Eating at a Meeting

In this episode of Eating at a Meeting, I'm sitting down with Martiz's Jill Blood, VP, Deputy General Counsel, and Privacy Officer. We'll be delving into the game-changing My Health My Data Act recently enacted in Washington State and its impact on the meetings industry. Jill says that attendee information such as food allergies and ADA requirements will be considered protected information under this new law, and others like it being enacted across the country. Remember, these live episodes aren't just a broadcast; they are a chance for YOU to be part of the conversation! Learn what Jill suggests, how we ask, and what attendees must do during registration to ensure confidentiality. Save the date, set a reminder, and be prepared to join us in real-time. Your questions and input are not just welcome; they're essential! Let's make this a dynamic discussion that shapes the future of inclusive and privacy-aware F&B events. Your virtual seat at the table awaits! 🌐 🎙🍽 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

In this episode, Tracy sits down with the PCMA Canada East Chapter Canadian Innovation Conference organizers, Natalie Marino, CMP, DES, Heather Reid, and Erica Orecchio, DES, to discuss how they managed the dietary needs of more than 250 attendees at the conference. They talk about the challenges of accommodating dietary restrictions and the importance of providing inclusive and transparent food options at events and conferences. Here are three key takeaways from our conversation: 1️⃣ Accessibility is crucial: Accessibility should be a top priority and not an afterthought when planning events. From site visits to discussing dietary requirements with event venues and chefs, transparency and forethought can ensure that everyone's needs are met. 2️⃣ Embrace technology: Using QR codes and event apps can revolutionize how we provide information about food choices to attendees. QR codes can eliminate the need for printing physical menus, allowing for real-time updates and easy access to allergy-friendly options. 3️⃣ Sustainable choices matter: Consider incorporating locally sourced ingredients, reducing food waste, and giving back to the community by donating excess food to homeless shelters. We can create safe, sustainable, and inclusive experiences by thinking critically about food and beverage choices. A huge thank you to Nathalie, Heather, and Erica for sharing their insights and expertise. You can listen to this thought-provoking episode on my podcast, "Eating at a Meeting," which is available NOW on Youtube and later on Apple Podcasts, Spotify, and all major podcast platforms. Don't forget to stay tuned for our next episode, where we'll be diving into contract law and the management of dietary data. As always, thank you for your support, and I hope everyone had happy Thanksgiving! 🦃 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

I've been at the Financial & Insurance Conference Professionals (FICP) Annual Conference at the JW Marriott Marco Island Beach Resort the last three days with some amazing food and beverage experiences. For today's Eating at a Meeting Podcast episode, I've grabbed Executive Sous Chef Mikey Termini from the kitchen to walk through what it takes to feed 700 meeting professionals for three and half days. We will recap the highlights and culinary revelations from the recent FICP Annual Conference to unravel the flavors, trends, and experiences that made this conference a gastronomic spectacle. From the Opening Evening Event: Sunset Soiree to the Seaside Coastal Reception and the Enchanted Everglades finale, discover how F&B professionals are navigating service standards, expectations, and the evolving landscape of culinary experiences. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

In October 2023 at IMEX, Jaclyn Bernstein, John McKinnon, Stephanie Krzywanski and Tracy presented this session for planners on how we help our clients save money on food and beverage for events. With food prices on the rise, we all need to learn the art of cost-effective event food and beverage planning without compromising on flavor, quality or quantity. Dive deep into the challenges posed by escalating food prices and explore ingenious strategies to ensure your events continue to delight attendees' taste buds while keeping your budget in check. Listen in as Jaclyn, president & partner of Empire Force Events – A Hosts Global Member , and Tracy share some of the things we discussed during the educational session. We give you actionable insights, best practices, and appetizing ideas to unravel the mysteries behind ever-fluctuating food prices and gain valuable insights on predicting and managing cost variations. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

November is National Diabetes Awareness Month. As I review and plan menus for my clients. I'm so frustrated by the unhealthy options available to choose from. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

To close out National Disability Employment Month, I'm thrilled to invite you to what promises to be an engaging and informative Eating at a Meeting Podcast episode on inclusive dining experiences with the co-founders and director of accessibility for Ablr, a mission-driven nonprofit dedicated to full-service disability inclusion. Join me, John Samuel, Michael Iannelli, and Kim Casey, as we dive deep into the best practices of catering for individuals with disabilities. We're here to share valuable insights, practical tips, and real-world experiences to help you create dining experiences where every guest feels genuinely valued. We'll explore some vital questions: 🧑🏻‍🦯 What are the best practices for serving someone who is blind? 🩼 What challenges arise when providing buffet service for guests with disabilities? 📚How vital is staff training in providing an inclusive dining experience? 🦼How can F&B be inclusive of employees with disabilities? I'm passionate about creating safe, sustainable, and inclusive F&B events, and I believe that every guest matters, and every meal matters. #EveryGuestMatters #EveryMealMatters #EatingAtAMeeting #AccessibleDining #EventCatering #InclusiveDining #EqualEats #FoodInclusion #NDEAM #ADA #Accommodations Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

