

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

Jul 11, 2024 • 51min
256: Earth Day Insights: Lindsay Arell on Sustainability in Event Planning and Management
Hey y'all! On Earth Day — April 22 — I recorded a special episode of Eating at a Meeting to dive deep into an issue that affects all of us in the event planning industry: the pervasive challenge of single-use plastics. Together, we'll explore transformative strategies to reduce their impact and make our events more sustainable. I’m thrilled to introduce you to Lindsay Arell, CEO of Honeycomb Strategies, who joined me for this episode. Lindsay is a titan of sustainability, known for her groundbreaking work in environmental initiatives across some of the world’s most iconic venues. With two decades of pioneering efforts, she has significantly reshaped how the live event industry addresses its ecological footprint. In our discussion, Lindsay shares her experiences from managing the sustainability program at Expo West, including the visually impressive “plastics rainbow” to effective strategies implemented there to dramatically reduce single-use plastics and explore the lasting effects of these initiatives. We'll also discover some practical tips and innovative solutions that you can implement to champion sustainability. Whether you're organizing a local workshop or a grand international conference, Lindsay’s expertise will equip you with the tools to make eco-friendly and impactful decisions. Every meal and every event has the potential to contribute positively to our planet. As Earth Day approaches, let’s unite to learn how we can transform the events industry into a force for environmental good. Listen to this episode so we can learn, adapt, and innovate together for a sustainable future. 💚

Jul 9, 2024 • 1h 3min
255: Two Chefs Dish on Event Food & Beverage Trends: Personalization and Sustainability
This episode was recorded as an educational session at IACC's 2024 Americas Knowledge Exchange. I was joined by Patrick Berwald, Senior VP of Food and Beverage for Pyramid Global Hospitality, and Felix Maietta, Corporate Executive Chef with Nestle Professional. 🌍🍴 With a combined passion for innovation, sustainability, and personalized dining experiences, Patrick and Felix join me to unravel the latest food and beverage trends. From the growing prominence of ghost kitchens and the ever-evolving demands of the lodging industry to the pressing need for allergen management and food safety, our conversation dives deep into what’s reshaping the event and corporate dining landscape today. We explore the seismic shift towards personalization in menu design, the artistry of catering to dietary restrictions, and the clever strategies for minimizing food waste—all while ensuring a value-driven experience for customers. Felix shares Nestle's rigorous approach to allergen management and sustainable practices, while Patrick emphasizes the importance of creating exceptional, memorable food experiences that resonate with guests. 💡 Discover Patrick's insights on premiumization and value perception, Felix’s dedication to supporting partners with sustainable solutions, and the game-changing benefits of having pre-designed menus for various dietary needs. Plus, we discuss the future of inclusive dining and the innovative uses of technology to meet Gen Z's expectations. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Jul 4, 2024 • 1h 1min
254: Brewing a Better World: Sustainability Insights from EcoFriendlyBeer.com
🌿 In this episode of Eating at a Meeting, I'm thrilled to introduce you to Rob Vandenabeele, founder of ecofriendlybeer.com. 🍻✨ Rob brings a wealth of knowledge from his deep dive into the craft beer scene, and with his impressive background in sustainability from Harvard Extension School, he's a crusader for a greener brewing industry. Together, we dive into the waste-heavy side of brewing and explore innovative methods for repurposing spent grain, turning what was once discarded into nutritional flour for foods like bread and snacks. We discuss how this eco-conscious approach not only bolsters sustainability but opens up new revenue streams for breweries. From the rustic rooftop hops of Pittsburgh Convention Center to the inspiring Craft for Climate initiative that sparks meaningful conversations about our planet—our chat is brimming with practical insights and inspiring stories. 🎤💡 Rob shares his journey initiating the reuse and recycling of those pesky non-recyclable beer can carriers, making a tangible difference within his community and beyond. We even touch on the economic and environmental perks of selling beer straight from the taproom and supporting local breweries to keep our communities thriving. 🍺 Tune in to find out how you can contribute to a better world by simply choosing your next beer thoughtfully—be it from a refillable growler or reusable keg. And did I mention breweries partnering with local bakeries to create delicious bread from leftover grain? Let’s embrace eco-friendly practices and take small steps towards sustainability, one frosty pint at a time. 🌏 💚 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Jul 2, 2024 • 59min
253: Eating Green, Meeting Greener: How F&B Drove Sustainability at IMEX Frankfurt
The podcast discusses how IMAX Frankfurt and Meet Green collaborate to drive sustainability at events, emphasizing reducing carbon footprint, avoiding single-use plastics, and supporting local communities. It also explores innovative recycling technology in the US, composting, sustainable menu design, and enhancing sustainability in food practices.

