Samantha Kenny is a Senior Program Officer with World Wildlife Fund’s global food waste team. She focuses on strategies for hospitality and food service businesses to address food waste.
Elise Buellesbach chats with Tracy about what she’s working on related to on-campus dining, when food is an inclusive issue, how she wants to encourage conversations about food allergies, and what it takes her to be safe.
Get Comfortable With Diverse Dietary Needs: An inclusive outlook on food and beverage diversity for the new year.
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.
Together (and separately) Caroline Benjamin and Jacqui McPeake share their passion for food allergens and intolerance awareness of across the food industry.
Debbie Bruce with the Canadian Canadian Anaphylaxis Initiative discusses with Tracy how safety + inclusion in food service can improve the bottom line.
Tracy and Becky Kekula, an international TEDx motivational speaker and advocate for inclusion, discuss her perspective of what an inclusive dining experience means for individuals with dwarfism.
Tracy and Francine Shaw, Savvy Food Safety, discuss how to be savvy with food safety, its importance to everyone, and what are the most typic food safety violations.
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.
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.