

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

Oct 29, 2024 • 54min
276: Empowering Consumers with Safe Food Choices: The Path to Purity and Transparency
Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week’s episode of Eating at a Meeting dives into how consumers — and meeting professionals — can be empowered through safer food choices. Join me as I discuss transparency and rigorous safety practices in the food industry with Colleen Kavanagh, CEO of ZEGO, about the pivotal role of rigorous food safety practices. Learn about the critical link between food safety and consumer empowerment, and how transparency not only ensures safety but also builds trust. We'll explore how initiatives like ZEGO's Purity Verification System are setting benchmarks for industry-wide transparency, giving consumers the knowledge and power to make informed decisions. This conversation is crucial for anyone involved in food service, hospitality, or simply interested in the safety of the food they consume. Discover the steps that can be taken to ensure that food products are not just consumable but also conducive to long-term health and well-being. Get insights into how demanding higher standards in food safety can lead to a healthier, more informed consumer base and a more accountable food industry. Don’t miss out on this enlightening episode that could change how you think about the food you eat and the brands you support. #FoodSafetyAwarenessMonth #FoodSafety #HospitalitySafety #PublicHealth Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Oct 22, 2024 • 49min
275: Disney Food Allergy Case: Legal Viewpoints re: Events Before It Reaches Court
Join Mary Vargas, a disability rights attorney, along with hospitality law expert Joshua Grimes and food liability attorney Ryan Gimbala, as they analyze the serious implications of a wrongful death lawsuit involving Disney and food allergies. They delve into the legal responsibilities of event planners and restaurant owners, emphasizing the need for improved allergen management and effective communication. The discussion highlights the critical importance of guest safety, and how this case could reshape food allergy policies in the hospitality industry.

