Eating at a Meeting

Tracy Stuckrath, CFPM, CMM, CSEP, CHC
  • 4.9 (10)
  • NUTRITION
  • UPDATED WEEKLY

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.

  1. 5D AGO

    When Event Catering Becomes Community Care: Food that Connects & Gives Back

    When you're in Philly for PCMA Convening Leaders, you don't just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the city. And I couldn't leave town without sitting down with one of the catering chefs doing exactly that. This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Adam DeLosso, Executive Chef and COO of 12th Street Catering—and this conversation goes far beyond what's on the plate. Adam and the team at 12th Street believe great event food is about connection just as much as cuisine. Designing menus where every guest feels welcome without extra effort isn't a "nice to have" for him—it's the standard. That mindset shows up everywhere: how his team supports guests with complex dietary needs, how they approach staff training and labeling, and how they think about sustainability and responsibility. We talk about what it really means to build safe, sustainable, and inclusive food experiences into events so seamlessly that guests simply feel cared for. Adam shares the story of creating a carbon-neutral menu before the industry was ready—and why that moment still shapes how he approaches innovation today. We also dig into 12th Street's Meals With a Mission philosophy and partnerships with Trellis for Tomorrow and Philabundance, showing how catering can nourish communities, not just attendees. If you plan events, this matters. Food is where trust, risk, inclusion, and brand values all collide—and Adam offers a real-world look at how thoughtful leadership turns those moments into WOW experiences. Because when food is done with care and creativity, it doesn't just feed people. It brings them together. What does "every guest feels welcome" look like at your events?

    54 min

  2. FEB 10

    Event F&B: Designing Menus That Respect People & Ingredients

    Imagine sitting down at an event, ready to enjoy dessert… and realizing the kitchen can't tell you what's in it. Tracy is joined by internationally recognized vegan pastry chef, cookbook author, and culinary educator Fran Costigan to talk about what should be one of the easiest wins in event food and beverage: designing menus that respect both people and ingredients. Fran has spent decades teaching chefs—many of them in traditional kitchens—how to create plant-based desserts that are stunning, delicious, and practical to execute. And here's the truth she keeps proving: most kitchens already have what they need. What's missing is the mindset, the training, and the commitment to transparency. We dig into: •⁠  ⁠Why hotel and catering pastry teams still treat vegan (and dairy-free) desserts like a "special request" •⁠  ⁠How to build one great dessert for everyone instead of creating multiple "separate but sad" options •⁠  ⁠The real issues with hidden ingredients (hello, seasoning mixes with wheat flour) and why labeling matters •⁠  ⁠Smarter sweeteners and why "dairy-free" doesn't always mean safe •⁠  ⁠Practical swaps and techniques chefs can use right now—without reinventing their pantry •⁠  ⁠Why gluten-free isn't automatically "healthier," and what planners should understand when designing menus

    56 min

  3. FEB 3

    Turning Surplus Prepared Food From Events Into Safe, Shared Meals

    Last year, Les Dames NC selected Food Connection as one of three beneficiaries of our annual holiday cookie sale—and this conversation is exactly why. This is the third interview in my series spotlighting organizations that are feeding our communities with food that already exists… including food coming straight from events, catering kitchens, and conference centers. I'm sitting down with Marisha MacMorran, Executive Director of Food Connection, an Asheville-based nonprofit that rescues surplus prepared food and redistributes it to neighbors across Western North Carolina. This isn't about scraps or leftovers—it's about smoked brisket, roasted vegetables, crab cakes, veggie couscous… food that was cooked with care and deserves a second purpose. Food Connection connects those with too much food to those without enough—keeping hundreds of tons of fresh food out of landfills while delivering hundreds of thousands of heat-and-serve meals with dignity and choice. If you've ever wondered what should happen to food after an event—or how your F&B decisions can support the communities we host meetings in—this is a conversation you'll want to be part of. Because feeding people is about more than food. It's about connection, dignity, and showing up for one another. What questions do you have about rescuing surplus food from events?

    53 min

  4. JAN 27

    How Event Food Can Feed Communities: The Javits Center Model

    When I first toured the Javits Center rooftop farm back in October 2022, I walked past rows of lettuce, herbs, and apple trees on top of a convention center, tasted apples the chef had just brought down from the orchard, and went home with honey from the hives above the show floor. That visit completely changed how I think about what event food can do. Now I'll be talking with Yashi Dadhich, Director of Energy & Sustainability at the Javits Center, about how a convention center best known for massive trade shows is also growing tens of thousands of pounds of produce on its roof—using it first to feed attendees and staff—and then donating the surplus to help nourish their neighbors. From a one-acre rooftop farm and greenhouse to partnerships with organizations like Rethink Food and local pantries, Javits has built a food donation program that connects: � Farm-to-table menus for events � Rescued prepared food and ingredients after events � Community impact, feeding New Yorkers facing food insecurity � Sustainability goals, including waste reduction and energy savings For those of us planning meetings and events, this is a powerful blueprint for turning "leftovers" into impact—without sacrificing service, safety, or the bottom line. We'll talk about: � How their rooftop farm and kitchens are designed to reduce waste and maximize donation � What it takes to build strong food-rescue partnerships � How planners can plug into donation systems when they book a venue like Javits � Why feeding your community should be part of your event success metrics If you've ever looked at what's left on the buffet and thought, there has to be a better way, you'll want to join this conversation with Yashi and bring your questions about working with venues on food donation and rescue. What do you want to know about donating event food or partnering with venues on food rescue?

