Eating at a Meeting (Tracy Stuckrath, CFPM, CMM, CSEP, CHC)

In this episode of Eating at a Meeting LIVE, Mark Cooper, CEO, IACC, shares the fascinating findings of IACC’s highly anticipated report, "The Meeting Room of the Future."

Drawing on the perspectives of 275 meeting planners worldwide, this research examines the evolving role of hotels and venues in shaping conferences, meetings, and events for the next three years and beyond. Discover the latest physical attributes, food and beverage trends, technology, and social impact and how they will transform business events.

We will discuss the unique value of live events and the irreplaceable experiences and relationships they foster. While acknowledging the growing presence of technology and digitally live events, this report supports the widely held belief that face-to-face interactions still hold a special place in the hearts of successful companies and communities.

Whether you're an event planner, venue operator, or interested in the evolving landscape of conferences and meetings, this episode will provide key insights that will shape how we approach business events in the future."

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

"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/

In this special 2-part episode to kick off American Heart Month and Black History Month, Tracy is chatting with Valda Ford, a Registered Nurse and Public Health expert and Chef Author Jennifer Hill Booker.

In the first 30 minutes, Tracy and Valda are going to talk about how and why she works tirelessly to find answers to complex questions if it will enable some person or some group to have a better experience - especially one that enhances their quality of life or access to care. Plus, how she changed a health scare with food.

Then Jennifer and Tracy will talk about her being a culinary educator who believes that “food should taste like food” and the importance of cooking and eating seasonally. Plus, we'll get the low-down on her being one of three female chefs for Windstar Cruises 2022 James Beard Foundation-affiliated guest chef culinary cruise series.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In the age of COVID-19, planners and suppliers are charged with establishing extra safeguards to keep participants, sponsors and their companies and safe and healthy. Food and beverage safety is among those extra precautions. How can both sides ensure the safety and legally protect themselves in these uncertain times? In episode, attorneys Tyra Warner and Lisa Sommer Devlin talk with Tracy about what planners and suppliers need to know about contracting food and beverage events in the age of COVID-19 and beyond.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

As a toddler, this week's Women's HERStory month honoree studied her Persian grandma’s movements in her kitchen while she deftly tossed in spices to stews that cooked for hours until the meat was so tender it slipped off a fork, rehearsing an act long practiced and learned from her own mother.

Today, Tala Ahmadi is inspiring people in Accra, Ghana (and across Africa) to think critically about where their food comes from, how it is processed, and the effects it has on their health, and the planet. Through her work as a CEO of a small urban farming company, a senior project manager with a digital agriculture consultancy firm, a yoga teacher, and a permaculturist, she supports her clients in living a more sustainable lifestyle within the city through what we term "permaculture homestead" structures.

Listen as Tracy and Tala as they talk about how Tala, after years of designing financial solutions for smallholder farmers, she decided to give farming a try herself and now has her own thriving urban food forest in her backyard.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

On this episode, Tracy and Erin Malawar of Allergy Strong recap The White House Conference on Hunger, Nutrition, and Health. This is the first conference of its kind in more than 50 years. The first and only other one was held in 1969.

The Administration's goal is "to end hunger in America and increase healthy eating and physical activity by 2030 so fewer Americans experience diet-related diseases."

The Domestic Policy Council has been working "within the federal government, including with over 20 agencies, and listening to members of Congress, academics, advocates, community leaders, philanthropic groups, health insurance and food companies and people with lived experience" to build the National Strategy and design the conference.

The recap will cover what we learned, as well as where and how the #MeetingsAndEvents industry can help support the goals through the five pillars that comprise the strategy. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Bonni Scepkowski was never one to follow the standard rules of meeting. She never met a menu she couldn’t improve. As you know, food is more than ‘lunchtime’ — it’s an integral part of the experience and should be woven into the fabric of the program, reflecting your audience's demographics, culture and vibe of the program. Part of our role is to nourish our guests — not just intellectually, but physically as well. Why count on menu templates to tell your story.

Listen as Tracy and Bonni talk about how she, a F&B director, and a chef for a recent event became a team to create an unbelievable dining experience for the attendees.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milk—and that most bottles don’t disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients, putting health and safety at risk. 
 
This week, I'm discussing transparency in alcohol labeling with Eva Greenthal, Senior Policy Scientist at the Center for Science in the Public Interest (CSPI). Eva has been leading the charge to ensure that what’s in your glass is as clear as what’s on your plate. 
 
Eva will explain why mandatory allergen and ingredient labels on alcoholic beverages are long overdue. We’ll also examine how the lack of transparency impacts food-allergic individuals, unpack the proposed regulations from the Alcohol and Tobacco Tax and Trade Bureau (TTB), and explore how these changes could reshape how we drink and shop for alcohol. 
 
If you’ve ever questioned what’s really in your glass—or how we can create safer and more inclusive dining experiences—this is an episode you won’t want to miss. Together, let’s raise awareness and raise the bar for transparency! 

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

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/

Allie Bahn, also known as Miss Allergic Reactor to many in the food allergic community, has lived with life-threatening allergies to numerous foods, including four of the top eight allergens, as well as having environmental allergies and asthma her entire life. In this conversation learn how she lives and travels confidently with food allergies. She will share best practices for those with food allergies AND for those who are ordering and serving food to guests with food allergies.

• www.missallergicreactor.com
• https://www.facebook.com/missallergicreactor/
• https://www.instagram.com/miss_allergic_reactor/
• https://twitter.com/AllergicReactor
• https://www.linkedin.com/in/allie-bahn-43a36156/
• https://www.youtube.com/channel/UC_rgby5_sGmEOYgmt68RzfA?view_as=subscriber
• Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

From recently being appointed as a member of the James Beard Foundation and the US State Department's American Culinary Corps to helping curate the first-ever plant-based White House State Dinner, Chef Nina Curtis is using the universal language of food by showcasing the vibrant flavors and health-conscious values of plant-based/vegan cooking.

In this episode of Eating at a Meeting LIVE, Chef Nina will share how she does and will use her expertise as a chef to "act as a citizen diplomat, traveling, preparing incredible plant-based meals, and showcasing the delicious possibilities of sustainable and compassionate cuisine."

Join the conversation to learn how dining can, is, and should be used as a "tool for diplomacy, fostering understanding, and strengthening relationships with foreign dignitaries" and event attendees.

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

Did you know that water, like wine, has unique characteristics and terrior giving waters from around the world and sources different tastes and stories? In this episode of Eating at a Meeting, I'm chatting with Fine Water Sommeliers Cori Bokath and Christine Hilgert about the journey, story, and distinct differences of fine waters. Spring and artesian waters are just the start, as tree, rain, and iceberg waters boast their own bountiful beauty. Learn why to drink these fine waters and how to incorporate them into your catering beverage programs and/or events.

www.h2ufinewater.com

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Bryan Dias is the host of the NOLAdrinks radio and podcast show, exploring the world of drink and food in New Orleans and beyond! With his guests through in-depth interviews and features he discusses a unique array of topics and conversations from the culinary, beverage, and cultural landscape across the hospitality industry — diversity, inclusivity, sustainability, and, of course the latest trends in the food and beverage industry.

https://noladrinks.com/ https://www.facebook.com/NOLADrinks https://www.instagram.com/noladrinks/ https://twitter.com/NOLADrinks1 Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

How does eating tie into being mindful and joyful? Can chocolate provide healing? In this episode, Tracy chats with Meredith Whitely, founder of Food at Heart 💚, a London-based mindful eating guide, meditation teacher and passionate lover of all things cacao. She supports people in bringing calm to their minds and their bellies through slow tasting, sensory-filled cooking, and using meditation and mindfulness to get on top of stress.

Useful Links

• https://calmcocoa.co.uk/
• https://www.facebook.com/calmcocoa
• https://www.instagram.com/calmcocoa/
• https://www.linkedin.com/in/meredithwhitely/
• Connect with Tracy facebook.com/groups/EatingataMeeting thrivemeetings.com

A few weeks ago, on Eating at a Meeting LIVE, I mentioned the research Aurora Dawn Benton is doing on food waste at meetings and events.

