Eating at a Meeting

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

From recently being appointed as a member of the James Beard Foundation and the US State Department's American Culinary Corps to helping curate the first-ever plant-based White House State Dinner, Chef Nina Curtis is using the universal language of food by showcasing the vibrant flavors and health-conscious values of plant-based/vegan cooking. In this episode of Eating at a Meeting LIVE, Chef Nina will share how she does and will use her expertise as a chef to "act as a citizen diplomat, traveling, preparing incredible plant-based meals, and showcasing the delicious possibilities of sustainable and compassionate cuisine." Join the conversation to learn how dining can, is, and should be used as a "tool for diplomacy, fostering understanding, and strengthening relationships with foreign dignitaries" and event attendees. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In an era defined by unprecedented challenges, our industry is undergoing a remarkable transformation, with a renewed focus on attendee well-being. As we shape the future of meetings, adapting and innovating is crucial, ensuring safety without compromising engagement. I am thrilled to have award-winning event producer Suzanne_ Morrell, MBA, SEPC founder of Creating Environments | STM Enterprises, LLC and the D.C. Event Food Waste Coalition on the show to discuss how putting health, safety, and wellness first can be good for attendees, the planet, and our bottom-line. As a climate reality leader committed to making the events industry more sustainable, Suzanne has been creating experiential events globally and online for over three decades. She will be sharing a personal health experience from last year, that has her even more committed to revolutionizing the #EventsIndustry to put health, safety, wellness first. We don't have events without people--the most overlooked pillar of sustainable events. 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

Join me for a special episode of the #EatingAtAMeeting podcast! 🎙️ On the 33rd anniversary of the Americans with Disabilities Act (ADA), I am thrilled to have Attorney Laurel Francoeur as my guest. 🎉 She will highlight a crucial topic affecting many event organizers, food service providers, and attendees - "Ensuring Equal Access: How ADA Law Applies to Food and Beverage at Events." In this episode, Laurel Francoeur, a renowned expert in disability law, will delve into the intricacies of the Americans with Disabilities Act (ADA) and its impact on event catering. 🍽️ With a focus on food allergies and other dietary needs, she will explain how the ADA safeguards the rights of attendees, ensuring they have equal access to suitable and safe food and beverage options. Whether you're a seasoned #EventProf, #Caterer, or #Chef, this podcast episode is a must-listen! Learn about the legal responsibilities of event organizers and #FoodService and how to provide inclusive culinary experiences for all attendees. 🍰🥗 Gain valuable insights on navigating potential challenges and fostering an environment where everyone can fully participate and enjoy. Don't miss this informative conversation on #EqualAccess and the ADA's significant role in supporting attendees with diverse dietary requirements. Tune in now and be a part of the movement toward more inclusive events! 🎧📲 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

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