Eating at a Meeting

Tracy Stuckrath, CFPM, CMM, CSEP, CHC
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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.

  1. 4일 전

    Why Event Planners Should Look to Toronto for Food and Beverage Inspiration

    When you think of Toronto, what comes to mind? For many, it's the city's skyline, but for those of us planning events—it's the table. And few people know that table better than Trevor Lui. At IMEX, I'll be sitting down with Trevor—award-winning restaurateur, chef, author of Double Happiness Cookbook, co-founder of Quell Now Inc. (an agency advancing BIPOC food & drink talent), and the current Board Chair of Destination Toronto for a special Tuesday episode of Eating at a Meeting Podcast LIVE. With more than 20 years producing thousands of event experiences, he's shaping how destinations—and their food cultures—can be leveraged to create truly inclusive events. Toronto is one of the most multicultural cities in the world, but as Trevor says, diversity doesn't automatically mean inclusion. We'll explore how tapping into local communities, choosing partners who embody DEI, and rethinking destination selection can transform your event from "checking the box" to creating meaningful, authentic guest experiences. Join us as we discuss: 🍁 Why Toronto's food scene is a model for cultural authenticity 🥘 How destinations can influence DEI outcomes for events 📊 The tools and benchmarks planners can use to measure inclusion 🌎 What it looks like to connect global attendees with local culinary voices If food is culture—and events are connection—then every destination has the power to set the stage for belonging. Will your next menu reflect that?

    39분

  2. 12월 4일

    Creating Space to Opt Out: Why True Belonging Goes Beyond What's on the Plate

    What we put on the table does more than feed guests — it fuels their energy, focus, and capacity to belong. That's the perspective Yush Sztalkoper, CMP, founder of NeuroSpark+, brings to this special episode of Eating at a Meeting Podcast LIVE from IMEX America in Las Vegas.  With two decades in corporate events and her lived experience with ADHD and parenting a twice-exceptional child, Yush knows that inclusion isn't just about access to the room — it's about access to regulation, energy, and choice once you're there. For neurodivergent attendees, food is a nervous system intervention. When menus lack labels, variety, or whole-food options, you're not just excluding diets, you're excluding capacity. Designing meals for nourishment is designing for belonging. In our conversation, we'll explore: ▶︎ Why whole foods, clear labeling, and variety unlock authentic participation ▶︎ How circadian rhythms and meal timing support energy throughout long event days ▶︎ The role of protein-forward, minimally processed choices in regulating the nervous system ▶︎ Why training staff in neutral language — "We've got options for everyone" — builds inclusion ▶︎ How normalizing opt-outs reminds us: food is optional, belonging isn't For event planners and hospitality pros, this episode is a call to action: inclusion doesn't just live in your registration system — it lives on your menus and in the way your team serves them.

    43분

  3. 12월 2일

    Feed Your Peace: Using Food to Cultivate Mindfulness and Reduce Stress

    Have you ever thought of the kitchen as a place of calm, clarity, and connection? I'm thrilled to sit down with my friend and chef, Naina Bhedwar, next week on the Eating at a Meeting Podcast to talk about her new program, "Feed Your Peace." Naina has always been my go-to when it comes to Indian cuisine (I met her years ago at The Cook's Warehouse in Atlanta where I worked her classes). But now, she's blending her background in psychology, counseling, and cooking to create something truly powerful: a way to bring mindfulness into one of the most ordinary—and essential—parts of our lives, the kitchen. "Feed Your Peace" isn't just about recipes. It's about using cooking as a tool to: 🥗 Reawaken your senses and return to balance 🥘 Melt resistance with presence and awareness 🥚 Discover practical spirituality woven into daily routines 🍰 Transform meals into moments of connection and creativity For event professionals, this conversation matters. Because food at events isn't only fuel—it's an opportunity to create belonging, ease anxiety, and bring people back to themselves in the middle of hectic schedules. What Naina is teaching in her workshops can change not just how we cook at home, but how we design food experiences for our guests. I can't wait for you to hear her story and her vision for bringing peace to the plate.

    49분

  4. 11월 27일

    Food and Climate Change: Why Dining Decisions Matter More Than Ever

    Every plate we serve carries a climate cost—and every decision we make about food has the power to change that story. This week on Eating at a Meeting Podcast LIVE, I'm joined by Anya Doherty, environmental scientist and founder of Foodsteps, to talk about the role food plays in tackling climate change. Anya's research at the University of Cambridge helped lead the largest experimental trial on carbon labelling for food—and revealed that labels alone weren't enough. Real transformation happened when chefs, procurement teams, and food leaders saw the data behind their decisions and acted on it. Now, as corporate clients increasingly demand emissions data, the food industry faces new urgency—and opportunity. Anya brings her global experience working with businesses serving hundreds of millions of meals annually to unpack what that means for all of us. Together, we'll explore: ▶︎ The key challenges food companies face in reducing emissions today—and how to drive meaningful action. ▶︎ The myths about food sustainability that are holding the industry back. ▶︎ Why supply chain transparency isn't as simple as many believe. ▶︎ How reducing food emissions can strengthen both the bottom line and guest experiences. As we recognize Climate Week in New York, this conversation is a reminder that food is one of the most powerful levers we have to protect the planet—and that safe, sustainable, and inclusive dining should be the default, not the exception.

