In this episode of Eating at a Meeting — #150 — Tracy looks back through the previous episodes to find how her guests’ answer the question, “what does a safe, sustainable, and inclusive food and beverage experience mean to them.?”
As founder and chief creative director of marketing agency Guru, Gagan’s mission is to increase joy and reduce suffering on this planet through innovative, strategic creativity for brands who are creating the most quality products in the most conscious ways.
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.
Joan Eisenstodt, respected industry veteran, talks with Tracy about event hotel food and beverage contracts – what’s new and what’s changed.
Providing inclusive food and beverage experiences is more than ensuring you have options for food allergic and vegan attendees. It also means making sure everyone has equal access to the event. Learn how to ensure attendees with other disabilities have full access.