Explorez tous les épisodes du podcast Eating at a Meeting

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.

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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

🌿 I'm thrilled to invite you to a special edition of Eating at a Meeting Podcast LIVE on Global Meetings Industry Day — April 11 — where we'll explore the remarkable sustainability achievements of IMEX Frankfurt 2023. In this episode titled "Eating Green, Meeting Greener: How F&B Drove Sustainability at IMEX Frankfurt," I'm excited to be joined by Roger Lehner of IMEX and Eric Wallinger of MeetGreen® .

🍽️ Prepare to uncover the insights behind IMEX Frankfurt's sustainability journey as we delve into the newly released sustainability report for the event. This comprehensive report not only celebrates the F&B success stories but also highlights areas for improvement.

🌍 From supporting the regional economy through locally-sourced items to reducing carbon emissions through menu choices and tackling single-use plastic, IMEX Frankfurt has set a new standard for sustainable events.

📈 Join us as we hear firsthand from industry leaders Roger and Eric about the insights, challenges, and innovative strategies employed to make IMEX Frankfurt a shining example of sustainability in the meetings industry.

🎙️ Don't miss this enlightening conversation where we'll discuss the transformative power of F&B in driving sustainability and how IMEX Frankfurt's initiatives can inspire positive change globally. Tune in to Eating at a Meeting and be part of the movement towards greener gatherings.

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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