I'm thrilled to invite you to join me for this week's episode where I chat with Melinda Hopkins, Farm and Production Manager at The Farm at Pendry Natirar Hotel and Ninety Acres Restaurant in Gladstone-Peapack, NJ.

Her passion for cultivating the 12-acre all-natural sustainable farm featuring over 200 varieties of produce and humanely raised, pasture-fed livestock to enhance dining and spa experiences truly sets Natirar apart as a unique culinary destination.

Join us as we explore how Melinda and her team sustainably grow, harvest, prepare, and enjoy food on-site, aligning closely with our deepest values of creating safe, sustainable, and inclusive food experiences. We'll delve into how these practices can inspire and transform the way meeting planners, hotels, and event venues approach food and beverage, making every event memorable and impactful.

🍽️ Key Topics:

🚜 Melinda will enlighten us on how integrating specific regenerative farming techniques enhances the farm’s ecosystem and the dining experience.

🌿With businesses increasingly adopting their sustainability missions, learn how championing these initiatives impacts the broader community

👩🏼‍🍳 How chefs are integral to the farm, enjoying the unique privilege of directly requesting produce varieties and harvest sizes.

Hey y'all! On Earth Day — April 22 — I recorded a special episode of Eating at a Meeting to dive deep into an issue that affects all of us in the event planning industry: the pervasive challenge of single-use plastics. Together, we'll explore transformative strategies to reduce their impact and make our events more sustainable.

I’m thrilled to introduce you to Lindsay Arell, CEO of Honeycomb Strategies, who joined me for this episode. Lindsay is a titan of sustainability, known for her groundbreaking work in environmental initiatives across some of the world’s most iconic venues. With two decades of pioneering efforts, she has significantly reshaped how the live event industry addresses its ecological footprint.

In our discussion, Lindsay shares her experiences from managing the sustainability program at Expo West, including the visually impressive “plastics rainbow” to effective strategies implemented there to dramatically reduce single-use plastics and explore the lasting effects of these initiatives.

We'll also discover some practical tips and innovative solutions that you can implement to champion sustainability. Whether you're organizing a local workshop or a grand international conference, Lindsay’s expertise will equip you with the tools to make eco-friendly and impactful decisions.

Every meal and every event has the potential to contribute positively to our planet. As Earth Day approaches, let’s unite to learn how we can transform the events industry into a force for environmental good.

Listen to this episode so we can learn, adapt, and innovate together for a sustainable future. 💚

This episode was recorded as an educational session at IACC's 2024 Americas Knowledge Exchange. I was joined by Patrick Berwald, Senior VP of Food and Beverage for Pyramid Global Hospitality, and Felix Maietta, Corporate Executive Chef with Nestle Professional. 🌍🍴

With a combined passion for innovation, sustainability, and personalized dining experiences, Patrick and Felix join me to unravel the latest food and beverage trends. From the growing prominence of ghost kitchens and the ever-evolving demands of the lodging industry to the pressing need for allergen management and food safety, our conversation dives deep into what’s reshaping the event and corporate dining landscape today.

We explore the seismic shift towards personalization in menu design, the artistry of catering to dietary restrictions, and the clever strategies for minimizing food waste—all while ensuring a value-driven experience for customers. Felix shares Nestle's rigorous approach to allergen management and sustainable practices, while Patrick emphasizes the importance of creating exceptional, memorable food experiences that resonate with guests. 💡

Discover Patrick's insights on premiumization and value perception, Felix’s dedication to supporting partners with sustainable solutions, and the game-changing benefits of having pre-designed menus for various dietary needs. Plus, we discuss the future of inclusive dining and the innovative uses of technology to meet Gen Z's expectations.

Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🌿 In this episode of Eating at a Meeting, I'm thrilled to introduce you to Rob Vandenabeele, founder of ecofriendlybeer.com. 🍻✨ Rob brings a wealth of knowledge from his deep dive into the craft beer scene, and with his impressive background in sustainability from Harvard Extension School, he's a crusader for a greener brewing industry.

Together, we dive into the waste-heavy side of brewing and explore innovative methods for repurposing spent grain, turning what was once discarded into nutritional flour for foods like bread and snacks. We discuss how this eco-conscious approach not only bolsters sustainability but opens up new revenue streams for breweries.

From the rustic rooftop hops of Pittsburgh Convention Center to the inspiring Craft for Climate initiative that sparks meaningful conversations about our planet—our chat is brimming with practical insights and inspiring stories. 🎤💡

Rob shares his journey initiating the reuse and recycling of those pesky non-recyclable beer can carriers, making a tangible difference within his community and beyond. We even touch on the economic and environmental perks of selling beer straight from the taproom and supporting local breweries to keep our communities thriving.

🍺 Tune in to find out how you can contribute to a better world by simply choosing your next beer thoughtfully—be it from a refillable growler or reusable keg. And did I mention breweries partnering with local bakeries to create delicious bread from leftover grain?

Let’s embrace eco-friendly practices and take small steps towards sustainability, one frosty pint at a time. 🌏

💚 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🌿 I'm thrilled to invite you to a special edition of Eating at a Meeting Podcast LIVE on Global Meetings Industry Day — April 11 — where we'll explore the remarkable sustainability achievements of IMEX Frankfurt 2023. In this episode titled "Eating Green, Meeting Greener: How F&B Drove Sustainability at IMEX Frankfurt," I'm excited to be joined by Roger Lehner of IMEX and Eric Wallinger of MeetGreen® .

