U.S. Coast Guard to Southern California community farmer of pre-WWII fruit, vegetables and herbs began with a dream … and an insect bite.
As farmers, Stepheni and her husband Mike, are working to preserve community, local foods, cultures and traditions, and to ensure that everyone has access to good, clean, and fair food. They also offer what they call a FARMacy CSA, which offers members fruits and vegetables that meet anti-inflammatory, Candida, and diabetic dietary needs.
https://www.wddickinson.com/ https://www.instagram.com/w.d.dickinson/ https://www.facebook.com/w.d.dickinson https://www.linkedin.com/in/stepheninorton/ https://slowfoodusa.org/ark-of-taste/
In 2012 Tinia Pina was volunteering for a SAT prep program in Harlem when she noticed that the food options available to the students — processed and fried — were not feeding them nutritiously to stay alert and the best chance to be productive.
She an opportunity use a waste stream as a way to catalyze a more sustainable growing near the urban areas to create Re-nuble, headquartered in New York City, and enable farms to transform Food Waste into Plant-Based Fertilizer for Soilless Cultivation
"We just want to do what's right for everyone....I'm in this business to get people to think and do differently for the benefit of the environment, for the benefit of people in nourishing ourselves."
https://thrivemeetings.com/2020/05/making-fertilizer-out-of-food-waste/
https://www.linkedin.com/in/tiniapina
http://www.farming.nyc/
https://www.re-nuble.com/
https://twitter.com/re_nuble
https://facebook.com/re-nuble
https://www.instagram.com/re_nuble
https://www.linkedin.com/company/re-nuble.