Food Waste Episodes
329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin
What does a moldy orange have to do with food and beverage at your next event? A lot, actually. In this episode, I chat with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about food waste solutions that can help us stop tossing perfect…
Recipe First, People Always: Rethinking Food Safety from the Inside O…
At the end of Food Allergy and Celiac Disease Awareness Month in May, Tracy was thrilled to chat with Benji Koltai, co-founder and CEO of Galley. On this episode, Benji brings his personal journey with Crohn’s disease and gluten intolerance, pairing it with his tech expertise to revolutionize f…
How the Food Donation Improvement Act Impacts Events, Hotels, and Ven…
Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, joins Tracy to discuss the Food Donation Improvement Act (FDIA). Many of us as planners hear “we can’t donate the food” or “we’ll be sued” from venues, but this new legislation signed …
171: Food Rescue: How & Why its Necessary
Event Professionals from across the country have told me on many occasions — and I've personally experienced it — that event venues refuse to donate leftover, untouched food due to concerns about food safety. One planner even shared that a hotel told his organization, "Don't make us do this," ev…
32: College Students Fighting Food Insecurity by Repurposing Surplus …
When the COVID-19 pandemic stopped the world in its tracks, I spoke with Aiden Riley, co-founder of the FarmLink Project, whose drive to combat food insecurity changed the trajectory of surplus produce across America. In this episode, Aiden shares how two college students, inspired by stories of fa…