Summary:

What happens when a personal health crisis becomes a foodservice solution? Kerry Brown, co-founder of Eat G.A.N.G.S.T.E.R., built a line of allergen-free baking mixes that is now showing up in university dining halls across the country.

Takeaways:

• Kerry had never baked before starting the company, and credits that as a creative advantage.

• The AIP diet helped Kerry and her co-founders manage their autoimmune conditions so well that none take medication today.

• Eat G.A.N.G.S.T.E.R. mixes are free of the top 14 allergens and made on an allergen-friendly line.

• Tiger nuts are a root vegetable, not a nut, with a nutty flavor, high in fiber, and prebiotic benefits.

• Universities are the fastest-growing segment, driven by younger generations with more food sensitivities than ever.

• Clearly labeled allergen-friendly options are not just inclusive, they are a point of differentiation.

Summary

A chat with Tony Schifano, founder and CEO of Antos Environmental, about the critical importance of sustainability and waste management across various industries, particularly in food service. They discuss the evolution of waste management practices, the significance of data in driving sustainability efforts, and the necessity of employee training and engagement. Tony shares insights on transforming waste into value and the role of technology in enhancing waste management processes. The conversation emphasizes the need for a cultural shift towards sustainability and the importance of educating future generations on environmental responsibility.

Takeaways

• Sustainability is not just a trend; it's an environmental necessity.

• Cost savings can drive sustainability initiatives.

• Ongoing data analysis is crucial for effective management.

• Employee training is vital for successful sustainability practices.

• Sustainability education should start at a young age.

• Creating a culture of sustainability requires collaboration across all levels.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Chef Steve Baity, a renowned chef and father of four. They discuss Chef Baity's journey from a novice in the culinary world to a celebrated chef known for his fruit and vegetable carvings and his participation in competitive cooking. The conversation goes into the impact of family on Chef Baity's culinary passion, the importance of community involvement, and the story behind his seasoning brand, Pop Secret Seasoning, which honors his late father. Throughout the episode, Chef Baity emphasizes the significance of personal growth, the role of food in building community, and the challenges of the culinary industry today.

Takeaways

• Chef Baity's journey into fruit carving began out of necessity.

• Becoming a father changed Chef Baity's perspective on work and life.

• The culinary industry faces challenges with burnout and mental health.

• Chef Baity's Pop Secret Seasoning honors his father's legacy.

• Community involvement is a core value for Chef Baity.

• Food serves as a bridge to connect people from different backgrounds.

• Selflessness and intentionality are key to serving others.