Eating at a Meeting

By 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.

  1. 1.
    87: Celebrating Independence & Freedom
    27:06
  2. 2.
    86: Inclusive: The New Exclusive in Food Service
    50:46
  3. 3.
    85: How to Host a Virtual Cocktail & Tasting Event
    39:32
  4. 4.
    84: Don Ross, VP Operations for Caesars Entertainment Las Vegas Region
    43:52
  5. 5.
    83: How Choosing to Go Vegan Changed Her
    37:39
  6. 6.
    82: Mindful Eating - Is it Possible at an Event?
    42:42
  7. 7.
    81: Crafting Inclusive Beverage Experiences
    40:15
  8. 8.
    80: Negotiating Food & Beverage for Events
    1:01:57
  1. 9.
    79: Tracy Reviews a Catered Event
    51:23
  2. 10.
    78: The Celiac Project
    46:34
  3. 11.
    77: How to Feed a Kid (And Adults)
    50:30
  4. 12.
    76: A GF Girl Trying to Survive in a World Full of Wheat
    45:02
  5. 13.
    75: Taking Food Allergies Seriously as One Team
    39:11
  6. 14.
    74: Food Allergies - A Doctor's Perspective for Food Allergy Awareness Month
    47:46
  7. 15.
    73: May is Food Allergy Awareness and Celiac Disease Awareness Month
    18:58
  8. 16.
    72: Providing Peace of Mind with a Gluten and Dairy-free Menu
    32:11
  9. 17.
    71: Taking a Holisitic View of Event Food and Beverage
    45:01
  10. 18.
    70: What Food Safety Means for Those with Celiac Disease
    41:29
  11. 19.
    69: Creating Earthy-Friendly Eating Experiences
    46:35
  12. 20.
    68: Encouraging Healthier, More Inclusive Food Choices with Laura Lee Cascada
    34:41
  13. 21.
    67: Food & Beverage Trends for 2021
    40:26
  14. 22.
    66: Sustainable Seafood
    40:58
  15. 23.
    65: Focus on What you CAN CONTROL with Event Food & Beverage and Attendee's Dietary Needs
    38:17
  16. 24.
    64: How Whole Food Plant-based Diets & Fighting Hunger Helped Save Jim Spellos
    39:51
  17. 25.
    63: Sharing a Rich Tribal History Through Food
    45:30
  18. 26.
    62: Catering without Compromising Food Safety Or Quality
    39:23
  19. 27.
    61: Helping People Achieve Financial Independence Through Food
    1:00:52
  20. 28.
    60: Rescuing Produce from Going to Waste to Get it to Families in Need
    50:35
  21. 29.
    59: Exploring the Journey of Engaging Kids in Eating Fruits & Vegetables - Women's History Month Celebration
    39:28
  22. 30.
    58: What are Heritage Grains & Why Should We Use Them?
    39:28
  23. 31.
    57: History Lessons & Cocktails — A Woman Making HERstory
    38:10
  24. 32.
    56: What's in Your Sausage? The Importance of Certifying Food free-from Allergens
    37:57
  25. 33.
    55: A Warrior for Free Range Grass-Fed Meat
    34:52
  26. 34.
    54: Getting to the Truth in Food
    42:21
  27. 35.
    53: Elevating Food Allergy Safety
    34:22
  28. 36.
    52: Fostering Inclusive Workplace Culture Through Food
    49:36
  29. 37.
    51: Contracting Food and Beverage During a Pandemic
    35:29
  30. 38.
    50: Aligning Food System Practices & Consumer Expectations with Roxi Beck
    45:07
  31. 39.
    49: Talking Heart Health & Changing Lifestyles
    45:16
  32. 40.
    48: A Farmer's Perspective with Laurie Moore
    33:08
  33. 41.
    47: How to Live & Travel Confidently with Food Allergies
    38:25
  34. 42.
    46: Rising Food Costs & Event Budgets
    45:26
  35. 43.
    45: Making Healthy Eating Accessible & Delicious
    48:49
  36. 44.
    44: Mindfulness & Joyful Eating (including Chocolate)
    40:59
  37. 45.
    43: Food as Fuel: Recharging Your Mind & Body
    45:01
  38. 46.
    42: Committed to Community: A Conversation with Dee Patel of the Hermitage Hotel
    45:38
  39. 47.
    41: Vegan Desserts: Marrying Healthy Eating with Sumptuous Tastes
    47:19
  40. 48.
    40: Cocktail Safety for the Food Allergic
    30:29
  41. 49.
    39: The New Normal in Catering Design
    38:48
  42. 50.
    38: How Food is Welcome
    42:50

Listen to Eating at a Meeting now.

Listen to Eating at a Meeting in full in the Spotify app