Eating at a Meeting
Tracy Stuckrath, CFPM, CMM, CSEP, CHC
Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more.
The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:
● Help individuals and organizations understand how F&B
impacts employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.
The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:
● Help individuals and organizations understand how F&B
impacts employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.
Episodes
Mentioned books
May 6, 2021 • 19min
73: May is Food Allergy Awareness and Celiac Disease Awareness Month
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
May 4, 2021 • 32min
72: Providing Peace of Mind with a Gluten and Dairy-free Menu
After one nightmarish night in his restaurant back in 2015, on his way home Chef Dominic Teague of One Aldwych Hotel asked himself "Why is it so tough?" With one special dietary request after another there has got to be a better way. There was...convert the menu of the top class, high level restaurant to be completely gluten and dairy free. Listen as Tracy and Chef Dominic talk about how that change helped increase sales by 25% in 3 months and employee satisfaction to 89%. The change went with chef's and the hotel's philosophy of health and wellbeing. The episode is one of eight this month celebrating Food Allergy Awareness and Celiac Disease Awareness Month. Useful Links www.onealdwych.com https://www.facebook.com/onealdwych https://www.instagram.com/chefdominicteague https://uk.linkedin.com/in/domteague https://www.standard.co.uk/reveller/restaurants/top-london-restaurant-goes-gluten-and-dairy-free-and-no-one-notices-a3113051.html Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 29, 2021 • 45min
71: Taking a Holisitic View of Event Food and Beverage
Chef Francois Agenbach thrives on designing food solutions that are unique and focused. Loves experimenting with food to create surprises...it looks like something familiar but tastes totally different. Learn how the Executive Chef of the CSIR International Convention Centre in Pretoria, South Africa is designing catering solutions that consider the social, environmental and health impact and allow for opportunities to engage in the design and thought process of the guest experience. Useful Links https://www.linkedin.com/in/chef-francois-agenbach/ https://www.csiricc.co.za/ https://www.facebook.com/csiricc/ https://twitter.com/CSIRICC Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 27, 2021 • 42min
70: What Food Safety Means for Those with Celiac Disease
Having celiac disease means you need to be diligent about what you eat ALL THE TIME. Although the disease is manageable and treatable with a completely gluten-free diet, it can be overwhelming with the considerable lifestyle changes it requires when eating at home, at restaurants and at events. Safe food handling, preparation, storage and service is a necessity. In this episode, Margaret Clegg, author of MI Gluten Free Gal, will share her "hands-on" experience of living with celiac disease for almost two decades and what food safety means to her and the millions of other people living with it. https://miglutenfreegal.com/ https://www.facebook.com/miglutenfreegal https://www.instagram.com/miglutenfreegal/ https://twitter.com/miglutenfreegal https://www.linkedin.com/in/margaret-clegg-49049163/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 22, 2021 • 47min
69: Creating Earthy-Friendly Eating Experiences
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
Apr 20, 2021 • 35min
68: Encouraging Healthier, More Inclusive Food Choices with Laura Lee Cascada
Laura Lee Cascada is the Campaigns Director for the Better Food Foundation, where she works to make institutional food menus more inclusive and sustainable through an innovative strategy called DefaultVeg. She has over a decade of experience in environmental and food advocacy and has helped major brands like Starbucks, Subway, and Nestle introduce plant-based options to their menus. She has a master's degree in environmental policy from Johns Hopkins University. DefaultVeg resource guide: https://res.cloudinary.com/hyjvcxzjt/image/upload/v1578002945/resource/default-veg-resource-guide.pdf One-of-a-kind recipe tool, the largest all-plant-based recipe search engine on the web: https://www.defaultveg.org/#!/recipes Connect with Laura Lee: http://www.defaultveg.org https://www.facebook.com/defaultveg https://www.instagram.com/defaultveg/ https://twitter.com/defaultveg https://www.linkedin.com/public-profile/in/lauraleecascada Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 15, 2021 • 40min
67: Food & Beverage Trends for 2021
What and how will we be eating in 2021? Comfort food in shipping containers? Functional and healthy? Ethically, sustainably and contactless? Join this conversation with Felicia Trujillo, founder of Food Seen, a creative marketing agency specializing in food and beverage, and Mark Cooper, CEO of the IACC, an international association of world-class venues and the bi-annual Meeting Rooms of the Future report. Felicia Useful Links https://www.foodseen.com/ https://www.instagram.com/foodseennc/ https://www.linkedin.com/in/feliciaperrytrujillo/ Mark Useful Links www.iacconline.org https://www.facebook.com/IACCmeetings https://www.instagram.com/iaccmeetings/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 13, 2021 • 41min
66: Sustainable Seafood
What is sustainable seafood? Should you buy farm-raised or wild caught? How do you find responsibly-caught, sustainable fish? Virginia Willis, chef, James Beard Award-winning Cookbook Author and a Monterey Bay Aquarium's Seafood Watch Blue Ribbon Task Force Member, will share her passion and expertise on what sustainable seafood is, how to find it and how to cook it. Useful Links http://virginiawillis.com/ https://www.facebook.com/ChefVirginiaWillis/ http://instagram.com/virginiawillis https://twitter.com/virginiawillis https://www.linkedin.com/in/virginiawillis Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Apr 8, 2021 • 38min
65: Focus on What you CAN CONTROL with Event Food & Beverage and Attendee's Dietary Needs
Eating at a Meeting can be challenging for attendee's with food allergies and other dietary needs. We are relying on someone else to order, prepare and serve us food and beverage. In this episode, which is published on Global Meetings Industry Day, Tracy goes through 6 Ways attendees with dietary needs and meeting professionals can control about the food and beverage being served in an effort to create safe and inclusive dining experiences. The six tips were prompted by Allie Bahn's Miss Allergic Reactor Instagram story and blog post about traveling with food allergies. April 8 is Global Meetings Industry Day which celebrates, educates and advocates for the value of hosting meetings. The 2021 theme is MeetSafe. How can we provide safe meeting experiences for everyone as we come out of the COVID-19 pandemic. The six tips in this podcast are ways that event planners, caterers and organizations can provide safe food and beverage experiences. Connect with Tracy facebook.com/groups/EatingataMeeting thrivemeetings.com https://missallergicreactor.com/this-is-what-i-can-control-with-food-allergies/
Apr 6, 2021 • 40min
64: How Whole Food Plant-based Diets & Fighting Hunger Helped Save Jim Spellos
While you may know Jim Spellos for his fabulous practical technology training, did you know he spends his "free" time volunteering for organizations that help fight hunger as well as helping people understand the benefits of a plant-based lifestyle? In this segment, Jim and Tracy will chat about eating at a meeting with a plant-based diet, how it has helped him and how to recover event food to help others. Episode Resources: www.rockandwrapitup.org www.nutritionfacts.org Connect with Jim: www.meeting-u-.com https://www.facebook.com/jspellos https://www.instagram.com/jspellos/ https://www.twitter.com/jspellos https://www.linkedin.com/in/jspellos/ Connect with Tracy facebook.com/groups/EatingataMeeting thrivemeetings.com
