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Each July, I focus on the spirit of July and the celebrations of freedom and independence. I am inspired to discuss the importance of these themes in the context of food and events on this episode of the Eating at a Meeting Podcast. 🌍🍽️
In this episode, I discuss how we can ensure freedom and independence for event attendees, particularly those with dietary restrictions and disabilities. Through real-life examples, I highlight the critical role of education, from event planning teams to kitchen staff, in creating inclusive and safe dining experiences. I share significant event practices like labeling allergens clearly on menus, the importance of communication between kitchen teams, and the necessity of comprehensive dietary planning.
Discover practical recommendations to enhance attendee participation at events, prevent cross-contamination, and ensure that everyone, regardless of their dietary needs, can feel comfortable and included.
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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With the growing prevalence of diverse dietary needs and preferences, designing event menus that satisfy everyone can be challenging. Join our seasoned experts as they share strategies to craft inclusive, flavorful meals that accommodate a wide range of dietary restrictions and delight every palate.
Webinar attendees will gain:
• An understanding of common dietary restrictions and how to cater to them elegantly.
• Creative ideas for offering variety while maintaining cohesion in your menu.
• Tips for effectively communicating menu options and collecting guest preferences.
• Cost-effective strategies to create an impressive dining experience within your budget.
This webinar was a Northstar Meetings Group webinar recorded in July 2024. It was sponsored by The Grand America Hotel in Salt Lake City, Utah.
You can watch the webinar https://www.northstarmeetingsgroup.com/Events-Calendar/Crafting-Crowd-Pleasing-Event-Menus Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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At a PCMA EduCon in Detroit, I ran into my friend Zoe Moore, CEO and Strategic Disruptor at Grow with Zomo. When I saw her, she said, "We have lots to discuss."
As a passionate advocate for EDI in hospitality, events, and tourism, Zoe brings a wealth of experience and a powerful voice to the table. However, she is learning that there is still much work to do when it comes to the dining table. "You have been in my head when trying to plan inclusive menus for the events I've been working on," she said.
Join Zoe and me this week on Eating at a Meeting LIVE as we discuss essential topics shaping the future of inclusive event food and beverage experiences:
🍽️ The disconnect between front-of-house and back-of-house staff and the crucial need for training and communication regarding ingredients, food restrictions, preferences, and proper labeling.
📋 Where is inclusion considered in the food and beverage BEO process?
🤔 Whose owns responsibility for creating an inclusive dining experience — sales, operations, kitchen, front-of-house, eaters?
I'm excited to talk with Zoe and get her perspective on how event professionals on both sides of the kitchen door can operationalize EDI.
In the spirit of July's focus on independence and freedom in dining experiences, I'm thrilled to discuss these critical issues with Zoe and gain her perspective on how event professionals on both sides of the kitchen door can operationalize EDI. Let's spark change together and make every meal matter!
✨ Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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After months of not seeing each other, I'm excited to have had just spent four days together at PCMA EduCon and to now sit down with my good friend and former neighbor, Tess Vismale, to reconnect and talk about event food and beverage.
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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🎙️ I'm thrilled to sit down with Aric Ferrell, Vice President of Operations for Aramark's Destinations group. We'll discuss Aramark’s commitment to managing unique destinations — parks, day attractions, conference and convention centers — integrating safety, sustainability, and inclusivity into every food and beverage experience.
Aric will share insights on Aramark's approach to environmental stewardship, including strategies to source local, seasonal, and products and their innovative efforts to minimize waste and conserve resources.
🏞️ He’ll explain what safe, sustainable, and inclusive dining experiences mean to him: keeping guests informed to make healthy, educated diet decisions and addressing challenges like cross-contamination, using personal experiences on what that means.
📅 Tune in to get a glimpse of Aramark’s headquarters and how they are shaping the future of hospitality with every meal and operation. Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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This week on Eating at a Meeting LIVE, I’m excited to introduce you to Chef William Pfeiffer, whose pioneering culinary practices with Flik Hospitality at the IBM Learning Center in Armonk, NY, showcases a remarkable commitment to sustainability and hospitality. Chef Pfeiffer’s initiatives include a fascinating integration of beekeeping and a synergistic partnership with a local chicken farm, defining a full-circle sustainability model.
