Eating at a Meeting

🌊 Step into a coastal adventure as I chat with Äna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. 🐚✨ From razor clams and oysters to her philosophy on sustainability and mental health, Äna’s approach to shellfish harvesting feels as refreshing as a sea breeze. On Eating at a Meeting, Äna dives into the vitality of rebuilding oyster shells for a sustainable future, shares her inspiring journey of healing through nature, and explains her dedication to bringing "safe food" to our tables. We wade through the unique challenges of wild harvesting, explore the importance of seasonality, and celebrate the special connections between chefs and diners. 🌱🔆 🍽️ Join us for a conversation that uncovers how Äna’s deep bond with the marshlands and her zero-waste practices are shaping a new wave of sustainable, locally-sourced seafood. Plus, discover her role in the upcoming Slow Fish conference and her top tips for event planners on sourcing local, sustainable seafood. 💖🌍 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 attorney Laurel Francoeur, a dedicated advocate for food allergy and disability rights, as she explores the vital legal protections provided by the ADA Amendments Act. Discover the complexities of accommodating food allergies in workplaces and public spaces. Laurel discusses the evolving definition of disability, the stigma faced by individuals, and the legal responsibilities of employers. She shares insights on navigating compliance challenges and personal anecdotes, highlighting the importance of creating safe, inclusive environments for all.

🥧 In this episode, Tracy introduces you to Valentina Ruffoni, the founder of Beyond the Event and the PIE network. 🍴✨ With a passion for transforming typical gatherings into memorable experiences, Valentina dives deep into the culinary delights that can boost connection and collaboration at events.  From the importance of offering nonalcoholic beverage options like mocktails and nonalcoholic beer in Spain to the challenges event planners face with inflexible caterers, we leave no stone unturned. Our discussion explores strategic ways to enhance attendee experiences by incorporating sensory elements and cultural touches. 🌟 Learn about Valentina’s efforts to make events more sustainable and inclusive, her vision of perfect food labeling, and the power of clear communication with catering teams. Indulge in a lighthearted chat about our favorite pies, and catch my anecdote about a gluten-free pie for a fundraiser. 🍏🍒 Connect with Valentina's journey towards event excellence and discover her top tips for creating engaging, delightful, and thoughtful event experiences. Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you’re loving the show, please rate and review on Apple Podcasts!  🌟 Thank you for joining us on this delicious journey where every meal matters! 🥂🍴

Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week’s episode of Eating at a Meeting dives into how consumers — and meeting professionals — can be empowered through safer food choices. Join me as I discuss transparency and rigorous safety practices in the food industry with Colleen Kavanagh, CEO of ZEGO, about the pivotal role of rigorous food safety practices. Learn about the critical link between food safety and consumer empowerment, and how transparency not only ensures safety but also builds trust. We'll explore how initiatives like ZEGO's Purity Verification System are setting benchmarks for industry-wide transparency, giving consumers the knowledge and power to make informed decisions. This conversation is crucial for anyone involved in food service, hospitality, or simply interested in the safety of the food they consume. Discover the steps that can be taken to ensure that food products are not just consumable but also conducive to long-term health and well-being. Get insights into how demanding higher standards in food safety can lead to a healthier, more informed consumer base and a more accountable food industry. Don’t miss out on this enlightening episode that could change how you think about the food you eat and the brands you support.  #FoodSafetyAwarenessMonth #FoodSafety #HospitalitySafety #PublicHealth Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Join Mary Vargas, a disability rights attorney, along with hospitality law expert Joshua Grimes and food liability attorney Ryan Gimbala, as they analyze the serious implications of a wrongful death lawsuit involving Disney and food allergies. They delve into the legal responsibilities of event planners and restaurant owners, emphasizing the need for improved allergen management and effective communication. The discussion highlights the critical importance of guest safety, and how this case could reshape food allergy policies in the hospitality industry.

After a whirlwind summer of meetings and events, Tracy brings you the latest, most crucial food news every meeting professional needs to know. Titled "Ripped from the Headlines: Food News You Can't Ignore for Your Next Event," dives into recent stories that are shaking up the industry, with a particular focus on safety and liability. One headline-grabbing case discussed is the wrongful death lawsuit involving a doctor who tragically died from an allergic reaction at Raglan Road in Disney Springs. Tracy unpacks the global implications of this case, including Disney's controversial legal arguments and how it underscores the importance of allergy safety at events. She explores the critical aspects of liability in event contracts, effective communication of dietary restrictions, and the evolving landscape of food allergy regulations. From a shocking incident in the UK that exposed flaws in staff training to the impact of climate change on commodity crops and the importance of sustainable catering practices—this episode is packed with essential insights. Join Tracy as she connects these stories back to your role as an event planner, offering actionable tips and expertise to ensure your events are not only memorable but also safe and compliant. Tune in and learn how to navigate the complexities of managing food and beverages at your next event! Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Join me for the next episode of Eating at a Meeting as I sit down with Alethia Erwin, a board member of The People’s Kitchen, to explore how food is more than just a meal—it's a force for empowerment, transformation, and healing. Alethia's roots in the food service industry stretch back to 1988, with a rich career spanning restaurant management, catering, and event planning. She was the General Manager of the critically acclaimed Geechee Girl Rice Cafe in Philadelphia and now helps lead The People’s Kitchen of Philadelphia, an incredible initiative that provides free, nutritious meals while fostering community connections through gardening and education. From organizing events to inspiring change through food, Alethia is a powerhouse. Together, we’ll dive into how The People’s Kitchen emerged during the pandemic, its impact on food sovereignty, and how grassroots solutions are feeding bodies and souls alike. Don’t miss this inspiring conversation about the power of community, culture, and, of course, food. Tune in on Wednesday! Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

In today's Eating at a Meeting episode, I'll dive into the latest food and beverage headlines that are making waves. From allergen safety to loneliness, I’m breaking down what these stories mean for your next event. Join me as I connect the dots between the news and your food and beverage strategy. You won’t want to miss it!  Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

For this week’s Eating at a Meeting podcast episode, I’m coming to you live from the Healthcare Convention & Exhibitors Association convention in Tampa. It’s at a special time — 2:30 PM — since I will be on stage presenting at noon. I’m thrilled to be joined by two incredible guests who know exactly how to make a healthcare booth stand out in the crowd — Hailey Rosenstein, Owner and CEO, and Amy Simonides, Account Executive and National Sales Leader at Crêpes à Latte. Hailey and Amy will share their secrets for using the power of food to create booth experiences that don’t just attract attendees—they build trust and leave a lasting impression. We’ll discuss how they’ve mastered crafting on-brand food and beverage experiences that increase dwell time and foster genuine connections with healthcare professionals. They’ll also dive into their approach to strategic planning, seamless execution, and commitment to sustainability. Whether you’re here at the convention or listening from wherever you are, this episode will be packed with insights and strategies to help you turn taste into trust and make your booth the one everyone’s talking about.  Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Each July, I focus on the spirit of July and the celebrations of freedom and independence. I am inspired to discuss the importance of these themes in the context of food and events on this episode of the Eating at a Meeting Podcast. 🌍🍽️  In this episode, I discuss how we can ensure freedom and independence for event attendees, particularly those with dietary restrictions and disabilities. Through real-life examples, I highlight the critical role of education, from event planning teams to kitchen staff, in creating inclusive and safe dining experiences. I share significant event practices like labeling allergens clearly on menus, the importance of communication between kitchen teams, and the necessity of comprehensive dietary planning. Discover practical recommendations to enhance attendee participation at events, prevent cross-contamination, and ensure that everyone, regardless of their dietary needs, can feel comfortable and included. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com