When chatting with her about the research 🤯, she mentioned they discovered that there are "Prolifically Problematic" food items at EVERY food function. These items tend to be lower-cost, popular items that are often over-ordered and overproduced. 🥯 🥐 🍩 🥫🧀

Join Aurora and Tracy on the next episode of #EatingAtAMeeting to learn what items are "Prolifically Problematic" — FYI this is for EVERY meeting planner and food service company — and how understanding consumption patterns, dietary trends, attendance, guarantees, production, and portion sizes can not only reduce food waste AND save money for both food service companies and event planners.

FYI...30-40% of food is wasted in the US. Think about that as a percentage of your event catering budget in the front and back of the house.

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

🌊 Step into a coastal adventure as I chat with Äna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. 🐚✨ From razor clams and oysters to her philosophy on sustainability and mental health, Äna’s approach to shellfish harvesting feels as refreshing as a sea breeze.

On Eating at a Meeting, Äna dives into the vitality of rebuilding oyster shells for a sustainable future, shares her inspiring journey of healing through nature, and explains her dedication to bringing "safe food" to our tables. We wade through the unique challenges of wild harvesting, explore the importance of seasonality, and celebrate the special connections between chefs and diners. 🌱🔆

🍽️ Join us for a conversation that uncovers how Äna’s deep bond with the marshlands and her zero-waste practices are shaping a new wave of sustainable, locally-sourced seafood. Plus, discover her role in the upcoming Slow Fish conference and her top tips for event planners on sourcing local, sustainable seafood. 💖🌍

Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟

In April I re-met Gagan (Jared Levy) (he/him) after 30 years. We were both attending the Natural Products Expo where he was a multi-session speaker on how to build businesses for good that prioritize the planet and people while maximizing profit.

As founder and chief creative director of marketing agency Guru, Gagan's mission is to increase joy and reduce suffering on this planet through innovative, strategic creativity for brands who are creating the most quality products in the most conscious ways.

Join our conversation, as we reconnect again after 30 years to talk about how organizations — and the events they host — can be creative, foster long-term growth, empower movements, build healthier communities, and contribute to a more equitable food system.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Chris Adams got his start as a pool attendant with Ritz Carlton. From that job and the future years he spent with the company, he learned the culture of what luxury was and what Ritz Carlton stood.

Now, as an international luxury hospitality disruptor and CEO of lifestyle consulting agency, Ellis Adams, he and his team help brands open new hotels around the world and teach their staff that luxury hospitality is about how you make people feel and how to positively leave an impact on people’s lives. And, that includes the food and beverage programs these hotels provide.

Join Tracy and Chris on Wednesday at 12PM Eastern as they talk about how food and beverage can create luxury experiences for everyone, why is leadership is so important and the future of hospitality.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold!

From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy.

You'll also hear about:
🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated.
🌟 The power of detailed communication with chefs and venues.
🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches.

This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events. Whether you’re looking for practical advice or fresh ideas, you’ll find plenty to fuel your creativity (and your menu planning).

Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟

Donna Mack is a speaker, trainer, consultant, and (in her words) “always the last one chosen for Pictionary.” She brings a lifetime of disability customer experience that has resulted in more than 35 years of training, presenting, and consulting on disability access and inclusion. She served on ADA Access Committees for both AT&T Stadium and Globe Life Field, and has planned and hosted local, regional, and national events specific to the disability community.

• www.DisabilityDiplomat.com
• https://www.facebook.com/DonnaMackDisabilityDiplomat/
• https://www.linkedin.com/in/disabilitydiplomat/

Chef Asata Reid MPH, MS Ed., knows a thing or two about feeding kids. She has several of her own, but she has been teaching kids about food for more than a decade. In her new book. How to Feed a Kid: A Parent's Guide she peels apart the complexities of "picky eating" and provides practical information to troubleshoot specific topics or challenges that are fairly common in each family and every kid. In this conversation, Tracy and Asata also discuss how some of her guidance can be applied to feeding attendees at meetings and for aging parents.

Useful Links

www.chefasata.com https://www.facebook.com/lifechef https://www.instagram.com/chefasata.lifechef/ https://twitter.com/chefasata https://www.linkedin.com/in/asata-reid-58372425/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

May is Food Allergy Awareness and Celiac Disease Awareness Month. Listen in as Tracy shares some basic statistics and facts about food allergies and celiac disease and the line-up of speakers for the month-long celebration.

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

November is National Diabetes Awareness Month. As I review and plan menus for my clients. I'm so frustrated by the unhealthy options available to choose from. 

 Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

🎙️ On this episode, I sit down with Cazoshay Marie, a professional speaker and disability advocate, sharing her powerful insights on the importance of inclusion in event planning and the business benefits of creating truly accessible experiences. 🎤

🤝 I met and interviewed her at Catersource where she was presenting an education session on the significance of inclusivity in events, not only from a compassionate standpoint but also as a strategic advantage for businesses.

💼 Her personal journey of living with disabilities after a life-changing event fuels her passion for making events more inclusive and welcoming for everyone.

🌈 Discover how simple accommodations and thoughtful planning can transform events into inclusive spaces that cater to diverse needs.

🧠 From discussing different disabilities to sharing practical tips on event planning with inclusivity in mind, Cazoshay's expertise offers a fresh perspective on creating events that truly resonate with all attendees.

✨ 🔍 Don't miss out on Cazoshay's valuable advice for event planners, the financial opportunities ingrained in inclusivity, and the transformative power of universal design.

🌍 Learn how small adjustments and proactive communication can revolutionize the event experience for individuals with disabilities and enhance attendee satisfaction across the board.

 📲 Connect with us and share your thoughts on this insightful episode. Join the Eating at a Meeting community and let's continue the conversation on creating events that embrace diversity and inclusivity.

 ✉️ Connect with Tracy at tracy@thrivemeetings.com and stay tuned for more engaging discussions on how food, events, and inclusion intersect. 🌮

🌿 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

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/

As parents of a food allergic child, Dave Bloom as his wife wanted to ensure their daughter was safe in her classroom so they created a list of snacks that were safe for her and shared it with other parents and the school. That original list 14 years ago became the genesis for their website snacksafely.com and Snack Safely Guide which provides information on products - snacks, entrees, cereals - produced by more than 130+ manufacturers to help disclose precisely how their product is manufactured with respect with 11 allergens.

Useful Links

https://snacksafely.com https://facebook.com/SnackSafely https://instagram.com/SnackSafely/ https://twitter.com/SnackSafely https://linkedin.com/company/SnackSafely-com

🌱🚢✨ Join me this week's episode on Eating at a Meeting Podcast LIVE as talk with Robert E Buchanan Jr, founder and CEO of ADHERE GEAR Technology Corporation . As we celebrate Food Waste Prevention Week, I'm thrilled to share a story where innovation meets sustainability on the high seas. Imagine cruise ships not merely as vessels of leisure but as forerunners of eco-consciousness, navigating towards a brighter, greener future.

🌍💚 Selected by the European Union and Spain, ADHERE GEAR has taken on a pioneering role in the maritime market with its state-of-the-art hashtag#IoT and hashtag#AI technologies. Their mission is close to my heart: dramatically reducing food waste on cruise ships to help these floating giants sail closer to hashtag#NETZERO. With their WAVE technology, which features sensors to monitor the freshness of food in real-time, they're not just envisioning a sustainable future but actively constructing it.

🥦🔬 In my chat with Robert, we will dive into ADHERE GEAR's exciting journey from its early days to its current mission of revolutionizing the cruise industry. We'll also learn why food is important to him, why he has so much passion for what happens with food, and the impact he hopes to have on the world. 🤝💡

 Tune in and be inspired by how Robert and ADHERE GEAR are steering the course towards a future where the impossible becomes possible, ensuring every meal aboard contributes to the health of our planet.

 🌱🛳️ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Would you have ever thought that the food and beverage ordered for your event could impact the environment? When I first became a planner 30 years ago...no way. It never crossed my mind nor was it discussed by my bosses.

Earth Day, first celebrated in 1970 to raise awareness about environmental issues, prompted the creation of the U.S. Environmental Protection Agency that same year. Twenty years later, Earth Day was a global event celebrated by more than 140 countries.

