Eating at a Meeting

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

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. 2일 전

    Sodexo Live! San Diego Convention Center

    Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States.  Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale menus that cater to diverse dietary needs. From portobello mushroom "pulled pork" to allergen-friendly creations, he balances creativity, safety, and practicality to serve groups as large as 4,000. If you’re curious about how to elevate plant-based options alongside traditional dishes to create menus that wow every guest, this episode is for you! Don’t miss Chef Sufi’s expert insights!

    44분

  2. 3월 25일

    Norovirus 101: What Event Planners Need to Know About Food Safety

    Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus.    Francine’s expertise spans the globe, with projects from Peru to Dubai. She’s worked with household names like Target, Marriott, and McDonald’s. From keynote stages to consulting with public health departments, Francine, founder and CEO of Savvy Food Safety, Inc., co-creator and co-host of Don't Eat POOP! A Food Safety Podcast, and author of “Who Watches the Kitchen,” has made it her mission to champion food safety in every corner of the industry.    With norovirus outbreaks on the rise, especially during the busy event season, it’s a crucial topic for meeting planners. Did you know that norovirus spreads easily through contaminated food, surfaces, and direct contact? Unlike COVID-19, hand sanitizer alone won’t cut it, so proper food safety protocols and cleaning measures are essential.    In this episode, we’ll discuss:    How norovirus spreads and why it’s so persistent.  ➤ Practical strategies for venues and planners to reduce risk—from the kitchen to the buffet line.  ➤ The key questions you need to ask your catering and venue partners to ensure safe practices.  ➤ Steps you can take to safeguard attendees and staff, including cleaning high-touch surfaces and promoting thorough handwashing.    Whether planning a corporate conference or a community gathering, this conversation will equip you with the tools to prioritize health, safety, and trust in your food and beverage experiences. Make food safety the backbone of every event, not an afterthought.    📲 Don’t miss this essential episode! Share your questions and insights in the comments. Let’s tackle this together!

    1시간

  3. 3월 18일

    Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations

    Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t just an ideal—it’s a responsibility and it requires action.  In this solo episode of Eating at a Meeting, Tracy discusses how we can take the lessons of 2024—like the importance of thoughtful inclusion and the courage to address tough conversations—and bring them to life in 2025. Stories like Dominique Brown’s tragic passing due to a food allergy highlight the urgency of this work. From proactive food safety protocols to designing truly inclusive dining experiences, every choice we make as event planners and hospitality professionals has the potential to save lives and foster unity. Let’s talk about what it takes to create spaces where no one is unintentionally excluded, how to address the hard conversations that inclusion often demands, and why every detail matters when it comes to food safety and unity at the table.  Together, we can ensure that 2025 is a year where our intentions shape real, meaningful change.

    29분

  4. 3월 11일

    Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage

    The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 —  I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱🍹    ➤ Vegan food sales rose 28% compared to last year, with plant-based burgers and fries leading the way. As the number of people identifying as vegan in the UK grows by 10% annually, it’s clear this trend is here to stay.    ➤ Non-alcoholic drink sales surged 35%, showing a rising demand for alcohol-free options like virgin mojitos and alcohol-free lagers—perfect for those embracing Dry January.    ➤ Attendees are shifting away from red meat, with chicken tenders and fries becoming the top dish. This is a reflection of a broader move toward lighter, more sustainable choices.    ➤ Moroccan cuisine exploded in popularity, rising 300%, with Harissa Chicken at the forefront.    What does this mean for event planners? We must adapt to the rising demand for vegan, alcohol-free, and globally inspired options.    January is the perfect time to rethink your event menus, and Hugo will share how these trends can inspire plant-forward, alcohol-free, and globally inspired options—not just this month but all year long.    Join us to learn how data-backed decisions can help you create inclusive, innovative menus that meet the moment. Let’s start 2025 with fresh ideas for food and beverage!

    49분

  5. 3월 4일

    Beyond the Bar — A Recap to End the Year and Kick off 2025

    David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone.

    52분

  6. 2월 25일

    How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson

    I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️    Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities.    We’ll explore critical questions like:  ➤ How does food serve as a thread for cultural identity and survival in Black communities?  ➤ What role does food shaming play in perpetuating anti-Black racism, especially in workplaces and events?  ➤ How can we **create inclusive dining spaces** that respect diverse food cultures while challenging harmful biases?    For those who host, plan or attend meetings and events—this conversation is for YOU. Let’s talk about how food at work can unintentionally exclude, reinforce stereotypes, or create microaggressions. Together, we’ll discuss strategies to foster inclusion and reduce food-related barriers in professional spaces.     Don’t miss this powerful conversation about food, equity, and creating spaces where everyone feels valued.

    1시간 1분

  7. 2월 18일

    Ensuring Everyone Can Attend - The Key to Inclusive Event Planning

    Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees.    I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an exterior door because the main entrance was a flight of stairs. Once inside, the challenges didn’t stop—buffet tables were set too high for her to comfortably reach.    These moments are not uncommon, but they’re entirely preventable with intentional planning. From entryways to buffets, accessibility is a key consideration for ensuring everyone feels valued and included at events.    Join us as we discuss what planners and venues can do to prioritize accessibility and create food and beverage experiences that truly welcome everyone. 💡    Let’s change the narrative on accessibility—because every guest matters, and every meal matters.

    50분

  8. 2월 11일

    The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities

    How are workplaces adapting to meet the needs of the "food allergy generation"? In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food allergies as both a legal and societal issue can promote safer, more equitable workplaces—upholding human rights and ensuring everyone feels empowered to participate fully. Together, we unpack the complexities of managing food allergies at work. DeAndra, drawing from her research and personal experiences—including those of her son—shares invaluable insights on increasing awareness and establishing robust legal frameworks. We discuss everything from legal precedents and workplace policies to actionable steps employers can take to foster an inclusive environment. Join us as we delve into the critical need for increased education, robust legal protections, and thoughtful workplace practices that not only address food allergies but also contribute to a more inclusive and sustainable professional environment. Whether you're an employer or an employee, this conversation offers a roadmap for creating safer spaces and ensuring that every meal—and every person—matters.

    47분
모두 보기(299개)

    4.9
    최고 5점
    10개의 평가

    소개

    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.

    정보

    • 제작진
      Tracy Stuckrath, CFPM, CMM, CSEP, CHC
    • 방송 연도
      2020년 - 2025년
    • 에피소드
      299
    • 등급
      전체 연령 사용가
    • 저작권
      © Tracy Stuckrath, thrive! meetings & events
    • 웹사이트 보기
      Eating at a Meeting

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