Oct 15, 2024 • 38min
274: Ripped from the Headlines: Food News You Can't Ignore for Your Next Event
After a whirlwind summer of meetings and events, Tracy brings you the latest, most crucial food news every meeting professional needs to know. Titled "Ripped from the Headlines: Food News You Can't Ignore for Your Next Event," dives into recent stories that are shaking up the industry, with a particular focus on safety and liability. One headline-grabbing case discussed is the wrongful death lawsuit involving a doctor who tragically died from an allergic reaction at Raglan Road in Disney Springs. Tracy unpacks the global implications of this case, including Disney's controversial legal arguments and how it underscores the importance of allergy safety at events. She explores the critical aspects of liability in event contracts, effective communication of dietary restrictions, and the evolving landscape of food allergy regulations. From a shocking incident in the UK that exposed flaws in staff training to the impact of climate change on commodity crops and the importance of sustainable catering practices—this episode is packed with essential insights. Join Tracy as she connects these stories back to your role as an event planner, offering actionable tips and expertise to ensure your events are not only memorable but also safe and compliant. Tune in and learn how to navigate the complexities of managing food and beverages at your next event! Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Oct 8, 2024 • 53min
273: Empowering Communities: The Transformative Role of Food Justice in The People's Kitchen
Join me for the next episode of Eating at a Meeting as I sit down with Alethia Erwin, a board member of The People’s Kitchen, to explore how food is more than just a meal—it's a force for empowerment, transformation, and healing. Alethia's roots in the food service industry stretch back to 1988, with a rich career spanning restaurant management, catering, and event planning. She was the General Manager of the critically acclaimed Geechee Girl Rice Cafe in Philadelphia and now helps lead The People’s Kitchen of Philadelphia, an incredible initiative that provides free, nutritious meals while fostering community connections through gardening and education. From organizing events to inspiring change through food, Alethia is a powerhouse. Together, we’ll dive into how The People’s Kitchen emerged during the pandemic, its impact on food sovereignty, and how grassroots solutions are feeding bodies and souls alike. Don’t miss this inspiring conversation about the power of community, culture, and, of course, food. Tune in on Wednesday! Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Oct 1, 2024 • 33min
272: Exclusive Insights: Lessons on Event Food Waste, Labeling, and Communication
In today's Eating at a Meeting episode, I'll dive into the latest food and beverage headlines that are making waves. From allergen safety to loneliness, I’m breaking down what these stories mean for your next event. Join me as I connect the dots between the news and your food and beverage strategy. You won’t want to miss it! Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Sep 24, 2024 • 39min
271: Turning Taste into Trust_ How to Make Your Healthcare Booth Stand Out
For this week’s Eating at a Meeting podcast episode, I’m coming to you live from the Healthcare Convention & Exhibitors Association convention in Tampa. It’s at a special time — 2:30 PM — since I will be on stage presenting at noon. I’m thrilled to be joined by two incredible guests who know exactly how to make a healthcare booth stand out in the crowd — Hailey Rosenstein, Owner and CEO, and Amy Simonides, Account Executive and National Sales Leader at Crêpes à Latte. Hailey and Amy will share their secrets for using the power of food to create booth experiences that don’t just attract attendees—they build trust and leave a lasting impression. We’ll discuss how they’ve mastered crafting on-brand food and beverage experiences that increase dwell time and foster genuine connections with healthcare professionals. They’ll also dive into their approach to strategic planning, seamless execution, and commitment to sustainability. Whether you’re here at the convention or listening from wherever you are, this episode will be packed with insights and strategies to help you turn taste into trust and make your booth the one everyone’s talking about. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Sep 17, 2024 • 29min
270: Event Menus: How to Provide Freedom and Independence in Food Choices
Each July, I focus on the spirit of July and the celebrations of freedom and independence. I am inspired to discuss the importance of these themes in the context of food and events on this episode of the Eating at a Meeting Podcast. 🌍🍽️ In this episode, I discuss how we can ensure freedom and independence for event attendees, particularly those with dietary restrictions and disabilities. Through real-life examples, I highlight the critical role of education, from event planning teams to kitchen staff, in creating inclusive and safe dining experiences. I share significant event practices like labeling allergens clearly on menus, the importance of communication between kitchen teams, and the necessity of comprehensive dietary planning. Discover practical recommendations to enhance attendee participation at events, prevent cross-contamination, and ensure that everyone, regardless of their dietary needs, can feel comfortable and included. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Sep 10, 2024 • 55min
269: Crowd-Pleasing Event Menus a Northstar Meetings Group Webinar
With the growing prevalence of diverse dietary needs and preferences, designing event menus that satisfy everyone can be challenging. Join our seasoned experts as they share strategies to craft inclusive, flavorful meals that accommodate a wide range of dietary restrictions and delight every palate. Webinar attendees will gain: • An understanding of common dietary restrictions and how to cater to them elegantly. • Creative ideas for offering variety while maintaining cohesion in your menu. • Tips for effectively communicating menu options and collecting guest preferences. • Cost-effective strategies to create an impressive dining experience within your budget. This webinar was a Northstar Meetings Group webinar recorded in July 2024. It was sponsored by The Grand America Hotel in Salt Lake City, Utah. You can watch the webinar https://www.northstarmeetingsgroup.com/Events-Calendar/Crafting-Crowd-Pleasing-Event-Menus Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Sep 3, 2024 • 1h 2min
268: What does it Take? A Deep Dive into Inclusive Food & Beverage Experiences
In this engaging discussion, Zoe Moore, CEO of Grow with Zomo and an EDI advocate in hospitality, delves into the pressing need for inclusive food experiences at events. She addresses the disconnect between front-of-house and back-of-house staff, emphasizing better training and communication about dietary needs. The conversation covers the responsibilities of various teams in ensuring meals cater to everyone, the importance of diverse beverage options, and how personal anecdotes can shape a more inclusive dining culture. Let's spark change for a better culinary experience!

Aug 27, 2024 • 27min
267: We Reconnect to Talk about Event F&B after PCMA EduCon
After months of not seeing each other, I'm excited to have had just spent four days together at PCMA EduCon and to now sit down with my good friend and former neighbor, Tess Vismale, to reconnect and talk about event food and beverage. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com