Sustainability Episodes
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 …
279: From Marsh to Plate: Äna Shellem's Philosophy on Fresh, Local H…
🌊 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,...
266: From Parks to Plates: An Inside Look at Aramark Destinations’ Su…
🎙️ 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 —...
251: Sustainable Cruises: Tackling Food Waste with IoT and AI Innovat…
In this episode, Tracy talks with Robert E. Buchanan Jr., founder and CEO of ADHERE GEAR Technology Corporation, recorded during Food Waste Prevention Week 2024. This is a story about innovation meeting sustainability on the high seas. Imagine cruise ships not merely as vessels of leisure but as fo…
198: Hunger Pangs: Managing Food & Beverage Today
Managing event food and beverage (F&B) today is influenced by the supply chain, staffing, exponentially rising costs, and increased focus on environmental, social, and governance (ESG ) guidelines. The struggle is real. In the next episode...
178: An End of Year Conversation about Food
As we bid farewell to 2022, Tracy is thrilled to welcome Dani Nierenberg, co-founder and president of Food Tank, an organization that is a beacon for change, focusing on food systems globally and locally. In our episode, we dive into transformative food system changes post-COVID, the strain on food…