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/10.1177/10963480251393749Choi, 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/10.1177/1094670520978798Music 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.