Allinfoodz

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 meeting and events more sustainable. Dont miss this episodes quiz, its from half way 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.

Substance abuse continues to be a challenge for millions of Americans. In this episode, Dr. Miranda Kitterlin (Florida International University) shares insights on workplace perspectives related to substance abuse. The quiz question and discussions with Dr. Kitterlin shed light on essential facts and statistics related to this important issue.

Dr. Michael Tews explains how fun at the workplace can be responsibly incorporated by employers to create a positive work environment. However, there is a caution to over-focus on fun. He also provides perspectives on the 4-day week. Don't miss out on our quiz question in this episode!

In this 100th episode, hear the conversation with Dr. Stuart Mann about his successful career as an academic, the principles that defined his success, and the advice he would give to us. We focus this episode on the importance of having a mentors, and the concept of mentoring. Curious about the quiz question? Then start listening!

Dr. Kelley shares updates from recent consumer surveys on what's in for the season and also discusses the supply factors that will influence trends of what we will be drinking. Also, check out our quiz in this episode.

When we consume products and services, companies seek feedback from us through customer feedback surveys. Listen to the ins and outs of customer feedback surveys as we discuss this topic with Ashley Akright from Marriott Hotels. Ashley explains why companies value surveys and how they use the feedback to enhance our experiences as consumers. Dont miss the quiz of this episode, and also great advice on how to report feedback to companies in addition to the surveys. 

In conversation with British writer Ben Birdsall, author of several books including two whisky travelogues: "Whisky Burn – the distilleries of Scotland by Vespa" and "Whiskey Burn – the distilleries of Ireland by Vespa". In his books Birdsall takes you on a tour of the old and new whisky distilleries of the British Isles getting to know the people, the places and production of the ‘liquid sunshine.'

On this edition of allinfoodz, we speak with Alex Shockley, Director, Responsible Sourcing & Sustainability at Hilton. Alex joined us to talk about how the hotel industry is engaging with the local food systems, and sustainable food options for consumers such as plant-based foods. We also discussed the issues related with food waste in the foodservice industry, and more broadly the issues related to responsible and ethical decisions, and corporations engaging in Greenwashing. 

On this episode of allinfoodz, Amit Sharma is joined by Managing Director of Market Development at Hershey Entertainment & Resorts Company, Lauren Turnbull. They discuss the past, present and future of theme parks.

On this episode of Allinfoodz, Amit Sharma is joined by Jessica Paholsky, a creative storytelling professional and founder of Once Upon a Pesto, a website with a mission of combining food history, global cultures, and authentic recipes to help the world understand pesto.

The way people think about food safety has been changing in recent years. On this episode of Allinfoodz, Amit Sharma is joined by Kevin Roberts, Ph.D., Interim Department Head and Professor of Hospitality Management at Kansas State University. He discusses the changes in food safety and some of the ideas behind the shift in focus.

On this episode of allinfoodz, Amit Sharma is joined by our resident wine and beverage expert Professor of Horticultural Marketing and Business Management at Penn State Kathy Kelley, Ph.D. She talks about the current state of the alcohol industry, including the growth of wineries in the U.S., consumer behavior and more.

Cell-based meat, also known as cultured meat, is genuine animal meat (including seafood and organ meats) that is produced by cultivating animal cells directly. On this episode of allinfoodz, Amit Sharma is joined by Assistant Professor of Rural Sociology at Penn State Robert Chiles, Ph.D. He talks about his research into cell-based meat and its potential impacts on a variety of areas.

Food brings people together. On this episode of allinfoodz, Amit Sharma is joined by Associate Professor in the School of Theatre co-founder and co-Director of The Center for Pedagogy in Arts and Design Susan Russell, Ph.D. They discuss the human connection and how a food as simple as beans brings people from thousands of miles away, from different cultures together. 

On this episode of allinfoodz, Amit Sharma is joined by Benjamin Mchie, Executive Director of the African American Registry. They discuss the history and influences of African American cuisine and the term “soul food”.

We all make choices about what we eat every day. However, most of us don't think about the way our food choices impact sustainability and the food system. On this episode of allinfoodz, Amit Sharma is joined by Laure Saulais, associate professor in the department of agrifood economics and consumer science at Université Laval in Québec, Canada. She discusses the complexities of food choice and the impacts choices have on sustainability, the food system, economics, and more.

According to the US Department of Agriculture, 30-40 percent of the food supply in the United States is wasted. On this episode of allinfoodz, Amit Sharma is Joined by Program Director of Food Recovery Operations at 412 Food Rescue Jennifer England. She discusses food waste and how her organization is helping to save food from the garbage and get it into the hands of people who need it.

The wine industry has thousands of years of history of adaptation to change, and as such it offers a unique perspective. On this episode of allinfoodz, Amit Sharma is joined by Robert Mazza president of Mazza Vineyards in North East, PA. He talks about the changes in the wine industry and how it continues to adapt.

On this episode of allinfoodz, Amit Sharma is joined by Penn State Assistant Vice President of Housing and Food Services Cheryl Fabrizi. They discuss the ins and outs of what it takes to feed a large student population like Penn State's.

