Promoting diversity, equity and inclusion (DEI) has become a vital aspect of organizing events – from hiring speakers to creating event content to securing sponsors and more. But what about designing the food and beverage offerings at events?
Check out Tracy’s conversations with 20 Black Culinarians who are shaping the food and beverage industry, from BBQ to vegan cuisine and more.
Derek Brown discusses what a sophisticated adult beverage actually is and how and why should make room for non-alcoholic adult beverages.
Check out the Top 10 Most Downloaded “Eating at a Meeting” podcast episodes from 2022 plus 10 additional ones you should not miss.
Get Comfortable With Diverse Dietary Needs: An inclusive outlook on food and beverage diversity for the new year.
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.
In episode #133 of Eating at a Meeting, Tracy chats with Zoe Moore about how equity, diversity and inclusion are connected to catering.