FOOD FIGHT!Winning the Battle of Special Meal Requests

MPI New Jersey Food Fight! October 29, 2013

• Certified event professional, strategic meetings manager & health coach

• One of 15 million+ Americanswith food allergies

• Studied at Institute of Integrative Nutrition

• Founded Thrive! in 2010 to combine those two

• Not a doctor, nutritionist or lawyer

Tracy Stuckrath CSEP, CMM, CHC, CFPM

MPI New Jersey Food Fight! October 29, 2013

Understanding various dietary needs

Offering healthy meal options for attendees.

Saving money when ordering food and beverage.

Establishing better communication with food and beverage partners when planning events.

Essential Learning Components

u

v

w

x

AFood Allergies12 Medical Condition

3 Lifestyle Preference

4 Religious Practices

Sandra Beasley

author“One of the biggest

misconceptions is that

people with food allergies

want the

whole eventto accommodate

their allergies.”

“All I ask of food is

that it doesn’t

harm me.”

Michael Palin

(Monty Python’s Flying Circus)

“Food is the only thing

you're going to buy that

becomes you.”Carlo Petrini

“Foodis our

commonground,

a universal experience.”

James Beard

.15

.25

4,931events

23,190food functions

dayevery

.15

.25Host would not be able

to meet need

EmbarrassedAsking is impolite

Unsure how to tell

Perceived lack of empathy to

their need

Don’t want to

be a burden Low

Expectations of Products &

Services

⅓

Obe

sity 7:10Chronic

Disease

15 Million27m

25.8M11.2

1:133Food AllergyVegetarianVegan Celiac

Kosher Diabetes

MPI New Jersey Food Fight! October 29, 2013

Food AllergyPotentially Life-threatening Immune System Response

120

8150+

90

• Seldom to allergic to just one type

• Not legumes or seeds

• Coconut• Extracts• Life-long

• Crustacean• Mollusks• Salad

dressing, worcestershire sauce, stock, bouillabaisse, barbecue sauce

• Life-long• #s tripled

since 1997• 3.3 Million• Legume • International

dishes

• Salmon, tuna, halibut

• Life-long• Fish flesh,

gelatin, oil• Flavoring

base

• Whites & yolk• Hidden • Raw vs.

cooked

• Four proteins • Not Gluten

intolerance• Reactions

mild to severe• Couscous,

soy sauce, pasta, bread crumbs

• Whey & casein

• ALL dairy products

• Sheep & goat’s

• Manufactured products

• Lactose Intolerance

• Legume

• Processed foods

• Asian foods

• Soy Oil

Leading cause of

death worldwide

“Chronic disease is a foodborne

illness. We ate our way into

this mess, and we must eat

our way out.”Mark Hyman

MPI New Jersey Food Fight! October 29, 2013

Behavioral Risk Factors

• Tobacco Use

• Physical Activity

• Unhealthy Diet

• Harmful use of Alcohol

• High blood pressure

• High blood glucose

• Physical Inactivity

• Overweight & obesity

• High cholesterol

• Low fruit & vegetable intake

}

Celiac Disease

WheatRye

BarleyOats

World’s population

lives in countries

where beingoverweight

or obesity kills more

people than malnutrition65%

MPI New Jersey Food Fight! October 29, 2013

• Chronic inflammatory disease affecting gastrointestinal tract

• 500,000 Americans

• Inflammatory bowel disease (IBD)

• Cause unknown

• Managed through individualized diet

Crohn’s & Colitis

Epid

emic

• 1:3 Americans• Blood sugar• Low in salt, fat

and sugar• High in fiber • What, when

and how much

of 2

1st C

entu

ry

Girl From ParisTumblr

Atlanta Foodservice Expo Navigating the Dietary Needs of Guests October 21, 2013

VegetarianVegan

No• Animals • Milk• Eggs• Honey

Paleo• Processed

foods• Sugar, candy

• Sweet fruit• Grains• Beans

• Dairy• Seed Oils

No

ArleneMathes-Scharf

Kashrut.com “Food is an important part

of my religionand the way I live my life.”

