Getting to the Truth in Food

Eating at a Meeting Podcast Episode 54

Smiling woman looking up at camera in a blue suit with her arms crossed. She works to promote the truth in foodMichele Payn wants us to better understand the connection between food and the farm. One way she does that is by bringing clarity and common sense to help us all navigate the grocery store. As one of North America’s leading advocates, she is passionate about getting back to the truth in food – raised the right way, by the right people, for the right reasons.

In this episode of Eating at a Meeting Tracy and Michele share truths about food labeling, discuss food bullying, and exploring food insecurity.

What do safe, inclusive & sustainable food and beverage experiences look like to you?

Understanding the source, science, and system that is in place to protect you from food, including allergens. Knowing that sustainable and inclusive food includes families raising that food – and the impact your choices have on others.

Do you have an example of a situation that negatively effected you and/or other individuals or groups’ food and beverage experience?

Food bullying has removed choice while increasing prices, and making people feel guilty about their food. I’ve seen others negatively effected, such as the co-worker who has an open bag of peanuts knowing you’re allergic, regulations that have increased egg prices, or disinformation that removes tools from a farmer’s tool belt. The consequences of emotionalism and confusion created by the bullies are far reaching.

What do you wish people knew about what you do?

I wish people know about the source of their food and how much those of us who raise food care about our land an animals. I wish they would seek facts from farmers first, rather than buying into neuromarketing. Our brains are being manipulated about food, particularly during the fear of the pandemic.

What is a best practice you use/or have seen to create safe and inclusive F&B experiences?

Choice. Give people choice without judgment. Provide people with the option to purchase GMOs, allergen free, organic, and generic food. Food should not be about condemnation, but celebration.


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Check out other featured guests on the Eating at a Meeting podcast