Being a meeting planner is no piece of cake (but we do eat a lot of it). From juggling the details of meeting space and hotel blocks, to negotiating contracts and managing social media, to hiring speakers and ordering food and beverage, we have a lot on our plate. How then do we have the time to figure out F&B menus to incorporate special dietary requests of farm-to-table, gluten-free, allergy-free, vegan, Paleo and Halal for our participants? What about trying to stay healthy ourselves? Working long hours with crazy travel schedules doesn’t leave a lot of free time for exercising or grabbing something good to eat. From standard breakfast fare to high-end dinners, we’ll explore examples of food that feed all sorts of palates and dietary needs. Learn how simple it can be to stay on the healthy track no matter how busy and stressful your life is.
Outcomes:
• RE: Invent your meeting menus to address dietary needs and serve healthier alternatives for everyone.
• RE: Examine ways you can add value to your event through food and health.
• RE: Invest in your health with 10 keys to staying healthy while planning your meeting.
Separation of Lanthanides/ Lanthanides and Actinides
A Healthier Appetite—MPI Minnesota January 2014
1. MPI Minnesota A Healthier Appetite January 16, 2014
A Healthier Appetite
Using Food to Engage & Energize Your Audience
2. MPI Minnesota A Healthier Appetite January 16, 2014
RE: Invent your meeting menus to address dietary
needs and serve healthier alternatives for everyone.
RE: Examine ways you can add value to your
event through food and health.
RE: Invest in your health with 10 keys to staying
healthy while planning your meeting.
u
v
w
Essential Learning Components
3. MPI Minnesota A Healthier Appetite January 16, 2014
our common
ground,
~James Beard
“Food is
a universal
experience.”
4. “Foodis the only thing
you're going to buy that
becomes
you.”Carlo Petrini
5. MPI Minnesota A Healthier Appetite January 16, 2014
Gluten Free
Food Allergies
RAW
Organic Local
VEGAN
Vegetarian
Pescitarian
Halal
Kosher
Tree Nuts
Celiac
Corn Clean Eating
Macrobiotic
Paleo
Rave
Buddhism
Crohn’s
Menu Labeling
Food Safety
ADA
FALCPA
6. MPI Minnesota A Healthier Appetite January 16, 2014
1:13335%/17%Obesity7:10Chronic Disease15 million27 million25.8 million11.2 millionFood AllergyVegetarian & VeganCeliac DiseaseDiabetes36%KosherReligious
7. MPI Minnesota A Healthier Appetite January 16, 2014
1.8 MillionMeetings
205 MillionPeople
$54.5 BillionFood & Beverage
food functions 23,1904,931 eventsday
$149.3 million
$6,439114 people
each
8. MPI Minnesota A Healthier Appetite January 16, 2014
Dietary Need % of Guests # Guests
Celiac Disease (3m) 1.46% 2
Diabetes (25.8 million) 12.59% 14
Food Allergies (15m) 5.85% 7
Gluten Intolerance (18m) 8.78% 10
Vegetarian (27m) 11.12% 13
Vegan (1m) 0.49% 1
Kosher 5.46% 6
53 people
46%
9. MPI Minnesota A Healthier Appetite January 16, 2014
ELC #1
Addressing Dietary Needs
u
Food Allergies | Medical Conditions | Personal Preferences | Religious Beliefs
10. MPI Minnesota A Healthier Appetite January 16, 2014
Food Allergy
Potentially
Immune System
Response
LIFE-
THREATENING
19. MPI Minnesota A Healthier Appetite January 16, 2014
• Asian cuisine
• Vegetable gum
• Vegetable starch
• Vegetable broth
• Baked goods
• Canned tuna
• Cereals
• Cookies
• Crackers
• Energy bars
• Low-fat peanut butter
• Processed meats
• Sauces
• Canned broth & soups
20. MPI Minnesota A Healthier Appetite January 16, 2014
“Chronic disease is a
foodborne illness. We ate our
way into this mess, and we
must eat our way out.”
Dr. Mark Hyman
21. MPI Minnesota A Healthier Appetite January 16, 2014
• 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
}
Behavioral Risk Factors
22. MPI Minnesota A Healthier Appetite January 16, 2014
Celiac Disease
Genetic autoimmune disease
1 in 133
Malabsorption
Avoid Gluten
No cure
Wheat | Rye | Barley
23. MPI Minnesota A Healthier Appetite January 16, 2014
Diabetes
1:3 Americans
Manage blood sugar
Low salt, fat & sugar
High in fiber
What, when & how much
Epidemic of 21st
Century
24. MPI Minnesota A Healthier Appetite January 16, 2014
World’s population lives in countries
where being overweight
or obesity kills more people
than malnutrition
65%
25. MPI Minnesota A Healthier Appetite January 16, 2014
Vegetarian
No
Beef
Pork
Poultry
Fish
Shellfish
Vegan
28. MPI Minnesota A Healthier Appetite January 16, 2014
Judaism Kosher x Kosher finned
fish only
Kosher
Not with
meat
Buddhism x x some P P
Hinduism x x
Restricted/
Avoided
Restricted/
Avoided
? x
Islam Halal x Halal x x
Rastafarianism x x
no fish
over 12” x
Seventh Day
Adventist
x x x ?