Today, more than 75,000 partners in over 190 countries work together to drive positive action for our planet. In this episode of Eating at a Meeting, Tracy chats with speaker, writer and sustainability consultant Chance Thompson of VIRIDESCENT who will share how #meetingprofs and #eventprofs can join the movement and be sustainability champions for people and the planet.

Connect with Chance:

https://mywondr.co/profile/view/17ecfcb0-8823-11eb-94b8-ffbe34a2be7a/?invite=1 https://www.instagram.com/viridescent_us/ https://twitter.com/viridescent_us https://www.linkedin.com/in/chance-thompson/ https://www.tiktok.com/@viridescent_us?lang=en Visit https://thrivemeetings.com/services/eating-at-a-meeting/ to get the links mentioned in the show

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

To close out National Disability Employment Month, I'm thrilled to invite you to what promises to be an engaging and informative Eating at a Meeting Podcast episode on inclusive dining experiences with the co-founders and director of accessibility for Ablr, a mission-driven nonprofit dedicated to full-service disability inclusion.

Join me, John Samuel, Michael Iannelli, and Kim Casey, as we dive deep into the best practices of catering for individuals with disabilities. We're here to share valuable insights, practical tips, and real-world experiences to help you create dining experiences where every guest feels genuinely valued.

We'll explore some vital questions:
🧑🏻‍🦯 What are the best practices for serving someone who is blind?
🩼 What challenges arise when providing buffet service for guests with disabilities?
📚How vital is staff training in providing an inclusive dining experience?
🦼How can F&B be inclusive of employees with disabilities?

I'm passionate about creating safe, sustainable, and inclusive F&B events, and I believe that every guest matters, and every meal matters.

#EveryGuestMatters #EveryMealMatters #EatingAtAMeeting #AccessibleDining #EventCatering #InclusiveDining #EqualEats #FoodInclusion #NDEAM #ADA #Accommodations

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

Food and beverage is typically the biggest budget expenditure for an event. COVID-19 has impacted the availability and prices of food, leading to the fastest rise in food prices in more than four decades. With stories of farmers tilling their crops back into the ground and throwing milk away, how will the supply and demand impact food costs for events.

Michael Dominguez, CEO of Associated Luxury Hotels International (ALHI) will chat with Tracy about what he's seeing and watching from ALHI’s collection of member hotels and across the industry as it relates to food and beverage costs.

• https://www.alhi.com/
• https://www.facebook.com/dominguezm68
• https://www.instagram.com/@dominguezm68
• www.twitter.com/@M_dominguez
• https://www.linkedin.com/in/mdominguez080389/
• Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Do you believe your food and beverage purchases have an impact on the environment? Do you follow a diet or eating pattern (clean, plant-based, mindful, calorie-counting)? Do you seek out “natural” foods to avoid artificial ingredients? Do you choose your beer to get more out of the price (higher ABV) or to reduce alcohol consumption altogether (zero ABV)? If any of these apply to you, then you're part of the latest trends in food and beverage.

Tracy chats with Monica Watrous, managing editor for Food Business News, about the business of food, including the top food and beverage trends she's is seeing right now, examples of emerging brands to watch for and hopefully incorporate into event menus.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Food waste is estimated at 30-40 percent of the food supply in the US. In 2010, the USDA estimated that to be approximately 133 billion pounds and $161 billion worth of food. That equates to 218.9 pounds of food waste per person being sent for disposal, according to the EPA. In 2021, more than 42 MILLION AMERICANS — 12.6% — were estimated to be food insecure. That means you lack reliable access to a sufficient quantity of affordable, nutritious food, which can result in poor productivity in both children and adults, and increase the risk of physical and mental illnesses.

 Victoria Zapata, National Site Manager for Food Rescue US talks with Tracy about how we — YOU — can be the rescue to fight hunger and help the planet. It is easier than you might think. We will also discuss why there is not more diverse representation in food recovery.

 Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Elise Buellesbach was on stage at the 2022 FARE Food Allergy Summit when Tracy first heard her speak. She was getting the first-ever Young Leader Award for her work as a college student with food allergies and celiac disease to lobby and fight for systematic change on campus.

As a student studying political science at American University, she's passionate about understanding the legislative process so she can help create systemic change for those who suffer from invisible disabilities (e.g. food allergies and celiac disease), in turn creating a more inclusive world.

Listen as Tracy and Elise chat about what she's working on related to on-campus dining, when food is an inclusive issue, how she wants to encourage conversations about food allergies, and what it takes her to be safe.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

Wanting to honor the ancestry within her, Tambra Raye Stevenson, MPH, Founder/CEO of WANDA (Women Advancing Nutrition Dietetics and Agriculture), is addressing the challenges of our current food system with Sheros and advocating for a Food Bill of Rights.

Tambra lost her grandparents in Oklahoma from diabetes, stroke, and heart disease due to diet and our food culture predicated by the policies set in our cities, states, and country. So she takes the issue of public health and food and nutrition policy personally.

As a mom, she began thinking about what are we telling the next generation about food, nutrition, and the culture of food. Through WANDA and Sisterhood Suppers, she is bringing awareness to how food is connected to our health, economy, and environment.

Join Tambra and Tracy on Eating at a Meeting LIVE for a Women’s HERstory Month episode to discuss how she is revolutionizing our health and culture of food through the power of women and girls, amplifying the importance of a Food Bill of Rights, and why a Black Food Census is needed now as we prep for the Farm Bill.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

When you travel do find that you get a better sense of place when you eat traditional foods and beverages from that place? Are you one to search out the local haunts to get a true non-tourist experience for yourself, incentive trip, or VIP excursion?

Erik Wolf, Executive Director & Founder of the World Food Travel Association, is dedicated to preserving and promoting culinary cultures through hospitality and tourism.

Learn how he navigates trying the local food while not speaking the native language, how to find places to eat in a new city, and the tools he uses to find the most authentic places to eat on the next Eating at a Meeting LIVE.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

A conversation with Brian Freedman, Wine, Spirits, Travel, & Food Writer and Restaurant Consultant. He hosts beverage-focused dinners, workshops, and seminars, consults on wine lists for dinners, top restaurants, and private clients, and hosts "Day Drinking with Brian." Brian shares his knowledge on how wine and spirits can help create inclusive experiences for clients and guests by meeting them at their place of greatest comfort.

Useful Links

www.briandfreedman.com
www.facebook.com/onthefrontvines
www.instagram.com/FreedmanReports
www.twitter.com/FDTreport
www.linkedin.com/BrianFreedman

This episode of Eating at a Meeting was recorded live on day 1 of IMEX America 2022. Tracy sat down with Ruud Janssen of the Event Design Collective who designs award-winning corporate events and gatherings.

Listen as they chat about how, when, and why food and beverage should be part of the design process.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

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/

To kick off Food Allergy Awareness Month and Celiac Disease Awareness Month 2024, I had a captivating conversation with Amy Graves, a prominent advocate and expert in consumer food safety and inclusivity. Amy, founder of AMG Innovative Consultants and author of the upcoming book "The Hidden Consumer," shared her journey navigating life with severe food allergies and limited mobility. From battling an unrecognized corn allergy to facing daily accessibility challenges in public spaces and hotels, Amy's personal struggles have shaped not only her dietary choices and living arrangements but also her career trajectory.

We delved into strategies for businesses to effectively connect with and serve this vital consumer base. Amy highlighted the financial benefits of transparency in ingredient labeling and improved accessibility measures, emphasizing the costly repercussions of neglecting these growing demographics.

Our discussion uncovered industry misconceptions about food allergies, the divide between front-of-house and back-of-house staff, and the undisclosed realities of common food products. Amy's experiences, from navigating TSA checkpoints to sourcing safe baking ingredients, underscored the critical gaps in current industry practices.

