Eating at a Meeting
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.
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353: Turning Surplus Prepared Food From Events Into Safe, Shared Meals
02/03/2026
353: Turning Surplus Prepared Food From Events Into Safe, Shared Meals
Last year, Les Dames NC selected Food Connection as one of three beneficiaries of our annual holiday cookie sale—and this conversation is exactly why. This is the third interview in my series spotlighting organizations that are feeding our communities with food that already exists… including food coming straight from events, catering kitchens, and conference centers. I’m sitting down with Marisha MacMorran, Executive Director of Food Connection, an Asheville-based nonprofit that rescues surplus prepared food and redistributes it to neighbors across Western North Carolina. This isn’t about scraps or leftovers—it’s about smoked brisket, roasted vegetables, crab cakes, veggie couscous… food that was cooked with care and deserves a second purpose. Food Connection connects those with too much food to those without enough—keeping hundreds of tons of fresh food out of landfills while delivering hundreds of thousands of heat-and-serve meals with dignity and choice. If you’ve ever wondered what should happen to food after an event—or how your F&B decisions can support the communities we host meetings in—this is a conversation you’ll want to be part of. Because feeding people is about more than food. It’s about connection, dignity, and showing up for one another. What questions do you have about rescuing surplus food from events?
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352: How Event Food Can Feed Communities: The Javits Center Model
01/27/2026
352: How Event Food Can Feed Communities: The Javits Center Model
When I first toured the Javits Center rooftop farm back in October 2022, I walked past rows of lettuce, herbs, and apple trees on top of a convention center, tasted apples the chef had just brought down from the orchard, and went home with honey from the hives above the show floor. That visit completely changed how I think about what event food can do. Now I’ll be talking with Yashi Dadhich, Director of Energy & Sustainability at the Javits Center, about how a convention center best known for massive trade shows is also growing tens of thousands of pounds of produce on its roof—using it first to feed attendees and staff—and then donating the surplus to help nourish their neighbors. From a one-acre rooftop farm and greenhouse to partnerships with organizations like Rethink Food and local pantries, Javits has built a food donation program that connects: � Farm-to-table menus for events � Rescued prepared food and ingredients after events � Community impact, feeding New Yorkers facing food insecurity � Sustainability goals, including waste reduction and energy savings For those of us planning meetings and events, this is a powerful blueprint for turning “leftovers” into impact—without sacrificing service, safety, or the bottom line. We’ll talk about: � How their rooftop farm and kitchens are designed to reduce waste and maximize donation � What it takes to build strong food-rescue partnerships � How planners can plug into donation systems when they book a venue like Javits � Why feeding your community should be part of your event success metrics If you’ve ever looked at what’s left on the buffet and thought, there has to be a better way, you’ll want to join this conversation with Yashi and bring your questions about working with venues on food donation and rescue. What do you want to know about donating event food or partnering with venues on food rescue?
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351: Anaphylaxis And Events: Why Allergy Safety Can’t Be An Afterthought
01/22/2026
351: Anaphylaxis And Events: Why Allergy Safety Can’t Be An Afterthought
When Kerry Washington recently shared on Jimmy Kimmel Live that she often eats in bathrooms at high-profile events because her food allergies aren’t taken seriously, the allergy community felt it. And when FARE posted that clip, Jo Frost — who lives with life-threatening anaphylaxis herself — commented, “hear you and see you @kerrywashington DITTO.” That one word — DITTO — carried decades of lived experience. In this episode of Eating at a Meeting LIVE, Jo and I talk about what it really means to navigate everyday life — restaurants, airplanes, school cafeterias, and event spaces — when a trace amount of nuts, shellfish, or airborne particles can shut down your body. Jo has survived more anaphylactic shocks than she’s willing to count. She’s been dismissed in restaurants, pushed back on by airline crews, and told “it should be fine,” even when the stakes were life or death. She’s also been sounding the alarm for years, insisting that ignoring anaphylaxis is as dangerous as “putting a loaded gun in my face.” If you plan menus, host families, work in hospitality, or manage any food service environment, Jo’s perspective is essential. Her story echoes what millions live with — and what our industry must do better. Every Guest Matters. 🩷 Every Meal Matters.