In this episode, we will explore Chef Pfeiffer’s sustainability efforts, which emphasize bee conservation and highlight his innovative farm-to-table approach. His collaboration with a nearby chicken farm exemplifies his comprehensive vision: all kitchen scraps and waste are repurposed as feed for the chickens, which in turn supply fresh, high-quality eggs to his kitchen. This process not only minimizes waste but also ensures the quality of his culinary creations by using the freshest possible ingredients.
Additionally, we’ll discuss his beliefs around hospitality, which for him goes far beyond mere food service. His approach involves creating unique and memorable experiences where every detail is considered—from how ingredients are sourced to how guests engage with their food. This holistic view of hospitality aims to create lasting impressions by making guests feel genuinely valued and connected to the entire food journey, sparking intrigue and curiosity in his innovative farm-to-table approach.
Join us to learn about Chef Pfeiffer’s innovative methods and his unwavering dedication to environmental stewardship and community engagement. Discover how he seamlessly blends his roles as a chef and a beekeeper with his passion for crafting unique dining experiences that respect nature and the consumer. Tune in and be inspired by Chef Pfeiffer’s journey, which not only pushes the boundaries of traditional culinary roles but also redefines what it means to be a chef in today’s environmentally-conscious world, positively impacting our planet.
P.S. He recently won the IACC Innovation Award for his Beekeeping and sustainability practices.
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🎉🍽️ Join me LIVE on "Eating at a Meeting" as we wrap up Celiac Disease Awareness Month with a powerful episode titled "The Critical Need for Clarity in Feeding Guests with Celiac Disease." I’m thrilled to welcome Erica Dermer from Celiac and the Beast for this insightful discussion! 🎉🌾
👩🍳 Dive deep with Erica, a prominent voice in the gluten-free community, as she shares her journey navigating the complexities of celiac disease. Her blend of humor and expertise highlights the ongoing challenges of dietary restrictions at events.
🚫🌾 We'll explore the psycho-social impacts and the often overlooked dangers of cross-contamination and lack of options. Erica's experiences bring light to these issues, like her recent conference dilemmas where she was faced with inadequate meal options. After seeing her plight posted online, I immediately reached out to a friend with connections at the convention center to ensure that Erica received suitable meals beyond the typical hard-boiled egg or slice of cantaloupe.
🎤 Erica's advocacy goes beyond her personal needs. She humorously captures the frustration many feel when she exclaims, "But daddy, I WANT A CROISSANT 🥐REAL BAD," underscoring the demand for more appetizing and varied gluten-free options at conferences and conventions.
👥 Known for her honest product reviews and pushing for transparency in the gluten-free market, Erica's insights are crucial for anyone involved in food service or event planning.
📅 Tune in for a conversation that promises to educate and empower. Whether you're well-acquainted with celiac disease, eager to learn, or involved in ensuring safe food service, this episode is essential viewing!
👉 Don’t miss this engaging discussion filled with real stories and actionable insights. Follow us and Celiac and the Beast on Facebook, Twitter, and Instagram for updates. Set your reminders now to join us in making every event accommodating and enjoyable for every guest. See you there! 🌟
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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For my final Eating at a Meeting LIVE episode during Food Allergy Awareness Week, I'm diving into the critical world of food allergies advocacy, research, and education with Sung Poblete, RN, PhD—CEO of FARE. 🍽️ 🚫
🎙️I am thrilled to sit down with Sung, a distinguished nurse, educator, and healthcare management visionary. Sung brings a wealth of knowledge and personal connection to the forefront of food allergy research and treatment.
💬 We'll Explore:
𝗣𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀: Sung shares her personal experiences with food allergies, offering a unique perspective on living with and managing these challenges. Cutting-Edge Data: Stay updated with the latest statistics that are shaping the landscape of food allergies today.
𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀 𝗶𝗻 𝗧𝗿𝗲𝗮𝘁𝗺𝗲𝗻𝘁: Discover promising new treatments on the horizon and their impact on those affected.
𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗙𝗼𝗼𝗱 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀: We demystify common misconceptions and provide expert insights into food allergies as a chronic disease, not just a dietary preference.