Amy's journey serves as a powerful example of how personal challenges can catalyze profound changes in the food industry, opening doors to a $19 billion market of allergy-conscious consumers. Together, we stressed the urgency of raising awareness and understanding across all sectors, ensuring a more inclusive and accommodating environment for individuals with food allergies and celiac disease

. 🌱🍪 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Discover how beverages, just like food, can be a mechanism to creating inclusive experiences in our homes and events! In this episode, Tracy speaks with bartender and the original "Cocktail Guru," Jonathan Pogash, who is committed to sparking creativity and keeping our spirits up with irresistible drinks that appeal to all. Tracy and Jonathan will be chatting about how to shake, muddle and stir refreshing and delicious mocktails and elixirs that can connect people. Whether serving zero proof or 100 proof, gatherings come alive when great drinks are flowing.

Useful Links

www.thecocktailguru.com www.facebook.com/thecocktailgurupage www.instagram.com/thecocktailguru www.twitter.com/thecocktailguru Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

In this episode, Tracy sits down with the PCMA Canada East Chapter Canadian Innovation Conference organizers, Natalie Marino, CMP, DES, Heather Reid, and Erica Orecchio, DES, to discuss how they managed the dietary needs of more than 250 attendees at the conference. 

They talk about the challenges of accommodating dietary restrictions and the importance of providing inclusive and transparent food options at events and conferences. Here are three key takeaways from our conversation:

1️⃣ Accessibility is crucial: Accessibility should be a top priority and not an afterthought when planning events. From site visits to discussing dietary requirements with event venues and chefs, transparency and forethought can ensure that everyone's needs are met.

2️⃣ Embrace technology: Using QR codes and event apps can revolutionize how we provide information about food choices to attendees. QR codes can eliminate the need for printing physical menus, allowing for real-time updates and easy access to allergy-friendly options.

3️⃣ Sustainable choices matter: Consider incorporating locally sourced ingredients, reducing food waste, and giving back to the community by donating excess food to homeless shelters. We can create safe, sustainable, and inclusive experiences by thinking critically about food and beverage choices.

A huge thank you to Nathalie, Heather, and Erica for sharing their insights and expertise. You can listen to this thought-provoking episode on my podcast, "Eating at a Meeting," which is available NOW on Youtube and later on Apple Podcasts, Spotify, and all major podcast platforms.

Don't forget to stay tuned for our next episode, where we'll be diving into contract law and the management of dietary data. As always, thank you for your support, and I hope everyone had happy Thanksgiving! 🦃

Join the Eating at a Meeting Community
Connect with Tracy at tracy@thrivemeetings.com

Insights and Strategies for Growing Your Catering Business by Catering to Special Dietary Needs

In the next episode of Eating at a Meeting LIVE, we will explore the business case for catering to special dietary needs with a focus on food allergies and restrictions. My guest, Margaret Brower, Founder and CEO of Rainmaker Sales & Marketing Group, is a sales coach for catering and special event venues across the U.S. She also is a marketing creator, empowering sales teams with the interactive tools they need to reach their ideal clients.

She and I will discuss the growing demand for inclusive menus and the importance of accommodating food allergies and dietary restrictions in today's market. Margaret will share how education on safe, sustainable, and inclusive F&B experiences can make you a better catering salesperson to generate increased sales, repeat business, and positive reviews.

Join us to hear an example of a situation early in her career that led Margaret to change her thinking and sales approach with her clients.

Whether you're new to the catering industry or looking to grow your business, this episode will provide valuable insights and practical tips for catering to special dietary needs and maximizing your sales.

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️ 
 
Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often surround Black food traditions, shedding light on how mass media, public policy, and cultural norms shape perceptions and reinforce inequities. 
 
We’ll explore critical questions like: 
➤ How does food serve as a thread for cultural identity and survival in Black communities? 
➤ What role does food shaming play in perpetuating anti-Black racism, especially in workplaces and events? 
➤ How can we **create inclusive dining spaces** that respect diverse food cultures while challenging harmful biases? 
 
For those who host, plan or attend meetings and events—this conversation is for YOU. Let’s talk about how food at work can unintentionally exclude, reinforce stereotypes, or create microaggressions. Together, we’ll discuss strategies to foster inclusion and reduce food-related barriers in professional spaces. 
  
Don’t miss this powerful conversation about food, equity, and creating spaces where everyone feels valued. 

What does independence and freedom mean when it comes to Eating at a Meeting? Tracy talks about how to create dining experience that give every guest the opporunity to independently and freely eat at an event.

Useful Links

https://thrivemeetings.com/2018/07/celebrating-independence/ https://thrivemeetings.com/2020/07/celebrating-independence-in-2020-food-insecure/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

"It's our responsibility to do the work." Assistant Executive Chef and Food Safety Manager Keith Norman of South Point Casino talks about how attitude, committment and knowledge are necessary to provide safe meals for guests with food allergies. He shares their processes for the flow of food from the time a guest communicates an allergen through the guest being served and how it takes one team - management, front of house, and back of house - to create an excpetional dining experience.

https://www.linkedin.com/in/keith-norman-9006b711/ https://www.facebook.com/southpointlv https://www.instagram.com/southpointlv/ https://twitter.com/southpointlv Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

🌸 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

Food Allergy Awareness Month Epsiode

If you were to look at a group of people would you be able to point out the ones who have food allergies or celiac disease? Probably not. They don’t look different from others standing next to them.

This is great on one hand, but also a serious challenge on the other. Food allergies and celiac disease are serious INVISIBLE medical conditions that millions of people live with every day, including Gwen Smith.

These medical conditions can be life-threatening, make it hard to be active, socialize, and live full and good lives, especially when there is food around. What you don't see nor does the person standing next them is the extreme diligence that goes into staying healthy and safe every single day.

Listen as Tracy chats with Gwen, editor and content chief of Allergicliving.com, who is an experienced journalist with severe food allergies, about why is it so important to you to make food allergies and celiac disease more visible. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Chef Cliff Lyles, Vice President of Culinary Excellence and Product Development at Revolution Foods has traveled all over the world as a chef. One of the things that he has always wanted to do and felt is important is for everyone, in any type of eating environment, to enjoy the food and just have high-quality good food to eat.

When he found out about Revolution Foods and their mission, he just had to be a part of it. They didn't come looking for him. He went looking for them. Now, he and the team at Revolution Foods, which is mission-driven to support communities with culturally relevant, healthy meals, are feeding two to three million people a week based on our capacity and where we are throughout the country.

Goal is to take care of something. I need to be flexible to meet Take the parameters off Look at it as a problem or an opportunity. Challenge their creativity. flip the switch of the chefs... making sure that you're creating things that people who have gluten sensitivities and allergies actually want Chef Cliff, Lyles, VP of Culinary Excellence and Product Development, Revolution Foods.

At REV We focus on making sure that, not just kids, communities have great, healthy foods. Never ever list have been shown impact "You can feed a person a great, healthy meal on a very tight budget, successfully. You don't always have to spend a lot of money to do it."

Understanding what you are feeding people/ Cliff is an award-winning chef who specializes in elevating food. From turning airplane meals into a hot commodity to making clean, gluten-free dishes delicious, Chef Cliff is known in the U.S. and abroad for creating high-quality food at scale.

Chef Cliff grew up knowing firsthand the impact of childhood hunger while growing up in Midwest. Because of his personal experiences, he is excited to join Revolution Foods’ team and help fuel children’s minds and bodies.

https://www.revolutionfoods.com/ https://www.linkedin.com/in/clifton-lyles-9723651/

The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes, and”!

Opposite of the “we’ve always done it this way” thinking that is too common in foodservice operations and menu planning, Molly Crouch Corporate Director of Sustainability at Sodexo Live! and Dr. Aurora Dawn Benton sustainability consultant and illuminator at Astrapto are going to share how we can use "yes, and" to rethink our approach and uncover opportunities to improve social and environmental outcomes and reduce costs in event food and beverage.

I can personally attest to the enthusiasm and knowledge Molly and Aurora bring to table around this topic. They are a do NOT miss duo! Listen as Tracy, Molly, Aurora chat about all things sustainability and event food and beverage.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Brandon Snook, pictured here with his grandma Ceese, is owner and chef of Hudson Valley BBQ Company. Brandon takes great pride in using locally sourced ingredients from the Hudson Valley so he can make almost all of the items offered on his catering menu from scratch on event day.

Having grown up in the cattle country of Montana, there was always locally sourced food on his family table and every night, the family sat down to a freshly made farm-to-table meal made from recipes passed down from generation to generation. Another thing he prides himself on offering his wedding clients.

