Eating at a Meeting
Tracy Stuckrath, CFPM, CMM, CSEP, CHC
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.
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.
Episodes
Mentioned books
Apr 20, 2021 • 35min
68: Encouraging Healthier, More Inclusive Food Choices with Laura Lee Cascada
Laura Lee Cascada is the Campaigns Director for the Better Food Foundation, where she works to make institutional food menus more inclusive and sustainable through an innovative strategy called DefaultVeg. She has over a decade of experience in environmental and food advocacy and has helped major brands like Starbucks, Subway, and Nestle introduce plant-based options to their menus. She has a master's degree in environmental policy from Johns Hopkins University. DefaultVeg resource guide: https://res.cloudinary.com/hyjvcxzjt/image/upload/v1578002945/resource/default-veg-resource-guide.pdf One-of-a-kind recipe tool, the largest all-plant-based recipe search engine on the web: https://www.defaultveg.org/#!/recipes Connect with Laura Lee: http://www.defaultveg.org https://www.facebook.com/defaultveg https://www.instagram.com/defaultveg/ https://twitter.com/defaultveg https://www.linkedin.com/public-profile/in/lauraleecascada Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 15, 2021 • 40min
67: Food & Beverage Trends for 2021
What and how will we be eating in 2021? Comfort food in shipping containers? Functional and healthy? Ethically, sustainably and contactless? Join this conversation with Felicia Trujillo, founder of Food Seen, a creative marketing agency specializing in food and beverage, and Mark Cooper, CEO of the IACC, an international association of world-class venues and the bi-annual Meeting Rooms of the Future report. Felicia Useful Links https://www.foodseen.com/ https://www.instagram.com/foodseennc/ https://www.linkedin.com/in/feliciaperrytrujillo/ Mark Useful Links www.iacconline.org https://www.facebook.com/IACCmeetings https://www.instagram.com/iaccmeetings/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 13, 2021 • 41min
66: Sustainable Seafood
What is sustainable seafood? Should you buy farm-raised or wild caught? How do you find responsibly-caught, sustainable fish? Virginia Willis, chef, James Beard Award-winning Cookbook Author and a Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force Member, will share her passion and expertise on what sustainable seafood is, how to find it and how to cook it. Useful Links http://virginiawillis.com/ https://www.facebook.com/ChefVirginiaWillis/ http://instagram.com/virginiawillis https://twitter.com/virginiawillis https://www.linkedin.com/in/virginiawillis Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 8, 2021 • 38min
65: Focus on What you CAN CONTROL with Event Food & Beverage and Attendee's Dietary Needs
Eating at a Meeting can be challenging for attendee's with food allergies and other dietary needs. We are relying on someone else to order, prepare and serve us food and beverage. In this episode, which is published on Global Meetings Industry Day, Tracy goes through 6 Ways attendees with dietary needs and meeting professionals can control about the food and beverage being served in an effort to create safe and inclusive dining experiences. The six tips were prompted by Allie Bahn's Miss Allergic Reactor Instagram story and blog post about traveling with food allergies. April 8 is Global Meetings Industry Day which celebrates, educates and advocates for the value of hosting meetings. The 2021 theme is MeetSafe. How can we provide safe meeting experiences for everyone as we come out of the COVID-19 pandemic. The six tips in this podcast are ways that event planners, caterers and organizations can provide safe food and beverage experiences. Connect with Tracy facebook.com/groups/EatingataMeeting thrivemeetings.com https://missallergicreactor.com/this-is-what-i-can-control-with-food-allergies/
Apr 6, 2021 • 40min
64: How Whole Food Plant-based Diets & Fighting Hunger Helped Save Jim Spellos
While you may know Jim Spellos for his fabulous practical technology training, did you know he spends his "free" time volunteering for organizations that help fight hunger as well as helping people understand the benefits of a plant-based lifestyle? In this segment, Jim and Tracy will chat about eating at a meeting with a plant-based diet, how it has helped him and how to recover event food to help others. Episode Resources: www.rockandwrapitup.org www.nutritionfacts.org Connect with Jim: www.meeting-u-.com https://www.facebook.com/jspellos https://www.instagram.com/jspellos/ https://www.twitter.com/jspellos https://www.linkedin.com/in/jspellos/ Connect with Tracy facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 1, 2021 • 46min
