Allinfoodz

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 isDirector 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.

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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.