Join Tracy as she talks to Brandon about the art of open fire cooking, which he feels is imperative, land stewardship, and the state of catering. They delve into so much more as well.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

I wanted to catch up with my friend and farmer Laurie Moore to talk about what is going on with small local farmers, the restaurants and consumers they support with seasonal, naturally-grown, organic and regional foods. I invited her to Eating at a Meeting.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

This is a special Women's HERstory month edition Tracy does every March. National City has one of the highest rates of obesity and diabetes in San Diego County and in the state of California. To help women seeking healthier diets in National City, a 7-week nutrition program called Cooking for Salud® was designed in 2012 with the goal of empowering families to take control of their health through the foods that they eat and prepare at home.

It has become a Latina-led movement to raise the health, wellbeing, and resilience of the community with its graduates — Kitchenistas® — advocating, educating and cooking high-quality food in their homes, schools, city, and beyond. With more than 275 Kichtenistas — and a 1 year waitlist — these women are conquering their community health crisis by cooking traditional dishes in a healthy way.

Listen as Tracy chats with Kitchenistas Jacqueline Ante and Monica Lim and OlivewoodGardens Executive Director Jen Nationa about how a range of small advocacy actions over time have lead to big changes. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

I'm thrilled to bring several episodes I did LIVE from Catersource + The Special Event Show in Austin, Texas.

Right after she jumped off the keynote stage, Laura Schwartz, author, emcee, keynote speaker, and a person whom I have known and admired for more than two decades, joined me to discuss how Caterers and event planners are the original creators of moments that last a lifetime. In an era craving for immersive experiences, it's crucial for us to stay ahead of the curve — innovative, dynamic, and authentic. Laura's guiding principle? Our shared "Common Ground."

As the former White House Director of Events and a storied career that spans the globe, Laura brings a wealth of knowledge on creating transformative experiences through food, drink, and stellar event execution.

In this conversation, Laura and I dive deep into the art of making every event memorable, focusing on integrating high-quality, accessible food and creating spaces that foster genuine connections and community. From the importance of strategic food placement to avoiding long lines and ensuring the perfect lighting, they cover all bases to guarantee event success. 🍽️💡

Laura shares insights from her time orchestrating high-profile events at the White House, emphasizing the crucial role of 'third places'—spaces where people can gather outside of home and work to engage and exchange ideas. She discusses the emotional bond formed when breaking bread together and the magic of face-to-face interactions that technology cannot replicate. 🍀🤝

🌍 Plus, learn how Laura and Tracy tackle the challenges of sustainability in cuisine, advocate for transparency in food origins, and contribute to the events community through education and support for non-profits like the Search Foundation.

Join us to discover the nuances of event planning with a pro who knows how to turn every gathering into a headline-worthy affair. Don’t miss this blend of practical tips and heartwarming stories that'll leave you eager to host your next big event. 🥂❤️

Join the Eating at a Meeting Community
Connect with Tracy at tracy@thrivemeetings.com

In this special episode of Eating at a Meeting Podcast LIVE at IMEX America, I'm joined by Victoria Chivers (Tori), Vice President of Convention Services & Catering at MGM Resorts International.

 Tori and I will dive into the dynamic and essential partnership between #EventProfs and convention service managers when planning meetings and events.

With her extensive experience in convention services, Tori will share invaluable insights into how effective collaboration between planners and convention service managers can lead to remarkable events.

We'll discuss managing dietary needs, sustainable practices, and strategies to ensure that every guest feels valued. #

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

🍳 Join Tracy for a nourishing conversation with Chef Pete from Canyon Ranch, where they dive deep into the art of fueling wellness through culinary innovation. 🌿✨ Overseeing multiple locations, Chef Pete collaborates with dietitians to craft balanced, flavorful menus that defy common misconceptions about healthy eating.

We explore diverse dietary needs for events, offering vegan options like Just Egg, tofu scrambles, and smoothie bars, while maintaining robust choices for all attendees. 🥑🍲 Chef Pete discusses the "farm to fuel" concept, emphasizing how what we eat powers our bodies, and shares insights on managing dietary restrictions like gluten-free and celiac needs. Discover tips for making meals visually appealing and tasty, the importance of clear allergen labeling, and strategies for sustainable, inclusive dining that supports overall wellness. 🌱💪 🍽️

Learn about the emotional connection between food and memories, strategies for organizing balanced buffets, and the surprising impact of chef versatility on guest satisfaction. Don't miss out!

🎧 Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you love the show, please rate and review it on Apple Podcasts! 🌟

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

What do climate change, sustainability, and events have to do with each other?

A LOT! Two weeks ago in one of my education sessions at IMEX — an events industry convention that has won awards for its sustainability efforts — I was surprised that only 10% of the attendees were currently incorporating sustainability questions in their venue requests for proposal or their events. To boot, a few other sustainability-focused sessions had the same response.

When I shared this stat with Shawna McKinley, an event sustainability consultant and instructor based in Vancouver, Canada, we decided to chat about how that aligns with the latest research from SKIFT and SITE, how its planners biggest concerns — rising food costs, event disruption and reduced attendance — are actually affected by climate change.

Join Shawna and I for the next #EatingAtAMeeting LIVE (October 26) to learn ways to incorporate sustainability practices into the overall event planning process, how your food and beverage choices must part of the sustainability equation, and how not to feel feel powerless to act.

Nina Curtis is Adventist Health, Roseville Campus Vitaliz Café and Culinary Arts department director and executive chef.

She is passionate about cooking for others, putting love into every meal she makes because she is honored that people trust her to cook for them. There is a lot of responsibility cooking for others. As a chef means to compassionately work to service food items, provide food menus and engage guests with the highest form of presentation that meets most all guests' food needs; allergens, preferences, and more.

"Think about it... what is going to be sat in front of me...as a professional chef, 'Is this the best that you could do?'"

Her culinary career over the last 20 years includes working with The Ranch at Live Oak, Malibu, the Marriott Group, Hilton Hotels, Baxters, Manhattan Beach, the El Caballo, Oakland, Pure Food and Wine in New York, and the Springs Restaurant and Wine Bar in Los Angeles. She presents lectures and demonstrations on health, nutrition, and whole foods around the world.

She has developed wellness training programs, set up kitchen operations, and has worked closely in conjunction with culinary master gardeners to develop seasonal garden-to-table recipes that are essential to having a delicious plant-strong culinary experience.

• https://www.linkedin.com/in/nina-curtis-67b917a/
• https://thrivemeetings.com/2020/03/forging-a-plant-based-path-to-wellness/
• https://www.instagram.com/botanicalchef/ https://medium.com/@HCWH/meet-americas-top-hospital-chef-a785fd816bc1
• Nutritional Facts: www.nutritionafacts.org
• Pulses: www.pulses.org
• Oldways Whole Grains Council: www.wholegrainscouncil.org

For June — fresh fruits and vegetable month — Tracy chats with James Beard Award winning cookbook author and chef Cynthia Graubart who recently published two cookbooks using blueberries and strawberries. With both savory and sweet recipes (food and drink), Tracy and Cynthia talk about the simplicitiy of her recipes, the history of both fruits and how to enjoy these summer treats in a variety of ways.

www.cynthiagraubart.com Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

If you are a #foodservice outlet or an #event, adding those two types of experiences together — safety + inclusion — you gain potential for increasing your revenue. You see, individuals with #foodallergies and other dietary needs are VERY loyal.

Debbie Bruce, founding member and current Director of the Canadian Anaphylaxis Initiative (CAI), can attest to that herself. For the past 30+ years she has collaborated with community partners, businesses, all levels of government and advocacy groups to draw attention to anaphylaxis issues and to improve the everyday safety, inclusion and quality of life for the 3 million Canadians living with Anaphylaxis.

Her background in the packaged goods industry (production, purchasing and marketing), collaboration with community partners, and as the mother of two boys with multiple food allergies, she has seen how being improved safety measures, menus that offer options for everyone and can lead to higher profits.

