Michele Payn wants us to better understand the connection between food and the farm. One way she does that is by bringing clarity and common sense to help us all navigate the grocery store. As one of North America’s leading advocates, she is passionate about getting back to the truth in food – raised the right way, by the right people, for the right reasons.
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.
Food Safety is a Necessity for Meeting Professionals In the last few months there seems to be a plethora of headlines announcing food safety issues related to crackers, meat, cheese, cucumbers, lettuce and more. Who would have thought that headlines like these would be of concern for a meeting professional or even a corporate event and that we’d need to create a food safety checklist? “Pepperidge Farm Issues Goldfish Recall” “The Shady Business of Food Fraud” “Ritz cracker Products Recalled Because of Salmonella in Whey” “Multistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce” Safety and security of…
From employee picnics and business lunches to association conferences and corporate conventions, food-allergic employees and event participants have a lot to navigate when at work or business and social functions . As professional meeting professionals, we have a duty of care at all times. People must be able to trust us with their health and safety while they are at the meetings and events we plan. To justify that trust, we must make the care of our event participants, supplier partners, exhibitors, speakers, sponsors and staff our first concern, treating them as individuals and respecting their dignity and their needs. That includes ensuring…
