Jennifer Johnson shares how to plans event menus for guests dietary needs, including her own Autoimmune Disease and gluten intolerance.
Margaret Clegg, MI Gluten Free Gal, shares her experience of living with celiac disease for two decades and what food safety means to her.
By focusing on what can be control when preparing meeting menus for those with food allergies and other dietary needs meeting professionals, caterers and event hosts can provide a plethora of opportunities and create much better experiences.
Jim’s company, Meeting U., has provided practical technology training for over 20 years. He spends his “free” time volunteering for organizations that help fight hunger as well as helping people understand the benefits of a plant-based lifestyle.
Learn how Tricia Thompson is making HERstory as THE Watchdog for the gluten-free community, fighting for transparency and accuracy in US food manufacturing and food service.
Shandee Chernow, CEO of Certistar, is using her life-threatening food allergy to elevate food allergy safety and customer experience for restaurants.
When you have food allergies, learning to travel confidently with them can be hard. Allie Bahn is an expert. Listen to get her tips.
Ahuva Gottdiener’s Homegrown Kosher is a certified kosher bakery and garden consultancy bridging the food gap between ground and plate for her Orthodox Jewish community. She shares her fascination with the fundamentals through education, inspiration and connection.
Colleen Kavanagh of ZEGO Foods provides a somewhat scary look at what the recent relaxation of FDA food regulation guidelines could mean to food production and safety for individuals with dietary needs.
Erin Malawer had dedicated her life to creating a greater awareness of what food allergies are — and are not — and advocating for those living with food allergies.