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
Dec 17, 2020 • 42min
33: A Passion for Growing Things
Ahuva Gottdiener enjoys the nurturing of things, creating things and watching things grow. That includes vegetables, humans, chicken and sour dough starter. What started out as an Instagram account to share pictures of what she grows in her garden and the bread she made for her family has turned Homegrown Kosher into a certied kosher bakery, garden consultancy and more. Her goal is to bridge the food knowledge gap between ground and plate for her Orthodox Jewish community. She shares her fascination with the fundamentals through education, inspiration and connection. She also runs her sourdough microbakeryto provide kosher certified artisan sourdough community to her local community. I found her on Instagram because of a picture of the bread she makes - it was a work of art! www.homegrownkosher.com www.instagram.com/homegrownkosher
Dec 15, 2020 • 31min
32: College Students Fighting Food Insecurity by Repurposing Surplus Produce
When Aidan Reilly and James Kaneff saw on the news that billions of pounds of produce were going to waste during the pandemic while millions of Americans were going hungry they decided to do something about it. Within days these two college students home from college because their campuses were closed in response to COVID-19, created the nonprofit organization FarmLink Project, connecting farmers to food banks and committed to alleviating the ramifications of the COVID-19 pandemic. To date (December 15, 2020), the Farmlink Project has delivered 17,151,462 pounds of produce via truck, car and planes to those in need across the US. They have NO plans to stop. With more than 100 students from colleges and universities across the country on the team, they creating a long-term and sustainable organization in the fight against food insecurity and food waste. Useful Links https://www.farmlinkproject.org https://www.instagram.com/farmlinkproject/ https://www.facebook.com/thefarmlinkproject/?view_public_for=104821607874722 https://twitter.com/farmlinkproject https://www.linkedin.com/company/the-farmlink-project/ https://www.youtube.com/channel/UCffYGVNDg5dIqFlOYN3ylKQ
Dec 10, 2020 • 39min
31: Kosher Catering in Dubai
While people do not eating Jewish cooking within multicultural fabric of the UAE, Elli Kriel is quite busy right now helping food service providers in Dubai and across the UAE understand the importance and value of food through kosher cuisine. As a sociologist and self-professed foodie, born and proudly raised in South Africa by Greek parents, Elli's Kosher Kitchen caters "culinary diplomacy" by blending her multicultural family recipes with local flavors to create unique, mouthwatering "Kosherati" dishes. Useful Links https://www.elliskosherkitchen.com/ https://www.facebook.com/KosherDubai https://twitter.com/ElliKosher https://www.instagram.com/elliskosherkitchen/ https://www.linkedin.com/company/elli-s-kosher-kitchen/
Dec 8, 2020 • 45min
30: Snacking Safely: Helping Instill Trust in Labeling
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
Dec 3, 2020 • 50min
29: How Wine Helps us See Language, Culture, Geography & People
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
Dec 1, 2020 • 45min
28: A Foodie-filled Weekend in a COVID World
Abby Borden is an event producer who SPECIALIZES in food! On this episode we talk about how companies are being creative with their food and beverage events during COVID as well as how large companies in California successfully manage dietary needs. Useful Links www.tablesetgo.com https://www.facebook.com/tablesetgollc www.instagram.com/tableset_go www.linkedin.com/in/abbyborden
Nov 26, 2020 • 29min
27: Meetings Today Webinar Follow-up
During the Meetings Today webinar, "F&B 101: Managing Attendee Food Preferences and Dietary Requirements From A to Z," Tracy presented, attendees asked questions that were not addressed. In this episode, she takes time to answer some of those questions.
Nov 24, 2020 • 45min
26: Protocol and Etiquette of Eating at a Meeting, Including Virtual Meetings
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/
Nov 19, 2020 • 37min
25: Fueling Creativity & Innovation Through Crossmodal F&B Experiences
"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/
Nov 17, 2020 • 44min
24: Corporate Compliance & Ethics: What does Food & Beverage Have to do with it?
November 1-7 was Corporate Compliance & Ethics Week. To help celebrate and educate, the very important topic, I talked with ethics and compliance expert Keith Darcy about how compliance, ethics, food, and beverage are connected. What behaviors and risks can food and beverage pose in the workplace? How can HR and compliance professionals mitigate potential risks? Keith Darcy is a retired bank executive and corporate director; educator for 45 years, including associate dean at Georgetown, and twenty-five years on the faculty of The Wharton School; involved in shaping the ethics and compliance profess for over 40 years, and across six continents. Useful Links https://darcy.partners/ https://www.linkedin.com/in/keith-darcy-b8b6a93/ Mentioned in the episode: allergystrong.com
