Food allergies are an invisible disability that Gwen Smith wants to make visible. She chats with Tracy on Eating at a Meeting about that.
Sustainability, supply-chain issues, inclusion, community, wellness and staffing are all on the plate for attendees. The right food-and-beverage program for your event requires more than just ordering off a standard catering menu. And to “meet safe” when eating at a meeting means much more than asking about social-distancing options, staff masking and a property’s health-inspection score. Don’t get me wrong, those details are extremely important. Be sure to refer to these two checklists, “A Food-Safety Management Plan Is Essential for Your Event” and “A New World for Food-and-Beverage Events” to help you ask the right questions during your planning.…
You could say they put their money where their mouth is. Quite literally in fact! They are passionate about food in our industry, particularly about health and wellbeing.
Simply asking the hotel or venue if they are compliant with the Americans with Disabilities Act (ADA) or other equivalent government regulations is far from enough….Compliance is your starting block, not your finish line.
Kyle Dine and Karen Palmer know how to manage food allergies in their daily lives. They want others to serve equal eating opportunities while traveling and attending college.
Tracy talks with licensed clinical therapist, Lisa Rosenberg about the psycho-social impact of food allergies and the BEST part about it.
Together (and separately) Caroline Benjamin and Jacqui McPeake share their passion for food allergens and intolerance awareness of across the food industry.
In this Food Allergy Awareness Week episode, Tracy chats with Amanda Warren about the most difficult experience after being diagnosis with Alpha Gal Syndrome and the priorities she thinks could make the greatest impact around alpha gal, RIGHT NOW?
In episode #133 of Eating at a Meeting, Tracy chats with Zoe Moore about how equity, diversity and inclusion are connected to catering.
Learn from Len Senater own of the who Depanneur, who hosted a 1000+ dinner parties & worked with 100+ amateur & professional cooks from all over the world.