Episodes

In the next Eating at a Meeting LIVE, I’m "sitting down" with Will Harris, a fourth-generation farmer, and custodian of White Oak Pastures in Southwest Georgia. We are going to explore the world of regenerative agriculture as Will shares the...

From recently being appointed as a member of the James Beard Foundation and the US State Department's American Culinary Corps to helping curate the first-ever plant-based White House State Dinner, Chef Nina Curtis is using the universal language of...

In an era defined by unprecedented challenges, our industry is undergoing a remarkable transformation, with a renewed focus on attendee well-being. As we shape the future of meetings, adapting and innovating is crucial, ensuring safety without...

As August kicks off, we have the fantastic opportunity to celebrate National Wellness Month, a time dedicated to prioritizing self-care, mental and physical health, and overall well-being. 🌿💪 The job of an #EventProf has been named one of the...

Join me for a special episode of the #EatingAtAMeeting podcast! 🎙️ On the 33rd anniversary of the Americans with Disabilities Act (ADA), I am thrilled to have Attorney Laurel Francoeur as my guest. 🎉 She will highlight a crucial topic...

In this episode of Eating at a Meeting LIVE, Mark Cooper, CEO, IACC, shares the fascinating findings of IACC’s highly anticipated report, "The Meeting Room of the Future." Drawing on the perspectives of 275 meeting planners worldwide, this research...

As we reflect on the significance of Canada Day (Canada), Independence Day (US), Bastille Day (France), and Fiestas Patrias (Peru) this month, I wanted to share with you my thoughts on how freedom and independence intertwine with ensuring safe,...

A few weeks ago, on Eating at a Meeting LIVE, I mentioned the research Aurora Dawn Benton is doing on food waste at meetings and events. When chatting with her about the research 🤯, she mentioned they discovered that there are "Prolifically...

I've been onsite working two events over the last two weeks. Let's talk about what I've seen and learned. Connect with Tracy: facebook.com/groups/EatingataMeeting

The 2022 edition of the FDA Food Code was released by the U.S. Food and Drug Administration (FDA) in December, and it brought significant changes that offer opportunities for the food-allergic community. These changes include: ✓ Addition of sesame...

Today is the last day of Food Allergy Awareness Month, so I'm bringing a Board Certified Pediatric and Adult Allergist to #EatingAtAMeeting so we can all learn more about food allergies, preventative strategies, and possible treatment. With more than...

Two years ago, The Inn Berlin reopened with a fresh, modern look and a new innkeeper/chef whose attention to detail with culinary likes and dislikes is garnering five-star reviews from guests. Innkeeper/chef Maya Tomasello understands the challenges...

Chef Martha Morgan is a speaker, writer, content creator, host, and CEO. What comes before all of those roles — and I must say through those roles — is her passion for serving people delicious food. Her culinary point of view is everyone deserves...

Insights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies...

Insights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and...

Join me as I celebrate the 200th episode of my Eating at a Meeting podcast with a special gathering of previous guests. In this milestone event — Holy Moly! 200 episodes — we will engage in a dynamic discussion on the current state of food and...

Having just planned a multi-day event where 80% of her attendees had dietary restrictions, award-winning entrepreneur and sales coach, Shannon DeSouza shares her challenges with planning the menus. Using her sales experience as well as this recent...

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...

Back in January Delta Airlines announced it was refreshing and enhancing its onboard F&B menu options for the new year to include premium wines, creative cocktails, espresso, plant-based, gluten-free, and locally and seasonally sourced options....

This week on Eating at a Meeting LIVE I'm chatting Simon McMahon, Director of Operations for Wyboston Lakes in the United Kingdom to talk about how the resort is addressing food waste and food and beverage inclusion on site. The resort's People's...

How do YOU define value when eating at a restaurant or attending an event that includes food and beverage? Food and beverage companies have tended to over-serve guests, allowing for take-home food not consumed while dining. With the pandemic cooking...

What started as the Women's International Beer Summit in 2020 to connect female homebrewers to other homebrewers during the pandemic is now the certified 501©3 The Women's Craft Fermentation Alliance (WCFA). The organization, co-founded by Melissa...

Lindsey Ofcacek, alongside Chef Edward Lee, started The LEE Initiative in Louisville, KY, in 2018 when they saw how the #MeToo movement was bringing to light what women in the restaurant and food and beverage industry were experiencing. An acronym for...

When I posted on my Instagram account that I was searching for women to highlight for Women's HERstory month, Chef Nina Curtis was the first to reply with the name Chef Karla Ortiz. Then, OMG! The additional "votes" for Karla kept rolling in, and then...