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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 Danielle reflects on her journey from baker to entrepreneur and author. The conversation also touches on well-being and the realities of building a meaningful life in the industry. Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

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 emotional intelligence, service recovery, and the invisible labor that defines great hospitality. The future may include robots — but what must we protect to keep hospitality human? Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

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 through the complexities of robot personhood, liability, governance, and the shifting boundaries between technology and humanity. Reference papers: Sharma, A., & Mattila, A. (2026). Rights and Responsibilities of Hospitality Service Robots. Journal of Hospitality & Tourism Research. https://doi.org/10.1177/10963480251393749 Choi, S., Mattila, A. S., & Bolton, L. E. (2021). To Err is Human(-oid): How Do Consumers React to Robot Service Failure and Recovery?. Journal of Service Research, 24(3), 354-371. https://doi.org/10.1177/1094670520978798 Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

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, food waste, and equity, drawing on recent research with Dr. Yizao Liu. From algorithms to SNAP policy, we ask whether technology is helping people eat better—or simply nudging them differently. Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

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 legal forces that increasingly influence sustainability, ethics, transparency, and innovation across the food system. Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

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 leadership to legal strategy and organizational transformation, they offer candid stories about growth, purpose, and navigating an industry where people, food, and values intersect. Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

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 leadership converge to define the next generation of universities. Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

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 this relaunch episode, Dr. Sharma introduces new producer and editor Alicia Skeath and shares what listeners can expect in the episodes ahead. Music credit: "West in Africa" by John Bartmann is licensed under a CC0 1.0 Universal License.

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 innovation.

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 sustainability goals in healthcare and beyond.

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 takes to lead and sustain the restaurant and lodging industry in a changing world.

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 consciousness, and product innovation are reshaping what, how, and why people drink today.

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. We revisit with Mel Curtis, the Director of the Anti-Hunger program at the YMCA in Central PA to get an update of realities surrounding the food insecurity challenge.

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. Our quiz question includes a bucket list item for you to add to your list!

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 largest meal programs in the world, and its creation from a historical perspective.