Episodes
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The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 — I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱🍹
➤ Vegan food sales rose 28% compared to last year, with plant-based burgers and fries leading the way. As the number of people identifying as vegan in the UK grows by 10% annually, it’s clear this trend is here to stay.
➤ Non-alcoholic drink sales surged 35%, showing a rising demand for alcohol-free options like virgin mojitos and alcohol-free lagers—perfect for those embracing Dry January.
➤ Attendees are shifting away from red meat, with chicken tenders and fries becoming the top dish. This is a reflection of a broader move toward lighter, more sustainable choices.
➤ Moroccan cuisine exploded in popularity, rising 300%, with Harissa Chicken at the forefront.
What does this mean for event planners? We must adapt to the rising demand for vegan, alcohol-free, and globally inspired options.
January is the perfect time to rethink your event menus, and Hugo will share how these trends can inspire plant-forward, alcohol-free, and globally inspired options—not just this month but all year long.
Join us to learn how data-backed decisions can help you create inclusive, innovative menus that meet the moment. Let’s start 2025 with fresh ideas for food and beverage! -
David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone.
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Missing episodes?
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I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️
Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities.
We’ll explore critical questions like:
➤ How does food serve as a thread for cultural identity and survival in Black communities?
➤ What role does food shaming play in perpetuating anti-Black racism, especially in workplaces and events?
➤ How can we **create inclusive dining spaces** that respect diverse food cultures while challenging harmful biases?
For those who host, plan or attend meetings and events—this conversation is for YOU. Let’s talk about how food at work can unintentionally exclude, reinforce stereotypes, or create microaggressions. Together, we’ll discuss strategies to foster inclusion and reduce food-related barriers in professional spaces.
Don’t miss this powerful conversation about food, equity, and creating spaces where everyone feels valued. -
Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees.
I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an exterior door because the main entrance was a flight of stairs. Once inside, the challenges didn’t stop—buffet tables were set too high for her to comfortably reach.
These moments are not uncommon, but they’re entirely preventable with intentional planning. From entryways to buffets, accessibility is a key consideration for ensuring everyone feels valued and included at events.
Join us as we discuss what planners and venues can do to prioritize accessibility and create food and beverage experiences that truly welcome everyone. 💡
Let’s change the narrative on accessibility—because every guest matters, and every meal matters. -
How are workplaces adapting to meet the needs of the "food allergy generation"?
In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food allergies as both a legal and societal issue can promote safer, more equitable workplaces—upholding human rights and ensuring everyone feels empowered to participate fully.
Together, we unpack the complexities of managing food allergies at work. DeAndra, drawing from her research and personal experiences—including those of her son—shares invaluable insights on increasing awareness and establishing robust legal frameworks. We discuss everything from legal precedents and workplace policies to actionable steps employers can take to foster an inclusive environment.
Join us as we delve into the critical need for increased education, robust legal protections, and thoughtful workplace practices that not only address food allergies but also contribute to a more inclusive and sustainable professional environment. Whether you're an employer or an employee, this conversation offers a roadmap for creating safer spaces and ensuring that every meal—and every person—matters.
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Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milk—and that most bottles don’t disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients, putting health and safety at risk.
This week, I'm discussing transparency in alcohol labeling with Eva Greenthal, Senior Policy Scientist at the Center for Science in the Public Interest (CSPI). Eva has been leading the charge to ensure that what’s in your glass is as clear as what’s on your plate.
Eva will explain why mandatory allergen and ingredient labels on alcoholic beverages are long overdue. We’ll also examine how the lack of transparency impacts food-allergic individuals, unpack the proposed regulations from the Alcohol and Tobacco Tax and Trade Bureau (TTB), and explore how these changes could reshape how we drink and shop for alcohol.
If you’ve ever questioned what’s really in your glass—or how we can create safer and more inclusive dining experiences—this is an episode you won’t want to miss. Together, let’s raise awareness and raise the bar for transparency! -
Tracy talks with Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, diving into the game-changing 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 into law in January 2023 breaks down those barriers by providing crucial protections, empowering event planners, hotels, and venues to safely reduce food waste.
