Eating at a Meeting

For Celiac Disease Awareness month, join me as I chat with Erica Dermer, otherwise known as Celiac and the Beast, an award-winning author, blogger, influencer, digestive health advocate and content creator. Erica — one of more than 3 million Americans — lives with celiac disease EVERY DAY and has been for more than a decade. In this episode, she will be sharing her journey to diagnosis, conveying what a safe and inclusive eating experience means to her, offering tips on how to feed attendees with celiac disease, and identifying some of her favorite products. Useful Links www.celiacandthebeast.com www.facebook.com/celiacandthebeast www.instagram.com/celiacandthebeast www.twitter.com/celiacbeast Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

"It's our responsibility to do the work." Assistant Executive Chef and Food Safety Manager Keith Norman of South Point Casino talks about how attitude, committment and knowledge are necessary to provide safe meals for guests with food allergies. He shares their processes for the flow of food from the time a guest communicates an allergen through the guest being served and how it takes one team - management, front of house, and back of house - to create an excpetional dining experience. https://www.linkedin.com/in/keith-norman-9006b711/ https://www.facebook.com/southpointlv https://www.instagram.com/southpointlv/ https://twitter.com/southpointlv Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

To celebrate Food Allergy Awareness Month, Tracy chats with Ruchi Gupta, MD, MPH, Director of the Center for Food Allergy & Asthma Research (CFAAR) at Northwestern University and Lurie Children's Hospital about precautionary allergen labeling (e.g., may contain), racial differences in food allergy reactions and management, and the recently passed FASTER Act, which named sesame the top 9th allergen in the US and puts a focus on food allergy research. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

May is Food Allergy Awareness and Celiac Disease Awareness Month. Listen in as Tracy shares some basic statistics and facts about food allergies and celiac disease and the line-up of speakers for the month-long celebration. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

After one nightmarish night in his restaurant back in 2015, on his way home Chef Dominic Teague of One Aldwych Hotel asked himself "Why is it so tough?" With one special dietary request after another there has got to be a better way. There was...convert the menu of the top class, high level restaurant to be completely gluten and dairy free. Listen as Tracy and Chef Dominic talk about how that change helped increase sales by 25% in 3 months and employee satisfaction to 89%. The change went with chef's and the hotel's philosophy of health and wellbeing. The episode is one of eight this month celebrating Food Allergy Awareness and Celiac Disease Awareness Month. Useful Links www.onealdwych.com https://www.facebook.com/onealdwych https://www.instagram.com/chefdominicteague https://uk.linkedin.com/in/domteague https://www.standard.co.uk/reveller/restaurants/top-london-restaurant-goes-gluten-and-dairy-free-and-no-one-notices-a3113051.html Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Chef Francois Agenbach thrives on designing food solutions that are unique and focused. Loves experimenting with food to create surprises...it looks like something familiar but tastes totally different. Learn how the Executive Chef of the CSIR International Convention Centre in Pretoria, South Africa is designing catering solutions that consider the social, environmental and health impact and allow for opportunities to engage in the design and thought process of the guest experience. Useful Links https://www.linkedin.com/in/chef-francois-agenbach/ https://www.csiricc.co.za/ https://www.facebook.com/csiricc/ https://twitter.com/CSIRICC Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Having celiac disease means you need to be diligent about what you eat ALL THE TIME. Although the disease is manageable and treatable with a completely gluten-free diet, it can be overwhelming with the considerable lifestyle changes it requires when eating at home, at restaurants and at events. Safe food handling, preparation, storage and service is a necessity. In this episode, Margaret Clegg, author of MI Gluten Free Gal, will share her "hands-on" experience of living with celiac disease for almost two decades and what food safety means to her and the millions of other people living with it. https://miglutenfreegal.com/ https://www.facebook.com/miglutenfreegal https://www.instagram.com/miglutenfreegal/ https://twitter.com/miglutenfreegal https://www.linkedin.com/in/margaret-clegg-49049163/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Would you have ever thought that the food and beverage ordered for your event could impact the environment? When I first became a planner 30 years ago...no way. It never crossed my mind nor was it discussed by my bosses. Earth Day, first celebrated in 1970 to raise awareness about environmental issues, prompted the creation of the U.S. Environmental Protection Agency that same year. Twenty years later, Earth Day was a global event celebrated by more than 140 countries. Today, more than 75,000 partners in over 190 countries work together to drive positive action for our planet. In this episode of Eating at a Meeting, Tracy chats with speaker, writer and sustainability consultant Chance Thompson of VIRIDESCENT who will share how #meetingprofs and #eventprofs can join the movement and be sustainability champions for people and the planet. Connect with Chance: https://mywondr.co/profile/view/17ecfcb0-8823-11eb-94b8-ffbe34a2be7a/?invite=1 https://www.instagram.com/viridescent_us/ https://twitter.com/viridescent_us https://www.linkedin.com/in/chance-thompson/ https://www.tiktok.com/@viridescent_us?lang=en Visit https://thrivemeetings.com/services/eating-at-a-meeting/ to get the links mentioned in the show Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Laura Lee Cascada is the Campaigns Director for the Better Food Foundation, where she works to make institutional food menus more inclusive and sustainable through an innovative strategy called DefaultVeg. She has over a decade of experience in environmental and food advocacy and has helped major brands like Starbucks, Subway, and Nestle introduce plant-based options to their menus. She has a master's degree in environmental policy from Johns Hopkins University. DefaultVeg resource guide: https://res.cloudinary.com/hyjvcxzjt/image/upload/v1578002945/resource/default-veg-resource-guide.pdf One-of-a-kind recipe tool, the largest all-plant-based recipe search engine on the web: https://www.defaultveg.org/#!/recipes Connect with Laura Lee: http://www.defaultveg.org https://www.facebook.com/defaultveg https://www.instagram.com/defaultveg/ https://twitter.com/defaultveg https://www.linkedin.com/public-profile/in/lauraleecascada Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

What and how will we be eating in 2021? Comfort food in shipping containers? Functional and healthy? Ethically, sustainably and contactless? Join this conversation with Felicia Trujillo, founder of Food Seen, a creative marketing agency specializing in food and beverage, and Mark Cooper, CEO of the IACC, an international association of world-class venues and the bi-annual Meeting Rooms of the Future report. Felicia Useful Links https://www.foodseen.com/ https://www.instagram.com/foodseennc/ https://www.linkedin.com/in/feliciaperrytrujillo/ Mark Useful Links www.iacconline.org https://www.facebook.com/IACCmeetings https://www.instagram.com/iaccmeetings/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com