In this episode of Eating at a Meeting for Women’s History Month, Tanya Gurrieri, founder of Salthouse Catering in Charleston, SC talks with Tracy about how there is no compromising when it comes to food safety or quality no matter where we are executing an event or for whom.
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.
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.
When something scary happens, like the outbreak of a new infectious disease such as the novel coronavirus now called COVID-19, people understandably get scared. And scared people can pick up some truly weird ideas.
