All Episodes
Eating at a Meeting — 371 episodes
Designing Allergy-Friendly Menus Everyone Will love w/ Chef Karen O'Connor
How Event Planners Can Save Lives: A Food-Allergic Guest's Perspective
Off-Premise Catering and Food Allergies: Why Event Safety Requires More Than Menu Labels
How THE UK Events Industry Is Standardizing Dietary Needs Management
Food Allergy & Celiac Awareness: Raising the Bar for Safer, Inclusive Events
Food Allergies are No Joke
Fishing for Heritage: How Two Sisters Keep Tradition Alive
How an Austin Woman Farman is Reshaping the Hospitality Food Supply
Local Ingredients Matter: Journey of Food from Farm to Event Buffet
How a FarmHER Feeds Music City: Bloomsbury Farm's Impact on Nashville Conferences & Catering
Why Sustainable Event Menu Design Starts Outside the Kitchen
Taste of Place: How to Use Event F&B to Celebrate Local Culture
Black History Month 2026: Designing Events That Honor Culture & Community
357: Why Non-Alcoholic Wine Matters For Inclusive Event Experiences
How Inclusive Bar Design Improves Guest Experience and Event Revenue
355: When Event Catering Becomes Community Care: Food that Connects & Gives Back
354: Event F&B: Designing Menus That Respect People & Ingredients
353: Turning Surplus Prepared Food From Events Into Safe, Shared Meals
352: How Event Food Can Feed Communities: The Javits Center Model
351: Anaphylaxis And Events: Why Allergy Safety Can't Be An Afterthought
350: How Mobile Food Rescue Teams Are Saving Communities From Hunger
349: Allergy Safety at Events: Why "I Don't Think So" Isn't an Acceptable Answer
348: The Transparency Movement: Why Menus are Becoming the Frontier Guest Safety
347: Nifty Method Marketing + Events
346: Behavioral Science Meets the Buffet: How to Nudge Event Menus Toward Sustainable Choices
345: Eat, Meet, Celebrate: What #EventProfs Can Learn from Scotland's Food Culture
344: How New Zealand Is Redefining Event Menus Through Culture and Sustainability
343: Rethinking Event Menus: From Buffets to Culinary Experiences that Celebrate Culture
342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events
341: Event Tech Meets Dining: How Maritz is Building Safer, Smarter Food Experiences
340: Why Event Planners Should Look to Toronto for Food and Beverage Inspiration
339: Creating Space to Opt Out: Why True Belonging Goes Beyond What's on the Plate
338: Feed Your Peace: Using Food to Cultivate Mindfulness and Reduce Stress
337: Food and Climate Change: Why Dining Decisions Matter More Than Ever
336: Allergies, Sensitivities & Choice: Why Hidden Consumers Matter in Event F&B
335: Good, Clean, Fair Food for All: Creating Community at the Table
334: Food Safety at a Crossroads: What Event Planners Need to Know
333: Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands
332: Food Donation Connection
331: Planning Safe Travel for Guests w/ Food Allergies: What's in the New Guide
330: Why Food Policy Matters for Event Planners and our Food Service Partners
329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin
328: US Food Regulations Pertaining to Food Allergies - An Update
327: How Culinary Training Builds Confidence, Community, & Careers for Refugees
326: Event Profs Share F&B Ordering Tips for Better Guest Experiences & Budgets
325: Gluten-free or Not? Why Transparency in Event Catering Matters
324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space
323: Voices of Change in Food Journalism: 5 Women Leading the Charge
322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests
Celiac Safety at Events: Legal and Culinary Standards for Gluten-Free Catering
320: Getting Gluten-Free Right: Why It's a Responsibility for Events, Not a Preference
319: Recipe First
318: How do you Build Community through Food
317: Why Food Allergy Safety Must Include Mental Health Awareness
316: Two Moms, Countless Events: Lessons on Food Safety & Hospitality
