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.
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.
An inside look from Chef Murray Hall of Dolce Hotels & Resorts on how to incorporate local and seasonal ingredients into group menus while balancing budgets — and creating flavorful, plant-forward vegan, gluten- and dairy-free dishes even meat-eaters will dig into.
The coronavirus pandemic has brought food safety to the limelight while pushing sustainability to the wayside. But, can they coexist? Eric Wallinger, Director of Sustainability of MeetGreen says YES! Learn how providing safe and inclusive food and beverage events in the middle of a pandemic can also be sustainable. Eric offers his advice and resources to help event organizers maintain and increase their sustainability efforts.
Like so many who fight for the rights of those with food allergies and food-related disease, Mary C. Vargas found her calling when her youngest son was diagnosed with food allergies and celiac disease. Unlike most of us, Mary also is a founding partner with Stein & Vargas LLP, a civil rights law firm committed to the principle that all people have full and equal access to all parts of American society.
Professor and food safety expert Ben Chapman tackles the tough topic of how to keep meeting participants safe from COVID contagion, from buffets to food festivals.
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.
Our main goal with our research is to make daily living with allergic conditions easier by providing insight through our data. We set out to answer the critical questions that impact these families.