84 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.

    How Choosing to Go Vegan Changed Her

    How Choosing to Go Vegan Changed Her

    Learn how swimming champion, author & competitive performance expert Deborah Gardner's life, body, and taste buds change after she and her husband went on a vegan diet. Tracy and Deborah talk about poop, eating vegan on the road, and much more.

    Useful Links

    https://www.deborahgardner.com https://www.linkedin.com/in/deborahgardner1/ https://www.facebook.com/deborah.gardner01 https://twitter.com/deborahgardner

    A Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 37 min
    Mindful Eating - Is it Possible at an Event?

    Mindful Eating - Is it Possible at an Event?

    Having a calm and kind presence when sharing a meal can make it more enjoyable and literally digestible for everyone. But is this doable at an event or meeting? the hustle and bustle of getting from sessions to the lunch and back again doesn't usually provide for that kind of opportunity.

    Corporate Well-Being Consultant Liz Cohen who worked in the hospitality industry for 32 years understands the challenges of eating mindfully at events.

    • 42 min
    Crafting Inclusive Beverage Experiences

    Crafting Inclusive Beverage Experiences

    Discover how beverages, just like food, can be a mechanism to creating inclusive experiences in our homes and events! In this episode, Tracy speaks with bartender and the original "Cocktail Guru," Jonathan Pogash, who is committed to sparking creativity and keeping our spirits up with irresistible drinks that appeal to all. Tracy and Jonathan will be chatting about how to shake, muddle and stir refreshing and delicious mocktails and elixirs that can connect people. Whether serving zero proof or 100 proof, gatherings come alive when great drinks are flowing.
    Useful Links
    www.thecocktailguru.com www.facebook.com/thecocktailgurupage www.instagram.com/thecocktailguru www.twitter.com/thecocktailguru Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 40 min
    Negotiating Food & Beverage for Events

    Negotiating Food & Beverage for Events

    Claire Gould has been planning culinary events for major companies around the world, helping meeting hosts decide what guests are going to eat, as well as gives advice on food and beverage choices negotiations and presentations. In this episode, Tracy and Claire chat about best practices to feeding everyone. They talk about dietary needs, the importance of knowing your group and catering history.

    • 1 hr 1 min
    Tracy Reviews a Catered Event

    Tracy Reviews a Catered Event

    Tracy recently attended a conference in person. Listen to her talk about two food and beverage functions she attended. How accessible they were. Labeling, Consistency of presentation and accessibility. Check out the thrive! meetings & events blog (thrivemeetings.com/blog) for all of the photos she talks about in the episode. Join the Eating at a Meeting Facebook group to share your comments and input on what she talked about. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 51 min
    78: The Celiac Project

    78: The Celiac Project

    After years of struggling with a series of "mystery aliments" before finally being diagnosed with Celiac Disease at age 40, Michael Frolichstein was shocked to learn that this auto-immune disease, which affects 1% of the US population, is 83% undiagnosed or misdiagnosed.
    Join Tracy to celebrate Celiac Disease Awareness Month as she chats with the documentary filmmaker on his journey to meet others who have celiac, get answers from experts, and advance the conversation and raise awareness about the disease.
    Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

    • 46 min

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