Allinfoodz covers a variety of food, and foodservice-related topics that aim to answer core questions regarding our food decisions: How, and why we eat food? The process of creating, serving, and eating food can be a personal or social event. Most people think about food frequently during any given day. Furthermore, there are often underlying reasons that might drive how we make our food choices and decisions, whether we are consuming, or offering food to others.
Allinfoodz provides a space to share varied and all-inclusive food choice research, stories, narratives and experiences, so that we can learn from each other.
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Allinfoodz covers a variety of food, and foodservice-related topics that aim to answer core questions regarding our food decisions: How, and why we eat food? The process of creating, serving, and eating food can be a personal or social event. Most people think about food frequently during any given day. Furthermore, there are often underlying reasons that might drive how we make our food choices and decisions, whether we are consuming, or offering food to others.
Allinfoodz provides a space to share varied and all-inclusive food choice research, stories, narratives and experiences, so that we can learn from each other.
Hospitality leader Tom Neely discusses how businesses are responding to labor challenges, shifting guest expectations, and sustainability goals in today’s foodservice industry through thoughtful leadership and innovation.
Institutional meals feed millions, but can they also drive sustainability? Dr. Laure Saulais unpacks the complex systems behind institutional foodservice and shares insights on aligning health, policy, procurement, and sustainability goals in healthcare and beyond.
In this episode, John Longstreet shares insights on navigating policy challenges, workforce shortages, and legislative advocacy in hospitality. From minimum wage debates to public-private innovation, we explore what it takes to lead and sustain the restaurant and lodging industry in a changing world.
Join us back in a conversation with Dr. Kathy Kelley as we explore shifting alcohol consumption trends, from Gen Z’s sober curiosity to the rise of low- and no-alcohol drinks. Learn how consumer preferences, health consciousness, and product innovation are reshaping what, how, and why people drink today.
Food insecurity is a real and persistent challenge facing our society. While government organizations are essential to provide food to those in need, grass-root initiatives are often the backbone for local communities. We revisit with Mel Curtis, the Director of the Anti-Hunger program at the YMCA in Central PA to get an update of realities surrounding the food insecurity challenge.
In this pod we discuss the present and future of the restaurant industry, from the viewpoint of a multi-unit restaurant owner and current Chairman of the Board of the National Restaurant Association, Mr. Jeff Lobdell. Our quiz question includes a bucket list item for you to add to your list!
In this podcast, our guest Dr. Meg Bruening from Penn State University discusses the effectiveness of salad bars in schools to promote healthier food choices amongst students. Our quiz question is about one of the largest meal programs in the world, and its creation from a historical perspective.
Meetings & Events are crucial to our travel and hospitality experiences and food is a central element. In this pod we discuss the complexity of managing food waste in this industry and opportunities to solve this crucial aspect of sustainable, and responsible consumption. Our guest, Dr Rick Garlick, shares insights from a recent World Wildlife Fund research project. Check out this pod’s quiz question!
In this episode, we explore innovative ways to address food waste and food insecurity through community efforts. The conversation highlights turning surplus food into opportunities, while discussing sustainability, logistics, and the broader impact of these initiatives. Stay tuned for inspiring insights on tackling one of today’s major global challenges.
The impact of Autism Spectrum Disorder on food preferences remains less understood. In this podcast we unpack several of these aspects with Dr. Vinita Berry, from multiple perspectives, including how restaurant and foodservice industries can make spaces more accessible to autistic people.
In this podcast we speak with Mr. Alan Horowitz, Vice President of Sustainability at Aramark, and Walter J. Conti Professor at Penn State University, on his perspectives of sustainability in the foodservice industry, and beyond. The quiz question is aligned with our discussion topic.
In this pod, explore the aspects of DEIB in the Golf Course industry and how a company is navigating current challenges while creating new opportunities for its employees and changing the industry as a whole. Answer to the quiz question is bound to surprise you!
In this pod, we discuss the consumer perception of calories on menus and the health consequences of poor food choices. Join us on this unique episode, brought to you from our very own School of Hospitality Management Students.
In this pod we discuss how a student-led effort is addressing food access and insecurity on a university campus by using creative approaches, and being persistent. Listen in to hear this inspirational work that can inform and motivate others to join efforts related to food justice.
The hotel and lodging industry is an important part of our economy as it provides employment and entrepreneurial opportunities for millions of people. Hotels are also an integral part of our travel and leisure experiences. In this pod we speak with Ms. Anna Blue, President of the AHLA Foundation and discuss a variety of aspects of this fascinating industry. The quiz answers might add to your list of hotels to visit.
In this episode, we bring to you a perspective of lab-grown foods and how this awareness can enable us to make better food choices. Join us as Dr InHeang Jung shares her research and passion for this fascinating scientific marvel, the sustainability issues this industry to trying to tackle, and the possible future of processed foods worldwide.
In this episode, we bring to you a perspective from the indigenous food system of native Americans, and how this awareness can positively influence our food choices. Chef Joe Rocchi shares his passion of indigenous food systems, and in the process educates us on many aspects of a food culture that has existed in the Americas for over thousands of years. Do join us.
In this episode, Dr. Aurora Benton, Chief Change Maker of Astrapto LLC, discusses her work with the meeting and events industry to manage and reduce food waste. Given the critical issues surrounding the food waste challenge, Dr. Benton factors that contribute to this phenomenon, and others that can make meetings and events more sustainable. Don't miss this episode's quiz, it's from halfway around the world!
In this special episode, hosted by Penn State Junior Sam Seideman, Amit Sharma is joined by two of our valued Penn State School of Hospitality Management alumni: Nicole Hansen, Senior Regional Director at the Compass Group in Washington D.C., and Ryan Spear, founder of Spear Travel Group, for a rapid Q&A. These alumni, with extensive experience in the hospitality industry, are quick to insightfully answer Dr. Amit Sharma's burning industry questions. Sit back, relax, and enjoy this fast-paced deep dive into the multifaceted world of hospitality!
In this episode, Dr. Courtney Szocs (Smeal College of Business, Penn State University) discusses the outcomes of a research study that investigated the impact of caffeine consumption on shopping behavior. Dr. Szocs also discusses other findings related to how caffeine may impact our choices for different types of products. Broader implications of these findings are also discussed. Curious about the quiz question? Listen on your preferred platform.
Allinfoodz covers a variety of food, and foodservice-related topics that aim to answer core questions regarding our food decisions: How, and why we eat food? The process of creating, serving, and eating food can be a personal or social event. Most people think about food frequently during any given day. Furthermore, there are often underlying reasons that might drive how we make our food choices and decisions, whether we are consuming, or offering food to others.
Allinfoodz provides a space to share varied and all-inclusive food choice research, stories, narratives and experiences, so that we can learn from each other.
