Eating at a Meeting
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.
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301: Why Black Culinary History Matters in Events: Food as a Cultural Experience
04/22/2025
301: Why Black Culinary History Matters in Events: Food as a Cultural Experience
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.
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300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability
04/15/2025
300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability
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.
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299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes?
04/08/2025
299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes?
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!
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298: Sodexo Live! San Diego Convention Center
04/01/2025
298: Sodexo Live! San Diego Convention Center
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!
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297: Norovirus 101: What Event Planners Need to Know About Food Safety
03/25/2025
297: Norovirus 101: What Event Planners Need to Know About Food Safety
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!
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296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations
03/18/2025
296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations
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.
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295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage
03/11/2025
295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage
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!
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294: Beyond the Bar — A Recap to End the Year and Kick off 2025
03/04/2025
294: Beyond the Bar — A Recap to End the Year and Kick off 2025
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.
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293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson
02/25/2025
293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson
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.
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292: Ensuring Everyone Can Attend - The Key to Inclusive Event Planning
02/18/2025
292: Ensuring Everyone Can Attend - The Key to Inclusive Event Planning
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.
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291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities
02/11/2025
291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities
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.
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290: Raising the Bar: Why We Need Clear Alcohol Labels Now
02/04/2025
290: Raising the Bar: Why We Need Clear Alcohol Labels Now
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!
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289: How the Food Donation Improvement Act Impacts Events, Hotels, and Venues
01/28/2025
289: How the Food Donation Improvement Act Impacts Events, Hotels, and Venues
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! 🌟
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288: What Would Make You Feel Safe Eating at a Meeting With a Food Allergy?
01/21/2025
288: What Would Make You Feel Safe Eating at a Meeting With a Food Allergy?
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.
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287: Is Your Event Breakfast Doing More Harm Than Good?
01/14/2025
287: Is Your Event Breakfast Doing More Harm Than Good?
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.
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286: Behind the Plate: Why Ingredient Stories Matter for Event Menus
01/07/2025
286: Behind the Plate: Why Ingredient Stories Matter for Event Menus
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! 🌟
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285: Beyond the Bar
12/31/2024
285: Beyond the Bar
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! 🌟
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284: EventProfs at IMEX Share Essential Tips on Managing Event F&B
12/24/2024
284: EventProfs at IMEX Share Essential Tips on Managing Event F&B
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! 🌟
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283: Event Profs in Elevators — Moving Conversations for Better F&B at Events
12/17/2024
283: Event Profs in Elevators — Moving Conversations for Better F&B at Events
🚀 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! 🌟
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282: Why Values Matter in Food & Beverage: A Revolutionary Approach
12/10/2024
282: Why Values Matter in Food & Beverage: A Revolutionary Approach
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.
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281: How to Enhance Events with Sustainable & Inclusive Travel Practices
12/03/2024
281: How to Enhance Events with Sustainable & Inclusive Travel Practices
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! 🌟
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280: Fueling Wellness: Culinary Innovation for a Healthier Lifestyle and Events
11/26/2024
280: Fueling Wellness: Culinary Innovation for a Healthier Lifestyle and Events
🍳 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! 🌟
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279: From Marsh to Plate: Äna Shellem's Philosophy on Fresh, Local Harvests
11/19/2024
279: From Marsh to Plate: Äna Shellem's Philosophy on Fresh, Local Harvests
🌊 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! 🌟
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278: Food Allergies and the ADAAA: A Deep Dive into Legal Protections
11/12/2024
278: Food Allergies and the ADAAA: A Deep Dive into Legal Protections
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! 🥂🍴
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277: The Power of Pie: Connecting and Collaborating Through Culinary Delights
11/05/2024
277: The Power of Pie: Connecting and Collaborating Through Culinary Delights
🥧 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! 🥂🍴
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276: Empowering Consumers with Safe Food Choices: The Path to Purity and Transparency
10/29/2024
276: Empowering Consumers with Safe Food Choices: The Path to Purity and Transparency
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 [email protected]
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275: Disney Food Allergy Case: Legal Viewpoints re: Events Before It Reaches Court
10/22/2024
275: Disney Food Allergy Case: Legal Viewpoints re: Events Before It Reaches Court
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 [email protected]
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274: Ripped from the Headlines: Food News You Can't Ignore for Your Next Event
10/15/2024
274: Ripped from the Headlines: Food News You Can't Ignore for Your Next Event
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 [email protected]
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273: Empowering Communities: The Transformative Role of Food Justice in The People's Kitchen
10/08/2024
273: Empowering Communities: The Transformative Role of Food Justice in The People's Kitchen
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 [email protected]
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272: Exclusive Insights: Lessons on Event Food Waste, Labeling, and Communication
10/01/2024
272: Exclusive Insights: Lessons on Event Food Waste, Labeling, and Communication
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 [email protected]
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