Imagine using your food and beverage choices to not just nourish guests—but to help someone rebuild their life.

Next week on the Eating at a Meeting Podcast LIVE, I'm sitting down with Kerry Brodie, founder and executive director of Emma's Torch, a nonprofit culinary training program that empowers refugees, asylees, and survivors of human trafficking by providing paid culinary training, work experience, and job placement—all through the lens of dignity, sustainability, and inclusion.

Emma's Torch is about far more than cooking skills—it's about building confidence, fostering community, and helping individuals navigate new lives and achieve financial independence. Since its founding, they've worked with over 600 students, generating more than $25 million in increased wages as graduates go on to become business owners, bakers, supervisors, and more.

For planners and hospitality professionals, this conversation is a powerful reminder that every meal we serve at an event is a chance to make an impact—not just on guests' plates, but in their lives.

If you want your events to reflect purpose as well as taste, this is a conversation you won't want to miss.