𝗔𝗱𝘃𝗼𝗰𝗮𝗰𝘆 𝗳𝗼𝗿 𝗖𝗵𝗮𝗻𝗴𝗲: Learn about the tireless efforts in advocacy that aim to improve the lives of those with food allergies, ensuring safer environments and inclusive policies.
𝗪𝗵𝘆 𝗜𝘁 𝗠𝗮𝘁𝘁𝗲𝗿𝘀: Food allergies affect millions worldwide, and understanding them is essential for creating safe, inclusive, and sustainable environments.
This episode will educate and inspire action, aligning with FARE’s mission to enhance individuals' quality of life and health through transformative research, education, and advocacy.
This episode will illuminate food allergies as a significant public health issue, advocating for recognition and proper management. It will also educate listeners on the seriousness of food allergies and highlight FARE's pivotal role in the field.
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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🎙️ This Food Allergy Awareness Week, I'm thrilled to feature Ben Parris, Executive Head Chef at De Vere Horsley Estate and a private chef for HNWI, on our next episode: "From Planning to Plate: Ensuring Allergy-Safe and Delicious Meals."
👨🍳 I met Ben at the IACC America's Knowledge Exchange last month. And, I want YOU to meet Ben, a seasoned food traveler, cookbook collector, and an all-around food fanatic whose approach to culinary arts blends passion with precision. As he leads his team at the stunning De Vere Horsley Estate, Ben is pioneering a culture centered around meticulous training and a steadfast focus on food allergies and intolerances.
🔥 On the show, Ben will share how his team’s commitment to sustainable practices and inclusive menus caters to a growing range of dietary needs, from veganism to flexitarian diets. Discover the innovative ways Ben's kitchen manages allergens and learn about their new food safety system, LOGIT, which enhances transparency and safety through technology.
📅 Join us LIVE this Wednesday during Food Allergy Awareness Week as Ben will share the essentials of creating food experiences that are safe, sustainable, and inclusive. Whether you’re a food enthusiast, someone with food allergies, or a professional in the industry, this episode will equip you with the insights to elevate your culinary endeavors.
🌿 Engage with us as we explore the evolving landscape of sustainable food practices and how they intertwine with the global goals of good health, quality education, responsible consumption, and climate action.
Mark your calendar—culinary inspiration is on the menu this Wednesday! 🍽️e fest Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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🌸 As we address the crucial topic of food allergen safety, I am thrilled to welcome Ryan Gembala, an expert attorney specializing in the legal liabilities concerning food allergens in the hospitality and food service industry. 🛡️🔍 Ryan's vast experience in food safety law and his keen understanding of both proactive and reactive measures make him a vital voice in this critical conversation.
On this episode of the Eating at a Meeting Podcast, we dive deep into the proactive duty to warn consumers about potential allergens, highlight the significance of comprehensive training for food service staff, and explore best practices for defending legal cases involving allergens. Ryan shares legal insights through impactful case studies like Crawford vs. Marriott and the JJ Alpine case, illustrating the importance of clear allergen communication and the legal ramifications when institutions fail to meet these standards.
🌿✨ Learn about the importance of preserving documentation, having emergency medical devices like epinephrine on site, and implementing multiple redundant safety measures to protect both customers and businesses. From the challenges of updating antiquated hotel systems to the practical steps for ensuring front and back-of-house staff effectively communicate, this episode provides a roadmap for safer dining environments.
🥂 Discover the proactive strategies that can prevent legal issues, the crucial role of team-wide allergen awareness, and why turning away customers with food allergies is not the solution. Ryan’s practical advice, coupled with real-world examples and actionable steps, will empower food service professionals to create safer, more inclusive dining experiences.
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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In this episode, we also celebrated World Cocktail Day with a unique blend of advocacy, insight, and the fine art of mixology.
I am thrilled to introduce our incredible trio of guests: Erin Malawer, Executive Director and Founder of Allergy Strong, Georgina Stewart from Nutrient Gap, and Ewan Phillips, Co-founder of And It Has. 🌿🍹
Erin, Georgina, and Ewan join me to explore a crucial topic: transparency in alcohol labeling. Together, we dive into the pressing need for clear labeling to ensure safer choices for individuals with dietary restrictions and allergies.