315: Planning Safe Events with Food Allergies in Mind: A CMP's Perspective
314: Celebrating Celiac Awareness Month: Real Talk on Safe & Inclusive Gluten-Free Dining
313: Building Better Bars at Events: How to Elevate the Attendee Experience
312: Voices That Matter: Addie & Robyn Lao on Food Allergy Advocacy and the ADDE Act
311: Serving Tea with Intention: A Fresh Take on Event Beverage Planning
310: 5 Ways to Manage Event Food & Bev to Reduce Waste & Budget Effectively
309: Safe, Sober, & Inclusive: How Zero-Proof Bev Are Changing the F&B Industry
308: Stirring the Pot for Good: How One Social Enterprise is Uplifting Refugees
307: From Food Apartheid to Food Empowerment: A Story of Change
306: Bridging the Gap: Foster Care, Food Security, and Social Impact
305: Secret Food Stories: Chef Asantewaa's Vision for Sustainable Dining
304: Building a Food Business That Brings People Together—One Cheese Board at a Time
303: Food Safety & Allergen Awareness in Restaurants with Denise Baron Herrera
302: More Than Comfort Food: The Rich History and Future of Soul Cuisine
301: Why Black Culinary History Matters in Events: Food as a Cultural Experience
300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability
299: Taylor Swift's Mocktail Success: Event Planners, Are You Taking Notes?
298: Sodexo Live! San Diego Convention Center
297: Norovirus 101: What Event Planners Need to Know About Food Safety
296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations
295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage
294: Beyond the Bar — A Recap to End the Year and Kick off 2025
293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson
292: Ensuring Everyone Can Attend - The Key to Inclusive Event Planning
291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities
290: Raising the Bar: Why We Need Clear Alcohol Labels Now
289: How the Food Donation Improvement Act Impacts Events, Hotels, and Venues
288: What Would Make You Feel Safe Eating at a Meeting With a Food Allergy?
287: Is Your Event Breakfast Doing More Harm Than Good?
286: Behind the Plate: Why Ingredient Stories Matter for Event Menus
285: Beyond the Bar
284: EventProfs at IMEX Share Essential Tips on Managing Event F&B
283: Event Profs in Elevators — Moving Conversations for Better F&B at Events
282: Why Values Matter in Food & Beverage: A Revolutionary Approach
281: How to Enhance Events with Sustainable & Inclusive Travel Practices
280: Fueling Wellness: Culinary Innovation for a Healthier Lifestyle and Events
279: From Marsh to Plate: Äna Shellem's Philosophy on Fresh, Local Harvests
278: Food Allergies and the ADAAA: A Deep Dive into Legal Protections
277: The Power of Pie: Connecting and Collaborating Through Culinary Delights
276: Empowering Consumers with Safe Food Choices: The Path to Purity and Transparency
275: Disney Food Allergy Case: Legal Viewpoints re: Events Before It Reaches Court
274: Ripped from the Headlines: Food News You Can't Ignore for Your Next Event
273: Empowering Communities: The Transformative Role of Food Justice in The People's Kitchen
272: Exclusive Insights: Lessons on Event Food Waste, Labeling, and Communication
271: Turning Taste into Trust_ How to Make Your Healthcare Booth Stand Out
270: Event Menus: How to Provide Freedom and Independence in Food Choices
269: Crowd-Pleasing Event Menus a Northstar Meetings Group Webinar
268: What does it Take? A Deep Dive into Inclusive Food & Beverage Experiences
267: We Reconnect to Talk about Event F&B after PCMA EduCon
266: From Parks to Plates: An Inside Look at Aramark Destinations' Sustainable Dining Initiatives
265: Beekeeping and Biodiversity: Chef William Pfeiffer's Sustainable Vision at IBM
264: The Critical Need for Clarity in Serving Gluten-Free Guests
263: A Visionary Approach to Food Allergy Advocacy: An Interview with Sung Poblete