Media coverage of armed conflicts tends to focus on the international geopolitical perspective. On today's episode we hope to raise awareness around the human impact perspective, especially food insecurity. Amit Sharma is joined by Justin George Kappiaruparampil, assistant teaching professor of Agricultural, Food, and Resource Economics, whose article Armed conflicts and food insecurity: Evidence from Boko Haram's Attacks was published in the American Journal of Agricultural Economics.

Each year approximately 20 to 50 million Americans come together to celebrate with food and drink in parking lots and open fields. On this episode of allinfoodz, Amit Sharma is joined by Penn State Teaching Professor of Anthropology Kirk French to discuss the cultural phenomena of tailgating. Kirk discusses the history of humans gathering before events for food and drink, tailgating in modern times and his past research on on the subject.

The way school nutrition is viewed has changed greatly during the pandemic. On this episode of allinfoodz, Amit Sharma is joined by Food Service Director at State College Area School District and President-Elect of the School Nutrition Association of Pennsylvania Megan Schaper. They discuss how the pandemic has changed school nutrition and discusses the continuing changes of food in school.

  According to the National Restaurant Association, one in three Americans have their first job experience in restaurants, six in ten adults have worked in restaurants, at some point in their lives and restaurants employ more women and minority managers than any other industry. For as many as the restaurant industry has employed, it has faced difficult challenges during COVID-19. Now, as there is a light at the end of the COVID tunnel, restaurants are facing new labor challenges in the post-COVID era. On this episode of allinfoodz, Amit Sharma is joined by Phil Jolly, Elizabeth M. King Early Career Professor at Penn State School of Hospitality Management. His research is focused on understanding the employee experience in hospitality and service organizations.  

On this episode of allinfoodz, Amit Sharma is joined by Director of Sourcing and Sustainability at Parkhurst Dining Jamie Moore. They discuss the benefits and challenges of restaurants using locally sourced food.

For the start of the new season of allinfoodz, we are taking a deeper dive into the Sustainable Development Goals. Joining Amit Sharma is Director of Premium Dining Services with Culinart at the United Nations Rudy Lasher. Lasher discusses sustainability at the United Nations and the importance of the Sustainable Development Goals.

A Message to our Listeners.

COVID-19 has impacted everyone across the globe but in recent months the brunt of this impact has been felt in India. On this episode of allinfoodz, Amit Sharma is joined by Angeline Jayakumar, Ph.D., assistant professor of public health nutrition at the University of Pune in India. They discuss the impact the pandemic has had on India and how recent events have influenced food insecurity.

  We’ve all heard the importance of washing your hands. Since the pandemic began, spreading the message of washing your hands has become even more prevalent. On this episode of allinfoodz, Amit Sharma is joined by Penn State Senior Food Safety Extension Associate Martin Bucknavage. They discuss the importance of hand washing and the impact it has on food safety and overall health.  

The pandemic has created many challenges for the hospitality industry. History has shown, out of great challenges come even greater innovation. On this episode of allinfoodz, Amit Sharma is joined by Dr. Annette Graham, dean of the School of Business Management at the Culinary Institute of America. They discuss the pandemic’s impact and the opportunity it has created for entrepreneurship and innovation in the industry.

Hunger is a challenge that has many complex layers. One factor that contributes to hunger is food and disposable waste. On this episode of allinfoodz, Amit Sharma is joined by Director of University of South Carolina School of Hotel, Restaurant and Tourism Management Robin B. DiPietro, Ph.D., M.B.A. They discuss the challenges food waste creates for the foodservice industry and how COVID-19 has impacted planning and prevention of food disposal and waste.

  COVID-19 has affected every single industry. No industry was hit harder than hospitality. The importance of advocates for this industry has increased during the pandemic. On this episode of allinfoodz, Amit Sharma is joined by President & CEO of the Pennsylvania Restaurant & Lodging Association John Longstreet. They discuss the impact COVID-19 has had on PA’s restaurant and lodging industry and how PRLA is hopeful for the future of the industry.  

  Beverages, just like food, are something that unites us all. On this episode of allinfoodz, Amit Sharma is joined by Kirk French, Teaching Professor of Anthropology at Penn State University, College of Liberal Arts. His research focuses on the cultural meanings of alcohol. He discusses how alcohol has developed throughout history and the impact on culture.  

Allinfoodz has explored the impact outside factors, like COVID-19, have had on food insecurity. On this episode of allinfoodz, we explore the impact of another factor on food insecurity, extreme weather conditions. Amit Sharma is joined by Dean of the Conrad N. Hilton College of Hotel and Restaurant Management Dennis Reynolds, Ph.D. They discuss the impacts the recent extreme weather in Texas has had on local food insecurity.

Responsible consumption is a complex issue that involves consumers and food providers. On this episode of allinfoodz, Amit Sharma is joined by Registered Dietitian Mary Alice Cain. She promotes balanced meals created from healthful ingredients and believes affordable, wholesome food should be available to all. Visit her website to learn more. https://www.maryalicecain.com/