Eating at a Meeting

🎙️ I'm thrilled to sit down with Aric Ferrell, Vice President of Operations for Aramark's Destinations group. We'll discuss Aramark’s commitment to managing unique destinations — parks, day attractions, conference and convention centers — integrating safety, sustainability, and inclusivity into every food and beverage experience. Aric will share insights on Aramark's approach to environmental stewardship, including strategies to source local, seasonal, and products and their innovative efforts to minimize waste and conserve resources. 🏞️ He’ll explain what safe, sustainable, and inclusive dining experiences mean to him: keeping guests informed to make healthy, educated diet decisions and addressing challenges like cross-contamination, using personal experiences on what that means. 📅 Tune in to get a glimpse of Aramark’s headquarters and how they are shaping the future of hospitality with every meal and operation. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

This week on Eating at a Meeting LIVE, I’m excited to introduce you to Chef William Pfeiffer, whose pioneering culinary practices with Flik Hospitality at the IBM Learning Center in Armonk, NY, showcases a remarkable commitment to sustainability and hospitality. Chef Pfeiffer’s initiatives include a fascinating integration of beekeeping and a synergistic partnership with a local chicken farm, defining a full-circle sustainability model. In this episode, we will explore Chef Pfeiffer’s sustainability efforts, which emphasize bee conservation and highlight his innovative farm-to-table approach. His collaboration with a nearby chicken farm exemplifies his comprehensive vision: all kitchen scraps and waste are repurposed as feed for the chickens, which in turn supply fresh, high-quality eggs to his kitchen. This process not only minimizes waste but also ensures the quality of his culinary creations by using the freshest possible ingredients. Additionally, we’ll discuss his beliefs around hospitality, which for him goes far beyond mere food service. His approach involves creating unique and memorable experiences where every detail is considered—from how ingredients are sourced to how guests engage with their food. This holistic view of hospitality aims to create lasting impressions by making guests feel genuinely valued and connected to the entire food journey, sparking intrigue and curiosity in his innovative farm-to-table approach. Join us to learn about Chef Pfeiffer’s innovative methods and his unwavering dedication to environmental stewardship and community engagement. Discover how he seamlessly blends his roles as a chef and a beekeeper with his passion for crafting unique dining experiences that respect nature and the consumer. Tune in and be inspired by Chef Pfeiffer’s journey, which not only pushes the boundaries of traditional culinary roles but also redefines what it means to be a chef in today’s environmentally-conscious world, positively impacting our planet. P.S. He recently won the IACC Innovation Award for his Beekeeping and sustainability practices. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Join Erica Dermer, a prominent advocate in the gluten-free community and a voice for those with celiac disease, as she dives into the challenges at events for gluten-free guests. She humorously shares her struggles at conferences with inadequate meal options, emphasizing the need for better communication and clearer labeling. Erica highlights the emotional toll of navigating dietary restrictions and the importance of advocacy for more diverse gluten-free offerings. Her insights provide valuable lessons for event planners on creating truly inclusive experiences.

