When you've lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion.

That's the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It's more than her story—it's a call to businesses, brands, and yes, event planners, to stop overlooking the people whose choices are shaped by health concerns, allergies, and sensitivities.

Amy and I first talked last year about her journey and why she founded Hidden Consumers Consulting. Since then, she's taken her advocacy further—bringing data, strategy, and storytelling together in a book that's already creating buzz.

Why this matters for event professionals:
▶︎ Hidden consumers aren't niche anymore. They're your attendees, your sponsors, your staff.
▶︎ Inclusion isn't just about space and seating—it's about food, labels, and the confidence to eat safely.
▶︎ Thoughtful F&B isn't just hospitality—it's a business advantage.

On the next Eating at a Meeting Podcast LIVE, we'll explore what Amy has learned since we last spoke, what surprised her while writing this book, and how her insights can transform the way we think about menus, catering, and guest experience.

Because every time someone skips a meal, sits out at a banquet, or feels invisible at your event, it's a missed opportunity—for connection, trust, and belonging.

Are you ready to see the hidden consumer at your table?

What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices?

I can't wait to explore this with Kris Reid, Executive Director of Slow Food USA.

Kris's story comes full circle: inspired by the Slow Food movement in the early 2000s, she built her chef career and co-founded the PIEDMONT CULINARY GUILD to strengthen ties between farmers, makers, and eaters in Charlotte and beyond. In January, she stepped into the role of leading Slow Food USA into its next chapter.

In this episode of Eating at a Meeting Podcast LIVE, we'll talk about:

▶︎ How Kris's journey as a chef, mother, and food advocate connects to Slow Food's mission
▶︎ Why grassroots community relationships are the key to transforming food systems
▶︎ The values behind the Slow Food Manifesto and Theory of Change—and what they mean for us as event professionals
▶︎ How upcoming gatherings like Terra Madre Americas are uniting diverse voices around food justice, agroecology, and cultural exchange

For those of us planning events and feeding guests, this conversation is more than philosophy—it's about how we choose menus, source ingredients, and create inclusive dining experiences that nourish both people and planet.

Kris is bringing energy, vision, and a lifetime of passion to this role. I'm honored to welcome her as a guest and as a leader shaping the future of food advocacy.

Will you join me for this powerful conversation?

To kick off Food Safety Awareness Month, I'll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where thousands of guests are served every day.

And right now, food safety is in the headlines.

👉 The CDC has quietly scaled back its FoodNet program, slashing surveillance from 8 foodborne pathogens down to just 2—salmonella and E. coli. What does that mean for how outbreaks are detected and prevented?

👉 Reports suggest the FDA is considering outsourcing much of its routine food safety inspections to states. Could this compromise oversight—or is it an opportunity to rethink how inspections are done?

👉 California's new allergen labeling law and updates to FDA Food Codes across the country are changing the way food handlers, restaurants, and yes—event venues—must approach menu planning and guest safety.

For those of us planning events where food is front and center, these aren't just policy changes. They affect how confident we can be that the meals we serve are safe, compliant, and inclusive.

Chef Keith and I will break down what these developments mean for caterers, venues, and meeting professionals—and how you can protect your guests and your brand in a changing food safety landscape.

Because every meal matters. And so does every regulation behind it.

Event menus don't start in the kitchen—they start with what's available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there's another path—one that not only scales faster, but also brings those products directly into the spaces where we eat, gather, and connect: foodservice.

This week on Eating at a Meeting Podcast LIVE, I'm talking with Mike Levinson, RD, founder of FS Octopus and a leader in helping better-for-you CPG brands grow in hospitality, universities, business & industry, convenience, and beyond. With 25+ years in foodservice sales and strategy, Mike knows how brands can position themselves so their products show up in cafeterias, hotels, and restaurants—and ultimately, on our event menus.

