Eating at a Meeting

As the Senior Program Officer for World Wildlife Fund's Global Food Waste Team, Samantha Kenny works with hospitality and food service businesses to change the standard ways of doing business when planning events (like forecasting) to right-size food production and better serve guests. Listen as Tracy and Samantha talk about who is responsible for curbing food waste at events and the ways food waste be addressed at meetings and events. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Elise Buellesbach was on stage at the 2022 FARE Food Allergy Summit when Tracy first heard her speak. She was getting the first-ever Young Leader Award for her work as a college student with food allergies and celiac disease to lobby and fight for systematic change on campus. As a student studying political science at American University, she's passionate about understanding the legislative process so she can help create systemic change for those who suffer from invisible disabilities (e.g. food allergies and celiac disease), in turn creating a more inclusive world. Listen as Tracy and Elise chat about what she's working on related to on-campus dining, when food is an inclusive issue, how she wants to encourage conversations about food allergies, and what it takes her to be safe. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Event Professionals from across the country have told me on many occasions — and I've personally experienced it — that event venues refuse to donate leftover, untouched food due to concerns about food safety. One planner even shared that a hotel told his organization, "Don't make us do this," in spite of the fact that the catering contract stated all remaining, untouched food would be donated. Aubrey Alvarez, Executive Director of @eatgreaterdesmoines has experienced this herself, but that does not stop her. She continues to connect nonprofit organizations, businesses, and community leaders to work to strengthen the food system in Des Moines and make sure no food goes to waste. Winner of "Iowan of the Week" in 2021 for her team's efforts in distributing almost 90,000 food boxes via one of the organization's most significant projects, "Operation Fresh Produce Drop," Aubrey is committed to ensuring the people of Des Moines don't go hungry and that they have access to fresh and healthy foods Listen as Tracy chats with Aubrey about how people (e.g. #MeetingProfs) can get involved locally to help feed their community, what food can and cannot be donated, as well as innovative ways she is seeing food access improved in her community. While there are many individual properties that donate regularly, there are still thousands that do not. It's time for the Meetings And Events industry changes its policies to ensure we are rescuing and donating food that would otherwise be thrown away. Aubrey told me, "we have enough food for everyone. The amount of food thrown away could feed all food insecure folks multiple times." Link in bio to watch it live.Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In late October Tracy visited the Javits Center in New York City to tour their rooftop farm and learn how they are using their harvest to feed employees and event goers. In two different interviews, Tracy chats with the Executive Chef Niko Marinos for Culivated, the culinary arm of the Javits Center as well as Orion Ashmore, the farm manager at the Javits Center for Brooklyn Grange Farms. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

What do climate change, sustainability, and events have to do with each other? A LOT! Two weeks ago in one of my education sessions at IMEX — an events industry convention that has won awards for its sustainability efforts — I was surprised that only 10% of the attendees were currently incorporating sustainability questions in their venue requests for proposal or their events. To boot, a few other sustainability-focused sessions had the same response. When I shared this stat with Shawna McKinley, an event sustainability consultant and instructor based in Vancouver, Canada, we decided to chat about how that aligns with the latest research from SKIFT and SITE, how its planners biggest concerns — rising food costs, event disruption and reduced attendance — are actually affected by climate change. Join Shawna and I for the next #EatingAtAMeeting LIVE (October 26) to learn ways to incorporate sustainability practices into the overall event planning process, how your food and beverage choices must part of the sustainability equation, and how not to feel feel powerless to act.

Recorded on Day 3 of IMEX America 2022. Tracy is joined by Katie Kulp, a meeting planner whose niche is planning events for groups who have disabilities. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Recorded on Day 2 of IMEX America 2022. Tracy is joined by David Stevens who is a director of field marketing and global events who talks about how to create more healthful events by focusing on three M words — movement, mindfulness, and meals. Listen as they chat about how to provide for your attendees by creating dining experiences that are not exclusive, but inclusive. Let people make their own choices and create their own experiences.

This episode of Eating at a Meeting was recorded live on day 1 of IMEX America 2022. Tracy sat down with Ruud Janssen of the Event Design Collective who designs award-winning corporate events and gatherings. Listen as they chat about how, when, and why food and beverage should be part of the design process. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In this episode, Tracy sits down with Stephanie Beatie of Scottish Event Campus and Rory Archibald of Visit Scotland to talk about food and beverage and how to create safe, sustainable, and inclusive events in Scotland and in general. Listen to get great ideas on how they manage and promote their practices. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

October was National Disability Employment Awareness Month To bring more awareness to how food allergies (and other medically-necessary dietary needs) are disabilities that impact productivity, engagement, and inclusion in the workplace, I'm chatting with Lauren Soltwisch and Noreen Okarter, two young professionals with food allergies about the ins and outs of managing food allergy in theirs careers, social life, and everything in between.