Episodit
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This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone feels valued.
For this milestone episode, I’m bringing back some of the most insightful and impactful guests to unpack the biggest lessons we’ve learned about making food and beverages safer, more accessible, and more sustainable.
Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into:
✅ The biggest event F&B challenges we still need to fix
✅ Why transparency in ingredients, labeling, and service matters more than ever
✅ What event planners and venues must do to create safer dining experiences
✅ How food allergies, accessibility, and ADA compliance are evolving
✅ What’s next for the future of food and beverageAfter 300 conversations, what have we learned? And where do we go from here?
If you’re an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.
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Taylor Swift’s Eras Tour wasn’t just a cultural phenomenon—it was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself.
This week, Tracy is thrilled to welcome Sam Stewart, Senior Director, Beverage Alcohol for Sodexo Live!, to talk about the magic behind those drinks and what event planners can learn from their success. From the themed beverages that struck the right chord with Swifties to the innovative strategies that turned mocktails into must-have menu items, this episode will be packed with insights.
Sam will share:
🍹 How Sodexo Live! brought Taylor’s vision to life with mocktails at the final tour stops
🍹 Creative ways to use themed drinks to enhance the attendee experience
🍹 Tips for balancing inclusivity, innovation, and style in your event menus
🍹 Why mocktails are a key ingredient for modern event successWhether planning a corporate gala, a concert, or a small gathering, these lessons will help you create beverage menus that captivate and delight you and your attendees.
🎧 Tune in to discover how Sodexo Live! turned Taylor’s finale into a beverage experience worth remembering—and how you can do the same for your events!
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Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.
Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000.
If you’re curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don’t miss Chef Sufi’s expert insights!
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Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus.
Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry.
With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand sanitizer alone won’t cut it, so proper food safety protocols and cleaning measures are essential.
In this episode, we’ll discuss:
How norovirus spreads and why it’s so persistent.
➤ Practical strategies for venues and planners to reduce risk—from the kitchen to the buffet line.
➤ The key questions you need to ask your catering and venue partners to ensure safe practices.
➤ Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing.
Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought.
📲 Don’t miss this essential episode! Share your questions and insights in the comments. Let’s tackle this together! -
Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t just an ideal—it’s a responsibility and it requires action.
In this solo episode of Eating at a Meeting, Tracy discusses how we can take the lessons of 2024—like the importance of thoughtful inclusion and the courage to address tough conversations—and bring them to life in 2025. Stories like Dominique Brown’s tragic passing due to a food allergy highlight the urgency of this work. From proactive food safety protocols to designing truly inclusive dining experiences, every choice we make as event planners and hospitality professionals has the potential to save lives and foster unity.
Let’s talk about what it takes to create spaces where no one is unintentionally excluded, how to address the hard conversations that inclusion often demands, and why every detail matters when it comes to food safety and unity at the table.
Together, we can ensure that 2025 is a year where our intentions shape real, meaningful change.
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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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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! 🌟
- Näytä enemmän
