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
Nov 24, 2020 • 45min
26: Protocol and Etiquette of Eating at a Meeting, Including Virtual Meetings
We're all aware of basic dining etiquette when eating at meetings. What about when eating during a virtual meeting? With virtual meetings being much more global the time of your meeting is probably happening during someone's breakfast, lunch, or dinner time. So is there a new set of etiquette standards for a virtual meeting? Should you eat at all? In this episode, Pamela Eyring president and owner of The Protocol School of Washington® shares her expertise and advice on the proper etiquette of eating at a meeting and a virtual meeting. With more than three decades of public and private sector experience in operational protocol and educational development, Pamela has an extensive knowledge of US and international practices and is a global thought leader in the etiquette and protocol industry. Useful Links www.psow.edu https://www.facebook.com/TheProtocolSchoolofWashington https://www.instagram.com/the_psow/ https://twitter.com/the_psow https://www.youtube.com/user/TheProtocolSchool?feature=guide https://www.linkedin.com/school/the-protocol-school-of-washington/
Nov 19, 2020 • 37min
25: Fueling Creativity & Innovation Through Crossmodal F&B Experiences
"We are becoming robots...we're just touching screens all day long...We are not engaging our others senses... Part of being a human is being a sensory being. We are sensory. We need to touch, smell, listen and taste..." Kim Arazi, founder & creative Director of innosensi will talk about how 'sensory innovation' experiences around a dining table can help us reconnect to ourselves, each other and the environment by breaking down barriers, challenging assumptions, and innovating 'inside-out. Useful Links www.innosensi.com https://www.facebook.com/kim.arazi1 https://www.instagram.com/inno_sensi/ https://twitter.com/kimyarazi https://www.linkedin.com/in/kim-arazi-1665763/
Nov 17, 2020 • 44min
24: Corporate Compliance & Ethics: What does Food & Beverage Have to do with it?
November 1-7 was Corporate Compliance & Ethics Week. To help celebrate and educate, the very important topic, I talked with ethics and compliance expert Keith Darcy about how compliance, ethics, food, and beverage are connected. What behaviors and risks can food and beverage pose in the workplace? How can HR and compliance professionals mitigate potential risks? Keith Darcy is a retired bank executive and corporate director; educator for 45 years, including associate dean at Georgetown, and twenty-five years on the faculty of The Wharton School; involved in shaping the ethics and compliance profess for over 40 years, and across six continents. Useful Links https://darcy.partners/ https://www.linkedin.com/in/keith-darcy-b8b6a93/ Mentioned in the episode: allergystrong.com
Nov 12, 2020 • 35min
23: Is a Zero–Food Waste Conference Possible?
Reducing food waste isn't just about keeping food out of landfill - it's an essential part of creating a sustainable, resilient and inclusive food system, one that maximizes water and land resources, minimizes climate impacts, and makes the best use of the food we grow. Learn how using local sourcing, whole-product utilization, and lots of effort helped Jackie Suggitt and ReFed do it. www.refed.com https://twitter.com/refed https://www.linkedin.com/in/jackie-suggitt/
Nov 10, 2020 • 39min
22: Food Safety & Sustainability: Can they Coexist?
COVID-19 has brought food safety to the limelight while pushing sustainability to the wayside. But, can they coexist? Eric Wallinger, Director of Sustainability of MeetGreen says YES! In the conversation, learn how providing safe and inclusive food and beverage events in the middle of a pandemic can also be sustainable. Eric offers his advice and resourses to help event organizers maintain and increase their sustainability efforts. Useful Links https://meetgreen.com https://twitter.com/EricWallinger https://twitter.com/MeetGreen https://www.facebook.com/MeetGreen/ https://www.instagram.com/meetgreen/ Files Mentioned in the show: https://meetgreen.com/2020/06/safety-and-sustainability-in-2020/ https://www.greenpeace.org/usa/wp-content/uploads/2020/06/Health-Expert-Statement_Final.pdf
Nov 5, 2020 • 39min
21: Encouraging Positive Relationships in and Around Food
Amelia Ekus is nourishing inspiration in the corporate cafés she manages by creating a honest, sustainable and inclusive food and beverage experiences while also doing everything in her power to give her team members the skills they need to grow in their careers, not just to succeed in their current positions. https://www.linkedin.com/in/ameliaekus/ https://twitter.com/ttention2detail
Nov 3, 2020 • 45min
20: Creating Inclusive F&B Events for Individuals with Disabilities
Providing inclusive food and beverage experiences is more than ensuring you have options for food allergic and vegan attendees. It also means making sure everyone has equal access to the event. Elisa Hays and I met at a convention luncheon where she did not have equal access. Learn how to ensure she does next time. We also talk how this impacts experiences during the COVID pandemic. Useful Links https://elisahays.com/ https://www.facebook.com/elisahays https://twitter.com/hi_elisahays http://linkedin.com/shareArticle?mini=true&title=Home&url=https://elisahays.com/ https://www.youtube.com/c/elisahays https://www.instagram.com/hi_elisahays/
Oct 29, 2020 • 30min
19: It's All About Equity
Thomas Silvera and his wife took a tragic incident to create the Elijah-Alavi Foundation to reduce the risk of life-threatening allergic reactions in children while they are in day-care and/or school. From food bullying to using epinephrine, labeling laws to legislation, training and more, Thomas talks with Tracy about the work the foundation does across the country to reducing risks. https://www.elijahalavifoundation.org/ https://www.facebook.com/elijahalavifoundation/ https://www.instagram.com/elijahsecho/ https://www.linkedin.com/in/thomas-silvera-cst-03aa9925/ https://www.servsafe.com/servsafe-allergens
Oct 27, 2020 • 33min
18: Catering for Food Allergies
April Cunningham, owner of April's Table Catering company talks about how she manages food safety regulations during COVID as well as accommodating dietary needs of her catering clients. How do you staff an event? How do you share your food safety practices? How do COVID and dietary needs mix? April's Table is a full service catering company offering quality food, locally sourced ingredients, and custom-designed menus to suit every event. https://www.aprilstable.com/ https://www.instagram.com/aprils.table/ https://www.facebook.com/AprilsTableCatering https://twitter.com/aprilstablellc https://www.pinterest.com/aprilstablellc/_saved/
Oct 22, 2020 • 46min
17: Farming's Heirloom Apparent
Stepheni Norton's journey from chief yeoman in the U.S. Coast Guard to Southern California community farmer of pre-WWII fruit, vegetables and herbs began with a dream … and an insect bite. As farmers, Stepheni and her husband Mike, are working to preserve community, local foods, cultures and traditions, and to ensure that everyone has access to good, clean, and fair food. They also offer what they call a FARMacy CSA, which offers members fruits and vegetables that meet anti-inflammatory, Candida, and diabetic dietary needs. https://www.wddickinson.com/ https://www.instagram.com/w.d.dickinson/ https://www.facebook.com/w.d.dickinson https://www.linkedin.com/in/stepheninorton/ https://slowfoodusa.org/ark-of-taste/