    54 min

  5. JAN 22

    Anaphylaxis And Events: Why Allergy Safety Can't Be An Afterthought

    When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren't taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — commented, "hear you and see you @kerrywashington DITTO." That one word — DITTO — carried decades of lived experience. In this episode of Eating at a Meeting LIVE, Jo and I talk about what it really means to navigate everyday life — restaurants, airplanes, school cafeterias, and event spaces — when a trace amount of nuts, shellfish, or airborne particles can shut down your body. Jo has survived more anaphylactic shocks than she's willing to count. She's been dismissed in restaurants, pushed back on by airline crews, and told "it should be fine," even when the stakes were life or death. She's also been sounding the alarm for years, insisting that ignoring anaphylaxis is as dangerous as "putting a loaded gun in my face." If you plan menus, host families, work in hospitality, or manage any food service environment, Jo's perspective is essential. Her story echoes what millions live with — and what our industry must do better. Every Guest Matters. 🩷 Every Meal Matters.

    49 min

  6. JAN 20

    How Mobile Food Rescue Teams Are Saving Communities From Hunger

    As 2025 closed, Tracy dedicated three episodes to something that matters deeply: the organizations feeding people who need it most. And we're starting with one that's rewriting what community feeding can look like in Florida. When the Orange County Convention Center in Orlando, FL shared that one of the larger food donation charities they work with was The Freedom Tour, I knew the story would be powerful. What I didn't expect was just how vital their work is to Polk County families. Back in 2016, when The Freedom Tour began, more than 100,000 county residents — including nearly one in four children — were food insecure. Today, the numbers remain high: 113,000 people and more than 33,000 children still face inconsistent access to food. That's over 20% of kids in the county. That's the reality Bobby Williams walks into every day. This week on Eating at a Meeting LIVE, I'm talking with Bobby Williams, founder of The Freedom Tour — an operation that began under a carport and now moves millions of pounds of food every month through mobile pantries, school partnerships, and statewide relief efforts. And for those of us planning meetings and events, this isn't just inspiring — it's instructive. Because your surplus food can become support. Because your leftovers can become lifelines. Because partners like this make donation safe, simple, and deeply impactful. This conversation kicks off a month-long spotlight on organizations that feed communities with dignity, creativity, and heart. Because every meal can make a difference — even the ones we don't serve.

    50 min

  7. JAN 15

    Allergy Safety at Events: Why "I Don't Think So" Isn't an Acceptable Answer

    When your food allergy becomes the reason you have to walk out of your own professional presentation, something is deeply broken. That's exactly what happened to Christina LiPuma, MPH, RDN, CDCES, when she had a severe allergic reaction at a national nutrition conference. The culprit? A mislabeled "curry bowl" and a series of "I don't think so" answers that should never have been good enough. You ask if a dish contains peanuts. "I don't think so," says one staffer. "Pretty sure it doesn't," says another. Minutes later, your throat tingles, your heart races—and you realize what "pretty sure" can cost. This week on Eating at a Meeting Podcast LIVE, I'm talking with Christina—Registered Dietitian, Certified Diabetes Care & Education Specialist, and former Policy Associate at the Center for Science in the Public Interest—about what happens when event dining fails, and how we can make it right. We'll discuss: 🥗 Why food labeling isn't just a safety measure—it's an inclusion issue. 🧾 How simple policy changes can prevent harm and build trust. 👩🏽‍🍳 What planners, venues, and caterers can do before the first meal is served. Christina's perspective as both a public health advocate and someone living with a severe food allergy brings a powerful, personal dimension to this conversation about responsibility, training, and transparency in event dining. Because no attendee should have to choose between eating lunch and staying safe.

    47 min

  8. JAN 13

    The Transparency Movement: Why Menus are Becoming the Frontier Guest Safety

    Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what's safe for them to eat. No guessing. No anxiety. No risk. That's the world Dylan McDonnell, founder and CEO of Foodini , is helping to build. Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what's being served will make you sick. That experience inspired him to launch Foodini, a dietary-intelligence platform using AI and dietitian-led data to make ingredient transparency effortless—for both guests and kitchens. Now, as California implements SB 68, the nation's first allergen-disclosure law for restaurants, Dylan's advocacy and innovation are shaping a safer, more informed dining future. Together, on this week's Eating at a Meeting Podcast LIVE we're unpacking: 🍽️ How ingredient transparency is redefining hospitality and guest trust ⚖️ What new allergen-disclosure laws mean for restaurants, caterers, and venues 💡 Why technology is the missing ingredient in safe, inclusive dining 📊 How clear data reduces liability, waste, and confusion behind the scenes Because every menu tells a story—and it's time that story included everyone. Join us LIVE for this conversation about safety, technology, and the future of dining transparency.

    49 min
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4.9
out of 5
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About

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.

Information

  • Creator
    Tracy Stuckrath, CFPM, CMM, CSEP, CHC
  • Years Active
    2020 - 2026
  • Episodes
    356
  • Rating
    Clean
  • Copyright
    © Tracy Stuckrath, thrive! meetings & events
  • Show Website
    Eating at a Meeting