Eating at a Meeting

The Communal Table: Why Shared Meals Build Connection at Events

When you travel somewhere new, you often don't know a single soul. So how do you actually understand the place you're standing in? Kenny Dunn's answer: eat. This week on Eating at a Meeting LIVE, I'm talking with Kenny Dunn, Founder and CEO of Eating Europe. His story is a rare one — he started his career at the United Nations working on food security and sustainable agriculture, then a chance pizza tour sparked an idea that became one of Europe's leading culinary tour companies, spanning cities across seven-plus countries and hundreds of thousands of guests. But here's what makes Kenny essential listening for our world. He treats food as a gateway to culture, not a checklist of dishes. His guides don't just point at plates — they translate daily life, share the stories behind the people cooking, and turn a meal into genuine access to a place. And he takes the hard parts seriously. Safety starts with knowing every guest's allergies and dietary needs before they arrive — he'll share a Rome story that shows exactly why that communication is life-or-death. Sustainability, for him, means putting money behind the small, often family-run businesses preserving food traditions that globalization threatens to erase. Inclusion means the more diverse the table, the richer the experience — something he felt firsthand at a 100-year-old restaurant in Bogotá, seated with strangers who became a shared meal to remember. For planners, destinations, hotels, and DMCs, this is a blueprint for off-site dining and local experiences that are safer, more meaningful, and more memorable than any banquet. Watch LIVE and bring your questions. When has a meal given you real access to a place or a person? Tell me in the comments — I want to hear your table story.

California's Food Allergy Law has Arrived. Is Your Event Safe?

July 1, 2026, was a historic day for food allergy safety in America. California's ADDE Act — the Allergen Disclosure for Dining Experiences Act — officially takes effect on July 1. It's the first law in the United States to require chain restaurants to list the Top 9 major allergens directly on their menus. Named for Addie Lao, a nine-year-old food allergy advocate who dreamed of eating at a restaurant without fear, this law is a landmark. And it matters far beyond the restaurant industry. And here's what that means for your events: hotel management companies operating 20 or more locations nationwide may need to comply. The high-end corporate restaurant groups — the ones you book for client dinners, incentive programs, and VIP receptions — are in scope too. For the first time, allergen transparency is a legal requirement at many of the venues where your events are held. Our attendees don't check their food allergies at the registration desk. They bring them to your buffet, your plated dinner, your opening reception. This law raises the bar — and your guests' expectations are rising with it. Tomorrow on Eating at a Meeting LIVE, I'm going to break it all down — what the ADDE Act requires, who it covers, and what it signals for the future of allergen transparency at meetings and events. If you plan events, manage F&B, run a hotel, or feed guests for a living, you need to be in this conversation.

How One Venue Cuts Food Waste, Costs, & Exclusion With Smarter Menu Design

Imagine a menu where every cocktail has a zero-proof twin, every allergy is anticipated, and nothing—even the juice from a can of chickpeas—goes to waste. This episode is all about pushing past the 'Shirley Temple standard' and building truly inclusive and sustainable food & beverage experiences, one thoughtful pivot at a time." From batch-prepping for reduced waste to designing mocktails that rival their spirited siblings, Tracy along with Evan Askey and Colby Poulin of Vast in Oklahoma City explore what it takes to create menus that welcome everyone—regardless of food preference, restriction, or choice to skip the alcohol. They reveal how their programs eliminate outcasts at the table, use innovative bar techniques like super juicing and aquafaba powders, and maximize local sourcing, all while cutting costs and keeping flavor and experience front and center. Take away concrete tips for allergen management, sustainability in large-scale dining, and building bar programs that let everyone—kids, non-drinkers, food allergy guests—join in the celebration.

Feeding Gluten-free — How the Events Industry Can Support Gluten-free Food Equity

If your food pantry's shelves don't reflect the needs of 21 million gluten-free Americans—or you assume guests will 'just figure it out'—it's time for a reality check. This episode reveals why transparency, education, and intentional sourcing are the keys to serving every member of your community safely and affordably. Carla Carter, Director of Education & Programs at the National Celiac Association, shares practical insights from decades on the front lines of gluten-free advocacy. Discover the hidden challenges of feeding gluten-free—at home, at events, and in food pantries—why communication trumps good intentions, and what it really takes for both families and organizations to bridge the affordability gap. Learn how one well-intentioned restaurant got it wrong, what food pantries need to know before donating, and how a national movement for equitable access is gaining momentum.

Designing Allergy-Friendly Menus Everyone Will love w/ Chef Karen O'Connor

Here's the truth most event professionals don't want to say out loud: we often treat food allergy requests as a nuisance instead of a responsibility. This week — Food Allergy Awareness Week — I'm bringing a conversation to Eating at a Meeting LIVE that I believe every meeting planner, caterer, hotel F&B team, and event organizer needs to hear. I'm sitting down with Karen O'Connor, Executive Chef at Toronto's renowned Daniel et Daniel Catering & Events. Karen has spent more than 30 years building menus that don't just impress — they include. She's a CATIE Chef of the Year, past President of the International Caterers Association, and a sought-after speaker at Catersource who has led sessions specifically on designing allergy-friendly menus that work for guests and still deliver the wow factor clients expect. We're going deep on the operational side of food allergy management — how her team collects and communicates allergy information, how they build menus around common allergens like gluten, nuts, dairy, and soy without stripping out the soul of a dish, and what it really means to make guests with food allergies feel not just safe, but celebrated. For planners: this is about more than avoiding a reaction. It's about reducing liability, honoring your attendees, and creating experiences where everyone can be fully present at the table. For suppliers and caterers: this is your peer showing how it's done at the highest level. Come watch LIVE. Bring your questions. This is the conversation our industry needs.