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.

Allinfoodz

Behind Tailgate Parties

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. 

Nutrition in Schools Post-COVID

  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.  

Restaurant Labor in the Post-COVID Era

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.

Locally Sourced Food in Restaurants

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.

Sustainable Development Goals in Hospitality at the United Nations

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. 

COVID-19 in India

  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.  

All About Hand Washing

 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. 

Creation and Innovation During COVID-19

 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. 

Reducing Food and Disposable 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.  

Hospitality Industry Recovery from COVID-19

 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. 

Drinks and Culture Around the World

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

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