262: From Planning to Plate: Ensuring Allergy-Safe and Delicious Meals
261: Stay Protected: Legal Necessities for Allergy Safety in Food Service
260: Clear Labels, Safer Sips: Advocating for Transparency in Alcohol
259: Gluten-Free Living in Michigan: Local Insights from MI Gluten Free Gal
258: Improving Accessibility and Accommodation: A Critical Look at the Food Service Industry
257: Transforming Event Dining: How Natirar Sets the Sustainability Standard
256: Earth Day Insights: Lindsay Arell on Sustainability in Event Planning and Management
255: Two Chefs Dish on Event Food & Beverage Trends: Personalization and Sustainability
254: Brewing a Better World: Sustainability Insights from EcoFriendlyBeer.com
253: Eating Green, Meeting Greener: How F&B Drove Sustainability at IMEX Frankfurt
252: Uncover the Rich Traditions of Jewish Cuisine w/ Culinarian Susan Barocas
251: Sustainable Cruises: Tackling Food Waste with IoT and AI Innovations
250: Cinthia Pedroza Unplated: A Conversation on Food, Leadership, and Legacy
249: Celebrating 4 Years of Eating at a Meeting
248: Raising the Bar: Join Us for a Spirited Chat with the Cocktail Bandits!
247: Women's HERStory Month — Looking Back and Toward the Future
246: Uncover Halal Traditions with Yvonne Maffei: A Must-See Before Ramadan
245: A Sweet Conversation With Celebrity Chef and Trendsetting Cake Designer Ron Ben-Israel
244: Tying the Knot with Tolerance: A Food Allergy-Friendly Wedding Journey
243: Beyond Barriers: Unleashing the Power of Inclusive Events
242: Joshua House from the JDK Group
241: A Trip to the South with Chef Boris Seymore
240: Our Common Ground: Laura Schwartz's Vision for Event and Catering Pros
239: Embrace Your Heart: Eliz Greene Says Small Changes Make a Big Difference
238: Explore the Promising Growth Opportunities in the Non-Alcoholic Bev Market
237: Compelling Reasons to Serve Elevated Non Alcoholic Drinks at Your Events
236: Go Green — Join the Veganuary Movement & Embrace Plant-Based Eating
235: Prepare Your Palates for the Future: 2024 F&B Trends
234: Sweet Cause, Sweeter Treats: Les Dames NC Holiday Cookie Sale Special
233: Boost Attendee Satisfaction with Vegan and Non-Alcoholic Menu Upgrades
232: Ensuring Privacy: What You to Know About Health Data Privacy Laws & Events
231: Unlocking Success: A Look Back on Lessons Learned at PCMA Canada East CIC
230: Unveiling Insights from FICP Annual Conference with Chef Mikey Termini
229: Savoring Savings: How to Navigate Rising Event F&B costs
228: F&B Menus as National Diabetes Awareness Kicks Off
227: Access & Equity: Best Practices of Catering for People with Disabilities
226: Deliciously Inclusive: How Event Planners Cater to All Dietary Needs
225: Event Planners & Convention Service Managers: Aligning for Greater Success
224: Events Industry's Responsibility on World Food Day: Protecting Our Water
223: Fueling Success at Work: How to Optimize Employee Dietary Needs
222: Craft Beverage Dispensers: How they Help Drive Efficiency & Sustainability
221: From Celiac Diagnosis to Gourmet Excellence: Chef Sarah Thompson
220: Powerful Story of Belinda Vaca: A Mother's Fight for Food Allergy Awareness
219: Safe and Satisfying: A Deep Dive into Food Safety & Allergen Management
218: How to Use F&B at Events to Build Stronger Community
217: Food Safety Awareness Month: An Event Planner's Perspective
216: The Case for (Better Meat)_ Why Well-Raised Meat Is Good for You and Good for the Planet
215: A Glimpse into Regenerative Agriculture: Insights Shared by a 4th Generation Farmer
214: Vegan is Business
213: Putting Health, Safety, and Wellness First: The Future of Meetings
212: Celebrating National Wellness Month: How to Recharge as an #EventProf
211: Ensuring Equal Access: How ADA Law Applies to Food and Beverage at Events
210: IACC's Latest Trends Report Reveals the Future of Meetings: Are You Ready?
