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.