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350: How Mobile Food Rescue Teams Are Saving Communities From Hunger
01/20/2026
350: How Mobile Food Rescue Teams Are Saving Communities From Hunger
As 2025 closed, Tracy dedicated three episodes to something that matters deeply: the organizations feeding people who need it most. And we’re starting with one that’s rewriting what community feeding can look like in Florida. When the Orange County Convention Center in Orlando, FL shared that one of the larger food donation charities they work with was The Freedom Tour, I knew the story would be powerful. What I didn’t expect was just how vital their work is to Polk County families. Back in 2016, when The Freedom Tour began, more than 100,000 county residents — including nearly one in four children — were food insecure. Today, the numbers remain high: 113,000 people and more than 33,000 children still face inconsistent access to food. That’s over 20% of kids in the county. That’s the reality Bobby Williams walks into every day. This week on Eating at a Meeting LIVE, I’m talking with Bobby Williams, founder of The Freedom Tour — an operation that began under a carport and now moves millions of pounds of food every month through mobile pantries, school partnerships, and statewide relief efforts. And for those of us planning meetings and events, this isn’t just inspiring — it’s instructive. Because your surplus food can become support. Because your leftovers can become lifelines. Because partners like this make donation safe, simple, and deeply impactful. This conversation kicks off a month-long spotlight on organizations that feed communities with dignity, creativity, and heart. Because every meal can make a difference — even the ones we don’t serve.
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349: Allergy Safety at Events: Why “I Don’t Think So” Isn’t an Acceptable Answer
01/15/2026
349: Allergy Safety at Events: Why “I Don’t Think So” Isn’t an Acceptable Answer
When your food allergy becomes the reason you have to walk out of your own professional presentation, something is deeply broken. That’s exactly what happened to Christina LiPuma, MPH, RDN, CDCES, when she had a severe allergic reaction at a national nutrition conference. The culprit? A mislabeled “curry bowl” and a series of “I don’t think so” answers that should never have been good enough. You ask if a dish contains peanuts. “I don’t think so,” says one staffer. “Pretty sure it doesn’t,” says another. Minutes later, your throat tingles, your heart races—and you realize what “pretty sure” can cost. This week on Eating at a Meeting Podcast LIVE, I’m talking with Christina—Registered Dietitian, Certified Diabetes Care & Education Specialist, and former Policy Associate at the Center for Science in the Public Interest—about what happens when event dining fails, and how we can make it right. We’ll discuss: 🥗 Why food labeling isn’t just a safety measure—it’s an inclusion issue. 🧾 How simple policy changes can prevent harm and build trust. 👩🏽🍳 What planners, venues, and caterers can do before the first meal is served. Christina’s perspective as both a public health advocate and someone living with a severe food allergy brings a powerful, personal dimension to this conversation about responsibility, training, and transparency in event dining. Because no attendee should have to choose between eating lunch and staying safe.
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348: The Transparency Movement: Why Menus are Becoming the Frontier Guest Safety
01/13/2026
348: The Transparency Movement: Why Menus are Becoming the Frontier Guest Safety
Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what’s safe for them to eat. No guessing. No anxiety. No risk. That’s the world Dylan McDonnell, founder and CEO of Foodini , is helping to build. Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what’s being served will make you sick. That experience inspired him to launch Foodini, a dietary-intelligence platform using AI and dietitian-led data to make ingredient transparency effortless—for both guests and kitchens. Now, as California implements SB 68, the nation’s first allergen-disclosure law for restaurants, Dylan’s advocacy and innovation are shaping a safer, more informed dining future. Together, on this week’s Eating at a Meeting Podcast LIVE we’re unpacking: 🍽️ How ingredient transparency is redefining hospitality and guest trust ⚖️ What new allergen-disclosure laws mean for restaurants, caterers, and venues 💡 Why technology is the missing ingredient in safe, inclusive dining 📊 How clear data reduces liability, waste, and confusion behind the scenes Because every menu tells a story—and it’s time that story included everyone. Join us LIVE for this conversation about safety, technology, and the future of dining transparency.
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347: Nifty Method Marketing + Events
01/08/2026
347: Nifty Method Marketing + Events
What happens when hospitality stops being about service—and starts being about care? That’s the question I’m exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Marketing + Events and longtime event strategist, chef, and hashtag#eventprof who’s worn just about every hat in the business. From executive kitchens to corporate boardrooms, Lindsay knows the difference between a meal that’s memorable and one that’s merely managed. To her, safe, sustainable, and inclusive food and beverage experiences aren’t separate goals—they’re the natural outcome of a culture built on care, communication, and connection. Together, we’ll talk about what it takes to create culinary ecosystems where: ▶︎ Teams are trained and empowered—not just compliant. ▶︎ Sustainability includes people as much as the planet. ▶︎ Inclusion starts long before the menu is printed. Lindsay will share lessons from her time leading both event agencies and restaurant kitchens—why aligning front- and back-of-house teams is the key to guest trust, how authentic sustainability impacts revenue, and what it looks like when care becomes a business strategy. Because the guest experience only works when the team experience does too. Join the conversation that connects it all—from the first site visit to the final plate.