Join Tracy and Debbie on Wednesday, December 15 at 12PM on #EatingAtAMeeting LIVE as they discuss how creating safe and inclusive dining experiences can improve the bottom line.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

October was National Disability Employment Awareness Month To bring more awareness to how food allergies (and other medically-necessary dietary needs) are disabilities that impact productivity, engagement, and inclusion in the workplace, I'm chatting with Lauren Soltwisch and Noreen Okarter, two young professionals with food allergies about the ins and outs of managing food allergy in theirs careers, social life, and everything in between.

With two major Jewish holidays happening in September — Rosh Hashanah (Sept 6-8) and Yom Kippur (15-16), Tracy chats with meeting planner Nancy Sutta Burns and Marketing, Merchandising and Operations Strategy executive Deborah Shapiro about "Convening Kosher". Nancy and Deborah share their personal and professional knowledge about eating kosher and celebrating Jewish rituals as well as why it's important for planners and event hosts to refer to all religious holiday calendars before scheduling meetings, how to meet the needs of attendees who eat kosher, what kosher certifications mean and so much more.

Nancy Sutta Berns — https://www.linkedin.com/in/nsb2340/ Deborah Shapiro — https://www.linkedin.com/in/deborah-lg-shapiro/

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

Food has become a central utensil in diplomatic toolkits across the world. Culinary diplomacy is today in the academic world what we call soft power — a tool of persuasion. Countries are branding their cuisines or their unique foods as a way to track business and tourism. Johanna Mendelson Forman is a leading voice in the field of gastrodiplomacy and a leader in the Social Gastronomy Movement. She brings to the table years of experience as a policy maker on global conflicts and as an expert on making the connection between food and wars.

Useful Links

• www.conflictcuisine.com
• https://facebook.com/conflictcuisine
• https://instagram.com/conflictcuisine
• https://www.linkedin.com/conflictcuisine
• https://twitter.com/conflictcuisine
• https://youtube.com/conflictcuisine

What does it take to manage food and beverage for one of the meetings industry’s largest association conventions? Listen as Tracy talks with Tanya Philyaw, Senior Event Planner and Annette Gregg, Chief Revenue Officer for Meeting Professionals International about the organization's 2022 World Education Conference.

They chat about how to use food to build community, what they are still learning about meal planning, how attendee dietary needs affects what they choose to serve the thousands of event participants, and pet peeves with food and beverage planning.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

People don't eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc.

Haley Moss says (and I agree) that "they shouldn't always feel pressured to disclose why or feel they have to opt out of socializing!" because of their need. Menus and environments should be designed so they are able to participate.

As an attorney, neurodiversity expert, author, speaker and educator who is also autistic, Haley speaks to and consults top organizations seeking guidance in creating a diverse workplace. Her accomplishments and commitment to advocating for the disability community and educating others have made an immeasurable impact, recently being named to Diversability's global 2021 D-30 Disability Impact List.

Join Tracy as she chats with Haley on how to create more inclusive food and beverage experiences for neurodivergent individuals.

Useful Links

http://haleymoss.co http://facebook.com/haleymossart http://instagram.com/haley.moss http://twitter.com/haleymossart https://www.linkedin.com/in/haleylmoss/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

Join me for an eye-opening conversation with attorney Laurel Francoeur, a fierce advocate for food allergy and disability rights, as we dive into the real-world challenges of creating safe, inclusive environments for those with dietary needs. 💼✨

 In this Eating at a Meeting episode, Laurel and I explore the importance of accommodating food allergies across workplaces and public spaces. We discuss how the ADA Amendments Act expands protections for individuals with food allergies, despite challenges like stigma, economic barriers, and some states’ claims of sovereign immunity to avoid compliance.

⚖️🌾 This insightful episode offers invaluable advice and perspectives for both individuals managing allergies and those responsible for creating inclusive environments—ensuring that every meal matters in building a more inclusive and aware society.

 🍽️ Subscribe on your favorite podcast platform, follow us on social media for updates, tips, and behind-the-scenes fun, and if you’re loving the show, please rate and review on Apple Podcasts!

 🌟 Thank you for joining us on this delicious journey where every meal matters! 🥂🍴

Megan Walker, Owner and Executive of Made by Meg had me at “health inspection score.” She was teaching an educational session at The Special Event back in 2017 on what food safety means and what planners need to know/ask of their caterers. Yes! When I surveyed hashtag#EventProfs on how often they asked their caterers about food safety practices before COVID, 70% of them said NEVER.

While we should trust caterers to know how to manage food safety, we still must inquire about their practices. Tune in to #EatingAtAMeeting LIVE on September 21 to get Meg's tips on what to ask food service providers, how she makes food safe, and how she gets the most out of food?

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

With airline medical kits not being fully stocked being in the news lately and it being Medic Alert Awareness Month, I wanted to talk event safety expert Alan Kleinfeld about what hashtag#MeetingProfs need to know.

From hashtag#epinephrine to defibrillators, what should hashtag#EventProfs make sure their medical staff has on hand?

Join Tracy and Alan on Wednesday for hashtag#EatingAtAMeeting LIVE to learn how planners can be prepared for medical emergencies? What information can planners ask guests to provide them about any medical conditions? What falls under GDPR/HIPAA?

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

The number of confirmed cases of meat allergy — Alpha Gal Syndrome — has risen from only 12 in 2009 to 34,000 in 2019. Unlike other food allergies, alpha-gal symptoms can occur HOURS after eating meat, making the diagnosis a very tedious and long process. Candice Matthis and Debbie Nichols know this all too well. It took Candice 15 years, including mutliple trips to the ER and flatlining to be diagnosed.

Debbie's symptoms continued for 10 years. While she had made the connection between her GI pain and red meat, she had not heard of Alpha GAl Syndrom until Candice was diagnosed. She had to insist that her immunologist test her for it.

Together Candice and Debbie are known as Two Alpha Gals and are on a mission to help others live fully with Alpha Gal Syndrome. Listen as Tracy, Candice, and Debbie cha about what foods and products meat is hidden and how to best feed guests with a meat allergy.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

I first met Chef Stephanie Tyson and Vivián Joiner via a Zoom call for Les Dames d’Escoffier North Carolina Chapter during the middle of the pandemic. What I did not know about them, but have come to realize, is they are one of Winston-Salem’s power couples. As the owners of Sweet Potatoes, (Well Shut My Mouth!) restaurant for 20 years, they have been using their 3+ decades of customer relations experience in food and retail, to build bridges in the community one dish at a time.

Join our conversation on Tuesday — a special episode of Eating at a Meeting for Women’s History Month — to learn how they have been making HERstory with food and beverage.

 Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Chef Martha Morgan is a speaker, writer, content creator, host, and CEO. What comes before all of those roles — and I must say through those roles — is her passion for serving people delicious food.

Her culinary point of view is everyone deserves delicious food no matter their diet limitations, so no one feels they lack anything.

Her first job, at age 16, was cooking in restaurants, and she's been cooking professionally for over 28 years. In 2003, after witnessing her youngest child's first anaphylactic reaction at nine months, she became a "reluctant" food allergy chef. Six years later, in her 40s, Martha herself was diagnosed with Celiac Disease and food allergies.

As a specialty diet and food allergy chef at Allergy Dragon, Martha specializes in slaying the misconceptions about feeding guests with dietary needs by providing cooking guidance in the kitchen for chefs and people with dietary restrictions.

Join Tracy and Martha for #EatingAtAMeeting LIVE to talk about techniques and tips for feeding guests safely, what is an Allery Dragon and where she sees herself and the market in the next five years.

#FAAW2023 #FoodAllergies #CeliacDisease #AllergyDragon #Allergy_Dragon #AllergyDragonSlair #ChefMarthaMorgan

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

On this week's episode of Eating at a Meeting, I'm excited to welcome two incredible experts, Disability Rights Attorney Mary Vargas, and Hospitality Attorney Joshua Grimes, for an in-depth discussion on the Walt Disney Parks and Resorts US Inc. and Raglan Road Irish Pub and Restaurant wrongful death lawsuit involving food allergies.

Before it heads to court, we will unpack the case from all angles—guest safety, meeting planner responsibility, hotel and restaurant liability, and even the landlord's accountability. What lessons can we learn from this tragic case? How will it shape the future of food allergy management in the hospitality and events industry? These are crucial questions that we'll delve into deeply.

