arts
Hosted by Food Decisions Research Laboratory · arts · EN
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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Contact path
Verified email
Booking probability
35%
Guest openness
Selective
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Signup to Generate a PitchAllinfoodz 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.
Allinfoodz is hosted by Food Decisions Research Laboratory. The show has published 127 episodes to date.
Recent episodes include "What Food Means: Danielle Sepsy, The Scone Queen" (29 May 2026, 33 minutes), "Empathy vs Automation: What Should Stay Human in Hospitality?" (29 May 2026, 37 minutes), and "Robots, Rights, and Responsibility: A New Conversation for Hospitality" (19 February 2026, 23 minutes).
Allinfoodz publishes roughly every two weeks, with episodes averaging 34 minutes across 127 episodes.
Booking probability for Allinfoodz is 35%, and the host is rated Selective on guests. Allinfoodz requires a Pod Score of 80 or higher. Allinfoodz's contact route on record: verified email.
The strongest fits for Allinfoodz are Restaurants. Allinfoodz has an arts audience.
Food Decisions Research Laboratory hosts Allinfoodz, an arts podcast with 127 episodes published.
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Episode #130
In this episode of allinfoodz, Amit Sharma speaks with Danielle Sepsy about the personal side of food and hospitality. Moving beyond systems and performance, they explore identity, vulnerability, and authenticity as...
In this episode, we move beyond efficiency metrics and ask a more uncomfortable question: can technology truly replicate the human side of service? With insights from fine-dining professional Benjamin Yong, we explore...
As hospitality races toward automation, the industry must confront a deeper question: what moral and legal status should intelligent service robots hold? Dr. Anna Mattila, along with our host Amit Sharma guide listeners...
Episode #127
Grocery stores, both physical and digital, quietly shape what we at, how much we spend, and how healthy our choices become. In this episode of allinfoodz, we explore how online grocery shopping influences nutrition...
This episode explores how legal frameworks are reshaping the future of foodservice. From climate disclosure to AI governance, Aramark's General Counsels Melissa Merkel and Aaron Skrypski walk us through the little-seen...
In this special alumni edition, three Penn Staters (Jill Ferguson '98, Jaden Crudup '25, and Alysha Foo '25) reflect on their unexpected career paths and the lessons they learned along the way. From operational...
Episode #124
President Andrew "Andy" Feinstein of the University of Northern Colorado joins us to discuss the changing landscape of higher education, where access, relevance, workforce expectations, and hospitality-inspired...
Episode #123
After a thoughtful hiatus, allinfoodz is back! Host Dr. Amit Sharma reflects on the podcast’s journey since 2017 — from its roots in exploring the complex world of food systems to its renewed vision for the future. In...
Hospitality leader Tom Neely discusses how businesses are responding to labor challenges, shifting guest expectations, and sustainability goals in today’s foodservice industry through thoughtful leadership and...
Institutional meals feed millions, but can they also drive sustainability? Dr. Laure Saulais unpacks the complex systems behind institutional foodservice and shares insights on aligning health, policy, procurement, and...
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...
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...
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...
Episode #117
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...
Episode #116
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...
Episode #115
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...
Episode #104
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...
Episode #113
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...
Episode #112
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...
Episode #111
In this pod, explore the aspects of DEIB (Diversity, Equity, Inclusion, Belonging) in the Golf Course industry and how a company is navigating current challenges while creating new opportunities for its employees and...
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