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346: Behavioral Science Meets the Buffet: How to Nudge Event Menus Toward Sustainable Choices
01/06/2026
346: Behavioral Science Meets the Buffet: How to Nudge Event Menus Toward Sustainable Choices
What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy? This week on Eating at a Meeting Podcast LIVE, I’m talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the default while still preserving diners’ freedom to choose meat or dairy. From behavioral science to buffet design, Kent and Taylor are redefining what “sustainable dining” looks (and tastes) like. Their approach shows that changing how food is presented — not just what’s served — can drastically reduce carbon emissions and food waste without sacrificing satisfaction. We’ll dish on: 🌱 Why “defaulting green” matters more than ever 🍲 How menu wording and placement (hello, tasty titles!) influence choices 🍛 Simple strategies for event pros to flip menus plant-forward 🥗 Why flavor, not force, drives real change in how we eat Whether you’re planning a plated gala, corporate lunch, or multi-day conference, this conversation will show you how to make every bite count — for your guests and for the planet. Because sustainability isn’t a restriction. It’s a recipe for better events.
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345: Eat, Meet, Celebrate: What #EventProfs Can Learn from Scotland’s Food Culture
01/01/2026
345: Eat, Meet, Celebrate: What #EventProfs Can Learn from Scotland’s Food Culture
In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland’s hospitality, food, and culture create unforgettable event experiences. From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about haggis and HP “brown” sauce), Flora shares how Scottish culinary traditions are being reimagined for modern meetings and incentives. They also discuss how Scotland leads with inclusion—where accommodating dietary needs is second nature—and sustainability, with menus planned months in advance and ingredients locally sourced to minimize waste and celebrate the land’s abundance. Whether you’re planning your next incentive trip or dreaming of dining with a view of Edinburgh’s Royal Botanic Garden, this episode is a delicious reminder that in Scotland, every meal tells a story—and, as Flora says, “every meal should be devoured.”
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344: How New Zealand Is Redefining Event Menus Through Culture and Sustainability
12/30/2025
344: How New Zealand Is Redefining Event Menus Through Culture and Sustainability
Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. Host Tracy Stuckrath sits down with Lauren Blakey from the New Zealand International Convention Centre and Natalie Fulton, CMP from Tourism New Zealand to uncover how Māori traditions of kai and kōrero (food and conversation) are inspiring authentic event experiences rooted in wellness, sustainability, and inclusion. From carbon net-zero venues and reusable cup programs to zero-proof wines and allergen-aware menus, discover how New Zealand’s food and beverage philosophy is creating meaningful change—one meal at a time. 🎧 Tune in to learn how to: • Design events that connect culture, cuisine, and community • Integrate sustainability and ethical sourcing into F&B programs • Foster inclusive, wellness-focused dining experiences for every guest Watch the LIVE episode on YouTube or listen now on Apple Podcasts and Spotify.
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343: Rethinking Event Menus: From Buffets to Culinary Experiences that Celebrate Culture
12/25/2025
343: Rethinking Event Menus: From Buffets to Culinary Experiences that Celebrate Culture
At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings. From Paris to Portugal to Maryland crab cakes 🦀, our conversation revealed how food connects people to place — and how rising costs, changing expectations, and sustainability goals are reshaping what’s on the menu. Key takeaways: 💡 Budget realities: Food and beverage inflation continues to outpace other event costs. Building strong relationships with chefs helps planners stretch dollars while delivering quality experiences. 🍹 Less alcohol, more inclusion: The mocktail movement is growing, proving that connection doesn’t require cocktails — just creativity. 🌍 Food as culture: From harvesting honey to cooking couscous in Morocco, attendees want interactive, meaningful dining experiences that celebrate local traditions and stories. Catherine said it best: “Every meal should connect you to appreciate a culture.”