For my final Eating at a Meeting LIVE episode during Food Allergy Awareness Week, I'm diving into the critical world of food allergies advocacy, research, and education with Sung Poblete, RN, PhD—CEO of FARE. 🍽️ 🚫 🎙️I am thrilled to sit down with Sung, a distinguished nurse, educator, and healthcare management visionary. Sung brings a wealth of knowledge and personal connection to the forefront of food allergy research and treatment. 💬 We'll Explore: 𝗣𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀: Sung shares her personal experiences with food allergies, offering a unique perspective on living with and managing these challenges. Cutting-Edge Data: Stay updated with the latest statistics that are shaping the landscape of food allergies today. 𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀 𝗶𝗻 𝗧𝗿𝗲𝗮𝘁𝗺𝗲𝗻𝘁: Discover promising new treatments on the horizon and their impact on those affected. 𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗙𝗼𝗼𝗱 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀: We demystify common misconceptions and provide expert insights into food allergies as a chronic disease, not just a dietary preference. 𝗔𝗱𝘃𝗼𝗰𝗮𝗰𝘆 𝗳𝗼𝗿 𝗖𝗵𝗮𝗻𝗴𝗲: Learn about the tireless efforts in advocacy that aim to improve the lives of those with food allergies, ensuring safer environments and inclusive policies. 𝗪𝗵𝘆 𝗜𝘁 𝗠𝗮𝘁𝘁𝗲𝗿𝘀: Food allergies affect millions worldwide, and understanding them is essential for creating safe, inclusive, and sustainable environments. This episode will educate and inspire action, aligning with FARE’s mission to enhance individuals' quality of life and health through transformative research, education, and advocacy. This episode will illuminate food allergies as a significant public health issue, advocating for recognition and proper management. It will also educate listeners on the seriousness of food allergies and highlight FARE's pivotal role in the field. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🎙️ This Food Allergy Awareness Week, I'm thrilled to feature Ben Parris, Executive Head Chef at De Vere Horsley Estate and a private chef for HNWI, on our next episode: "From Planning to Plate: Ensuring Allergy-Safe and Delicious Meals." 👨‍🍳 I met Ben at the IACC America's Knowledge Exchange last month. And, I want YOU to meet Ben, a seasoned food traveler, cookbook collector, and an all-around food fanatic whose approach to culinary arts blends passion with precision. As he leads his team at the stunning De Vere Horsley Estate, Ben is pioneering a culture centered around meticulous training and a steadfast focus on food allergies and intolerances. 🔥 On the show, Ben will share how his team’s commitment to sustainable practices and inclusive menus caters to a growing range of dietary needs, from veganism to flexitarian diets. Discover the innovative ways Ben's kitchen manages allergens and learn about their new food safety system, LOGIT, which enhances transparency and safety through technology. 📅 Join us LIVE this Wednesday during Food Allergy Awareness Week as Ben will share the essentials of creating food experiences that are safe, sustainable, and inclusive. Whether you’re a food enthusiast, someone with food allergies, or a professional in the industry, this episode will equip you with the insights to elevate your culinary endeavors. 🌿 Engage with us as we explore the evolving landscape of sustainable food practices and how they intertwine with the global goals of good health, quality education, responsible consumption, and climate action. Mark your calendar—culinary inspiration is on the menu this Wednesday! 🍽️e fest Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🌸 As we address the crucial topic of food allergen safety, I am thrilled to welcome Ryan Gembala, an expert attorney specializing in the legal liabilities concerning food allergens in the hospitality and food service industry. 🛡️🔍 Ryan's vast experience in food safety law and his keen understanding of both proactive and reactive measures make him a vital voice in this critical conversation. On this episode of the Eating at a Meeting Podcast, we dive deep into the proactive duty to warn consumers about potential allergens, highlight the significance of comprehensive training for food service staff, and explore best practices for defending legal cases involving allergens. Ryan shares legal insights through impactful case studies like Crawford vs. Marriott and the JJ Alpine case, illustrating the importance of clear allergen communication and the legal ramifications when institutions fail to meet these standards. 🌿✨ Learn about the importance of preserving documentation, having emergency medical devices like epinephrine on site, and implementing multiple redundant safety measures to protect both customers and businesses. From the challenges of updating antiquated hotel systems to the practical steps for ensuring front and back-of-house staff effectively communicate, this episode provides a roadmap for safer dining environments. 🥂 Discover the proactive strategies that can prevent legal issues, the crucial role of team-wide allergen awareness, and why turning away customers with food allergies is not the solution. Ryan’s practical advice, coupled with real-world examples and actionable steps, will empower food service professionals to create safer, more inclusive dining experiences. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

In this episode, we also celebrated World Cocktail Day with a unique blend of advocacy, insight, and the fine art of mixology. I am thrilled to introduce our incredible trio of guests: Erin Malawer, Executive Director and Founder of Allergy Strong, Georgina Stewart from Nutrient Gap, and Ewan Phillips, Co-founder of And It Has. 🌿🍹 Erin, Georgina, and Ewan join me to explore a crucial topic: transparency in alcohol labeling. Together, we dive into the pressing need for clear labeling to ensure safer choices for individuals with dietary restrictions and allergies. Erin shares her valuable insights on the importance of having ingredient information at your fingertips and how it could significantly expand options for individuals like herself. Georgina and Ewan bring a wealth of knowledge from both sides of the pond, discussing emerging regulations like Owen's Law in the UK and the challenges of listing allergens on bar menus.  🏷️ We also delve into the complexities of creating cocktails and customizing drinks while maintaining allergen safety. You'll hear about the development of an app designed to provide safe and reliable data for food allergies and dietary restrictions, reinforcing the importance of proper staff training and the ever-growing need for transparent information in the alcohol industry. Moreover, Erin talks about her advocacy efforts for better allergen labeling laws in the U.S., while Georgina highlights the potential for QR codes to provide additional nutritional details. 🍷 Discover the fascinating insights from our guests as they shed light on the intricate landscape of allergen management, the benefits of transparency for both consumers and the food industry, and the exciting initiatives aimed at improving the dining experience for everyone. From EU 1169 and Natasha's Law to creating apps that assist with dietary needs and the importance of clear communication, this episode is packed with vital information. Join us for a conversation that underscores the significance of clear labels, safer sips, and the ongoing advocacy for increased transparency in alcohol labeling. This is an episode you won't want to miss! Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com  

