Episode #200 The State of Food & Beverage: Safety and Inclusivity
Zero Proof Insights | Eating at a Meeting Episode #200
NOTE: NA beverage dialogue begins later in the podcast at minute 49:30
Introduction to Tracy Stuckrath
Tracy Stuckrath is an event planner and international speaker specializing in food allergies, based in New Bern, North Carolina. In 2010, she founded Thrive! Meetings & Events, pivoting her event-planning trajectory to educate organizations on catering to attendees with dietary needs.
About the Podcast: Eating at a Meeting
Her podcast, "Eating at a Meeting," delves into a myriad of topics in the food and beverage (F&B) sector, including individual experience and inclusion, sustainability, culture, community, health, and wellness, as well as legal considerations. The podcast features a roster of guests mainly from the F&B industry, with a keen focus on allergies and food safety.
Transparency and Advocacy in Food
At the core of Tracy's passion and enterprise is her advocacy for greater transparency in the food world. She aims to alleviate food insecurity for those eating away from home by emphasizing the need for more attentive handling of major allergens—milk, eggs, nuts, fish, crustaceans, shellfish, wheat, soy, and sesame.
Episode 200: A Milestone for Tracy and an Update from Former Guests
In Episode 200, Celebrating 200 Episodes: Tracy and Previous Eating at a Meeting Guests Talk F&B, the podcast hit a significant milestone. What began as Facebook Live videos in 2020 has evolved into a multifaceted dialogue on food and beverage. In this special episode, 17 former guests discuss the current landscape of safe, sustainable, and inclusive dining.
The Puzzling Scarcity of Sophisticated NA Options
The first time we were on Tracy's podcast, (3.22.23) we spoke about shattering stigmas around not drinking alcohol and reframing the mocktail experience. She came to the conversation with frustration over the limited nonalcoholic options available at the meetings and events she was orchestrating or attending. As someone who abstains from alcohol, she found the scarcity of sophisticated NA choices puzzling. We were able to share the many reasons why that is happening and things that can be done to overcome the obstacles that we have experienced for increasing elevated NA options everywhere that people gather.
Inclusion, Safety, and Sustainability in Beverages
On Episode #200, Tracy posed this question to us: "Regarding the safety of alcohol and incorporating nonalcoholic beverages onto a menu: I'm not seeing it on catering menus. How do we incorporate that sense of inclusion as well as safety and sustainability in the beverage world?" Our reply is that we're about 10 years behind the food industry with regard to gluten-free, vegan, and allergy-responsive options. These have become more of a staple in food offerings compared to the past. Change is coming.
Challenges in Expanding NA Choices
We champion the integration of sophisticated NA options into the drink menus of venues that traditionally serve adult beverages. While this may appear to be a straightforward endeavor, the reality is far more nuanced. On-premise venues confront an array of challenges in offering a more inclusive menu. Among these obstacles are ingrained consumer expectations, existing supply chain limitations, and the lower profit margins generally associated with nonalcoholic drinks. Additionally, staff may require training to prepare and serve these nuanced beverages properly, and space must be allocated for additional ingredients and storage. In essence, incorporating elevated nonalcoholic choices into a venue's offerings demands not just the willingness to do so, but also a calculated strategy.
Lack of Beverage Consideration
Tracy's podcast on freedom and independence struck a chord, specifically her discussion on food insecurity. Though distinct in gravity, the concept parallels 'beverage insecurity.' This term highlights the scant attention given to those who opt for nonalcoholic alternatives, either sporadically or consistently. (Note: The phrase "food insecurity" typically signifies a lack of essential sustenance for countless individuals globally. We're co-opting the term not to diminish its weight, but to amplify the challenges faced by those navigating an alcohol-centric social landscape.)
Consumer Demand and Cultural Barriers
The heart of the issue is consumer demand. We often hear, "People don't ask for that," as a common response. Well, change only happens when someone asks for it. We need consumers to vocalize this request. Even if you're not going to order an NA option, just ask, "What are your NA beverage options?" This can begin to pave intentional pathways for these choices to become a regular fixture, rather than a rarity or near impossibility as you have suggested.
Inclusivity in Alcohol-Focused Venues
We’ve found there's enthusiasm for inclusivity until it affects brands and restaurants steeped in a culture of serving alcohol. In such places, people can drink alcohol freely without judgment. We encounter a unique level of resistance when pushing for inclusivity here; these are the barriers we're up against. It's different from the vegan movement, where ordering a vegan meal doesn't alter the communal experience. Alcohol, as a mind-altering substance, introduces another layer to the conversation about belonging and culture.
Chef Nina Curtis' Perspective
NOTE: Chef Nina recently curated an all plant-based White House state dinner for 400 guests, honoring Indian Prime Minister Narendra Modi, a strict vegetarian. Read about it here.
Chef Nina Curtis has some great input as well: "A plant-based chef with over two decades of experience, touched on the topic from a culinary standpoint. She emphasized the nuanced language around terms like 'plant-based' and 'vegan,' noting that these terms are often used interchangeably but may not mean the same thing to all people. She also pointed out that as a seasoned chef, she still has to scrutinize menus and ask servers about ingredients, implying that customer education and staff training are key.
The NA Movement in Context
Our inclusion in Tracy's F & B podcast was validating; it confirmed that the evolving NA Movement is a natural progression from earlier trends focusing on vegan or plant-based, gluten-free, and allergy-sensitive food options. People have been increasingly conscious about their food choices, both daily and when away from home. This aligns with our belief that this mindfulness is now extending to beverage consumption as well.
