Episodes

Dawn Sweeney, President and CEO of the National Restaurant Association sits down with Dr. Amit Sharma to discuss a wide range of topics dealing with food and the restaurant industry today.

Dawn Sweeney, President and CEO of the National Restaurant Association sits down with Dr. Amit Sharma to discuss a wide range of topics dealing with food and the restaurant industry today.

Dawn Sweeney, President and CEO of the National Restaurant Association sits down with Dr. Amit Sharma to discuss a wide range of topics dealing with food and the restaurant industry today.

allinfoodz hosts the 2nd Annual Online Industry Symposium: Unpacking the Food Trends. With special guests Kayla Shull, Senior Training Specialist and Program Launch Lead at Ecolab, Jamie Moore, Director of Sourcing and Sustainability and Eat'n Park Hospitality Group, and Sara Quinteros-Fernandez Pediatric clinical dietitian at University of Maryland and Founder/CEO of QuinFer LLC and Little Chef's Kitchen. Moderated by Amit Sharma, Ph.D. Director of Food Decisions Research Laboratory and host of...

allinfoodz hosts the 2nd Annual Online Industry Symposium: Unpacking the Food Trends. With special guests Kayla Shull, Senior Training Specialist and Program Launch Lead at Ecolab, Jamie Moore, Director of Sourcing and Sustainability and Eat'n Park Hospitality Group, and Sara Quinteros-Fernandez Pediatric clinical dietitian at University of Maryland and Founder/CEO of QuinFer LLC and Little Chef's Kitchen. Moderated by Amit Sharma, Ph.D. Director of Food Decisions Research Laboratory and host of...

allinfoodz hosts the 2nd Annual Online Industry Symposium: Unpacking the Food Trends. With special guests Kayla Shull, Senior Training Specialist and Program Launch Lead at Ecolab, Jamie Moore, Director of Sourcing and Sustainability and Eat'n Park Hospitality Group, and Sara Quinteros-Fernandez Pediatric clinical dietitian at University of Maryland and Founder/CEO of QuinFer LLC and Little Chef's Kitchen. Moderated by Amit Sharma, Ph.D. Director of Food Decisions Research Laboratory and host of...

Duke Gastiger is co-creator and managing member of the RE Farm Café at Windswept Farm in State College, PA. The only net zero energy café on a working farm in the country. He discusses how Re Farm Café offers an opportunity to take responsible sourcing and ecologically sound practices to the table in a new light.

Duke Gastiger is co-creator and managing member of the RE Farm Café at Windswept Farm in State College, PA. The only net zero energy café on a working farm in the country. He discusses how Re Farm Café offers an opportunity to take responsible sourcing and ecologically sound practices to the table in a new light.

Duke Gastiger is co-creator and managing member of the RE Farm Café at Windswept Farm in State College, PA. The only net zero energy café on a working farm in the country. He discusses how Re Farm Café offers an opportunity to take responsible sourcing and ecologically sound practices to the table in a new light.

Preparing food for students is a big responsibility. Chef Stephane Gawlowicz of the Redifer Dining Commons on Penn State’s campus discusses what goes into preparing food for the 7,000 students that are served at the commons daily.

Preparing food for students is a big responsibility. Chef Stephane Gawlowicz of the Redifer Dining Commons on Penn State’s campus discusses what goes into preparing food for the 7,000 students that are served at the commons daily.

Preparing food for students is a big responsibility. Chef Stephane Gawlowicz of the Redifer Dining Commons on Penn State’s campus discusses what goes into preparing food for the 7,000 students that are served at the commons daily.

When people think of wine in the United States most people think of California as the state that sets the trends. However, Pennsylvania has rich wine tradition that dates back to the 1600’s. Dr. Kathy Kelley, Penn State Professor of Horticultural Marketing and Business Management, discusses the history and present of wine in Pennsylvania.

When people think of wine in the United States most people think of California as the state that sets the trends. However, Pennsylvania has rich wine tradition that dates back to the 1600’s. Dr. Kathy Kelley, Penn State Professor of Horticultural Marketing and Business Management, discusses the history and present of wine in Pennsylvania.

When people think of wine in the United States most people think of California as the state that sets the trends. However, Pennsylvania has rich wine tradition that dates back to the 1600’s. Dr. Kathy Kelley, Penn State Professor of Horticultural Marketing and Business Management, discusses the history and present of wine in Pennsylvania.

Food Safety is something that impacts all of us. Penn State College of Agriculture Sciences Professor of Food Science and Assistant Director of Food Safety & Quality Programs, Catherine Cutter, discusses Food Safety and what consumers should look for in the places where there food is prepared and served.

Food Safety is something that impacts all of us. Penn State College of Agriculture Sciences Professor of Food Science and Assistant Director of Food Safety & Quality Programs, Catherine Cutter, discusses Food Safety and what consumers should look for in the places where there food is prepared and served.

Food Safety is something that impacts all of us. Penn State College of Agriculture Sciences Professor of Food Science and Assistant Director of Food Safety & Quality Programs, Catherine Cutter, discusses Food Safety and what consumers should look for in the places where there food is prepared and served.

Dr. Amit Sharma sits down with Jamie Moore, Penn State Alum and Director of Sourcing and Sustainability at Eat’n Park Hospitality Group. In this role he works to initiate, maintain, and augment the company’s sustainability initiatives, from composting food waste to starting onsite gardens. He is also responsible for finding, inspecting, and evaluating food provider partners to ensure they have a food safety and a traceability program in place. He also mentions the newest restaurant the group is ...

Dr. Amit Sharma sits down with Jamie Moore, Penn State Alum and Director of Sourcing and Sustainability at Eat’n Park Hospitality Group. In this role he works to initiate, maintain, and augment the company’s sustainability initiatives, from composting food waste to starting onsite gardens. He is also responsible for finding, inspecting, and evaluating food provider partners to ensure they have a food safety and a traceability program in place. He also mentions the newest restaurant the group is ...

Dr. Amit Sharma sits down with Jamie Moore, Penn State Alum and Director of Sourcing and Sustainability at Eat’n Park Hospitality Group. In this role he works to initiate, maintain, and augment the company’s sustainability initiatives, from composting food waste to starting onsite gardens. He is also responsible for finding, inspecting, and evaluating food provider partners to ensure they have a food safety and a traceability program in place. He also mentions the newest restaurant the group is ...

Penn State Nutrition Instructor, Jennifer Meengs discusses The Penn State Peace Meal, an Evening of Food and Fellowship. The Peace Meal brings students from different backgrounds together to connect over food; focusing on what we have in common, the need for physical nourishment.

Penn State Nutrition Instructor, Jennifer Meengs discusses The Penn State Peace Meal, an Evening of Food and Fellowship. The Peace Meal brings students from different backgrounds together to connect over food; focusing on what we have in common, the need for physical nourishment.

Penn State Nutrition Instructor, Jennifer Meengs discusses The Penn State Peace Meal, an Evening of Food and Fellowship. The Peace Meal brings students from different backgrounds together to connect over food; focusing on what we have in common, the need for physical nourishment.