Eating at a Meeting

To close out Food Safety Awareness Month, Tracy had the privilege of sitting down with the culinary sensation, Executive Chef Sarah Thompson, from Casa Playa at the Wynn Hotel in Las Vegas. Chef Sarah, renowned for her exceptional Mexican cuisine, brings a truly unique perspective to both the dining table and the kitchen. In this episode, she graciously shares her culinary journey and her unwaveri...

Starting September 1st, 2023, Texas set a new standard for food safety with the Sergio Lopez Food Allergy Awareness Act. 🌮🙌 In this powerful episode of Eating at a Meeting, we hear from Belinda Vaca, a passionate advocate for food allergy awareness and safety. Belinda shares her deeply personal journey, from the heartbreaking loss of her son to a severe allergic reaction, to her unwavering commi...

In honor of Food Safety Awareness Month, I've gathered a panel of experienced event planners — Joan Eisenstodt, Andrea Lapp, and Jayna Larrea — to share their perspectives on food safety expectations in the event industry. From corporate meetings to association conferences, they've mastered the art of contracting and executing events that prioritize both culinary delight and attendee well-being. I...

To close out National Wellness Month in August, Tracy delved deep into the world of sustainable and nutritious eating with Diana Rodgers, a renowned nutritionist, author, and advocate for regenerative agriculture, to explore "The Case for (Better) Meat: Why Well-Raised Meat Is Good for You and Good for the Planet." Diana is a leading voice in the movement to reshape our relationship with food and...

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 farm's transformative journey from conventional to sustainable practices. Since Will has successfully implemented these changes, he has been recognized all ov...

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 top five most stressful jobs. It is a fast-paced job in a fast-paced world, so it's easy to get caught up in the hustle and bustle of our daily lives, chec...

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 examines the evolving role of hotels and venues in shaping conferences, meetings, and events for the next three years and beyond. Discover the latest p...

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, sustainable, and inclusive food and beverage experiences.

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 Problematic" food items at EVERY food function. These items tend to be lower-cost, popular items that are often over-ordered and overproduced. 🥯 🥐 🍩 🥫🧀 J...

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 as a major food allergen, reflecting the FASTER Act of 2021 that named it the 9th major food allergen. ✓ Mandatory identification of major food allergen...

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 of eating out and traveling when you have a medically-necessary dietary need. She has celiac disease. Having been "glutened" at restaurants before, wi...

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 delicious food no matter their diet limitations, so no one feels they lack anything. Her first job, at age 16, was cooking in restaurants, and she's been...

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 restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venue...

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 restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venue...

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 beverage in creating safe, sustainable, and inclusive dining experiences for all. When I asked them to provide three words that embody what they think, here...

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 personal experience, Shannon will share strategies on how she thinks caterers and other food service providers can help their clients provide safe, incl...

  In the next episode of Eating at a Meeting LIVE I'm talking with Natalie Fulton of Tourism New Zealand and sustainability and social impact thought leader Courtney Lohmann, CMP, to dive deep into the struggles, wins, and ideas #EventProfs are experiencing when planning meetings and incentive events around the world. Join us as we will look at how we can best feed our participants in this new wor...

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. "Your onboard meal or beverage should be no different than your go-to restaurant at home, and that's why we're constantly reinventing our onboard service a...