Erin shares her valuable insights on the importance of having ingredient information at your fingertips and how it could significantly expand options for individuals like herself. Georgina and Ewan bring a wealth of knowledge from both sides of the pond, discussing emerging regulations like Owen's Law in the UK and the challenges of listing allergens on bar menus.
🏷️ We also delve into the complexities of creating cocktails and customizing drinks while maintaining allergen safety. You'll hear about the development of an app designed to provide safe and reliable data for food allergies and dietary restrictions, reinforcing the importance of proper staff training and the ever-growing need for transparent information in the alcohol industry. Moreover, Erin talks about her advocacy efforts for better allergen labeling laws in the U.S., while Georgina highlights the potential for QR codes to provide additional nutritional details.
🍷 Discover the fascinating insights from our guests as they shed light on the intricate landscape of allergen management, the benefits of transparency for both consumers and the food industry, and the exciting initiatives aimed at improving the dining experience for everyone. From EU 1169 and Natasha's Law to creating apps that assist with dietary needs and the importance of clear communication, this episode is packed with vital information.
Join us for a conversation that underscores the significance of clear labels, safer sips, and the ongoing advocacy for increased transparency in alcohol labeling. This is an episode you won't want to miss!
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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🍽️ Back in May, as we honor Gluten-Free Awareness Month, I am thrilled to bring you this episode direct from Michigan! Join me for a heartfelt and informative conversation with Margaret Clegg, the inspiring founder of MI Gluten Free Gal, as we sit down in person to talk about all things gluten-free.
Broadcasting directly from Margaret's home in Flint, Michigan, 🏠 this episode promises to be a unique blend of personal stories, expert advice, and community support. With over two decades of experience living with Celiac Disease, Margaret has transformed her challenges into opportunities to educate and inspire others.
And, since I’m actually in Michigan, I’m looking forward to getting Margaret’s unique local perspective on gluten-free living in the Great Lakes State!
👩🏫 From her personal journey with Celiac Disease, beginning with misunderstood symptoms to a life-changing diagnosis, to her commitment to education and advocacy, Margaret brings a treasure trove of information and inspiration.
Join us as we explore:
Practical tips for gluten-free dining and shopping in Michigan. How local businesses cater to the gluten-free community. The importance of community support and local resources for those with Celiac Disease.🌟 Margaret's story is not just about food; it's about building a supportive community, advocating for better health solutions, and living a full life despite dietary restrictions. Whether you're a Michigan resident or just interested in how different regions handle gluten-free accommodations, this episode is packed with insights.
Celebrate Gluten-Free Awareness Month with Margaret and me by joining the show right here at 12 PM Eastern.
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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To kick off Food Allergy Awareness Month and Celiac Disease Awareness Month 2024, I had a captivating conversation with Amy Graves, a prominent advocate and expert in consumer food safety and inclusivity. Amy, founder of AMG Innovative Consultants and author of the upcoming book "The Hidden Consumer," shared her journey navigating life with severe food allergies and limited mobility. From battling an unrecognized corn allergy to facing daily accessibility challenges in public spaces and hotels, Amy's personal struggles have shaped not only her dietary choices and living arrangements but also her career trajectory.
We delved into strategies for businesses to effectively connect with and serve this vital consumer base. Amy highlighted the financial benefits of transparency in ingredient labeling and improved accessibility measures, emphasizing the costly repercussions of neglecting these growing demographics.
Our discussion uncovered industry misconceptions about food allergies, the divide between front-of-house and back-of-house staff, and the undisclosed realities of common food products. Amy's experiences, from navigating TSA checkpoints to sourcing safe baking ingredients, underscored the critical gaps in current industry practices.
Amy's journey serves as a powerful example of how personal challenges can catalyze profound changes in the food industry, opening doors to a $19 billion market of allergy-conscious consumers. Together, we stressed the urgency of raising awareness and understanding across all sectors, ensuring a more inclusive and accommodating environment for individuals with food allergies and celiac disease
. 🌱🍪 Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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I'm thrilled to invite you to join me for this week's episode where I chat with Melinda Hopkins, Farm and Production Manager at The Farm at Pendry Natirar Hotel and Ninety Acres Restaurant in Gladstone-Peapack, NJ.
