Wellness

Wellness depends upon the food we eat in our day-to-day lives as well as where the food comes from.

Wellness is about mental, physical, and spiritual well-being, engaging the mind, fueling the body, and nurturing the spirit. We cannot do that without food and beverage, two bare necessities for everyone’s survival. They are fuel for our minds and bodies. By sourcing locally, respecting dietary needs, choosing more plant-based options, and offering more time to eat and connect, we can empower attendees with better health, mindful eating and overall wellness.

Listen to these Eating at a Meeting episodes and the guests experts who include a doctor, chocolatier, farmer, and heart attack survivor to learn ways we can offer better wellness opportunity through the food and beverage served at events.

In episode #163 of the Eating at a Meeting podcast, Tracy chats with Lauren Soltwisch about how young professionals manage their food allergies at work.

On this episode of Eating at a Meeting, Tracy and Erin Malawer of Allergy Strong recap The White House Conference on Hunger, Nutrition, and Health.

In Episode #153 of Eating at a Meeting Larry and Adam Mogelonsky of Hotel Mogel chat with Tracy about big trends for F&B in the hotel industry — operations, consumer demands & experience.

Tracy chats with Chef Todd Annis of Cru Catering about how the catering business is booming but staffing is scarce, tastings, dietary needs, and more.

Tracy chats with Jennifer Squeglia CMP, principal at RLC Events, Inc. about what silver linings she sees that came from the pandemic throwing the industry in a tailspin. One of those is the value of shared meals.

In Episode #153 of Eating at a Meeting Larry and Adam Mogelonsky of Hotel Mogel chat with Tracy about big trends for F&B in the hotel industry — operations, consumer demands & experience.

Meet the young entrepreneur — Zak Marks — who has lived with a severe nut allergy his whole life (24 years) and has created a company and product — Kitt Medical — "to save lives, implement change, and create a new standard for allergy care."

Tracy chats with event safety expert Alan Kleinfeld on #EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA?

Monica Watrous, managing editor for Food Business News, shares the business of food, including the top food and beverage trends she's is seeing right now, examples of emerging brands to watch for and incorporate into event menus.

In Episode #153 of Eating at a Meeting Larry and Adam Mogelonsky of Hotel Mogel chat with Tracy about big trends for F&B in the hotel industry — operations, consumer demands & experience.