MPI New Jersey Food Fight! October 29, 2013

Religious-based Diets

Judaism Kosher x Kosher x Kosher Not with meat

Buddhism x x some P P

Hinduism x x Restricted/Avoided

Restricted/Avoided ? x

Islam Halal x Halal x xRastafarianism x x no fish

over 12” xSeventh Day Adventist x x x ?Sikh in some sects

Halal or Kosherin some sects

Halal or Kosherin some sects

Halal or Kosher x

MPI New Jersey Food Fight! October 29, 2013

Religious-based Diets

Protestants Few RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew RestrictionsFew Restrictions

Roman Catholicism

Restricted on certain daysRestricted on certain daysRestricted on certain days

Eastern Orthodox

Restrictions Restrictions

Jainism x x x x x x

Mormonism x

Baha’i some are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarianssome are vegetarians x

Seeing, hearing, walking

Eating learning, interacting with others, breathing

Bodily functions immune,

digestive, bowel, brain, respiratory,

cardiovascular systems

Food AllergenLabeling• FALCPA of 2004

• Requirement for all packaged foods

• Colorings, flavors and additives

Glu

ten-

free

Labe

ling

• Passed• <20 ppm• FDA vs. USDA

Most Common Food Allergens

Food Allergieswhat you need to know

Tree nutsPeanuts Fish Shellfish

MilkEggs Wheat Soy

Millions of people have food allergies thatcan range from mild to life-threatening.

If a guest has an allergic reaction, call 911 and notify management.

When a guest informs you that someone in theirparty has a food allergy, follow the four R's below:Refer the food allergy concern to the department manager, or person in charge.

Review the food allergy with the customer and check ingredient labels.

Remember to check the preparation procedure for potential cross-contact.

Respond to the customer and inform them of your findings.

Cooking oils, splatter, and steam from cooking foods.

© 2009 The Food Allergy & Anaphylaxis Network

Always let the guest make their own informed decision.

Sources of Cross-Contact:

Any food equipment used for the processing of allergy-free foods mustbe thoroughly cleaned and sanitized prior to use.

All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls, pots, food pans, sheet pans, preparation surfaces.

Allergen-containing foods touching or coming into contact with allergy-free foods (i.e. a nut-containing muffin touching a nut-free muffin).

Fryers and grills.Wash hands and change gloves after handling potential food allergens.

State & National Laws

• ServSafe® Allergen Training• FARE• Food Allergy Awareness Act• Massachusetts, St. Paul,

New York• Training, posters, menus

MPI New Jersey Food Fight! October 29, 2013

Learning Curve

Education

Empowerment

AwarenessInformation

Knowledge

Gather, List, Review

Apply, Communicate, Train

Accommodate, Simplify

A

I

K

E

ReceptionSnacksDinner

AM Break

PM B

reak

Banquets

Lunch

BreakfastF&B

staf

f mea

ls

Green Rooms

meals

entrée

main course

salad

soup

dessert hors

d’œ

uvre

s cocktails

brunchPotluck cooking demos

chef stations

catering VIP amenitiesseated&

served

entremet

Supper

buffet

plat

ed

seated

served Coffee breakteam building

• Menus• Ingredients• Substitutions• Receiving &

Storage• Utensils• Equipment

Crown Point Catering Catering for Guests with Dietary Needs Copyright © Thrive! Meetings & Events — April 10, 2013

• Surfaces• Utensils• Equipment• Condiments• Garnishes• Storage &

Presentation

Atlanta Foodservice Expo Navigating the Dietary Needs of Guests October 21, 2013

• Invitations• Registration Sites• Site Visits• Action Stations• Bars• Green Rooms• Amenities• Place Cards

Consider

Atlanta Foodservice Expo Navigating the Dietary Needs of Guests October 21, 2013

Consider• Standard Operating

Procedures• Menus• Back of House• Front of House• Set-up• Staffing• Communication

%50Do not return to eventsDo not attend events

$125,000Missed Revenue?

Five-day conference

Once guests feel safe &

satisfied with their

eating experience,

they become a loyal &

repeat customers.80%

New Revenue?

“Foodis our

commonground,

a universal experience.”

Tracy Stuckrathtracy@thrivemeetings.com404-242-0530www.thrivemeetings.comwww.facebook.com/thrivemeetingseventswww.linkedin.com/tracystuckath

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