Eating at a Meeting

Emily Broad-Lieb, a Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, discusses the groundbreaking Food Donation Improvement Act. This new legislation empowers event planners to donate food safely, breaking down common barriers related to liability. She shares insights on reducing food waste in events, the importance of labeling for allergen safety, and successful community food donation programs. Emily's passion aligns with global sustainability goals, highlighting the moral imperative to address food waste and promote inclusivity.

What does it take to feel safe eating at a meeting? In this episode, individuals with food allergies, celiac disease, and other dietary needs share their personal stories and actionable suggestions for creating safer, more inclusive dining experiences. From clear ingredient labeling and cross-contact prevention to having knowledgeable staff or chefs available to answer questions, these insights highlight the critical steps that can make a difference. Whether it’s the reassurance of detailed communication or the comfort of knowing every precaution has been taken, these perspectives offer practical guidance for fostering inclusivity and reducing anxiety at the table. Explore how thoughtful planning and communication can transform meals into safe and welcoming experiences for everyone. Every guest matters. Every meal matters.

Registered Dietitian Jessie Gibson from UT Health East Texas joins Tracy to discuss whether event breakfasts are helping or hindering attendee success. Are the meals served setting attendees up for a productive day—or leaving them sluggish and distracted? Jessie shares how better breakfast options could boost energy, focus, and overall wellness. We discuss how event planners could provide safe, sustainable, and inclusive food choices, ensuring everyone could eat safely—without having to "sit out" due to dietary restrictions. Jessie also explains how her facility had shifted from using traditional, processed fats in patient nutrition to more natural, whole-food-based options—offering valuable insights for anyone looking to improve their food offerings. For those curious about how whole foods and thoughtful menus could boost attendee wellness and energy, that episode was a must-listen. Jessie also shared her perspective on whether breakfast truly was the most important meal of the day and how making the right food choices could elevate an event’s impact. Together, we explored how the meals served might have been doing more harm than good—and what could be done to fix it.

Ali Cox, Founder & CEO of Noble West, brings her fifth-generation farming perspective to the conversation, highlighting the crucial role of storytelling in food sourcing. She emphasizes transparency and ethical practices, urging event planners to connect the farm to the table meaningfully. Key topics include reducing food waste, the impact of regenerative agriculture, and the value of ethical ingredient sourcing for creating memorable dining experiences. Ali's insights promise to reshape how we approach food at events, making meals more intentional and impactful.

In this engaging conversation, Carl Radke, known from Bravo TV's Summer House and Loverboy beverages, shares his expertise on inclusive event planning. He discusses the rising demand for non-alcoholic options, emphasizing their role in enhancing guest experiences and fostering genuine connections. The dialogue touches on the importance of cultural nuances, local flavors, and minimizing food waste. Tips include detailed communication with chefs and elevating events with creative touches, like allergen labeling and personalized treats. Perfect for those looking to innovate their food and beverage strategies!

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold! From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy. You'll also hear about: 🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated. 🌟 The power of detailed communication with chefs and venues. 🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches. This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether you’re looking for practical advice or fresh ideas, you’ll find plenty to fuel your creativity (and your menu planning). Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟

🚀 Join me as I take an elevator ride with Devon Pasha, an expert in event planning and inclusivity! 🎙️  Devon and I delve deep into the pivotal role of offering diverse food options at events rather than simply replacing items. We discuss how to craft inclusive menus that cater to everyone’s needs, from ensuring dietary restrictions are respectably met to enhancing customer experience and loyalty. 🥗🍰 Devon shares intriguing real-life stories, like a hotel that brilliantly accommodated guests with allergies, resulting in boosted satisfaction and occupancy rates. We also touch on the logistical and financial aspects of event planning, highlighting the necessity of early conversations with attendees and advocating for contracts that secure value for money. Get ready to explore profitable inclusivity, the art of negotiating in the food and beverage industry, and Devon's passion for creating welcoming environments at events. 🍽️💼 💡 Tune in to discover how inclusivity isn’t just a moral imperative but a strategic advantage in event planning. ❤️ #StaySafe #EatWell Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟

This week, David Allison, founder of the Value Graphics Project and author, reveals how shared human values can revolutionize food and beverage choices at events. He explains how his research debunks traditional demographics, focusing instead on values like health and social status. Personal anecdotes highlight the importance of catering to diverse dietary needs and creating inclusive experiences. With innovative strategies like the 'belonging playbook,' David shows how understanding core motivations fosters genuine connections, ensuring events resonate deeply with attendees.

Tracy chats with renowned traveler and cultural connoisseur, Susheda Raval. 🌍 With a staggering 120 countries under her belt, Susheda brings a world of experience in sustainable and inclusive travel practices to the table. We delve into the heart of authentic travel, where Susheda shares her secrets for uncovering genuine local experiences—from savoring street food in Bangkok to exploring 200-year-old vineyards hosted by local families. 🍷🌮 Discover her passion for involving local communities in event planning to create richer, more meaningful experiences. Whether it’s incorporating authentic cuisines or fostering cross-cultural communication through food, Susheda’s insights are invaluable for anyone planning impactful events. Susheda also introduces us to her children’s book series, "Beato Goes to Japan," where her cat, Beato, explores different cultures, imparting crucial lessons on community and respect. 📚🐾 These books aim to expose young readers to global cultures, inspired by Susheda’s own travel experiences. Not to be missed are stories from her recent travels to Uganda, where she highlights the entrepreneurial spirit of local women and the innovative sustainability practices of eco-lodges.  ✨ Explore the beauty of connecting through food with Susheda Raval on "Eating at a Meeting." 🎤🍽️ Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟

🍳 Join Tracy for a nourishing conversation with Chef Pete from Canyon Ranch, where they dive deep into the art of fueling wellness through culinary innovation. 🌿✨ Overseeing multiple locations, Chef Pete collaborates with dietitians to craft balanced, flavorful menus that defy common misconceptions about healthy eating. We explore diverse dietary needs for events, offering vegan options like Just Egg, tofu scrambles, and smoothie bars, while maintaining robust choices for all attendees. 🥑🍲 Chef Pete discusses the "farm to fuel" concept, emphasizing how what we eat powers our bodies, and shares insights on managing dietary restrictions like gluten-free and celiac needs. Discover tips for making meals visually appealing and tasty, the importance of clear allergen labeling, and strategies for sustainable, inclusive dining that supports overall wellness. 🌱💪 🍽️ Learn about the emotional connection between food and memories, strategies for organizing balanced buffets, and the surprising impact of chef versatility on guest satisfaction. Don't miss out! 🎧 Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