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342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events
12/23/2025
342: How the Basement Chefs are Revolutionizing How We Experience F&B at Events
What if the most innovative ideas in event catering weren’t happening in the boardroom — but below the house? This week on Eating at a Meeting Podcast LIVE, I’m talking with Executive Chef Rientz Mulder of RAI Amsterdam, a culinary pioneer proving that sustainability and large-scale events can thrive on the same plate. For more than 30 years, Rientz and his Basement Chefs have been feeding millions — literally — while championing regional sourcing, food circularity, and plant-based creativity. From transforming nearly-expired bananas into banana bread for the staff café, to launching a fully plant-based restaurant at GreenTech that wowed international guests, their kitchen has become a model for what responsible event dining looks like in action. We’ll chat about: 🥗 Why hybrid and plant-based menus are the new standard for inclusivity and sustainability ♻️ How RAI’s “Heartwarming Amsterdam” concept connects guests to the region and reduces CO₂ emissions 👨🍳 The power of collaboration — between chefs, planners, and local producers — to create memorable, meaningful food experiences Rientz’s motto says it all: “Only the unthinkable is impossible—just do it!” Join us to hear how one convention center’s underground kitchen is inspiring the future of food for meetings and events — proving that what’s made below the house can lift the whole industry up.
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341: Event Tech Meets Dining: How Maritz is Building Safer, Smarter Food Experiences
12/18/2025
341: Event Tech Meets Dining: How Maritz is Building Safer, Smarter Food Experiences
Imagine arriving at an event and knowing exactly what’s on your plate—before you even step into the event venue. No guessing. No awkward questions. No fear of being left out. That’s the vision behind Maritz ’s new Event Menus. Designed to provide attendees a clear view of meal options—including key dietary restrictions and allergens—these digital menus help guests plan with confidence while making food an integrated part of the event experience. On next week’s Eating at a Meeting Podcast LIVE, I’m talking with Emily Thibodeau, CMP, CITP, Vice President of Event Management, and Katie Rennegarbe, CIS , Manager of Technology Solution Design at Maritz. Together, we’ll explore: ▶︎ How Event Menus are changing the way attendees interact with F&B ▶︎ Why visibility into dietary options builds trust and belonging ▶︎ How tech + hospitality can work hand-in-hand to create safer, more inclusive experiences ▶︎ What planners can learn from building accessibility into menu design from the start Emily brings her expertise in event management strategy, while Katie—deeply involved in the tech behind Event Menus—will share how Maritz brought this innovation to life. Food is one of the most human parts of an event. Let’s talk about how digital solutions can make it safer, smarter, and more inclusive.
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340: Why Event Planners Should Look to Toronto for Food and Beverage Inspiration
12/16/2025
340: Why Event Planners Should Look to Toronto for Food and Beverage Inspiration
When you think of Toronto, what comes to mind? For many, it’s the city’s skyline, but for those of us planning events—it’s the table. And few people know that table better than Trevor Lui. At IMEX, I’ll be sitting down with Trevor—award-winning restaurateur, chef, author of Double Happiness Cookbook, co-founder of Quell Now Inc. (an agency advancing BIPOC food & drink talent), and the current Board Chair of Destination Toronto for a special Tuesday episode of Eating at a Meeting Podcast LIVE. With more than 20 years producing thousands of event experiences, he’s shaping how destinations—and their food cultures—can be leveraged to create truly inclusive events. Toronto is one of the most multicultural cities in the world, but as Trevor says, diversity doesn’t automatically mean inclusion. We’ll explore how tapping into local communities, choosing partners who embody DEI, and rethinking destination selection can transform your event from “checking the box” to creating meaningful, authentic guest experiences. Join us as we discuss: 🍁 Why Toronto’s food scene is a model for cultural authenticity 🥘 How destinations can influence DEI outcomes for events 📊 The tools and benchmarks planners can use to measure inclusion 🌎 What it looks like to connect global attendees with local culinary voices If food is culture—and events are connection—then every destination has the power to set the stage for belonging. Will your next menu reflect that?
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339: Creating Space to Opt Out: Why True Belonging Goes Beyond What’s on the Plate
12/11/2025
339: Creating Space to Opt Out: Why True Belonging Goes Beyond What’s on the Plate
What we put on the table does more than feed guests — it fuels their energy, focus, and capacity to belong. That’s the perspective Yush Sztalkoper, CMP, founder of NeuroSpark+, brings to this special episode of Eating at a Meeting Podcast LIVE from IMEX America in Las Vegas. With two decades in corporate events and her lived experience with ADHD and parenting a twice-exceptional child, Yush knows that inclusion isn’t just about access to the room — it’s about access to regulation, energy, and choice once you’re there. For neurodivergent attendees, food is a nervous system intervention. When menus lack labels, variety, or whole-food options, you’re not just excluding diets, you’re excluding capacity. Designing meals for nourishment is designing for belonging. In our conversation, we’ll explore: ▶︎ Why whole foods, clear labeling, and variety unlock authentic participation ▶︎ How circadian rhythms and meal timing support energy throughout long event days ▶︎ The role of protein-forward, minimally processed choices in regulating the nervous system ▶︎ Why training staff in neutral language — “We’ve got options for everyone” — builds inclusion ▶︎ How normalizing opt-outs reminds us: food is optional, belonging isn’t For event planners and hospitality pros, this episode is a call to action: inclusion doesn’t just live in your registration system — it lives on your menus and in the way your team serves them.