Jun 27, 2024 • 54min
252: Uncover the Rich Traditions of Jewish Cuisine w/ Culinarian Susan Barocas
In the next episode of Eating at a Meeting Podcast LIVE, I’m thrilled to host Susan Barocas, a chef, writer, and co-founder of Savor Experience, to share her insights on the depth and diversity of Jewish cuisine. With Passover approaching, Susan will lead us on a journey through the intricate flavors, rituals, and stories that have shaped this rich culinary tradition over millennia. This episode will offer a unique opportunity to delve into the heart of Jewish culinary practices, spotlighting ancient recipes that have been passed down through generations alongside contemporary adaptations that continue to honor and celebrate Jewish heritage. Susan's profound understanding and innovative approach to cooking will shed light on how food serves as a powerful medium for conveying history, culture, and community values. Our conversation will explore how Susan's commitment to healthy, reduced waste, and seasonal cooking intersects with her focus on Jewish food, culture, and history—particularly that of Sephardic Jews, who, like Susan, trace their lineage back to the Jews expelled from Spain in the 14th and 15th centuries. We'll discuss the fascinating ways food travels across borders and how the distinct cuisine of the Jews of Spain became both a marker of identity and a source of peril during the Inquisition. Susan will also introduce us to some traditional Jewish dishes, many of which are centuries old, that embody principles of seasonal, local, and waste-free cooking. From Ashkenazic noodles made from old bread to Sephardic dishes that creatively use spinach stems and zucchini peels, these recipes are not just about sustenance but also inclusivity, offering a table where everyone is welcome. Join us for this captivating exploration of Jewish cuisine. Whether you're a culinary professional, a meeting planner seeking to understand better how and what to feed your Jewish attendees, or simply a lover of good food and rich traditions, this episode promises to be an enlightening experience. Get ready to be inspired by the stories and flavors that have sustained and enriched Jewish communities across the globe, and discover how you can incorporate these timeless traditions into your own culinary practices. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Jun 25, 2024 • 45min
251: Sustainable Cruises: Tackling Food Waste with IoT and AI Innovations
In this engaging discussion, Robert E Buchanan Jr, founder and CEO of ADHERE GEAR Technology Corporation, shares his vision for sustainable cruising. He introduces cutting-edge IoT and AI technologies that dramatically reduce food waste on ships. Discover the innovative WAVE system that monitors food freshness in real-time, aiming for a waste-free future. Robert reveals his passion for food sustainability and the impact he hopes to achieve, steering the cruise industry toward eco-conscious practices and a healthier planet.