For the third episode of Eating at a Meeting Podcast coming to you LIVE from IMEX America, planners will join me in person on the show floor and from their offices to talk about how they are managing attendee dietary needs. I can't wait to talk to Amy-Marie Lemanski, CMP , Magdalena Bonnelly - Global Event Design and Execution and Jessica Hiemenz-Woodbury, CMP, DES , all members of the Eating at a Meeting community. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In this special episode of Eating at a Meeting Podcast LIVE at IMEX America, I'm joined by Victoria Chivers (Tori), Vice President of Convention Services & Catering at MGM Resorts International. Tori and I will dive into the dynamic and essential partnership between #EventProfs and convention service managers when planning meetings and events. With her extensive experience in convention services, Tori will share invaluable insights into how effective collaboration between planners and convention service managers can lead to remarkable events. We'll discuss managing dietary needs, sustainable practices, and strategies to ensure that every guest feels valued. # Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Monday, October 16 was World Food Day, one of the most celebrated days of the United Nations calendar. The theme for World Food Day in 2023 is "Water is Life. Water is Food." To shine a spotlight on water as the foundation for life and food. In this special episode of the Eating at a Meeting which was recorded on Meeting Professionals International's Smart Monday as part of IMEX America, I talked with Michael Gulich, AIA, LEED AP, LFA, Vice President of Sustainability for MGM Resorts International and Eric Wallinger, Director Of Sustainability for MeetGreen® to understand and share how the Meetings Industry can contribute to the responsible use of water, a precious resource that "is threatened by rapid population growth urbanization, economic development, and climate change." Primary Topic for Sustainability in the Events Industry The role of resorts and hotels in environmental initiatives Commitment of resorts and hotels to environmental initiatives Regional sourcing and shortening supply chains Efforts to reduce water usage across properties Initiatives to minimize environmental impact MGM Resorts International initiatives for water conservation Sustainable food production and responsible water usage Water usage in food production Potential water savings from choosing plant-based meals Water conservation efforts and challenges Water equity and sustainability Conversion of water-intensive landscapes to desert-friendly landscapes Incorporation of high-efficiency fixtures for water reduction Food waste reduction efforts Water-related food rescue and composting Food donation initiatives Waste diversion rates and recycling efforts Social equity and environmental considerations in event planning and sourcing Environmental impact and minimizing footprint Efforts to measure and report environmental footprint Emphasis on the impact of event sustainability Integration of environmentally friendly practices The role of sustainability in food and beverage operations Importance of regenerative systems Embracing sustainability within food and beverage operations Call for planners to incorporate food and beverage sustainability earlier in the event planning process Efforts to reduce water consumption in building operations and supply chains Importance of venue selection: Choosing venues with water conservation goals Importance of reusables to reduce waste and conserve water Call for early incorporation of food and beverage sustainability in event planning Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In celebration of National Disability Employment Awareness Month (NDEAM), join me as I talk with Teresa Goddard from the Job Accommodation Network (JAN) to delve into the intricacies of accommodating employees with food allergies and other medically necessary dietary restrictions. NDEAM, observed each October, serves as a backdrop to this discussion, where we can all learn invaluable lessons for creating safe and inclusive experiences for employees in various workplace settings, from staff lunch meetings and company cafeterias to corporate sales meetings and boardrooms. Whether they have a food allergy or celiac disease, have to take certain medications, or eat or avoid certain foods at certain times, they want — MUST — take extreme caution in all environments. Discover best practices, practical strategies, and expert advice to ensure that every employee feels valued and can fully participate in these essential workplace events. Tune in to learn how to make every meal matter and fuel success at work for all. Key Takeaways ✨ ADA Coverage: Understand how the Americans with Disabilities Act (ADA) applies not just to physical disabilities, but also dietary restrictions, allergies, and lifestyle choices. It's more than just accessibility but also about creating an inclusive environment within the workplace for all dietary needs. 💼 Employer Obligations: Employers must provide reasonable accommodations for employees with dietary restrictions or allergies, and it's essential for employees to feel comfortable disclosing their needs. Cultivating a welcoming environment and a community spirit within the workplace is crucial to removing barriers to employment, including those related to food and beverage events. 🌟 Proactive Communication: Open communication and proactive handling regarding dietary needs are key. Employees are not required to disclose their need for accommodation until they know they will need one, but proactive communication with employers allows for better planning and understanding of individual needs. Main Topics •Introduction to National Disability Employment Awareness Month Explanation of JAN's services and partnerships, including consultation on rights and responsibilities under ADA. Understanding the Americans with Disabilities Act (ADA) Accommodating Employees with Dietary Needs Understanding "Undue Burden" and "Undue Hardship" Fostering an Inclusive and Welcoming Workplace Environment Suggestions for Employers and Organizers Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com