210 episodes
Eating at a Meeting Tracy Stuckrath, CFPM, CMM, CSEP, CHC
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- Health & Fitness
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4.9 • 10 Ratings
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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.
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Freedom & Independence
As we reflect on the significance of Canada Day (Canada), Independence Day (US), Bastille Day (France), and Fiestas Patrias (Peru) this month, I wanted to share with you my thoughts on how freedom and independence intertwine with ensuring safe, sustainable, and inclusive food and beverage experiences.
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Prolifically Problematic
A few weeks ago, on Eating at a Meeting LIVE, I mentioned the research Aurora Dawn Benton is doing on food waste at meetings and events.
When chatting with her about the research 🤯, she mentioned they discovered that there are "Prolifically Problematic" food items at EVERY food function. These items tend to be lower-cost, popular items that are often over-ordered and overproduced. 🥯 🥐 🍩 🥫🧀
Join Aurora and Tracy on the next episode of #EatingAtAMeeting to learn what items are "Prolifically Problematic" — FYI this is for EVERY meeting planner and food service company — and how understanding consumption patterns, dietary trends, attendance, guarantees, production, and portion sizes can not only reduce food waste AND save money for both food service companies and event planners.
FYI...30-40% of food is wasted in the US. Think about that as a percentage of your event catering budget in the front and back of the house.
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com -
What I've Seen & Learned Onsite at Events
I've been onsite working two events over the last two weeks. Let's talk about what I've seen and learned.
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com -
Understanding the Impact, Opportunities, and Limitations of 2022 US Food Code
The 2022 edition of the FDA Food Code was released by the U.S. Food and Drug Administration (FDA) in December, and it brought significant changes that offer opportunities for the food-allergic community. These changes include:
✓ Addition of sesame as a major food allergen, reflecting the FASTER Act of 2021 that named it the 9th major food allergen.
✓ Mandatory identification of major food allergens on the labeling of "unpackaged" food served at restaurants, cafeterias, stadiums, and catered functions.
✓ Requirement for bulk foods available for consumer self-dispensing to be labeled for the top nine allergens.
Join me for a special episode of #EatingAtAMeeting LIVE, where Jen Jobrack, Founder and principal of Food Allergy Pros, and I will discuss the impact, opportunities, and limitations of the Code for diners and food service companies.
#FoodCode #FAAW2023 #FoodAllergies #Catering #FoodService #FoodSafety #FoodInclusion
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com -
Expert Food Allergist Shares Insights on Food Allergies and Prevention
Today is the last day of Food Allergy Awareness Month, so I'm bringing a Board Certified Pediatric and Adult Allergist to #EatingAtAMeeting so we can all learn more about food allergies, preventative strategies, and possible treatment.
With more than 10 years of experience managing allergic conditions, Dr. Nana Mireku is the founder and CEO of AllergenIQ, a virtual allergy care clinic that improves access to allergy care, and in private practice at Texas Allergy MD.
Her mission and passion are to educate families on allergies, especially food allergies, and eczema.
Join Tracy and Dr. Mireku, a three-time DFW Child Magazine Mom-Approved Doctor awardee, for a conversation on ways we can gain and provide food allergy freedom for ourselves and those we feed.
#FoodAllergies #Allergist #FoodAllergyAwarenessMonth #EatingAtAMeeting
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com -
Innkeeper Surprises and Delights Guests with 100% Gluten-Free Menu
Two years ago, The Inn Berlin reopened with a fresh, modern look and a new innkeeper/chef whose attention to detail with culinary likes and dislikes is garnering five-star reviews from guests.
Innkeeper/chef Maya Tomasello understands the challenges of eating out and traveling when you have a medically-necessary dietary need. She has celiac disease.
Having been "glutened" at restaurants before, with debilitating repercussions that affected her quality of life for months, when she and her husband agreed to operate the bed and breakfast on Maryland's Eastern Shore, they decided to make it a dedicated gluten-free eatery and inn.
With reviews such as "Great lodging and even better food!" and "An Absolute Gem...the food is absolutely incredible...we had no idea that it was all gluten-free!," the Inn's menu, which also includes locally-sourced eggs and produce, has become an attraction itself.
Meet Maya on the next episode of Eating at a Meeting LIVE when Tracy talks to her about how lack of understanding, training, and compassion creates negative experiences for celiac diners, her favorite thing to make, and how she is creating different delicious selections daily that keep her guests coming back for more.
#CeliacDisease #CeliacDiseaseAwarenessMonth #BedAndBreakfasts #Catering #HotelsAndResorts #FoodInclusion #EatingAtAMeeting
Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com
Customer Reviews
Worth every minute
If food is part of your livelihood, this is the podcast that can educate you on accessibility, diversity and inclusion...no longer “fad” words, but instead are necessary practices to put into as many parts of food delivery as possible. From families to foodies, Tracy will provide THE most current and relevant industry information. Tracy first creates awareness, inspires appreciation, and then provides the education and tools needed to make it happen. So far, her guests are from every corner of the industry...from growers to attorneys, chefs to doctors. She is constantly in pursuit of research-based information to complement all of the real-world anecdotal stories she gathers from all over the world.
Glimpse into life with food allergies!
Authentic stories that really get at what it’s like to eat when you’re traveling for work (or personal) and have to consider food allergies 24/7.
Great listen & good takeaways.
Important information for everyone
As a Mother and Grandmother of children with food allergies this was extremely informative. Anyone with food allergies or family members with food allergies will find Tracy’s information both informative and beneficial .