209: Freedom & Independence
208: Prolifically Problematic
207: What I've Seen & Learned Onsite at Events
206: Understanding the Impact, Opportunities, and Limitations of 2022 US Food Code
205: Expert Food Allergist Shares Insights on Food Allergies and Prevention
204: Innkeeper Surprises and Delights Guests with 100% Gluten-Free Menu
203: Slaying Misconceptions one Meal at a Time to Reduce Waste & Provide Happiness
202: Catering to Special Dietary Needs
201: Making Allergy-Friendly Easy
200: Celebrating 200 Episodes: Tracy & Previous EAAM Guests Talk Food & Beverage
199: Understanding Who's at the Table
198: Hunger Pangs: Managing Food & Beverage Today
197: Catering 30,000 Feet in the Air
196: Sustainability - Not Just a Buzz Word
195: Reimagine Food Service to Create a New Value Proposition for Guests
194: Supporting Marginalized People in the Craft Fermentation Industry
193: Finding Innovative and Impactful Solutions to Redefine What it Means to Give Back
192: Using Her Vegan Restaurant to Educate and Empower Others
191: Shattering Stigmas Around Not Drinking
190: Reclaiming Black Food as Medicine to Ensure Health is the New Wealth
189: Females And Business: Giving Women the Tools to Navigate the F&B Industry so They can Succee
188: Using her Diagnosis to Help Others Eat Out Safely
187: Getting to Feed People is a Privilege and Joy
186: Ash Wednesday, Lent ++
185: Heart Health
184: How to be the Rescue
183: The Lag in Hotel Food and Beverage Recovery
182: Food & Beverage Trends for 2023
181: Less Is Yes: Surprising and Delighting Guests with Non-Alcoholic Beverages
180: Contracting F&B in 2023: How EventProfs can be Protected and Prepared
179: Food & Beverage Costs
178: An End of Year Conversation about Food
177: Mindful Mixology
176: Living with a Meat Allergy
175: Celebrating the Season of Faith, Food & Freedom
174: How to Expand Your Food Choices When Living With Diabetes
173: Addressing Food Waste in Hospitality and Food Service
172: Lobbying for Systemic Change in Food Service
171: Food Rescue: How & Why its Necessary
170: An Acre Farm on Top of a Convention Center
169: Climate Change, Sustainability & Events
168: Live from IMEX - Day 3
167: Increasing ROI by Increasing Wellness
166: Live from IMEX - Day 1
165: A Conversation with Visit Scotland & Scottish Event Campus on Sustainable Events
164: Young Professionals Managing Food Allergy
163: The Importance of Indigenous Food Traditions
162: The White House Conference on Hunger, Nutrition, and Health
161: Food Safety: A Caterer's Perspective
160: Catering...What the $@?^%
159: The Importance of Shared Meals at Events
158: Finding Herself on the Personal Side of the Dietary Needs Registration Question
157: Saving Lives, Implementing Change, & Creating a New Standard for Allergy Care
156: Event Safety: How it Relates to Food & Beverage
155: Food Trends, Emerging Brands & Disruptive Innovation
154: Chatting About Food and Beverage with Eating at a Meeting Members
153: The Latest in Hotel Food & Beverage Trends
152: Farm to Fire — Farm to Table Catering Using Open Fire Cooking
151: Managing Food & Beverage at MPI's World Education Congress
150: What is Safe Sustainable and Inclusive Food and Beverage?
