Feeding Gluten-free — How the Events Industry Can Support Gluten-free Food Equity
About this episode
This episode discusses the importance of supporting gluten-free food equity in the events industry with insights from Carla Carter of the National Celiac Association.
If your food pantry's shelves don't reflect the needs of 21 million gluten-free Americans—or you assume guests will 'just figure it out'—it's time for a reality check. This episode reveals why transparency, education, and intentional sourcing are the keys to serving every member of your community safely and affordably. Carla Carter, Director of Education & Programs at the National Celiac Association, shares practical insights from decades on the front lines of gluten-free advocacy. Discover the hidden challenges of feeding gluten-free—at home, at events, and in food pantries—why communication trumps good intentions, and what it really takes for both families and organizations to bridge the affordability gap. Learn how one well-intentioned restaurant got it wrong, what food pantries need to know before donating, and how a national movement for equitable access is gaining momentum.
People in this episode
Host: Tracy Stuckrath
Guest: Carla Carter
Topics covered
- gluten-free food
- food equity
- events industry
- community support
- affordability
- transparency
Mentioned in this episode
Organizations: National Celiac Association
Places: America
More episodes of Eating at a Meeting
- California's Food Allergy Law has Arrived. Is Your Event Safe?
- How One Venue Cuts Food Waste, Costs, & Exclusion With Smarter Menu Design
- Designing Allergy-Friendly Menus Everyone Will love w/ Chef Karen O'Connor
- How Event Planners Can Save Lives: A Food-Allergic Guest's Perspective
- Off-Premise Catering and Food Allergies: Why Event Safety Requires More Than Menu Labels
- How THE UK Events Industry Is Standardizing Dietary Needs Management
Explore listener stats, chart rankings, contacts and more on the Eating at a Meeting podcast page.