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338: Feed Your Peace: Using Food to Cultivate Mindfulness and Reduce Stress
12/09/2025
338: Feed Your Peace: Using Food to Cultivate Mindfulness and Reduce Stress
Have you ever thought of the kitchen as a place of calm, clarity, and connection? I’m thrilled to sit down with my friend and chef, Naina Bhedwar, next week on the Eating at a Meeting Podcast to talk about her new program, “Feed Your Peace.” Naina has always been my go-to when it comes to Indian cuisine (I met her years ago at The Cook's Warehouse in Atlanta where I worked her classes). But now, she’s blending her background in psychology, counseling, and cooking to create something truly powerful: a way to bring mindfulness into one of the most ordinary—and essential—parts of our lives, the kitchen. “Feed Your Peace” isn’t just about recipes. It’s about using cooking as a tool to: 🥗 Reawaken your senses and return to balance 🥘 Melt resistance with presence and awareness 🥚 Discover practical spirituality woven into daily routines 🍰 Transform meals into moments of connection and creativity For event professionals, this conversation matters. Because food at events isn’t only fuel—it’s an opportunity to create belonging, ease anxiety, and bring people back to themselves in the middle of hectic schedules. What Naina is teaching in her workshops can change not just how we cook at home, but how we design food experiences for our guests. I can’t wait for you to hear her story and her vision for bringing peace to the plate.
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337: Food and Climate Change: Why Dining Decisions Matter More Than Ever
12/04/2025
337: Food and Climate Change: Why Dining Decisions Matter More Than Ever
Every plate we serve carries a climate cost—and every decision we make about food has the power to change that story. This week on Eating at a Meeting Podcast LIVE, I’m joined by Anya Doherty, environmental scientist and founder of Foodsteps, to talk about the role food plays in tackling climate change. Anya’s research at the University of Cambridge helped lead the largest experimental trial on carbon labelling for food—and revealed that labels alone weren’t enough. Real transformation happened when chefs, procurement teams, and food leaders saw the data behind their decisions and acted on it. Now, as corporate clients increasingly demand emissions data, the food industry faces new urgency—and opportunity. Anya brings her global experience working with businesses serving hundreds of millions of meals annually to unpack what that means for all of us. Together, we’ll explore: ▶︎ The key challenges food companies face in reducing emissions today—and how to drive meaningful action. ▶︎ The myths about food sustainability that are holding the industry back. ▶︎ Why supply chain transparency isn’t as simple as many believe. ▶︎ How reducing food emissions can strengthen both the bottom line and guest experiences. As we recognize Climate Week in New York, this conversation is a reminder that food is one of the most powerful levers we have to protect the planet—and that safe, sustainable, and inclusive dining should be the default, not the exception.
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336: Allergies, Sensitivities & Choice: Why Hidden Consumers Matter in Event F&B
11/25/2025
336: Allergies, Sensitivities & Choice: Why Hidden Consumers Matter in Event F&B
When you’ve lived with food allergies, you see the world differently. Labels become puzzles. Menus become risk assessments. And too often, meals become moments of exclusion. That’s the reality Amy Graves captures in her new book, "The Hidden Consumer: Uncovering the Power of Health-Conscious Buyers." It’s more than her story—it’s a call to businesses, brands, and yes, event planners, to stop overlooking the people whose choices are shaped by health concerns, allergies, and sensitivities. Amy and I first talked last year about her journey and why she founded Hidden Consumers Consulting. Since then, she’s taken her advocacy further—bringing data, strategy, and storytelling together in a book that’s already creating buzz. Why this matters for event professionals: ▶︎ Hidden consumers aren’t niche anymore. They’re your attendees, your sponsors, your staff. ▶︎ Inclusion isn’t just about space and seating—it’s about food, labels, and the confidence to eat safely. ▶︎ Thoughtful F&B isn’t just hospitality—it’s a business advantage. On the next Eating at a Meeting Podcast LIVE, we’ll explore what Amy has learned since we last spoke, what surprised her while writing this book, and how her insights can transform the way we think about menus, catering, and guest experience. Because every time someone skips a meal, sits out at a banquet, or feels invisible at your event, it’s a missed opportunity—for connection, trust, and belonging. Are you ready to see the hidden consumer at your table?
