Michele Payn wants us to better understand the connection between food and the farm. One way she does that is by bringing clarity and common sense to help us all navigate the grocery store. As one of North America’s leading advocates, she is passionate about getting back to the truth in food – raised the right way, by the right people, for the right reasons.
Shandee Chernow, CEO of Certistar, is using her life-threatening food allergy to elevate food allergy safety and customer experience for restaurants.
Nora Burns is passionate about workplace culture. She wants HR professionals to know inclusion includes the food and beverage offered and served in the workplace.
In the age of COVID-19, meeting planners and suppliers are charged with establishing extra safeguards to keep participants, sponsors and their companies and safe and healthy. Food and beverage safety is among those extra precautions.
Free-from, GMO, naturally grown, organic, sustainable, cage-free. You name it, there’s a label for it in the food you are buying. But, what do they all mean? Which one is right for you?
To celebrate Heart Health Month, Jennifer Sena, CMP HMCC, a meetings & event industry professional working for Visit Lauderdale and mother of two, is a heart attack survivor. She shares how the heart attack has changed her perspective on her lifestyle, exercise and eating.
When you have food allergies, learning to travel confidently with them can be hard. Allie Bahn is an expert. Listen to get her tips.
Food cost is typically the highest expenditure for an event. Associated Luxury Hotels International CEO Michael Dominguez chats about how food costs will impact future meeting budgets.
The demand for plant-based eating is growing rapidly and Kathy Hester is a blogger, recipe developer and author of 11 cookbooks who ensures that all of her recipes are plant-based and vegan.