Her passion for cultivating the 12-acre all-natural sustainable farm featuring over 200 varieties of produce and humanely raised, pasture-fed livestock to enhance dining and spa experiences truly sets Natirar apart as a unique culinary destination.
Join us as we explore how Melinda and her team sustainably grow, harvest, prepare, and enjoy food on-site, aligning closely with our deepest values of creating safe, sustainable, and inclusive food experiences. We'll delve into how these practices can inspire and transform the way meeting planners, hotels, and event venues approach food and beverage, making every event memorable and impactful.
🍽️ Key Topics:
🚜 Melinda will enlighten us on how integrating specific regenerative farming techniques enhances the farm’s ecosystem and the dining experience.
🌿With businesses increasingly adopting their sustainability missions, learn how championing these initiatives impacts the broader community
👩🏼🍳 How chefs are integral to the farm, enjoying the unique privilege of directly requesting produce varieties and harvest sizes.
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Hey y'all! On Earth Day — April 22 — I recorded a special episode of Eating at a Meeting to dive deep into an issue that affects all of us in the event planning industry: the pervasive challenge of single-use plastics. Together, we'll explore transformative strategies to reduce their impact and make our events more sustainable.
I’m thrilled to introduce you to Lindsay Arell, CEO of Honeycomb Strategies, who joined me for this episode. Lindsay is a titan of sustainability, known for her groundbreaking work in environmental initiatives across some of the world’s most iconic venues. With two decades of pioneering efforts, she has significantly reshaped how the live event industry addresses its ecological footprint.
In our discussion, Lindsay shares her experiences from managing the sustainability program at Expo West, including the visually impressive “plastics rainbow” to effective strategies implemented there to dramatically reduce single-use plastics and explore the lasting effects of these initiatives.
We'll also discover some practical tips and innovative solutions that you can implement to champion sustainability. Whether you're organizing a local workshop or a grand international conference, Lindsay’s expertise will equip you with the tools to make eco-friendly and impactful decisions.
Every meal and every event has the potential to contribute positively to our planet. As Earth Day approaches, let’s unite to learn how we can transform the events industry into a force for environmental good.
Listen to this episode so we can learn, adapt, and innovate together for a sustainable future. 💚
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This episode was recorded as an educational session at IACC's 2024 Americas Knowledge Exchange. I was joined by Patrick Berwald, Senior VP of Food and Beverage for Pyramid Global Hospitality, and Felix Maietta, Corporate Executive Chef with Nestle Professional. 🌍🍴
With a combined passion for innovation, sustainability, and personalized dining experiences, Patrick and Felix join me to unravel the latest food and beverage trends. From the growing prominence of ghost kitchens and the ever-evolving demands of the lodging industry to the pressing need for allergen management and food safety, our conversation dives deep into what’s reshaping the event and corporate dining landscape today.
We explore the seismic shift towards personalization in menu design, the artistry of catering to dietary restrictions, and the clever strategies for minimizing food waste—all while ensuring a value-driven experience for customers. Felix shares Nestle's rigorous approach to allergen management and sustainable practices, while Patrick emphasizes the importance of creating exceptional, memorable food experiences that resonate with guests. 💡
Discover Patrick's insights on premiumization and value perception, Felix’s dedication to supporting partners with sustainable solutions, and the game-changing benefits of having pre-designed menus for various dietary needs. Plus, we discuss the future of inclusive dining and the innovative uses of technology to meet Gen Z's expectations.
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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🌿 In this episode of Eating at a Meeting, I'm thrilled to introduce you to Rob Vandenabeele, founder of ecofriendlybeer.com. 🍻✨ Rob brings a wealth of knowledge from his deep dive into the craft beer scene, and with his impressive background in sustainability from Harvard Extension School, he's a crusader for a greener brewing industry.
Together, we dive into the waste-heavy side of brewing and explore innovative methods for repurposing spent grain, turning what was once discarded into nutritional flour for foods like bread and snacks. We discuss how this eco-conscious approach not only bolsters sustainability but opens up new revenue streams for breweries.