Together, we'll explore:
🍴 Why foodservice can be a faster growth channel than retail for emerging brands
🏨 How hotels, universities, and corporate dining can be launchpads for inclusive, dietary-friendly products
📈 What event planners should know about how those products make their way onto menus
💡 The role foodservice plays in shaping choice, safety, and inclusion for our guests

If you've ever wondered why some brands show up in your event catering while others don't, this conversation is for you.

𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills?

In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery stores, and other food service providers with local charities to turn surplus food into meals for those in need.

Since 1992, FDC has coordinated the donation of over 1 billion pounds of prepared food from partners like KFC, Red Lobster, Whole Foods, and countless local businesses. Their work supports nonprofits such as Meals on Wheels and campus programs like UCLA's 580 Café—ensuring fresh, safe, quality food reaches people who need it most.

Jim will share:
✅ How FDC's model connects donors to nearby charities for regular, reliable pickups
✅ The food safety practices that protect every donation
✅ Inspiring examples—from bagels that would've been tossed to produce powering student markets
✅ Why food donations strengthen communities, reduce waste, and create dignity around receiving food

Whether you plan events, run a kitchen, or simply care about where our surplus food goes, this conversation will change the way you think about "leftovers."

Because every meal matters—and no good food should go to waste.

Flying with food allergies can be stressful—and sometimes dangerous—if you don't know what an airline will (or won't) do to keep passengers safe.

That's why Allergic Living and No Nut Traveler, Inc teamed up to create the comprehensive 𝗔𝗶𝗿𝗹𝗶𝗻𝗲𝘀 & 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀 𝗚𝘂𝗶𝗱𝗲—a first-of-its-kind resource packed with details on policies from pre-boarding to PA announcements, buffer zones, pet allergies, medical kits, and more.

This week on Eating at a Meeting Podcast LIVE, I'm talking with Gwen Smith, founding editor of Allergic Living, and Lianne Mandelbaum, founder of No Nut Traveler, about how they built this guide and why it's essential for travelers, parents, and planners alike.

We'll cover:
🧳 How they researched and verified allergy accommodations across dozens of airlines
🛫 Key differences between U.S./Canada carriers and international airlines
🚫 Why "can't guarantee" policies matter and how to work around them
🤝 How event planners can use this resource to better support traveling guests with dietary needs
🛟 Tips every traveler should follow—from pre-boarding to in-flight safety

Whether you're planning your own trip, helping guests arrive safely to an event, or advocating for safer travel policies, this conversation will give you the knowledge and tools you need for allergy-aware travel.

I'm thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE!

Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I've been following her work since 2009. Her insights continue to shape how so many of us think about what's on the plate and why it matters.

In this conversation, we'll explore why food policy matters for event planners and our food service partners — and why understanding these broader influences is essential for anyone responsible for planning meals and menus at events.

👉 How do industry power structures impact what we serve?
👉 Why does consumer trust matter when designing food and beverage experiences?
👉 What responsibility do planners and food service professionals have in creating safe, sustainable, and ethical dining environments?

If you're involved in planning, designing, or serving food at events, this is a must-listen — Marion's insights will inspire you to think far beyond taste and trends.

What does a moldy orange have to do with food and beverage at your next event?

A lot, actually.

This week on Eating at a Meeting Podcast LIVE, I'm talking with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about how we can stop tossing perfectly edible food, and what that means for planning events that are not just delicious, but responsible.

Rachael has helped millions of people rethink what goes in the trash, using humor, science, and common sense. She's also helped restaurants and government agencies reimagine menus and policies to keep food out of landfills and on people's plates—where it belongs.

From too-big serving trays and buffet overkill to "just in case" stockpiles that never get eaten, we're digging into:

🥗 The simple menu swaps that reduce waste (and costs)
🍰 Why those leftover desserts shouldn't hit the dumpster
♻️ How service styles and portion sizes impact sustainability
🧾 Why transparency and storytelling matter for food choices
🥡 And why "encouraged leftovers" should be an industry standard

If you're a planner, caterer, venue, or chef trying to do food and beverage better—this is for you. Rachael's approach makes the science of spoilage approachable, and the case for change undeniable.

Whether it's one guest or a gala, every bite should matter.