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335: Good, Clean, Fair Food for All: Creating Community at the Table
11/20/2025
335: Good, Clean, Fair Food for All: Creating Community at the Table
What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices? I can’t wait to explore this with Kris Reid, Executive Director of Slow Food USA. Kris’s story comes full circle: inspired by the Slow Food movement in the early 2000s, she built her chef career and co-founded the PIEDMONT CULINARY GUILD to strengthen ties between farmers, makers, and eaters in Charlotte and beyond. In January, she stepped into the role of leading Slow Food USA into its next chapter. In this episode of Eating at a Meeting Podcast LIVE, we’ll talk about: ▶︎ How Kris’s journey as a chef, mother, and food advocate connects to Slow Food’s mission ▶︎ Why grassroots community relationships are the key to transforming food systems ▶︎ The values behind the Slow Food Manifesto and Theory of Change—and what they mean for us as event professionals ▶︎ How upcoming gatherings like Terra Madre Americas are uniting diverse voices around food justice, agroecology, and cultural exchange For those of us planning events and feeding guests, this conversation is more than philosophy—it’s about how we choose menus, source ingredients, and create inclusive dining experiences that nourish both people and planet. Kris is bringing energy, vision, and a lifetime of passion to this role. I’m honored to welcome her as a guest and as a leader shaping the future of food advocacy. Will you join me for this powerful conversation?
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334: Food Safety at a Crossroads: What Event Planners Need to Know
11/18/2025
334: Food Safety at a Crossroads: What Event Planners Need to Know
To kick off Food Safety Awareness Month, I’ll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where thousands of guests are served every day. And right now, food safety is in the headlines. 👉 The CDC has quietly scaled back its FoodNet program, slashing surveillance from 8 foodborne pathogens down to just 2—salmonella and E. coli. What does that mean for how outbreaks are detected and prevented? 👉 Reports suggest the FDA is considering outsourcing much of its routine food safety inspections to states. Could this compromise oversight—or is it an opportunity to rethink how inspections are done? 👉 California’s new allergen labeling law and updates to FDA Food Codes across the country are changing the way food handlers, restaurants, and yes—event venues—must approach menu planning and guest safety. For those of us planning events where food is front and center, these aren’t just policy changes. They affect how confident we can be that the meals we serve are safe, compliant, and inclusive. Chef Keith and I will break down what these developments mean for caterers, venues, and meeting professionals—and how you can protect your guests and your brand in a changing food safety landscape. Because every meal matters. And so does every regulation behind it.
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333: Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands
11/13/2025
333: Why Foodservice Is the Missing Link for Inclusive Food & Beverage Brands
Event menus don’t start in the kitchen—they start with what’s available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there’s another path—one that not only scales faster, but also brings those products directly into the spaces where we eat, gather, and connect: foodservice. This week on Eating at a Meeting Podcast LIVE, I’m talking with Mike Levinson, RD, founder of FS Octopus and a leader in helping better-for-you CPG brands grow in hospitality, universities, business & industry, convenience, and beyond. With 25+ years in foodservice sales and strategy, Mike knows how brands can position themselves so their products show up in cafeterias, hotels, and restaurants—and ultimately, on our event menus. Together, we’ll explore: 🍴 Why foodservice can be a faster growth channel than retail for emerging brands 🏨 How hotels, universities, and corporate dining can be launchpads for inclusive, dietary-friendly products 📈 What event planners should know about how those products make their way onto menus 💡 The role foodservice plays in shaping choice, safety, and inclusion for our guests If you’ve ever wondered why some brands show up in your event catering while others don’t, this conversation is for you.
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332: Food Donation Connection
11/11/2025
332: Food Donation Connection
𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills? In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery stores, and other food service providers with local charities to turn surplus food into meals for those in need. Since 1992, FDC has coordinated the donation of over 1 billion pounds of prepared food from partners like KFC, Red Lobster, Whole Foods, and countless local businesses. Their work supports nonprofits such as Meals on Wheels and campus programs like UCLA’s 580 Café—ensuring fresh, safe, quality food reaches people who need it most. Jim will share: ✅ How FDC’s model connects donors to nearby charities for regular, reliable pickups ✅ The food safety practices that protect every donation ✅ Inspiring examples—from bagels that would’ve been tossed to produce powering student markets ✅ Why food donations strengthen communities, reduce waste, and create dignity around receiving food Whether you plan events, run a kitchen, or simply care about where our surplus food goes, this conversation will change the way you think about “leftovers.” Because every meal matters—and no good food should go to waste.