From the rustic rooftop hops of Pittsburgh Convention Center to the inspiring Craft for Climate initiative that sparks meaningful conversations about our planet—our chat is brimming with practical insights and inspiring stories. 🎤💡
Rob shares his journey initiating the reuse and recycling of those pesky non-recyclable beer can carriers, making a tangible difference within his community and beyond. We even touch on the economic and environmental perks of selling beer straight from the taproom and supporting local breweries to keep our communities thriving.
🍺 Tune in to find out how you can contribute to a better world by simply choosing your next beer thoughtfully—be it from a refillable growler or reusable keg. And did I mention breweries partnering with local bakeries to create delicious bread from leftover grain?
Let’s embrace eco-friendly practices and take small steps towards sustainability, one frosty pint at a time. 🌏
💚 Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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In the next episode of Eating at a Meeting Podcast LIVE, I’m thrilled to host Susan Barocas, a chef, writer, and co-founder of Savor Experience, to share her insights on the depth and diversity of Jewish cuisine. With Passover approaching, Susan will lead us on a journey through the intricate flavors, rituals, and stories that have shaped this rich culinary tradition over millennia.
This episode will offer a unique opportunity to delve into the heart of Jewish culinary practices, spotlighting ancient recipes that have been passed down through generations alongside contemporary adaptations that continue to honor and celebrate Jewish heritage. Susan's profound understanding and innovative approach to cooking will shed light on how food serves as a powerful medium for conveying history, culture, and community values.
Our conversation will explore how Susan's commitment to healthy, reduced waste, and seasonal cooking intersects with her focus on Jewish food, culture, and history—particularly that of Sephardic Jews, who, like Susan, trace their lineage back to the Jews expelled from Spain in the 14th and 15th centuries. We'll discuss the fascinating ways food travels across borders and how the distinct cuisine of the Jews of Spain became both a marker of identity and a source of peril during the Inquisition.
Susan will also introduce us to some traditional Jewish dishes, many of which are centuries old, that embody principles of seasonal, local, and waste-free cooking. From Ashkenazic noodles made from old bread to Sephardic dishes that creatively use spinach stems and zucchini peels, these recipes are not just about sustenance but also inclusivity, offering a table where everyone is welcome.
Join us for this captivating exploration of Jewish cuisine. Whether you're a culinary professional, a meeting planner seeking to understand better how and what to feed your Jewish attendees, or simply a lover of good food and rich traditions, this episode promises to be an enlightening experience.
Get ready to be inspired by the stories and flavors that have sustained and enriched Jewish communities across the globe, and discover how you can incorporate these timeless traditions into your own culinary practices.
Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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🌱🚢✨ Join me this week's episode on Eating at a Meeting Podcast LIVE as talk with Robert E Buchanan Jr, founder and CEO of ADHERE GEAR Technology Corporation . As we celebrate Food Waste Prevention Week, I'm thrilled to share a story where innovation meets sustainability on the high seas. Imagine cruise ships not merely as vessels of leisure but as forerunners of eco-consciousness, navigating towards a brighter, greener future.
🌍💚 Selected by the European Union and Spain, ADHERE GEAR has taken on a pioneering role in the maritime market with its state-of-the-art hashtag#IoT and hashtag#AI technologies. Their mission is close to my heart: dramatically reducing food waste on cruise ships to help these floating giants sail closer to hashtag#NETZERO. With their WAVE technology, which features sensors to monitor the freshness of food in real-time, they're not just envisioning a sustainable future but actively constructing it.
🥦🔬 In my chat with Robert, we will dive into ADHERE GEAR's exciting journey from its early days to its current mission of revolutionizing the cruise industry. We'll also learn why food is important to him, why he has so much passion for what happens with food, and the impact he hopes to have on the world. 🤝💡
Tune in and be inspired by how Robert and ADHERE GEAR are steering the course towards a future where the impossible becomes possible, ensuring every meal aboard contributes to the health of our planet.
🌱🛳️ Join the Eating at a Meeting Community Connect with Tracy at [email protected]
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