Before Episode#200, guests were asked to share their perspective on the current state of food and beverage in creating safe, sustainable, and inclusive dining experiences. Here are their responses:
Caroline Benjamin, Food Allergy Aware. Near Miss Reporting! In allergen management there is still a way to go in the UK as it has currently dropped off the agenda for many businesses.
Dave Bloom, SnackSafely.com. Must do more. Leaves too much to be desired.
Elise Buellesbach, previously FARE. growing, hopeful, powerful. I am excited to talk about how we can make food more inclusive. During Disability Pride Month, this conversation becomes even more prevalent. Food is deeply social and meaningful for so many reasons; expanding who has access to food and the safety of food needs to be part of this conversation. Food allergies and intolerances impact an expanding population and as such the food and beverage industry must adapt. Recently, the implementation of the FASTER Act (adding sesame as a 9th major allergen) has faced difficulties and push-back from the manufacturing industry. This tension within the food industry harms both the consumers and the industry.
Molly Crouch, Sodexo Live! Awareness, Collaboration, Innovation. From my perspective, I believe the food and beverage industry has finally crossed the line and is open to having these necessary discussions, where just a few years ago it wasn’t. Is everyone open to having these discussions – no, but is the industry as whole more open than it ever has been – yes. It’s because of people like you and so many others that met the industry where it was and began engaging with them in a positive, more encouraging way. Asking them to go back to what attracted them to food and beverage in the first place – passion, brilliant flavors using fresh/local/seasonal ingredients, and innovative presentations. When you match these culinary drivers with a shift in conventional thinking from decades past, the industry is more comfortable going “back to its roots” to infuse more inclusivity, more awareness, more inspiration, and more creativity into the process. It appears that both the consumers and the suppliers are finally heading in the right direction – at the same time. Is it perfect – no, but is is leaps and bounds better than it was – yes!
Doreen Cumberford, Life in the Camel Lane. Disappointing – Uninviting – Tenuous. Very, very tenuous since Covid. Coming back to the US is pretty shocking. The servers seem to be further isolated and are either overly solicitous or strangely communicative to the point of awkwardness. I miss the easy-going nature of dining out in Mexico. Plus, in Mexico no strange stomach experiences, but in most restaurants here….very strange aftereffects in certain ethnic restaurants. I actually question the sanitation being practiced.
Nina Curtis, Plant’ish & Co. Culinary Arts Unity, Inclusivity, Community. I think we are making headway, slowly. There is still a lot of work to be done and many people need to come to the table to have the tough conversations in order to move forward.
Cate Faulkner, Zero Proof Collective, I drew this parallel from your Freedom and Independence Podcast “Lack of consideration for those with BEVERAGE INSECURITY” Many guests’ beverage needs are not being met. There are 2 reasons for this. #1 The people that are planning events and managing venues that are not yet serving elevated nonalcoholic beverage options have not yet been motivated to do so, either by education or pressure from their guests & customers. #2 Guests & customers are not asking often enough for NA options! Especially ones that are lower in sugar & calories. This in turn provides the needed motivation noted in #1 and for change to occur. Everyone can help the NA Movement by asking for elevated NA options everywhere that adult beverages are served. Even if they don’t choose to drink them at that moment, this will help to spread the word and validate the need for NA options everywhere.
Jen Gilhoi, Zero Proof Collective. Resistance, Alcohol-centric, Culture Awareness around the importance of creating inclusive experiences in our social spaces is growing, although implementation is lagging. My TEDx Talk finally out 7.6!! : Why We Should Rethink Drinking Culture.
Kayla King, MyMeal Progress, awareness, education We have made some huge strides recently in creating a safe and inclusive environment around F&B. This is becoming more and more important to consumers and them being vocal about it has contributed to some really great change. There is still a lot of work to be done around traceability and ingredient transparency in my opinion.
Alan Kleinfeld, Arrive Conference Solutions. Growing. Manageable. Necessary Ok, but still needs lots of work and partnerships.
Heather Landex, Inclusive Food Service Communication Compassion & Consideration From a European perspective, some trends such as plant-based/vegan are sky rocketing whilst confusion between lactose-free & milk-free remains. The lack of training about food allergies, intolerances & other dietary preferences across the food & hospitality industries is shockingly poor & unrelated.
Courtney Lohmann, Caretta Impact. Be flexible now. I think we are finally seeing some momentum through change. We have needed a willingness from the planner to step outside of the F&B box and I think that movement is here. It will continue to help drive creativity and sustainability for events as a whole.
Erin Malawer, AllergyStrong. Frustrating, non-compliant, precedent-setting. I’d love to touch on the current issue regarding sesame labeling – namely, the bakeries that are adding sesame flour to their product, making them less safe for those with a sesame allergy following the FASTER Act.
Sarah Matheson, Hungry Harry’s – Confidence Foods. Change in labeling laws, protracted compliance, creates uncertainity. Lots of change and we are seeing the impact of the 2022 Food Code changes starting to take effect.
Karla Ortiz, Bo.ka.do scratch kitchen. Wait and see. There have been great advances. With that being said not all of them are good considering several factors. Such as the environmental impact, accessibility and ever changing prices. The more options available without proper information for people needing safety and inclusivity in dining, the more difficult it is to see its long-term sustainability.
Rachael Riggs, Maritz Global Events. Over-ordering, education, impact. I am really worried about food waste. It keeps me up at night.
Jennifer Squeglia, RLC Events. Food connects people. I think we’ve come a very long way in creating memorable and safe F&B experiences for meeting attendees. Dietary and food allergy awareness and creative culinary presentations have become a significant part of event experiences.
Link to Thrive Meetings website, Episode #200 here
Link to Eating at a Meeting on You Tube here
In episode#200, former guests were asked to share their perspective on the current state of F & B with regard to safety and inclusivity