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331: Planning Safe Travel for Guests w/ Food Allergies: What’s in the New Guide
11/06/2025
331: Planning Safe Travel for Guests w/ Food Allergies: What’s in the New Guide
Flying with food allergies can be stressful—and sometimes dangerous—if you don’t know what an airline will (or won’t) do to keep passengers safe. That’s why Allergic Living and No Nut Traveler, Inc teamed up to create the comprehensive 𝗔𝗶𝗿𝗹𝗶𝗻𝗲𝘀 & 𝗔𝗹𝗹𝗲𝗿𝗴𝗶𝗲𝘀 𝗚𝘂𝗶𝗱𝗲—a first-of-its-kind resource packed with details on policies from pre-boarding to PA announcements, buffer zones, pet allergies, medical kits, and more. This week on Eating at a Meeting Podcast LIVE, I’m talking with Gwen Smith, founding editor of Allergic Living, and Lianne Mandelbaum, founder of No Nut Traveler, about how they built this guide and why it’s essential for travelers, parents, and planners alike. We’ll cover: 🧳 How they researched and verified allergy accommodations across dozens of airlines 🛫 Key differences between U.S./Canada carriers and international airlines 🚫 Why “can’t guarantee” policies matter and how to work around them 🤝 How event planners can use this resource to better support traveling guests with dietary needs 🛟 Tips every traveler should follow—from pre-boarding to in-flight safety Whether you’re planning your own trip, helping guests arrive safely to an event, or advocating for safer travel policies, this conversation will give you the knowledge and tools you need for allergy-aware travel.
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330: Why Food Policy Matters for Event Planners and our Food Service Partners
11/04/2025
330: Why Food Policy Matters for Event Planners and our Food Service Partners
I’m thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE! Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I’ve been following her work since 2009. Her insights continue to shape how so many of us think about what’s on the plate and why it matters. In this conversation, we’ll explore why food policy matters for event planners and our food service partners — and why understanding these broader influences is essential for anyone responsible for planning meals and menus at events. 👉 How do industry power structures impact what we serve? 👉 Why does consumer trust matter when designing food and beverage experiences? 👉 What responsibility do planners and food service professionals have in creating safe, sustainable, and ethical dining environments? If you’re involved in planning, designing, or serving food at events, this is a must-listen — Marion’s insights will inspire you to think far beyond taste and trends.
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329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin
10/30/2025
329: The Leftover Problem: Why Perfectly Good Food Ends Up in the Bin
What does a moldy orange have to do with food and beverage at your next event? A lot, actually. This week on Eating at a Meeting Podcast LIVE, I’m talking with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about how we can stop tossing perfectly edible food, and what that means for planning events that are not just delicious, but responsible. Rachael has helped millions of people rethink what goes in the trash, using humor, science, and common sense. She’s also helped restaurants and government agencies reimagine menus and policies to keep food out of landfills and on people’s plates—where it belongs. From too-big serving trays and buffet overkill to “just in case” stockpiles that never get eaten, we’re digging into: 🥗 The simple menu swaps that reduce waste (and costs) 🍰 Why those leftover desserts shouldn’t hit the dumpster ♻️ How service styles and portion sizes impact sustainability 🧾 Why transparency and storytelling matter for food choices 🥡 And why “encouraged leftovers” should be an industry standard If you’re a planner, caterer, venue, or chef trying to do food and beverage better—this is for you. Rachael’s approach makes the science of spoilage approachable, and the case for change undeniable. Whether it’s one guest or a gala, every bite should matter.
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328: US Food Regulations Pertaining to Food Allergies - An Update
10/28/2025
328: US Food Regulations Pertaining to Food Allergies - An Update
As evolving food allergy regulations sweep across the US, I dedicated this solo episode to giving you the latest updates on the legal landscape affecting safe dining experiences. This week, it’s just me, Tracy Stuckrath, but together we’re diving into the details behind newly proposed and enacted legislation from Pennsylvania, California, Illinois, and Texas, along with major changes in the 2022 FDA Food Code and proposed allergen labeling requirements for alcoholic beverages by the TTB. I break down what these changes mean for restaurants, catering professionals, and anyone who wants to ensure food-allergic guests are protected and included. You’ll hear candid tips on risk management, advocacy, and the power of positive, inclusive dining stories that build trust and community. Whether you’re an event pro or just determined to create safer, more inclusive food experiences, tune in to stay ahead on all things food allergy law and regulation.