149: Embedding Sustainability into the Event Planning Process
148: The Voice of Bees & Pollinators in Detroit
147: Learn to Use The 5 Dimensions of Wellbeing
146: Luxury — It's About How You Make People Feel
145: We Farm Because It's Who We Are
144: Empowering Movements for the Greater Good
143: A Delicious Experience with Lip Smacking Foodie Tours
142: Texas Food & Beverage as Eaten by Chet Garner The Day Tripper
141: Making the Invisible Visible
140: Equal Eats & College Dining
139: Psycho-Social Impact of Food Allergies
138: Teaching Confidence in Providing Safe Food Choices
137: Alpha Gal Syndrome - the "Meat Allergy"
136: What Allergy? An Action Plan For Living with Life-Threatening Allergies
135: Bridging the Gap - From Food Allergy Diagnosis to Real Life
134: May is Food Allergy & Celiac Disease Awareness Month
133: Equity, Diversity, and Inclusion: How does it Relate to Event Catering?
132: Lowering Barriers to Create Community through Food
131: Getting to the Heart of the Matter
130: Creating Plant-based Affairs to Remember
129: Advocating for Healthy Food Traditions to Change Communities & Transform Lives
128: Promoting an Overall Better Quality of Life Through Food
127: It's On Us
126: The Necessary Ingredients for an Abundant Life
125: Eating Your Way Across New Jersey
124: Inspiring People to Think Critically About Where their Food Comes
123: Amplifying Black Culinarians
122: Foods that Heal: Highlighting the Value Local Food
121: Leading the Movement Toward Greater Transparency in Wine Labeling
120: Women's HERstory Month — Creating Meaningful Experiences with Produce
119: Plant-based & Flavor Forward
118: LIVE from PCMA Convening Leaders - What's on the Menu
117: Passion for the Planet
116: Creating a Global Food Program Good for the Planet
115: Safety + Inclusion = Revenue
114: Event Food & Beverage Contracts
113: Ringing in the New Year with Beverages for Everyone
112: A Different Perspective of Eating at a Meeting
111: How to be Savvy with Food Safety at Events
110: Creating a Stellar Food & Beverage Event
109: A Catch of a Chef
108: Events Industry Council Sustainability Standards
107: Enhancing Dining Experiences Born out of Necessity But With Ingenuity
106: A Sip of Paradise
105: IMEX America's Sustainability Efforts
104: Food & Beverage Tourism
103: Landless Farmers Digging in to Feed & Foster Community
102: Cultivating Mushrooms
101: Food Laws — Current & New — Impacting Meeting Menus
100: Celebrating 100 Episodes
99: Creating Inclusive Neurodiverse Food & Beverage Events
98: Celebrating National Goat Cheese Month
97: Power of the Palate
96: Drink, Food & Culture
95: Prosecutor to Gluten-free Person of the Decade
94: Convening Kosher
93: Entering a New Year of Conversations
92: How Food is Culture
91: The Black Tie Experience — No Matter What You Eat or Don't Eat
90: Understanding the Unique Characteristics of Fine Water
89: Managing the Minutia of Event Menus and an Autoimmune disease
88: Blueberries, Strawberries, Oh My!
87: Celebrating Independence & Freedom
86: Inclusive: The New Exclusive in Food Service
85: How to Host a Virtual Cocktail & Tasting Event
84: Don Ross, VP Operations for Caesars Entertainment Las Vegas Region
83: How Choosing to Go Vegan Changed Her
82: Mindful Eating - Is it Possible at an Event?