Emily will share insights on navigating food donations, understanding liability protections, and implementing sustainable practices in events. From real-life examples of successful donation programs to her expertise on food waste policy, this episode is a must-listen for anyone looking to make their events more responsible and inclusive. 🥗
🍽 At a recent food waste reduction conference, Emily’s team served two days of meals entirely from surplus food, celebrating its origins on menu cards. She’s passionate about sustainable and inclusive practices, aligning her work with UN Sustainable Development Goals 2 (Zero Hunger) and 12 (Responsible Consumption & Production).
Tune in to learn how the FDIA opens doors for hotels, conference centers, and meeting planners to reduce waste and increase food access.
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
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What does it take to feel safe eating at a meeting? In this episode, individuals with food allergies, celiac disease, and other dietary needs share their personal stories and actionable suggestions for creating safer, more inclusive dining experiences.
From clear ingredient labeling and cross-contact prevention to having knowledgeable staff or chefs available to answer questions, these insights highlight the critical steps that can make a difference. Whether it’s the reassurance of detailed communication or the comfort of knowing every precaution has been taken, these perspectives offer practical guidance for fostering inclusivity and reducing anxiety at the table.
Explore how thoughtful planning and communication can transform meals into safe and welcoming experiences for everyone. Every guest matters. Every meal matters.
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Registered Dietitian Jessie Gibson from UT Health East Texas joins Tracy to discuss whether event breakfasts are helping or hindering attendee success. Are the meals served setting attendees up for a productive day—or leaving them sluggish and distracted? Jessie shares how better breakfast options could boost energy, focus, and overall wellness.
We discuss how event planners could provide safe, sustainable, and inclusive food choices, ensuring everyone could eat safely—without having to "sit out" due to dietary restrictions. Jessie also explains how her facility had shifted from using traditional, processed fats in patient nutrition to more natural, whole-food-based options—offering valuable insights for anyone looking to improve their food offerings.
For those curious about how whole foods and thoughtful menus could boost attendee wellness and energy, that episode was a must-listen. Jessie also shared her perspective on whether breakfast truly was the most important meal of the day and how making the right food choices could elevate an event’s impact. Together, we explored how the meals served might have been doing more harm than good—and what could be done to fix it.
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On this week’s Eating at a Meeting Live, I’m sit down with Ali Cox, the Founder & CEO of Noble West, an award-winning marketing consultancy specializing in the entire agricultural ecosystem to explore how event professionals on both sides of the table — planners and food service teams — can bridge the gap between farm and table.
As a fifth-generation farmer, Ali combines her deep-rooted understanding of farming with cutting-edge marketing strategies to help brands tell the story behind their ingredients.
Ali will share her insights on the importance of regenerative agriculture, how to reduce food loss and waste, and why telling the story of where our food comes from matters now more than ever. With a focus on transparency and sustainability, Ali will discuss how event professionals can bring a new level of intentionality to food and beverage, offering guests more meaningful and impactful dining experiences.
Whether you're working behind the scenes in food service or planning the menus, this conversation will reshape how we think about F&B at events. Let’s connect farms to tables, one meaningful meal at a time. 🌍
You’ll walk away with fresh ideas and a new perspective on creating intentional, impactful F&B experiences.
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
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At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold!
From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy.
You'll also hear about:
🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated.
🌟 The power of detailed communication with chefs and venues.
🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches.This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether you’re looking for practical advice or fresh ideas, you’ll find plenty to fuel your creativity (and your menu planning).
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
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At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold!
From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy.
You'll also hear about:
🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated.
🌟 The power of detailed communication with chefs and venues.
🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches.This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether you’re looking for practical advice or fresh ideas, you’ll find plenty to fuel your creativity (and your menu planning).
