100 episodes

Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more.

The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:

● Help individuals and organizations understand how F&B
impacts employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.

Eating at a Meeting Tracy Stuckrath, CFPM, CMM, CSEP, CHC

    • Health & Fitness

Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more.

The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:

● Help individuals and organizations understand how F&B
impacts employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.

    What is Safe Sustainable and Inclusive Food and Beverage?

    What is Safe Sustainable and Inclusive Food and Beverage?

    In this episode, Tracey looked back through 150 episodes to find how her guess answers the question and what their perception of safe, sustainable, and inclusive is to them. From making a conscious effort to think about it to think about understanding where your food is from where you’re getting it through allergy safety and making sure that everybody has a seat at the table. Hear Tracy reading excerpts from her guests and directly from the guests.
    Let us know what it means to you as well by sending a message to hello@thrivemeetings.com

    • 28 min
    Embedding Sustainability into the Event Planning Process

    Embedding Sustainability into the Event Planning Process

    The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes, and”!
    Opposite of the “we’ve always done it this way” thinking that is too common in foodservice operations and menu planning, Molly Crouch Corporate Director of Sustainability at Sodexo Live! and Dr. Aurora Dawn Benton sustainability consultant and illuminator at Astrapto are going to share how we can use "yes, and" to rethink our approach and uncover opportunities to improve social and environmental outcomes and reduce costs in event food and beverage.
    I can personally attest to the enthusiasm and knowledge Molly and Aurora bring to table around this topic. They are a do NOT miss duo! Listen as Tracy, Molly, Aurora chat about all things sustainability and event food and beverage.
    Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 57 min
    The Voice of Bees & Pollinators in Detroit

    The Voice of Bees & Pollinators in Detroit

    Brian Peterson is a 5th grade teacher, a beekeeper, and gardener. On this episode of Eating at a Meeting LIVE he's going to share how and why pollinators are so important to the food and beverage industry and meetings. As founder of the nonprofit Bees in the D, he's aiming to bring back Michigan’s declining pollinator population and educating us all on the complexities and importance of bees and pollinators to not only our food industry but our ecosystem as a whole.
    Join Tracy and Brian, as they discuss how most of our food sources can be traced back to pollination, the mission of Bees in the D and how is that mission being fulfilled.
    Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 46 min
    Learn to Use The 5 Dimensions of Wellbeing

    Learn to Use The 5 Dimensions of Wellbeing

    I'm SO excited to be chatting with my friend and industry leader Rachael Riggs to talk about the 5 Dimension of Wellbeing on the Eating at a Meeting podcast this week.
    For more than 25 years, Rachael has been dedicated to creating holistic event experiences that motivate people to be the best versions of themselves. As the Wellbeing Leader of Maritz Global Events, she focuses on improving the guest experience by keeping the guest’s wellbeing at the heart of the design.
    Join us as we talk about why wellbeing has become such a hot topic as we come back from the pandemic, the hottest wellbeing related topic Maritz Global Events is seeing right now, how wellbeing and event food and beverage are connected and how it can all be used to improve events.
    Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 48 min
    Luxury — It's About How You Make People Feel

    Luxury — It's About How You Make People Feel

    Chris Adams got his start as a pool attendant with Ritz Carlton. From that job and the future years he spent with the company, he learned the culture of what luxury was and what Ritz Carlton stood.
    Now, as an international luxury hospitality disruptor and CEO of lifestyle consulting agency, Ellis Adams, he and his team help brands open new hotels around the world and teach their staff that luxury hospitality is about how you make people feel and how to positively leave an impact on people’s lives. And, that includes the food and beverage programs these hotels provide.
    Join Tracy and Chris on Wednesday at 12PM Eastern as they talk about how food and beverage can create luxury experiences for everyone, why is leadership is so important and the future of hospitality.
    Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 54 min
    We Farm Because it's Who We Are

    We Farm Because it's Who We Are

    Harlowe Custom Micro’s is a Veteran-owned and operated farm that opened in 2017 in Harlowe, NC. It's owner Ryan Willet along with his fiancé, Rebecca run the multifaceted farm with a Hydroponic Greenhouse, Microgreen Production room, and Market Garden Beds.
    The business, however, started out of necessity. Ryan's day job was pretty sedentary, which was taking its toll on him physically (think, "sitting is the new smoking"), so he decided to work with a nutritionist. She helped him understand portion control and to figure out how to include better things in his diet — adding spinach to eggs and kale on sandwiches — and remove some less valuable items.
    Then by eating more greens, he was inspired to starting growing his own. Since then, he has learned about hydroponics, soil biology and testing different crops. The business has grown organically and now supplies greens and other vegetables to local restaurants and local communities.
    join Tracy and Ryan as they kick off National Fruits & Vegetables Month to talk about how he got started, how the company has grown, what's in season, his new book and how eating local vegetables has helped him become healthier.
    Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 52 min

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