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270: Event Menus: How to Provide Freedom and Independence in Food Choices
Manage episode 440353210 series 3558828
Innhold levert av Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
Each July, I focus on the spirit of July and the celebrations of freedom and independence. I am inspired to discuss the importance of these themes in the context of food and events on this episode of the Eating at a Meeting Podcast. 🌍🍽️
In this episode, I discuss how we can ensure freedom and independence for event attendees, particularly those with dietary restrictions and disabilities. Through real-life examples, I highlight the critical role of education, from event planning teams to kitchen staff, in creating inclusive and safe dining experiences. I share significant event practices like labeling allergens clearly on menus, the importance of communication between kitchen teams, and the necessity of comprehensive dietary planning.
Discover practical recommendations to enhance attendee participation at events, prevent cross-contamination, and ensure that everyone, regardless of their dietary needs, can feel comfortable and included.
Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com
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