As 2025 closed, Tracy dedicated three episodes to something that matters deeply: the organizations feeding people who need it most.

And we're starting with one that's rewriting what community feeding can look like in Florida.

When the Orange County Convention Center in Orlando, FL shared that one of the larger food donation charities they work with was The Freedom Tour, I knew the story would be powerful. What I didn't expect was just how vital their work is to Polk County families.

Back in 2016, when The Freedom Tour began, more than 100,000 county residents — including nearly one in four children — were food insecure.

Today, the numbers remain high: 113,000 people and more than 33,000 children still face inconsistent access to food. That's over 20% of kids in the county.

That's the reality Bobby Williams walks into every day.

This week on Eating at a Meeting LIVE, I'm talking with Bobby Williams, founder of The Freedom Tour — an operation that began under a carport and now moves millions of pounds of food every month through mobile pantries, school partnerships, and statewide relief efforts.

And for those of us planning meetings and events, this isn't just inspiring — it's instructive.
Because your surplus food can become support.

Because your leftovers can become lifelines.

Because partners like this make donation safe, simple, and deeply impactful.

This conversation kicks off a month-long spotlight on organizations that feed communities with dignity, creativity, and heart.
Because every meal can make a difference — even the ones we don't serve.

When your food allergy becomes the reason you have to walk out of your own professional presentation, something is deeply broken.

That's exactly what happened to Christina LiPuma, MPH, RDN, CDCES, when she had a severe allergic reaction at a national nutrition conference. The culprit? A mislabeled "curry bowl" and a series of "I don't think so" answers that should never have been good enough.

You ask if a dish contains peanuts.
"I don't think so," says one staffer.
"Pretty sure it doesn't," says another.
Minutes later, your throat tingles, your heart races—and you realize what "pretty sure" can cost.

This week on Eating at a Meeting Podcast LIVE, I'm talking with Christina—Registered Dietitian, Certified Diabetes Care & Education Specialist, and former Policy Associate at the Center for Science in the Public Interest—about what happens when event dining fails, and how we can make it right.

We'll discuss:
🥗 Why food labeling isn't just a safety measure—it's an inclusion issue.
🧾 How simple policy changes can prevent harm and build trust.
👩🏽‍🍳 What planners, venues, and caterers can do before the first meal is served.

Christina's perspective as both a public health advocate and someone living with a severe food allergy brings a powerful, personal dimension to this conversation about responsibility, training, and transparency in event dining.

Because no attendee should have to choose between eating lunch and staying safe.

Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what's safe for them to eat. No guessing. No anxiety. No risk.

That's the world Dylan McDonnell, founder and CEO of Foodini , is helping to build.

Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what's being served will make you sick. That experience inspired him to launch Foodini, a dietary-intelligence platform using AI and dietitian-led data to make ingredient transparency effortless—for both guests and kitchens.

Now, as California implements SB 68, the nation's first allergen-disclosure law for restaurants, Dylan's advocacy and innovation are shaping a safer, more informed dining future.

Together, on this week's Eating at a Meeting Podcast LIVE we're unpacking:

🍽️ How ingredient transparency is redefining hospitality and guest trust

⚖️ What new allergen-disclosure laws mean for restaurants, caterers, and venues

💡 Why technology is the missing ingredient in safe, inclusive dining

📊 How clear data reduces liability, waste, and confusion behind the scenes

Because every menu tells a story—and it's time that story included everyone.

Join us LIVE for this conversation about safety, technology, and the future of dining transparency.