Tune in as we explore what needs to change to ensure safer and more inclusive dining experiences for everyone—because the safety and well-being of every guest should always come first. Be sure to tune in, share your thoughts, and join the conversation! 

 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Learn how swimming champion, author & competitive performance expert Deborah Gardner's life, body, and taste buds change after she and her husband went on a vegan diet. Tracy and Deborah talk about poop, eating vegan on the road, and much more.

Useful Links

https://www.deborahgardner.com https://www.linkedin.com/in/deborahgardner1/ https://www.facebook.com/deborah.gardner01 https://twitter.com/deborahgardner https://www.youtube.com/channel/UCKinLWENPhAOfnWsFdqFDW

A Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

Positive office culture is essential to happy, productive employees. Food and beverage have often been part of office culture, but what and how it was served may have subversively impacted diversity and inclusion in the workplace. In this episode, leadership and workplace culture expert Nora Burns talks about how to advocate for inclusion-based employee meal planning and shares ways employers can strengthen cultural diversity and foster inclusion and belonging at work through food.

www.theleadershipexperts.com https://www.facebook.com/TheLeadershipExperts https://www.instagram.com/thenoraburns/ https://www.linkedin.com/in/noraburns Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Tracy sits down with Don Ross, Vice President of Operations for Caesars Entertainment Las Vegas Region just as MPI WEC kicks off. Listen in as they chat about his role, the new Caesars Forum.

Useful Links

https://www.linkedin.com/in/donald-ross-9665a78/ https://www.linkedin.com/company/caesars-entertainment-inc/ https://www.facebook.com/CaesarsMeetings https://www.instagram.com/caesarsmeansbusiness/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

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

Tracy Stuckrath launches the Eating at a Meeting podcast, explaining how she got here and what she will focusing on with the interviews and information provided in each show.

Through authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth, Eating at a Meeting will explore 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.

For my final Eating at a Meeting LIVE episode during Food Allergy Awareness Week, I'm diving into the critical world of food allergies advocacy, research, and education with Sung Poblete, RN, PhD—CEO of FARE. 🍽️ 🚫

🎙️I am thrilled to sit down with Sung, a distinguished nurse, educator, and healthcare management visionary. Sung brings a wealth of knowledge and personal connection to the forefront of food allergy research and treatment.

💬 We'll Explore:

𝗣𝗲𝗿𝘀𝗼𝗻𝗮𝗹 𝗜𝗻𝘀𝗶𝗴𝗵𝘁𝘀: Sung shares her personal experiences with food allergies, offering a unique perspective on living with and managing these challenges. Cutting-Edge Data: Stay updated with the latest statistics that are shaping the landscape of food allergies today.

𝗜𝗻𝗻𝗼𝘃𝗮𝘁𝗶𝗼𝗻𝘀 𝗶𝗻 𝗧𝗿𝗲𝗮𝘁𝗺𝗲𝗻𝘁: Discover promising new treatments on the horizon and their impact on those affected.

𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗙𝗼𝗼𝗱 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀: We demystify common misconceptions and provide expert insights into food allergies as a chronic disease, not just a dietary preference.

𝗔𝗱𝘃𝗼𝗰𝗮𝗰𝘆 𝗳𝗼𝗿 𝗖𝗵𝗮𝗻𝗴𝗲: Learn about the tireless efforts in advocacy that aim to improve the lives of those with food allergies, ensuring safer environments and inclusive policies.

𝗪𝗵𝘆 𝗜𝘁 𝗠𝗮𝘁𝘁𝗲𝗿𝘀: Food allergies affect millions worldwide, and understanding them is essential for creating safe, inclusive, and sustainable environments.

This episode will educate and inspire action, aligning with FARE’s mission to enhance individuals' quality of life and health through transformative research, education, and advocacy.

This episode will illuminate food allergies as a significant public health issue, advocating for recognition and proper management. It will also educate listeners on the seriousness of food allergies and highlight FARE's pivotal role in the field.

Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

🍽️ Back in May, as we honor Gluten-Free Awareness Month, I am thrilled to bring you this episode direct from Michigan! Join me for a heartfelt and informative conversation with Margaret Clegg, the inspiring founder of MI Gluten Free Gal, as we sit down in person to talk about all things gluten-free.

Broadcasting directly from Margaret's home in Flint, Michigan, 🏠 this episode promises to be a unique blend of personal stories, expert advice, and community support. With over two decades of experience living with Celiac Disease, Margaret has transformed her challenges into opportunities to educate and inspire others.

And, since I’m actually in Michigan, I’m looking forward to getting Margaret’s unique local perspective on gluten-free living in the Great Lakes State!

👩‍🏫 From her personal journey with Celiac Disease, beginning with misunderstood symptoms to a life-changing diagnosis, to her commitment to education and advocacy, Margaret brings a treasure trove of information and inspiration.

Join us as we explore:

• Practical tips for gluten-free dining and shopping in Michigan.
• How local businesses cater to the gluten-free community.
• The importance of community support and local resources for those with Celiac Disease.

🌟 Margaret's story is not just about food; it's about building a supportive community, advocating for better health solutions, and living a full life despite dietary restrictions. Whether you're a Michigan resident or just interested in how different regions handle gluten-free accommodations, this episode is packed with insights.

Celebrate Gluten-Free Awareness Month with Margaret and me by joining the show right here at 12 PM Eastern.

Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Tracy gathered a culinary dream team – Amber Kispert, Senior Content Producer from Catersource, Christopher Sanchez, Managing Partner of LUX Catering & Events, and Jennifer Bargisen, Senior Vice President – Culinary for Sodexo Live!.

 Together, we're unleashing the must-know food and beverage trends for 2024 that every hashtag#EventProf and hashtag#CateringProf needs to have on their radar.

🌐 What to Anticipate:

👉 Flavorful Forecasts: We will unravel the biggest culinary trends set to captivate taste buds in 2024. From innovative dishes to unique flavor profiles, get ready for a feast of fresh ideas!

 👉 Sustainability in Sips and Bites: Discover how the industry is leaning towards eco-conscious practices, ensuring your events not only taste good but also contribute to a greener future.

👉 Inclusivity on the Menu: Explore the art of crafting menus that cater to diverse dietary needs, creating events where everyone feels valued and included.

 👉 Pro Tips from the Pros: Gain exclusive behind-the-scenes insights from seasoned professionals at the forefront of the catering world. Learn the tricks of the trade to make your events stand out.

 🎧 Don't miss "The Biggest F&B Trends For 2024 Every EventProf Must Be Ready For" on Eating at a Meeting. Subscribe now and be the first to savor the future of event catering!

🚀👩‍🍳🎊 Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

Starting September 1st, 2023, Texas set a new standard for food safety with the Sergio Lopez Food Allergy Awareness Act. 🌮🙌

In this powerful episode of Eating at a Meeting, we hear from Belinda Vaca, a passionate advocate for food allergy awareness and safety. Belinda shares her deeply personal journey, from the heartbreaking loss of her son to a severe allergic reaction, to her unwavering commitment to promoting legislation for food allergy awareness.

Through her compelling story, she sheds light on the challenges faced in passing crucial laws, the significance of food allergy posters in restaurants, and the impact of allergies on individuals and families. Join Tracy as she dives into Belinda's inspiring advocacy work, the legislative process, and the profound importance of raising awareness about food allergies in both local and federal contexts.

This episode is a stirring reminder of the need for greater understanding and support for those affected by food allergies.

Key Takeaways:

1. Importance of Food Allergy Awareness: Belinda's story sheds light on the critical need for heightened awareness of food allergies in the restaurant industry and society at large, emphasizing the significant impact it has on individuals and families.
2. Advocacy and Legislative Action: Belinda's relentless pursuit of legislative change, notably her successful effort to pass a law requiring food allergy awareness posters in Texas restaurants, serves as a powerful example of advocacy in action and the impact it can have.
3. Non-Partisan Approach: Belinda's emphasis on the non-political nature of food allergy awareness and her commitment to spreading awareness and pushing for legislation beyond her local area demonstrate the importance of a non-partisan approach to enacting change. 

