As we transition into fall, remember that each season brings its own unique opportunities for creativity and safety.
Kyle Dine and Karen Palmer know how to manage food allergies in their daily lives. They want others to serve equal eating opportunities while traveling and attending college.
How Stew for a Cold Day Became a Lesson in Label Reading Today the weather in New Bern, N.C., is a bit nasty — rainy and cold. To beat the dank and dreary day, my mom decided to make some stew, a comfort food she has made for as long as I can remember. It is a delicious dinner that would warm our bodies and our souls — as is only right for a home-cooked meal made by mom. When I went into the kitchen to make lunch, I noticed she had already cut up the potatoes and carrots…
Food safety expert Heather Landex shares ways meeting professionals and food service providers can create more inclusive dining experiences so everyone can eat.
Margaret Clegg, MI Gluten Free Gal, shares her experience of living with celiac disease for two decades and what food safety means to her.
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.
Shandee Chernow, CEO of Certistar, is using her life-threatening food allergy to elevate food allergy safety and customer experience for restaurants.
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.
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.