    1시간

  5. 11월 25일

    Allergies, Sensitivities & Choice: Why Hidden Consumers Matter in Event F&B

    When you've lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion. That's the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It's more than her story—it's a call to businesses, brands, and yes, event planners, to stop overlooking the people whose choices are shaped by health concerns, allergies, and sensitivities. Amy and I first talked last year about her journey and why she founded Hidden Consumers Consulting. Since then, she's taken her advocacy further—bringing data, strategy, and storytelling together in a book that's already creating buzz. Why this matters for event professionals: ▶︎ Hidden consumers aren't niche anymore. They're your attendees, your sponsors, your staff. ▶︎ Inclusion isn't just about space and seating—it's about food, labels, and the confidence to eat safely. ▶︎ Thoughtful F&B isn't just hospitality—it's a business advantage. On the next Eating at a Meeting Podcast LIVE, we'll explore what Amy has learned since we last spoke, what surprised her while writing this book, and how her insights can transform the way we think about menus, catering, and guest experience. Because every time someone skips a meal, sits out at a banquet, or feels invisible at your event, it's a missed opportunity—for connection, trust, and belonging. Are you ready to see the hidden consumer at your table?

    1시간 3분

  6. 11월 20일

    Good, Clean, Fair Food for All: Creating Community at the Table

    What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices? I can't wait to explore this with Kris Reid, Executive Director of Slow Food USA. Kris's story comes full circle: inspired by the Slow Food movement in the early 2000s, she built her chef career and co-founded the PIEDMONT CULINARY GUILD to strengthen ties between farmers, makers, and eaters in Charlotte and beyond. In January, she stepped into the role of leading Slow Food USA into its next chapter. In this episode of Eating at a Meeting Podcast LIVE, we'll talk about: ▶︎ How Kris's journey as a chef, mother, and food advocate connects to Slow Food's mission ▶︎ Why grassroots community relationships are the key to transforming food systems ▶︎ The values behind the Slow Food Manifesto and Theory of Change—and what they mean for us as event professionals ▶︎ How upcoming gatherings like Terra Madre Americas are uniting diverse voices around food justice, agroecology, and cultural exchange For those of us planning events and feeding guests, this conversation is more than philosophy—it's about how we choose menus, source ingredients, and create inclusive dining experiences that nourish both people and planet. Kris is bringing energy, vision, and a lifetime of passion to this role. I'm honored to welcome her as a guest and as a leader shaping the future of food advocacy. Will you join me for this powerful conversation?

    54분

  7. 11월 18일

    Food Safety at a Crossroads: What Event Planners Need to Know

    To kick off Food Safety Awareness Month, I'll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where thousands of guests are served every day. And right now, food safety is in the headlines. 👉 The CDC has quietly scaled back its FoodNet program, slashing surveillance from 8 foodborne pathogens down to just 2—salmonella and E. coli. What does that mean for how outbreaks are detected and prevented? 👉 Reports suggest the FDA is considering outsourcing much of its routine food safety inspections to states. Could this compromise oversight—or is it an opportunity to rethink how inspections are done? 👉 California's new allergen labeling law and updates to FDA Food Codes across the country are changing the way food handlers, restaurants, and yes—event venues—must approach menu planning and guest safety. For those of us planning events where food is front and center, these aren't just policy changes. They affect how confident we can be that the meals we serve are safe, compliant, and inclusive. Chef Keith and I will break down what these developments mean for caterers, venues, and meeting professionals—and how you can protect your guests and your brand in a changing food safety landscape. Because every meal matters. And so does every regulation behind it.

    50분

  8. 11월 13일

    Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands

    Event menus don't start in the kitchen—they start with what's available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there's another path—one that not only scales faster, but also brings those products directly into the spaces where we eat, gather, and connect: foodservice. This week on Eating at a Meeting Podcast LIVE, I'm talking with Mike Levinson, RD, founder of FS Octopus and a leader in helping better-for-you CPG brands grow in hospitality, universities, business & industry, convenience, and beyond. With 25+ years in foodservice sales and strategy, Mike knows how brands can position themselves so their products show up in cafeterias, hotels, and restaurants—and ultimately, on our event menus. Together, we'll explore: 🍴 Why foodservice can be a faster growth channel than retail for emerging brands 🏨 How hotels, universities, and corporate dining can be launchpads for inclusive, dietary-friendly products 📈 What event planners should know about how those products make their way onto menus 💡 The role foodservice plays in shaping choice, safety, and inclusion for our guests If you've ever wondered why some brands show up in your event catering while others don't, this conversation is for you.

    58분
모두 보기(341개)

4.9
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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
    341
  • 등급
    전체 연령 사용가
  • 저작권
    © Tracy Stuckrath, thrive! meetings & events
  • 웹사이트 보기
    Eating at a Meeting