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
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🚀 Join me as I take an elevator ride with Devon Pasha, an expert in event planning and inclusivity! 🎙️
Devon and I delve deep into the pivotal role of offering diverse food options at events rather than simply replacing items.
We discuss how to craft inclusive menus that cater to everyone’s needs, from ensuring dietary restrictions are respectably met to enhancing customer experience and loyalty. 🥗🍰 Devon shares intriguing real-life stories, like a hotel that brilliantly accommodated guests with allergies, resulting in boosted satisfaction and occupancy rates.
We also touch on the logistical and financial aspects of event planning, highlighting the necessity of early conversations with attendees and advocating for contracts that secure value for money. Get ready to explore profitable inclusivity, the art of negotiating in the food and beverage industry, and Devon's passion for creating welcoming environments at events. 🍽️💼
💡 Tune in to discover how inclusivity isn’t just a moral imperative but a strategic advantage in event planning. ❤️
#StaySafe #EatWell Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
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In this episode, I sit down with David Allison, founder of the Value Graphics Project and author, to delve into a revolutionary approach to food and beverage at events. David's extensive research, using a global dataset from one million surveys, debunks traditional demographics, highlighting shared human values instead.
✨ We discuss how understanding attendees' values like health, well-being, and social standing can transform event planning. For instance, at high-status events, prioritizing luxuries like aged champagne aligns perfectly with social standing values. 🍾 Furthermore, David’s innovative "valuegraphics" method replaces outdated demographics, using AI and social media to uncover attendees' core motivations.
From his personal stories, like baking bread for others, to my childhood dream of being a crossing guard, we explore how our values shape our lives and decisions. 🚸 We also emphasize the challenge of diverse dietary needs at events and propose solutions, like personalized minibar stockings, that enhance attendee experiences.
Discover David’s insights on creating meaningful, value-driven events, his collaboration with Google Xi on a "belonging playbook," and the humorous anecdotes like organizing an introvert’s parade. 🎉
Tune in for a thought-provoking conversation on aligning event strategies with core human values to foster genuine connections and inclusive environments.
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Tracy chats with renowned traveler and cultural connoisseur, Susheda Raval. 🌍 With a staggering 120 countries under her belt, Susheda brings a world of experience in sustainable and inclusive travel practices to the table.
We delve into the heart of authentic travel, where Susheda shares her secrets for uncovering genuine local experiences—from savoring street food in Bangkok to exploring 200-year-old vineyards hosted by local families. 🍷🌮 Discover her passion for involving local communities in event planning to create richer, more meaningful experiences. Whether it’s incorporating authentic cuisines or fostering cross-cultural communication through food, Susheda’s insights are invaluable for anyone planning impactful events.
Susheda also introduces us to her children’s book series, "Beato Goes to Japan," where her cat, Beato, explores different cultures, imparting crucial lessons on community and respect. 📚🐾 These books aim to expose young readers to global cultures, inspired by Susheda’s own travel experiences.
Not to be missed are stories from her recent travels to Uganda, where she highlights the entrepreneurial spirit of local women and the innovative sustainability practices of eco-lodges.
✨ Explore the beauty of connecting through food with Susheda Raval on "Eating at a Meeting." 🎤🍽️ Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
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🍳 Join Tracy for a nourishing conversation with Chef Pete from Canyon Ranch, where they dive deep into the art of fueling wellness through culinary innovation. 🌿✨ Overseeing multiple locations, Chef Pete collaborates with dietitians to craft balanced, flavorful menus that defy common misconceptions about healthy eating.
We explore diverse dietary needs for events, offering vegan options like Just Egg, tofu scrambles, and smoothie bars, while maintaining robust choices for all attendees. 🥑🍲 Chef Pete discusses the "farm to fuel" concept, emphasizing how what we eat powers our bodies, and shares insights on managing dietary restrictions like gluten-free and celiac needs. Discover tips for making meals visually appealing and tasty, the importance of clear allergen labeling, and strategies for sustainable, inclusive dining that supports overall wellness. 🌱💪 🍽️
Learn about the emotional connection between food and memories, strategies for organizing balanced buffets, and the surprising impact of chef versatility on guest satisfaction. Don't miss out!
