Episodes
9: Comfort Food Mindfully Made
Serving delicious, enticing food in a creating welcoming space that people will want to eat daily.
8: Leaning to Good Foods that Everyone Can Eat
A conversation with Chef Clifton Lyles, Vice President of Culinary Excellence and Product Development, Revolution Foods
7: Making Air Travel Safe for People with Food Allergies
In this episode, was the first year of honoring Women Making HERstory in Food & Beverage, Tracy welcomes Lianne Mandelbaum, founder of No Nut Traveler, to discuss the crucial topic of making air travel safe for people with food allergies. Lianne shares the frightening experience that prompted her t…
6: The Meeting Room of the Future
How F&B can engage, contribute and influence experiences
5: Food Equality: Increasing Access to Free-from Foods
The Hunger Crisis is Intensifying the Need for Food that Meets Dietary Needs
4: Expectations Have Changed: Creating Seasonal & Plant-Forward Menus
Expectations Have Changed - The Vegan Meal had be as Good or Better Than the (animal) Protein meal.
3: What Equal Access for Food Allergic & Celiac Guests Means
Attorney Mary Vargas talks about civil rights for employees and guests with dietary needs.
2: Food Safety - What do Meeting Planners Need to Know?
From Buffets to Service Styles How does COVID-19 Impact Event F&B?
1: Food Allergy: A Real World Perspective on What they are and what i…
A conversation with mom, wife and advocate who is helping others live with food allergies
Welcome to Eating at a Meeting
What is Eating at a Meeting About