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327: How Culinary Training Builds Confidence, Community, & Careers for Refugees
10/21/2025
327: How Culinary Training Builds Confidence, Community, & Careers for Refugees
Imagine using your food and beverage choices to not just nourish guests—but to help someone rebuild their life. Next week on the Eating at a Meeting Podcast LIVE, I’m sitting down with Kerry Brodie, founder and executive director of Emma's Torch, a nonprofit culinary training program that empowers refugees, asylees, and survivors of human trafficking by providing paid culinary training, work experience, and job placement—all through the lens of dignity, sustainability, and inclusion. Emma’s Torch is about far more than cooking skills—it’s about building confidence, fostering community, and helping individuals navigate new lives and achieve financial independence. Since its founding, they’ve worked with over 600 students, generating more than $25 million in increased wages as graduates go on to become business owners, bakers, supervisors, and more. For planners and hospitality professionals, this conversation is a powerful reminder that every meal we serve at an event is a chance to make an impact—not just on guests’ plates, but in their lives. If you want your events to reflect purpose as well as taste, this is a conversation you won’t want to miss.
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326: Event Profs Share F&B Ordering Tips for Better Guest Experiences & Budgets
10/14/2025
326: Event Profs Share F&B Ordering Tips for Better Guest Experiences & Budgets
As event planners, we know that food and beverage is rarely just a line item—it’s an experience, a connector, and sometimes a challenge. In this week’s Eating at a Meeting LIVE, I’m gathered a group of event planners — Janet C. Hoppenstein, CMP, Shannon Ryan, CMP, and Julie Wong, CMP — for an open conversation about how they navigate ordering F&B for their events: what guides their decisions, what concessions or compromises they make, and how they think about the attendee experience when planning menus. We’ll talk about: ▶︎ How budget, inclusivity, sustainability, and logistics come into play ▶︎ What they wish venues and caterers understood better ▶︎ How attendee expectations are changing—and how planners are adapting Whether you’re a planner yourself or part of a catering or venue team, this conversation will offer insights that can help you deliver better, more thoughtful food and beverage at your next event. Join me and bring your own questions or stories to the chat!
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325: Gluten-free or Not? Why Transparency in Event Catering Matters
10/07/2025
325: Gluten-free or Not? Why Transparency in Event Catering Matters
When the Rice Isn’t the Issue: A Real Talk on Food Safety, Chef Pushback & Guest Trust This week, it’s just me—no guest, just the truth. At a recent event, I was told by a chef that rice—specifically Uncle Ben’s—was the reason a gluten-free option couldn’t be provided. But we’d already discussed that on our prep call. I had asked for gluten-free rice. We agreed. And then… the night of the event? Nothing was gluten-free. His response? “Just put ‘Uncle Ben’s’ on the sign. Some gluten-free people are fine with it.” And when I asked what I could eat, he said, “We won’t kill the meeting planner—we’ll make you something else.” Spoiler alert: Uncle Ben’s plain rice is gluten-free. So the issue wasn’t the rice. It was the lack of follow-through. It was the dismissive attitude. It was the failure to respect the safety of every guest. In this episode, I’m diving into: • Why food safety requires transparency—not assumptions • How “good enough” is not good enough • The responsibility of hotels and planners to deliver on dietary promises If you’ve ever been gaslit about a dietary request—or told to “just eat something else”—pull up a chair. You’re not alone. And this conversation needs to be had. See less
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324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space
09/30/2025
324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space
This week, I’m talking with Ashley Orr, the powerhouse baker behind Sweet Nothings Bakery and Cafe—a 100% gluten-free bakery operating out of a shared kitchen space. Yes, you read that right. Shared kitchen. Not a dedicated gluten-free facility. Sound familiar? For any planner who’s been told by a convention center or hotel that “we can’t do gluten-free,” Ashley’s story is proof that it can be done—with the right knowledge, systems, and commitment. Diagnosed with a gluten allergy in 2019, Ashley didn’t just change how she ate—she reimagined how to bake, launching her business to fill the flavor gap in gluten-free baked goods. Now baking alongside other (non-GF) businesses at Little Blue Bakehouse, she takes meticulous care to protect her products and her customers from cross-contact, and the results speak for themselves. In our conversation, we’ll explore: • How Ashley safely operates in a non-dedicated kitchen • The protocols that protect her gluten-free guests • What venues and planners can learn from her model • Why SOPs—not just suppliers—are key to safe dining Whether you're serving 10 people or 10,000, this is a must-watch for anyone who’s been told “we just can’t do that.” Ashley is doing it—and doing it well. Let’s talk about how.
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