Primary Topics

• Belinda Vaca's Advocacy for Food Allergy Awareness and Legislation
• Challenges and Successes in Passing Food Allergy Legislation
• Legislative Process and Advocacy Efforts
• Impact of Food Allergies on Individuals and Families
• Efforts to Raise Awareness and Implement Food Allergy Laws
• Physical and Personal Challenges Faced by Belinda
• Future Plans and Expansion of Advocacy Efforts

Join the Eating at a Meeting Community 

Two years ago, The Inn Berlin reopened with a fresh, modern look and a new innkeeper/chef whose attention to detail with culinary likes and dislikes is garnering five-star reviews from guests.

Innkeeper/chef Maya Tomasello understands the challenges of eating out and traveling when you have a medically-necessary dietary need. She has celiac disease.

Having been "glutened" at restaurants before, with debilitating repercussions that affected her quality of life for months, when she and her husband agreed to operate the bed and breakfast on Maryland's Eastern Shore, they decided to make it a dedicated gluten-free eatery and inn.

With reviews such as "Great lodging and even better food!" and "An Absolute Gem...the food is absolutely incredible...we had no idea that it was all gluten-free!," the Inn's menu, which also includes locally-sourced eggs and produce, has become an attraction itself.

Meet Maya on the next episode of Eating at a Meeting LIVE when Tracy talks to her about how lack of understanding, training, and compassion creates negative experiences for celiac diners, her favorite thing to make, and how she is creating different delicious selections daily that keep her guests coming back for more.

#CeliacDisease #CeliacDiseaseAwarenessMonth #BedAndBreakfasts #Catering #HotelsAndResorts #FoodInclusion #EatingAtAMeeting

Connect with Tracy:
facebook.com/groups/EatingataMeeting
thrivemeetings.com

At a PCMA EduCon in Detroit, I ran into my friend Zoe Moore, CEO and Strategic Disruptor at Grow with Zomo. When I saw her, she said, "We have lots to discuss."

As a passionate advocate for EDI in hospitality, events, and tourism, Zoe brings a wealth of experience and a powerful voice to the table. However, she is learning that there is still much work to do when it comes to the dining table. "You have been in my head when trying to plan inclusive menus for the events I've been working on," she said.

Join Zoe and me this week on Eating at a Meeting LIVE as we discuss essential topics shaping the future of inclusive event food and beverage experiences:

🍽️ The disconnect between front-of-house and back-of-house staff and the crucial need for training and communication regarding ingredients, food restrictions, preferences, and proper labeling.

📋 Where is inclusion considered in the food and beverage BEO process?

🤔 Whose owns responsibility for creating an inclusive dining experience — sales, operations, kitchen, front-of-house, eaters?

 I'm excited to talk with Zoe and get her perspective on how event professionals on both sides of the kitchen door can operationalize EDI.

 In the spirit of July's focus on independence and freedom in dining experiences, I'm thrilled to discuss these critical issues with Zoe and gain her perspective on how event professionals on both sides of the kitchen door can operationalize EDI. Let's spark change together and make every meal matter!

✨ Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

At the “onset” of COVID-19 shut-down, Tracy chatted with Ben Chapman, food safety specialist, extension specialist and professor at North Carolina State University on what and how meeting organizers should be concerned about as it relates to food safety in general and with the coronavirus.

From cleaning and sanitizing, seating, service methods (everyone touching the tongs), standard operating procedures, time and temperature control, food sourcing, health inspection scores and more, Ben spends almost 55 minutes sharing his insights on how to be and provide a safe food and beverage experience.

https://www.linkedin.com/in/ben-chapman-22539058/
https://cals.ncsu.edu/agricultural-and-human-sciences/people/bjchapma/
https://www.barfblog.com/
https://www.barfblog.com/infosheets/

This week on Eating at a Meeting LIVE, I’m excited to introduce you to Chef William Pfeiffer, whose pioneering culinary practices with Flik Hospitality at the IBM Learning Center in Armonk, NY, showcases a remarkable commitment to sustainability and hospitality. Chef Pfeiffer’s initiatives include a fascinating integration of beekeeping and a synergistic partnership with a local chicken farm, defining a full-circle sustainability model.

In this episode, we will explore Chef Pfeiffer’s sustainability efforts, which emphasize bee conservation and highlight his innovative farm-to-table approach. His collaboration with a nearby chicken farm exemplifies his comprehensive vision: all kitchen scraps and waste are repurposed as feed for the chickens, which in turn supply fresh, high-quality eggs to his kitchen. This process not only minimizes waste but also ensures the quality of his culinary creations by using the freshest possible ingredients.

Additionally, we’ll discuss his beliefs around hospitality, which for him goes far beyond mere food service. His approach involves creating unique and memorable experiences where every detail is considered—from how ingredients are sourced to how guests engage with their food. This holistic view of hospitality aims to create lasting impressions by making guests feel genuinely valued and connected to the entire food journey, sparking intrigue and curiosity in his innovative farm-to-table approach.

Join us to learn about Chef Pfeiffer’s innovative methods and his unwavering dedication to environmental stewardship and community engagement. Discover how he seamlessly blends his roles as a chef and a beekeeper with his passion for crafting unique dining experiences that respect nature and the consumer. Tune in and be inspired by Chef Pfeiffer’s journey, which not only pushes the boundaries of traditional culinary roles but also redefines what it means to be a chef in today’s environmentally-conscious world, positively impacting our planet.

P.S. He recently won the IACC Innovation Award for his Beekeeping and sustainability practices.

Join the Eating at a Meeting Community
Connect with Tracy at tracy@thrivemeetings.com

I first heard The Day Tripper Chet Garner speak in early 2022 at the Southwest Showcase and immediately fell in love with his love of Texas and how through his show he is sharing and teaching us all about the culture, community, people, history, and food of the Lone Star state.

As the creator, host, and executive producer of the 12-time Emmy-award-winning Texas travel show which airs on PBS stations across the country, Chet explores the HUGE state to show that it only takes a day to find new experiences and get a taste of something different.

Join Tracy and Chet as they talk about Texas food and beverage and how it has influenced some of the experiences he has had daytripping it across the state he loves to call home.

Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

In this episode, we also celebrated World Cocktail Day with a unique blend of advocacy, insight, and the fine art of mixology.

I am thrilled to introduce our incredible trio of guests: Erin Malawer, Executive Director and Founder of Allergy Strong, Georgina Stewart from Nutrient Gap, and Ewan Phillips, Co-founder of And It Has. 🌿🍹

Erin, Georgina, and Ewan join me to explore a crucial topic: transparency in alcohol labeling. Together, we dive into the pressing need for clear labeling to ensure safer choices for individuals with dietary restrictions and allergies.

Erin shares her valuable insights on the importance of having ingredient information at your fingertips and how it could significantly expand options for individuals like herself. Georgina and Ewan bring a wealth of knowledge from both sides of the pond, discussing emerging regulations like Owen's Law in the UK and the challenges of listing allergens on bar menus.

 🏷️ We also delve into the complexities of creating cocktails and customizing drinks while maintaining allergen safety. You'll hear about the development of an app designed to provide safe and reliable data for food allergies and dietary restrictions, reinforcing the importance of proper staff training and the ever-growing need for transparent information in the alcohol industry. Moreover, Erin talks about her advocacy efforts for better allergen labeling laws in the U.S., while Georgina highlights the potential for QR codes to provide additional nutritional details.

🍷 Discover the fascinating insights from our guests as they shed light on the intricate landscape of allergen management, the benefits of transparency for both consumers and the food industry, and the exciting initiatives aimed at improving the dining experience for everyone. From EU 1169 and Natasha's Law to creating apps that assist with dietary needs and the importance of clear communication, this episode is packed with vital information.

Join us for a conversation that underscores the significance of clear labels, safer sips, and the ongoing advocacy for increased transparency in alcohol labeling. This is an episode you won't want to miss!

Join the Eating at a Meeting Community Connect with Tracy at tracy@thrivemeetings.com

https://www.linkedin.com/in/yalmazsiddiqui/ https://www.linkedin.com/in/marielamcilwraith/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today's social and corporate gatherings. Whether you're sober or just health-conscious, it's about time we elevate our event experiences for everyone.