🍽️ Back in May, as we honor Gluten-Free Awareness Month, I am thrilled to bring you this episode direct from Michigan! Join me for a heartfelt and informative conversation with Margaret Clegg, the inspiring founder of MI Gluten Free Gal, as we sit down in person to talk about all things gluten-free. Broadcasting directly from Margaret's home in Flint, Michigan, 🏠 this episode promises to be a unique blend of personal stories, expert advice, and community support. With over two decades of experience living with Celiac Disease, Margaret has transformed her challenges into opportunities to educate and inspire others. And, since I’m actually in Michigan, I’m looking forward to getting Margaret’s unique local perspective on gluten-free living in the Great Lakes State! 👩‍🏫 From her personal journey with Celiac Disease, beginning with misunderstood symptoms to a life-changing diagnosis, to her commitment to education and advocacy, Margaret brings a treasure trove of information and inspiration. Join us as we explore: Practical tips for gluten-free dining and shopping in Michigan. How local businesses cater to the gluten-free community. The importance of community support and local resources for those with Celiac Disease. 🌟 Margaret's story is not just about food; it's about building a supportive community, advocating for better health solutions, and living a full life despite dietary restrictions. Whether you're a Michigan resident or just interested in how different regions handle gluten-free accommodations, this episode is packed with insights. Celebrate Gluten-Free Awareness Month with Margaret and me by joining the show right here at 12 PM Eastern. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

To kick off Food Allergy Awareness Month and Celiac Disease Awareness Month 2024, I had a captivating conversation with Amy Graves, a prominent advocate and expert in consumer food safety and inclusivity. Amy, founder of AMG Innovative Consultants and author of the upcoming book "The Hidden Consumer," shared her journey navigating life with severe food allergies and limited mobility. From battling an unrecognized corn allergy to facing daily accessibility challenges in public spaces and hotels, Amy's personal struggles have shaped not only her dietary choices and living arrangements but also her career trajectory. We delved into strategies for businesses to effectively connect with and serve this vital consumer base. Amy highlighted the financial benefits of transparency in ingredient labeling and improved accessibility measures, emphasizing the costly repercussions of neglecting these growing demographics. Our discussion uncovered industry misconceptions about food allergies, the divide between front-of-house and back-of-house staff, and the undisclosed realities of common food products. Amy's experiences, from navigating TSA checkpoints to sourcing safe baking ingredients, underscored the critical gaps in current industry practices. Amy's journey serves as a powerful example of how personal challenges can catalyze profound changes in the food industry, opening doors to a $19 billion market of allergy-conscious consumers. Together, we stressed the urgency of raising awareness and understanding across all sectors, ensuring a more inclusive and accommodating environment for individuals with food allergies and celiac disease . 🌱🍪 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com  

I'm thrilled to invite you to join me for this week's episode where I chat with Melinda Hopkins, Farm and Production Manager at The Farm at Pendry Natirar Hotel and Ninety Acres Restaurant in Gladstone-Peapack, NJ. Her passion for cultivating the 12-acre all-natural sustainable farm featuring over 200 varieties of produce and humanely raised, pasture-fed livestock to enhance dining and spa experiences truly sets Natirar apart as a unique culinary destination. Join us as we explore how Melinda and her team sustainably grow, harvest, prepare, and enjoy food on-site, aligning closely with our deepest values of creating safe, sustainable, and inclusive food experiences. We'll delve into how these practices can inspire and transform the way meeting planners, hotels, and event venues approach food and beverage, making every event memorable and impactful. 🍽️ Key Topics: 🚜 Melinda will enlighten us on how integrating specific regenerative farming techniques enhances the farm’s ecosystem and the dining experience. 🌿With businesses increasingly adopting their sustainability missions, learn how championing these initiatives impacts the broader community 👩🏼‍🍳 How chefs are integral to the farm, enjoying the unique privilege of directly requesting produce varieties and harvest sizes.