🎧 Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
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🌊 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, Äna’s approach to shellfish harvesting feels as refreshing as a sea breeze.
On Eating at a Meeting, Äna dives into the vitality of rebuilding oyster shells for a sustainable future, shares her inspiring journey of healing through nature, and explains her dedication to bringing "safe food" to our tables. We wade through the unique challenges of wild harvesting, explore the importance of seasonality, and celebrate the special connections between chefs and diners. 🌱🔆
🍽️ Join us for a conversation that uncovers how Äna’s deep bond with the marshlands and her zero-waste practices are shaping a new wave of sustainable, locally-sourced seafood. Plus, discover her role in the upcoming Slow Fish conference and her top tips for event planners on sourcing local, sustainable seafood. 💖🌍
Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟
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Join me for an eye-opening conversation with attorney Laurel Francoeur, a fierce advocate for food allergy and disability rights, as we dive into the real-world challenges of creating safe, inclusive environments for those with dietary needs. 💼✨
In this Eating at a Meeting episode, Laurel and I explore the importance of accommodating food allergies across workplaces and public spaces. We discuss how the ADA Amendments Act expands protections for individuals with food allergies, despite challenges like stigma, economic barriers, and some states’ claims of sovereign immunity to avoid compliance.
⚖️🌾 This insightful episode offers invaluable advice and perspectives for both individuals managing allergies and those responsible for creating inclusive environments—ensuring that every meal matters in building a more inclusive and aware society.
🍽️ Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you’re loving the show, please rate and review on Apple Podcasts!
🌟 Thank you for joining us on this delicious journey where every meal matters! 🥂🍴
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🥧 In this episode, Tracy introduces you to Valentina Ruffoni, the founder of Beyond the Event and the PIE network.
🍴✨ With a passion for transforming typical gatherings into memorable experiences, Valentina dives deep into the culinary delights that can boost connection and collaboration at events.
From the importance of offering nonalcoholic beverage options like mocktails and nonalcoholic beer in Spain to the challenges event planners face with inflexible caterers, we leave no stone unturned. Our discussion explores strategic ways to enhance attendee experiences by incorporating sensory elements and cultural touches.
🌟 Learn about Valentina’s efforts to make events more sustainable and inclusive, her vision of perfect food labeling, and the power of clear communication with catering teams. Indulge in a lighthearted chat about our favorite pies, and catch my anecdote about a gluten-free pie for a fundraiser.
🍏🍒 Connect with Valentina's journey towards event excellence and discover her top tips for creating engaging, delightful, and thoughtful event experiences. Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you’re loving the show, please rate and review on Apple Podcasts!
🌟 Thank you for joining us on this delicious journey where every meal matters! 🥂🍴
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Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week’s episode of Eating at a Meeting dives into how consumers — and meeting professionals — can be empowered through safer food choices.
Join me as I discuss transparency and rigorous safety practices in the food industry with Colleen Kavanagh, CEO of ZEGO, about the pivotal role of rigorous food safety practices. Learn about the critical link between food safety and consumer empowerment, and how transparency not only ensures safety but also builds trust.
We'll explore how initiatives like ZEGO's Purity Verification System are setting benchmarks for industry-wide transparency, giving consumers the knowledge and power to make informed decisions. This conversation is crucial for anyone involved in food service, hospitality, or simply interested in the safety of the food they consume.
Discover the steps that can be taken to ensure that food products are not just consumable but also conducive to long-term health and well-being. Get insights into how demanding higher standards in food safety can lead to a healthier, more informed consumer base and a more accountable food industry. Don’t miss out on this enlightening episode that could change how you think about the food you eat and the brands you support.
#FoodSafetyAwarenessMonth #FoodSafety #HospitalitySafety #PublicHealth Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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