Eating at a Meeting

In honor of Food Safety Awareness Month, I've gathered a panel of experienced event planners — Joan Eisenstodt, Andrea Lapp, and Jayna Larrea — to share their perspectives on food safety expectations in the event industry. From corporate meetings to association conferences, they've mastered the art of contracting and executing events that prioritize both culinary delight and attendee well-being. In this episode, our guests will offer practical tips, real-life anecdotes, and essential considerations for event planners, catering professionals, and anyone passionate about hosting gatherings. Whether you're looking to enhance your food safety knowledge when planning an event, a caterer wanting to stay ahead by knowing what their clients want, or someone wanting to improve their event planning skills, this discussion is a valuable resource you won't want to miss. So, grab your lunch and a favorite beverage, settle in, and prepare to take your food safety event planning game to the next level with this engaging and insightful conversation.  Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

To close out National Wellness Month in August, Tracy delved deep into the world of sustainable and nutritious eating with Diana Rodgers, a renowned nutritionist, author, and advocate for regenerative agriculture, to explore "The Case for (Better) Meat: Why Well-Raised Meat Is Good for You and Good for the Planet." Diana is a leading voice in the movement to reshape our relationship with food and the environment. In this episode, she will shed light on why choosing well-raised meat can be a game-changer, not only for your health but also for the health of our planet. In the episode, we discussed how well-managed, regenerative farming practices can sequester carbon, improve soil health, and protect biodiversity. Diana also helped us uncover the myths and misconceptions surrounding meat consumption and provide practical tips for making sustainable choices in your diet. If you're curious about the intersection of nutrition, sustainability, and responsible food choices, this episode is a must-listen. Diana and I invite you to explore the delicious and planet-friendly world of well-raised meat and understand why it's a key ingredient in the recipe for a healthier, more sustainable future.

In the next Eating at a Meeting LIVE, I’m "sitting down" with Will Harris, a fourth-generation farmer, and custodian of White Oak Pastures in Southwest Georgia. We are going to explore the world of regenerative agriculture as Will shares the farm’s transformative journey from conventional to sustainable practices. Since Will has successfully implemented these changes, he has been recognized all over the world as a leader in humane animal husbandry and environmental sustainability. He will help us discover the essence of regenerative agriculture, its core principles, and their impact on food, nature, and climate. Whether you're a conscious consumer, farmer, or intrigued by sustainable food systems, this episode will be a must-listen to explore the regenerative agriculture movement and learn how to incorporate it into meeting menus. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

As August kicks off, we have the fantastic opportunity to celebrate National Wellness Month, a time dedicated to prioritizing self-care, mental and physical health, and overall well-being. 🌿💪 The job of an #EventProf has been named one of the top five most stressful jobs. It is a fast-paced job in a fast-paced world, so it's easy to get caught up in the hustle and bustle of our daily lives, checklists, client meetings, and vendor emails, often neglecting our well-being. But remember, a healthy and balanced life is the foundation for personal and professional success! 🌈 Join me today at 12PM Eastern to talk about ways we can take a collective step back to reflect on our habits, routines, and small daily choices that can significantly impact our health and happiness. 💆‍♂️ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In this episode of Eating at a Meeting LIVE, Mark Cooper, CEO, IACC, shares the fascinating findings of IACC’s highly anticipated report, "The Meeting Room of the Future." Drawing on the perspectives of 275 meeting planners worldwide, this research examines the evolving role of hotels and venues in shaping conferences, meetings, and events for the next three years and beyond. Discover the latest physical attributes, food and beverage trends, technology, and social impact and how they will transform business events. We will discuss the unique value of live events and the irreplaceable experiences and relationships they foster. While acknowledging the growing presence of technology and digitally live events, this report supports the widely held belief that face-to-face interactions still hold a special place in the hearts of successful companies and communities. Whether you're an event planner, venue operator, or interested in the evolving landscape of conferences and meetings, this episode will provide key insights that will shape how we approach business events in the future." Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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.

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