Sikh
in some sects
Halal or Kosher
in some sects
Halal or Kosher
in some sects
Halal or Kosher
x
29. MPI Minnesota A Healthier Appetite January 16, 2014
Protestants Few 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 vegetarians x
30. MPI Minnesota A Healthier Appetite January 16, 2014
JANUARY
Chinese New Year
(Confucian/Taoist/Buddhist)
FEBRUARY
Ash Wednesday
(Christian)
Lent (Christian)
APRIL
Good Friday (Christian)
Easter (Christian)
Shavuot (Jewish)
Passover (Jewish)
JUNE/JULY
Ramadan (Islamic)
JULY/AUGUST
Eid al-Fitr (Islamic)
Krishna Janmashtami
(Hindu)
SEPTEMBER/
OCTOBER
Sukkot (Jewish)
Rosh Hashanah (Jewish)
OCTOBER
Navratri (Hindu)
Shemini (Jewish)
Yom Kippur (Jewish)
Simchat Torah (Jewish)
Eid al-Adha (Islamic)
NOVEMBER
Diwali (Hindu/Buddist/
Sikhism/Jainism)
Thanksgiving
DECEMBER
Hanukkah (Jewish)
Christmas (Christian)
31. MPI Minnesota A Healthier Appetite January 16, 2014
• Review Menu
• Note which items:
• Top 8 Allergens
• Gluten-free
• Vegetarian
• Vegan
ELC #1
Discovery Experience
Participate | Understand | Comprehend | Learn
GF
V
E
VG
N SFW
M F SP
32. @tstuckrath @thrivemeetingsMPI San Diego: A Healthier Approach to MeetingsJanuary 21, 2014
ELC #1
Discovery Experience
Participate | Understand | Comprehend | Learn
Top 8 Food
Allergens
• Egg
• Wheat
• Tree Nuts
• Peanuts
• Shellfish
• Fish
• Soy
• Milk
Gluten-Free
• No Wheat
• No Rye
• No Barley
• Oats?
Vegetarian
• Only Eggs & Milk
• No sea or land
animals
Vegan
• No Eggs or Milk
• No sea or land
animals
• No honey
GF V
E
VG
N
SF
W
M
F
S
P
P
33. @tstuckrath @thrivemeetingsMPI San Diego: A Healthier Approach to MeetingsJanuary 21, 2014
ELC #1
Discovery Experience
Participate | Understand | Comprehend | Learn
V
E N
W M
W
M
M
M W
M W
M W
W
F
F
W
VG
M
E
E
E
W E
V
V
V
V
GF
M W E P
34. @tstuckrath @thrivemeetingsMPI San Diego: A Healthier Approach to MeetingsJanuary 21, 2014
ELC #1
Discovery Experience
Participate | Understand | Comprehend | Learn
V
E
W M
M
M
F
E
W
S
W M
N V
V
V
M W E V
M N V
V
VG V
GF
GF
GF
GF
GF
GF
GF
VG VX
35. MPI Minnesota A Healthier Appetite January 16, 2014
ELC #1
Adding Value
Food | Health | Exercise
v
36. MPI Minnesota A Healthier Appetite January 16, 2014
• Bringing back customers
• More referrals
• Increased incremental spending
• Demonstrating professionalism
• Increase client base
• Improve liking
Benefits of Good Service
37. MPI Minnesota A Healthier Appetite January 16, 2014
• Gain trust
• New client base
• Fine-tune customer service
• Budget Savings
• Less Waste
Benefits of Good Service
38. .15
.25
Host would
not be able
to meet
need
Embarrassed
Asking 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
40. MPI Minnesota A Healthier Appetite January 16, 2014
Once guests feel safe & satisfied
with their eating experience,
they become a loyal & repeat
customers.
80%
42. Seeing, hearing, walking
Eatinglearning, interacting with
others, breathing
Bodily
functionsimmune,
digestive, bowel,
brain, respiratory,
cardiovascular systems
43. 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
• Apps
Consider
44.
45. Atlanta Foodservice Expo Navigating the Dietary Needs of Guests October 21, 2013
Consider• SOPs
• Menus
• Back of House
• Front of House
• Set-up
• Staffing
• Communication
• Sundries
46. MPI Minnesota A Healthier Appetite January 16, 2014
• Tobacco Use
• Physical Activity
• Unhealthy Diet
• Harmful use of Alcohol}
Discovery Experience
What can
YOU
do to
positively
effect
these
behaviors
for your
guests?
47. MPI Minnesota A Healthier Appetite January 16, 2014
ELC #1
Staying Healthy
Whole Foods | Sleep | Sugar | Outlook
w
49. MPI Minnesota A Healthier Appetite January 16, 2014
• Low energy
• Headaches
• Muscle cramps
• Digestive issues
• Poor concentration
• Illness
• Hunger
Hydration
1/2body weight
50. MPI Minnesota A Healthier Appetite January 16, 2014
Sugar
Addictive,
destructive
substance
142
pounds
Inflammation “Diabesity”
A little
creates
desire for
more
57 different
names for sugar
51. MPI Minnesota A Healthier Appetite January 16, 2014
Factvs.
Fiction
52. MPI Minnesota A Healthier Appetite January 16, 2014
5Ingredientsor less
• Listed in order of quantity
• Avoid those your 3rd
grader can’t pronounce
• Avoid those where sugar
as top 3 ingredients
• High Fructose Corn Syrup
53. MPI Minnesota A Healthier Appetite January 16, 2014
• Nutrient Dense
• Outside edge of supermarket
• Farmer’s Market
• Will eventually rot
• Ingredients in their raw state
• Made by Humans
• NOT from a plant not made in a plant
Real