If your food pantry's shelves don't reflect the needs of 21 million gluten-free Americans—or you assume guests will 'just figure it out'—it's time for a reality check. This episode reveals why transparency, education, and intentional sourcing are the keys to serving every member of your community safely and affordably.

Carla Carter, Director of Education & Programs at the National Celiac Association, shares practical insights from decades on the front lines of gluten-free advocacy. Discover the hidden challenges of feeding gluten-free—at home, at events, and in food pantries—why communication trumps good intentions, and what it really takes for both families and organizations to bridge the affordability gap. Learn how one well-intentioned restaurant got it wrong, what food pantries need to know before donating, and how a national movement for equitable access is gaining momentum.

Here's the truth most event professionals don't want to say out loud: we often treat food allergy requests as a nuisance instead of a responsibility.

This week — Food Allergy Awareness Week — I'm bringing a conversation to Eating at a Meeting LIVE that I believe every meeting planner, caterer, hotel F&B team, and event organizer needs to hear.

I'm sitting down with Karen O'Connor, Executive Chef at Toronto's renowned Daniel et Daniel Catering & Events. Karen has spent more than 30 years building menus that don't just impress — they include. She's a CATIE Chef of the Year, past President of the International Caterers Association, and a sought-after speaker at Catersource who has led sessions specifically on designing allergy-friendly menus that work for guests and still deliver the wow factor clients expect.

We're going deep on the operational side of food allergy management — how her team collects and communicates allergy information, how they build menus around common allergens like gluten, nuts, dairy, and soy without stripping out the soul of a dish, and what it really means to make guests with food allergies feel not just safe, but celebrated.

For planners: this is about more than avoiding a reaction. It's about reducing liability, honoring your attendees, and creating experiences where everyone can be fully present at the table.

For suppliers and caterers: this is your peer showing how it's done at the highest level.

Come watch LIVE. Bring your questions. This is the conversation our industry needs.

Food allergies aren't just a dietary preference. For millions of people, they are a daily negotiation with risk, anxiety, and belonging.

This week is Food Allergy Awareness Week, and for Day 3 of Eating at a Meeting LIVE, I'm sitting down with someone who has been in the trenches of this conversation for years — Lindiwe Lewis, allergy advocate and host of the Behind the Allergy podcast.

Lindi has lived with severe, anaphylactic food allergies for over 30 years. She's had reactions to entire food groups. She's navigated dining rooms where staff didn't wash their hands and restaurants where she felt like an inconvenience for asking a question. She's also experienced the flip side — places like Hawksmoor in London, where staff handled her allergies with confidence, care, and genuine kindness.

The difference? It's everything.

Through Behind the Allergy, Lindi doesn't just talk about what she can't eat. She talks about the anxiety, the isolation, the relationships, the travel, the identity of living with a condition that can turn a meal into a medical emergency. Her platform is a lifeline for the food allergy community — and a wake-up call for the hospitality industry.

For those of us who plan, design, and serve food at meetings and events, this conversation is not optional. It's essential.

If you've ever wondered what your guests with severe allergies are actually thinking when they sit down at your event table — this episode will tell you.

Join us LIVE, bring your questions, and let's talk about what it really means to make every guest feel seen, safe, and included.