81: Crafting Inclusive Beverage Experiences
80: Negotiating Food & Beverage for Events
79: Tracy Reviews a Catered Event
78: The Celiac Project
77: How to Feed a Kid (And Adults)
76: A GF Girl Trying to Survive in a World Full of Wheat
75: Taking Food Allergies Seriously as One Team
74: Food Allergies - A Doctor's Perspective for Food Allergy Awareness Month
73: May is Food Allergy Awareness and Celiac Disease Awareness Month
72: Providing Peace of Mind with a Gluten and Dairy-free Menu
71: Taking a Holisitic View of Event Food and Beverage
70: What Food Safety Means for Those with Celiac Disease
69: Creating Earthy-Friendly Eating Experiences
68: Encouraging Healthier, More Inclusive Food Choices with Laura Lee Cascada
67: Food & Beverage Trends for 2021
66: Sustainable Seafood
65: Focus on What you CAN CONTROL with Event Food & Beverage and Attendee's Dietary Needs
64: How Whole Food Plant-based Diets & Fighting Hunger Helped Save Jim Spellos
63: Sharing a Rich Tribal History Through Food
62: Catering without Compromising Food Safety Or Quality
61: Helping People Achieve Financial Independence Through Food
60: Rescuing Produce from Going to Waste to Get it to Families in Need
59: Exploring the Journey of Engaging Kids in Eating Fruits & Vegetables - Women's History Month Celebration
58: What are Heritage Grains & Why Should We Use Them?
57: History Lessons & Cocktails — A Woman Making HERstory
56: What's in Your Sausage? The Importance of Certifying Food free-from Allergens
55: A Warrior for Free Range Grass-Fed Meat
54: Getting to the Truth in Food
53: Elevating Food Allergy Safety
52: Fostering Inclusive Workplace Culture Through Food
51: Contracting Food and Beverage During a Pandemic
50: Aligning Food System Practices & Consumer Expectations with Roxi Beck
49: Talking Heart Health & Changing Lifestyles
48: A Farmer's Perspective with Laurie Moore
47: How to Live & Travel Confidently with Food Allergies
46: Rising Food Costs & Event Budgets
45: Making Healthy Eating Accessible & Delicious
44: Mindfulness & Joyful Eating (including Chocolate)
43: Food as Fuel: Recharging Your Mind & Body
42: Committed to Community: A Conversation with Dee Patel of the Hermitage Hotel
41: Vegan Desserts: Marrying Healthy Eating with Sumptuous Tastes
40: Cocktail Safety for the Food Allergic
39: The New Normal in Catering Design
38: How Food is Welcome
37: COVID as a Positive Disruption to Catering Service
36: The Disability Diplomat
35: Giving When the Going Gets Tough
34: Gastrodiplomacy
33: A Passion for Growing Things
32: College Students Fighting Food Insecurity by Repurposing Surplus Produce
31: Kosher Catering in Dubai
30: Snacking Safely: Helping Instill Trust in Labeling
29: How Wine Helps us See Language, Culture, Geography & People
28: A Foodie-filled Weekend in a COVID World
27: Meetings Today Webinar Follow-up
26: Protocol and Etiquette of Eating at a Meeting, Including Virtual Meetings
25: Fueling Creativity & Innovation Through Crossmodal F&B Experiences
24: Corporate Compliance & Ethics: What does Food & Beverage Have to do with it?
23: Is a Zero–Food Waste Conference Possible?
22: Food Safety & Sustainability: Can they Coexist?
21: Encouraging Positive Relationships in and Around Food
20: Creating Inclusive F&B Events for Individuals with Disabilities
19: It's All About Equity
18: Catering for Food Allergies
17: Farming's Heirloom Apparent
16: Catalyzing on a More Sustainable Growing System
15: Equal Eating - What does that Mean?
14: Event Planning with a Life Threatening Food Allergy
13: Celebrating & Cooking Foods Allergen-Free & More
12: Food Allergies are Real
11: The Responsibility of Cooking for Others
10: Having Confidence in the Food You Eat
9: Comfort Food Mindfully Made
8: Leaning to Good Foods that Everyone Can Eat
7: Making Air Travel Safe for People with Food Allergies
6: The Meeting Room of the Future
5: Food Equality: Increasing Access to Free-from Foods
4: Expectations Have Changed: Creating Seasonal & Plant-Forward Menus
3: What Equal Access for Food Allergic & Celiac Guests Means
2: Food Safety - What do Meeting Planners Need to Know?
1: Food Allergy: A Real World Perspective on What they are and what its like to live with them
Welcome to Eating at a Meeting