🍽️ Prepare to uncover the insights behind IMEX Frankfurt's sustainability journey as we delve into the newly released sustainability report for the event. This comprehensive report not only celebrates the F&B success stories but also highlights areas for improvement.

🌍 From supporting the regional economy through locally-sourced items to reducing carbon emissions through menu choices and tackling single-use plastic, IMEX Frankfurt has set a new standard for sustainable events.

📈 Join us as we hear firsthand from industry leaders Roger and Eric about the insights, challenges, and innovative strategies employed to make IMEX Frankfurt a shining example of sustainability in the meetings industry.

🎙️ Don't miss this enlightening conversation where we'll discuss the transformative power of F&B in driving sustainability and how IMEX Frankfurt's initiatives can inspire positive change globally. Tune in to Eating at a Meeting and be part of the movement towards greener gatherings.

Join the Eating at a Meeting Community
Connect with Tracy at tracy@thrivemeetings.com

In the next episode of Eating at a Meeting Podcast LIVE, I’m thrilled to host Susan Barocas, a chef, writer, and co-founder of Savor Experience, to share her insights on the depth and diversity of Jewish cuisine. With Passover approaching, Susan will lead us on a journey through the intricate flavors, rituals, and stories that have shaped this rich culinary tradition over millennia.

This episode will offer a unique opportunity to delve into the heart of Jewish culinary practices, spotlighting ancient recipes that have been passed down through generations alongside contemporary adaptations that continue to honor and celebrate Jewish heritage. Susan's profound understanding and innovative approach to cooking will shed light on how food serves as a powerful medium for conveying history, culture, and community values.

Our conversation will explore how Susan's commitment to healthy, reduced waste, and seasonal cooking intersects with her focus on Jewish food, culture, and history—particularly that of Sephardic Jews, who, like Susan, trace their lineage back to the Jews expelled from Spain in the 14th and 15th centuries. We'll discuss the fascinating ways food travels across borders and how the distinct cuisine of the Jews of Spain became both a marker of identity and a source of peril during the Inquisition.

Susan will also introduce us to some traditional Jewish dishes, many of which are centuries old, that embody principles of seasonal, local, and waste-free cooking. From Ashkenazic noodles made from old bread to Sephardic dishes that creatively use spinach stems and zucchini peels, these recipes are not just about sustenance but also inclusivity, offering a table where everyone is welcome.

Join us for this captivating exploration of Jewish cuisine. Whether you're a culinary professional, a meeting planner seeking to understand better how and what to feed your Jewish attendees, or simply a lover of good food and rich traditions, this episode promises to be an enlightening experience.

Get ready to be inspired by the stories and flavors that have sustained and enriched Jewish communities across the globe, and discover how you can incorporate these timeless traditions into your own culinary practices.

Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🌱🚢✨ Join me this week's episode on Eating at a Meeting Podcast LIVE as talk with Robert E Buchanan Jr, founder and CEO of ADHERE GEAR Technology Corporation . As we celebrate Food Waste Prevention Week, I'm thrilled to share a story where innovation meets sustainability on the high seas. Imagine cruise ships not merely as vessels of leisure but as forerunners of eco-consciousness, navigating towards a brighter, greener future.

🌍💚 Selected by the European Union and Spain, ADHERE GEAR has taken on a pioneering role in the maritime market with its state-of-the-art hashtag#IoT and hashtag#AI technologies. Their mission is close to my heart: dramatically reducing food waste on cruise ships to help these floating giants sail closer to hashtag#NETZERO. With their WAVE technology, which features sensors to monitor the freshness of food in real-time, they're not just envisioning a sustainable future but actively constructing it.

🥦🔬 In my chat with Robert, we will dive into ADHERE GEAR's exciting journey from its early days to its current mission of revolutionizing the cruise industry. We'll also learn why food is important to him, why he has so much passion for what happens with food, and the impact he hopes to have on the world. 🤝💡

Tune in and be inspired by how Robert and ADHERE GEAR are steering the course towards a future where the impossible becomes possible, ensuring every meal aboard contributes to the health of our planet.

🌱🛳️ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🌸 As Women's History Month comes to an end, I want to introduce you to Cinthia Pedroza, Executive Director of Food and Beverage at Resorts World Las Vegas. 🍴✨ With a vibrant career spanning over 25 years, from the prestigious halls of Four Seasons to the dynamic streets of Las Vegas, Cinthia has not only mastered the art of gastronomy, but has also become a beacon of leadership, innovation, and community engagement.

On the Eating at a Meeting Podcast we explore the intricate dance of creating dining experiences that echo the resort's enchantment, the pivotal role of inclusivity on the menu, and the innovative strides toward sustainability amidst opulence. From behind-the-scenes triumphs that enhance every guest's experience to the future trends shaping Las Vegas dining, Cinthia’s insights will be as nourishing as the meals her team crafts. 🎤🔮

🥂 Discover what dish steals Cinthia’s heart when she’s dining 'off the clock,' the heartwarming lengths her team goes to accommodate every guest's dietary needs, and advice she has for aspiring food and beverage professionals dreaming of their culinary futures. Plus, learn about Resorts World Las Vegas's impactful engagement with the local community, blending luxury dining with heartfelt social responsibility. 💖

🌍 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com