Being the guinea pig is not necessarily the best thing when trying new foods. They (my nieces and nephew) are the first to tell me it’s gross. But, it’s fantastic when I make something they love and repeatedly ask for. Guacamole and roasted Brussels sprouts are two those things that come to mind. What’s even better is when I realize I’ve influenced them without really trying. A few days last month, I was pleasantly surprised three times.
Soy, one of the eight most common food allergies around the world, is a particularly difficult allergy to manage because its used in a lot of processed foods. Those allergic to soy must be ardent food label readers to ensure their health and safety. College students, who are living on their own for the first time, must become even more prudent about it since they are relying daily on someone else making their meals. However, by choosing whole, unprocessed foods, eating from the school salad bar or requesting a baked potato with soy-free toppings, can make it easier. In this…
According to FARE, an estimated 2.3 percent of Americans — nearly seven million people — report an allergy to seafood, including fish and shellfish with salmon, tuna, and halibut being the most common. When your child heads off to college, its important they understand how to managing their allergy on their own. Tracy Stuckrath contributes to this Campus Explorer article with some steps to take to make sure your college experience is everything you want it to be even with your food allergy An estimated 2.3 percent of Americans are allergic to seafood .
Managing food allergies at college is similar to managing them at events—you have to rely on someone else to make sure you’re served something safe. However, being proactive, knowing your allergies and triggers and planning in advance, you can have an enjoyable experience. Tracy Stuckrath contributes to the article, “Dealing With Food Allergies and Intolerances in College” on Campus Explorer, an online search engine to find the perfect school, which believes everyone deserves a fulfilling education, no matter the name or place, or disability (food allergies).
In the Fall 2012 issue of Minnesota Meetings & Events, Tracy Stuckrath discusses how communication is key to managing the food allergies of event participants. And, it must be a three-way conversation between the planner, the attendee and your catering vendors. Vendors need to know in advance what they need and can prepare and the participant needs to understand and feel comfortable with how they will be served.
It’s not just who’s attending your event, it’s how you plan it and what you’re serving.
Does it seem like organizing an event is harder than ever these days with shorter turnaround times, shrinking budgets and managing guests with allergies to dairy, shellfish, wheat, or even sugar? Gone are the days of booking months out, unlimited budgets and one-size-fits-all meals.
Now you have to think about doing more with less and feeding vegetarians, pescatarians and Rastafarians! Okay, maybe not Rastafarians. But the fact is, event planning—including food & beverage—is more complicated today than ever before.
Relax. Take a breath. Thrive! has been doing this for years and can show you the path to creating successful and memorable events that not only meet business objectives; we also have a special focus on providing cost-effective, healthy and delicious menus that account for every possible dietary need out there.
Keep reading to learn more about what we do and how we do it—everything you need to know about this specialized field is here.
If you have pollen allergies, you may not be aware that some foods might trigger your symptoms. In fact, up to 70% of the more than 60 million American nasal allergy sufferers experience cross-reactions after eating certain foods. In most instances, it’s fresh fruit, certain seeds and nuts, and raw, uncooked vegetables that cause the reactions.
If you missed Tracy Stuckrath’s presentation “I Can’t Eat That! How to How to Incorporate Special Dietary Needs into F&B Plans” at Exhibitor 2012 in Las Vegas, check out the Exhibitor FastTrak Chicago session August 14-16. Tracy will be following up her March 8 presentation exploring: Who is making these requests and why are they increasing Different dietary needs, from food allergies and intolerances to medical conditions and personal preference Legal reasons to be concerned about meeting these needs When do these “pesky” attendees positively impact your business Managing costs
I’m in sunny Southern California this weekend to attend the Integrative Nutritions MEGA Conference. A 2009 graduate of the program, I’ll be connecting with about 5,000 other health coaches/healthy eating champions who are also IIN graduates. As with all the my classes in New York, the energy in the room will be crazy fun and empowering. One of the best parts of the IIN comprehensive nutrition practicum is that it provides perspective. Eating is an individual thing—not one diet is good for everyone. The line-up of speakers this weekend validates that by providing us experts on eating and food: Mark Sisson {primal and…
Food-related diseases are on the rise, with approximately 45% of your attendees likely to have one or more of them. The 2008 Americans with Disabilities Act Amendment Act protects some and prohibits discrimination on the basis of having to eat a certain way. On March 8, at Exhibitor 2012, Tracy Stuckrath, CSEP, CMM, CHC, an event professional with food allergies, will help you understand: Who is making these requests and why are they increasing Different dietary needs, from food allergies and intolerances to medical conditions and personal preference Legal reasons to be concerned about meeting these needs When do these…
