Eating at a Meeting

Abby Borden is an event producer who SPECIALIZES in food! On this episode we talk about how companies are being creative with their food and beverage events during COVID as well as how large companies in California successfully manage dietary needs. Useful Links www.tablesetgo.com https://www.facebook.com/tablesetgollc www.instagram.com/tableset_go www.linkedin.com/in/abbyborden  

During the Meetings Today webinar, "F&B 101: Managing Attendee Food Preferences and Dietary Requirements From A to Z," Tracy presented, attendees asked questions that were not addressed. In this episode, she takes time to answer some of those questions.

We're all aware of basic dining etiquette when eating at meetings. What about when eating during a virtual meeting? With virtual meetings being much more global the time of your meeting is probably happening during someone's breakfast, lunch, or dinner time. So is there a new set of etiquette standards for a virtual meeting? Should you eat at all? In this episode, Pamela Eyring president and owner of The Protocol School of Washington® shares her expertise and advice on the proper etiquette of eating at a meeting and a virtual meeting. With more than three decades of public and private sector experience in operational protocol and educational development, Pamela has an extensive knowledge of US and international practices and is a global thought leader in the etiquette and protocol industry. Useful Links www.psow.edu https://www.facebook.com/TheProtocolSchoolofWashington https://www.instagram.com/the_psow/ https://twitter.com/the_psow https://www.youtube.com/user/TheProtocolSchool?feature=guide https://www.linkedin.com/school/the-protocol-school-of-washington/

"We are becoming robots...we're just touching screens all day long...We are not engaging our others senses... Part of being a human is being a sensory being. We are sensory. We need to touch, smell, listen and taste..." Kim Arazi, founder & creative Director of innosensi will talk about how ‘sensory innovation’ experiences around a dining table can help us reconnect to ourselves, each other and the environment by breaking down barriers, challenging assumptions, and innovating ‘inside-out. Useful Links www.innosensi.com https://www.facebook.com/kim.arazi1 https://www.instagram.com/inno_sensi/ https://twitter.com/kimyarazi https://www.linkedin.com/in/kim-arazi-1665763/

November 1-7 was Corporate Compliance & Ethics Week. To help celebrate and educate, the very important topic, I talked with ethics and compliance expert Keith Darcy about how compliance, ethics, food, and beverage are connected. What behaviors and risks can food and beverage pose in the workplace? How can HR and compliance professionals mitigate potential risks? Keith Darcy is a retired bank executive and corporate director; educator for 45 years, including associate dean at Georgetown, and twenty-five years on the faculty of The Wharton School; involved in shaping the ethics and compliance profess for over 40 years, and across six continents. Useful Links https://darcy.partners/ https://www.linkedin.com/in/keith-darcy-b8b6a93/ Mentioned in the episode: allergystrong.com

Reducing food waste isn't just about keeping food out of landfill - it's an essential part of creating a sustainable, resilient and inclusive food system, one that maximizes water and land resources, minimizes climate impacts, and makes the best use of the food we grow. Learn how using local sourcing, whole-product utilization, and lots of effort helped Jackie Suggitt and ReFed do it. www.refed.com https://twitter.com/refed https://www.linkedin.com/in/jackie-suggitt/

COVID-19 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! In the conversation, 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 resourses to help event organizers maintain and increase their sustainability efforts. Useful Links https://meetgreen.com https://twitter.com/EricWallinger https://twitter.com/MeetGreen https://www.facebook.com/MeetGreen/ https://www.instagram.com/meetgreen/ Files Mentioned in the show: https://meetgreen.com/2020/06/safety-and-sustainability-in-2020/ https://www.greenpeace.org/usa/wp-content/uploads/2020/06/Health-Expert-Statement_Final.pdf

Amelia Ekus is nourishing inspiration in the corporate cafés she manages by creating a honest, sustainable and inclusive food and beverage experiences while also doing everything in her power to give her team members the skills they need to grow in their careers, not just to succeed in their current positions. https://www.linkedin.com/in/ameliaekus/ https://twitter.com/ttention2detail

Providing inclusive food and beverage experiences is more than ensuring you have options for food allergic and vegan attendees. It also means making sure everyone has equal access to the event. Elisa Hays and I met at a convention luncheon where she did not have equal access. Learn how to ensure she does next time. We also talk how this impacts experiences during the COVID pandemic. Useful Links https://elisahays.com/ https://www.facebook.com/elisahays https://twitter.com/hi_elisahays http://linkedin.com/shareArticle?mini=true&title=Home&url=https://elisahays.com/ https://www.youtube.com/c/elisahays https://www.instagram.com/hi_elisahays/

Thomas Silvera and his wife took a tragic incident to create the Elijah-Alavi Foundation to reduce the risk of life-threatening allergic reactions in children while they are in day-care and/or school. From food bullying to using epinephrine, labeling laws to legislation, training and more, Thomas talks with Tracy about the work the foundation does across the country to reducing risks. https://www.elijahalavifoundation.org/ https://www.facebook.com/elijahalavifoundation/ https://www.instagram.com/elijahsecho/ https://www.linkedin.com/in/thomas-silvera-cst-03aa9925/ https://www.servsafe.com/servsafe-allergens