63: Sharing a Rich Tribal History Through Food
Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa, celebrates her indigenous heritage by creating, selling and promoting the use of food that features indigenous ingredients and tribally-sourced products to produce healthy meals. In this episode of Eating at a Meeting celebrating Women's History Month, learn how Kristina, through her plant-based company Abaaso Foods, her leadership role with I-Collective, and as Food & Culinary Program Manager for the Native American Food Sovereignty Alliance, she prioritizes balance and reciprocity with the earth, promotes healthy eating through nutrient-dense plant-based foods and champions for indigenous food sovereignty. Useful Links www.icollectiveinc.org www.instagram.com/abaasofoods https://nativefoodalliance.org/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Mar 30, 2021 • 39min
62: Catering without Compromising Food Safety Or Quality
In this episode of Eating at a Meeting, Tanya Gurrieri, founder of Salthouse Catering in Charleston, SC joins us to talk about how there is no compromising when it comes to food safety or quality no matter where we are executing an event or for whom. Useful Links www.salthousecatering.com https://www.facebook.com/SalthouseCatering https://www.instagram.com/salthousecatering/ https://www.linkedin.com/company/salthousecatering Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Mar 25, 2021 • 1h 1min
61: Helping People Achieve Financial Independence Through Food
When Keitra Bates lost her family-owned pizza shop in a rapidly gentrifying community due to rent hikes and the threat of displacement, she bought a boarded up building in a nearby neighborhood and created Marddy’s, a food incubator with a mission to preserve and promote culinary culture. By providing local food entrepreneurs who are people of color, women and other marginalized populations a licensed facility for cooks to prepare and distribute their offerings Marddy's is empowering economic inclusion, business development and growth opportunities. Useful Links www.Marddys.com www.Instagram.com/marddys www.Facebook.com/marddys Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Mar 23, 2021 • 51min
60: Rescuing Produce from Going to Waste to Get it to Families in Need
After 20 years owning and running her own farm-to-table restaurants in Sonoma County, Duskie Estes is now running Farm to Pantry, taking her dedication to sourcing food ethically and advocating for small farmers to fighting food insecurity by distributing nutrient-rich foods to those in need. This episode is part of thrive! meetings & events celebration of Women's History Month, honoring women who are doing amazing things in food and beverage. Learn how Duskie is making HERstory by helping farmers reduce food waste while also feeding those in her community who need it most. Useful Links www.farmtopantry.org www.instagram.com/farmtopantry www.facebook.com/farmtopantry www.twitter@farmtopantry.com Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Mar 18, 2021 • 39min
59: Exploring the Journey of Engaging Kids in Eating Fruits & Vegetables - Women's History Month Celebration
Nine out of 10 kids don't eat enough vegetables, according to the US Centers for Disease Control. Marketing companies spend $1.8 BILLION marketing junk food to kids as young as 2. A farmer, two farm to school program educators, and a chef have committed themselves to combat this issue by creating meaningful, turn-key resources that are accessible, impactful and fun! Having spent a decade traveling classroom to classroom, school to school, educating kids (and teachers) about how and why to eat fresh fruits and vegetables now run Small Bites Adventure Club, a monthly subscription kits that make it easy for grown-ups to introduce fruits and veggies to kids, and a fun way to highlight the real heroes in our community- our farmers! Continuing the focus on Women's History Month, in this episode, learn from co-founder and CEO Erin Croom and Chef Educator Asata Reid about how they are creating HERstory by educating kids and adults the fun behind eating fruits and vegetables. Useful Links www.smallbites.club https://www.instagram.com/smallbitesclub/ https://www.facebook.com/smallbitesclub/ https://twitter.com/smallbitesclub https://www.linkedin.com/in/erincroom/ https://www.youtube.com/channel/UCiKdRhVrVLUTi3X49oAdf_g?view_as=subscriber Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