Jun 20, 2024 • 49min
250: Cinthia Pedroza Unplated: A Conversation on Food, Leadership, and Legacy
🌸 As Women's History Month comes to an end, I want to introduce you to Cinthia Pedroza, Executive Director of Food and Beverage at Resorts World Las Vegas. 🍴✨ With a vibrant career spanning over 25 years, from the prestigious halls of Four Seasons to the dynamic streets of Las Vegas, Cinthia has not only mastered the art of gastronomy, but has also become a beacon of leadership, innovation, and community engagement. On the Eating at a Meeting Podcast we explore the intricate dance of creating dining experiences that echo the resort's enchantment, the pivotal role of inclusivity on the menu, and the innovative strides toward sustainability amidst opulence. From behind-the-scenes triumphs that enhance every guest's experience to the future trends shaping Las Vegas dining, Cinthia’s insights will be as nourishing as the meals her team crafts. 🎤🔮 🥂 Discover what dish steals Cinthia’s heart when she’s dining 'off the clock,' the heartwarming lengths her team goes to accommodate every guest's dietary needs, and advice she has for aspiring food and beverage professionals dreaming of their culinary futures. Plus, learn about Resorts World Las Vegas's impactful engagement with the local community, blending luxury dining with heartfelt social responsibility. 💖 🌍 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Jun 18, 2024 • 27min
249: Celebrating 4 Years of Eating at a Meeting
Join me, Tracy Stuckrath, as I celebrate 4 amazing years of the Eating at a Meeting podcast journey! 🎉✨ From starting the Eating at a Meeting Facebook group at the onset of the COVID pandemic and doing weekly Facebook lives to the evolution of this podcast, it's been an incredible ride. In this episode, I reflect on the impetus that kickstarted it all and the amazing community we've built together. 🌐💬 In this episode, I share stories from recent events I attended, including eye-opening experiences at a networking breakfast and insights gleaned from the Food Allergy Safety Summit. 🥓🍳 Discover the importance of inclusive dining and how intricate details make all the difference in creating safe and welcoming food environments. 👩🍳🍴 Join me in reflecting on the past 4 years, and looking forward to many more exciting episodes ahead on Eating at a Meeting! 🎧💡 Thank you for your incredible support and for being part of this wonderful community. Let's continue to build a world of safe, sustainable, and inclusive dining experiences together. 🍲 ✨ Connect and share your thoughts in the Eating at a Meeting Facebook group to join the conversation! 🌟🌐 Thank you for being part of this amazing journey! 🌺🎤 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Jun 13, 2024 • 58min
248: Raising the Bar: Join Us for a Spirited Chat with the Cocktail Bandits!
🌟 Join me for the next Eating at a Meeting Podcast LIVE interview during Women's HERstory Month, where I sit down with the fabulous Cocktail Bandits! 🍹 ✨ In the heart of Charleston, where history meets innovation, Johnny Caldwell and Taneka Reaves are revolutionizing the beverage industry with their feminine, urban perspective. From their beginnings at The College of Charleston to co-founding Cocktail Bandits, these dynamic women are paving the way for diversity and empowerment in the spirits world. Their journey, fueled by passion and dedication, has taken them from the cobblestone streets of Charleston to sold-out events at renowned festivals like the Charleston Food & Wine Festival, the Atlanta Food & Wine Festival, and the Euphoria Greenville Food, Wine & Music Festival. Along the way, they've were named two of Charleston's 50 Most Progressive in 2016 and listed among Imbibe Magazine’s ‘75 People to Watch in 2018’, sharing their expertise and spreading their message of empowerment. But their impact goes beyond the pages of magazines and the stages of festivals. These curly ladies who talk cocktails daily, educate and entertain a growing audience with original cocktail recipes, promote the craftsmanship of fellow bar professionals, and share their experiences at foodie events across the country. Join us as we dive deep into their captivating story – from their academic pursuits to their entrepreneurial endeavors, from their advocacy for diversity to their groundbreaking book, "Holy Spirits: Charleston’s Culture through Cocktails." 📚🍸 Don't miss this opportunity to sip, chat, and learn from the trendsetters and pioneers of beverage marketing. Join us LIVE as we raise our glasses to empowerment, diversity, and a world of flavor waiting to be explored! 🥂 🌎 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Jun 11, 2024 • 55min
247: Women's HERStory Month — Looking Back and Toward the Future
Back in March, during Women's History Month, I re-introduced you to an extraordinary lineup of women I’ve honored over the past four years. These women are making change in the food and beverage industry with their passion, innovation, and commitment to safety, sustainability and inclusivity. On this special episode of the Eating at a Meeting Podcast, I share the inspiring stories of over 40 women making waves. From transforming food waste into renewable energy to advocating for safe flying conditions for those with peanut allergies, these women led the charge in their respective fields. I highlighted heroes like Tina Piña, founder of Renewable, and Lianne Mandelbaum, known as the No Nut Traveler. I explored the groundbreaking work of Mary Vargas, an attorney passionate about disability rights for people with food allergies, and Dr. Ruchi Gupta from Feinberg School of Medicine, whose research led to sesame being recognized as the 9th top allergen in the U.S. We also heard about Emily Brown of the Food Equality Initiative and Nina Curtis, who presented the first vegan meal at the White House. These women redefined food and dining experiences, shaping a more inclusive and sustainable future. From the work of advocates like the Kitchenistas and chef Carla Ortiz to community initiatives by Sera Cuni and Eliza Tuttle, their contributions reshaped the food landscape one meal at a time. The episode was filled with heartfelt stories, impactful innovations, and advice for anyone aspiring to dream big in the food and beverage world. We also showcased collaborative efforts like the New Jersey Food Tour Trail and empowering programs like Jen Gilho and Cate Faulkner Zero Proof Collective. Join the Eating at a Meeting Community and be inspired by these incredible women who prove every day that food is not just about sustenance but community, healing, and empowerment. Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com