Eating at a Meeting
Tracy Stuckrath, CFPM, CMM, CSEP, CHC
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Recent Episodes
How a FarmHER Feeds Music City: Bloomsbury Farm's Impact on Nashville Conferences & Catering
What does it actually take to grow the food that ends up on a hotel banquet table or a farm-to-table dinner menu? Lauren Palmer has spent 17 years answering that question one harvest at a time.…
Why Sustainable Event Menu Design Starts Outside the Kitchen
What if the most interesting ingredient at your next event was already growing just outside the venue? I've been thinking about this lately — and then Lotta Giesenfeld Boman introduced me to Lisen…
Taste of Place: How to Use Event F&B to Celebrate Local Culture
What if your event menu was the most powerful branding tool your destination has? In this episode, Tracy is joined by Erik Wolf, Founder and Executive Director of the World Food Travel Association…
Black History Month 2026: Designing Events That Honor Culture & Community
What does it mean to truly belong at the table — as a guest and as the one designing the experience? This Black History Month, I'm hosting an Eating at a Meeting Podcast LIVE conversation with two…
357: Why Non-Alcoholic Wine Matters For Inclusive Event Experiences
Dry January always gets me thinking about how poorly the event industry still does when it comes to inclusive beverage experiences. At one event where I was speaking about inclusive dining, everyone…
How Inclusive Bar Design Improves Guest Experience and Event Revenue
If your event bar still treats non-alcoholic drinks as an afterthought, we need to talk. I'm sitting down LIVE with Kevin Morgan, Global Head of Tempo by Hilton and a 24-year hospitality veteran who…
355: When Event Catering Becomes Community Care: Food that Connects & Gives Back
When you're in Philly for PCMA Convening Leaders, you don't just grab a cheesesteak and call it a day. You pay attention to the food culture, the people behind it, and the stories that shape the…
354: Event F&B: Designing Menus That Respect People & Ingredients
Imagine sitting down at an event, ready to enjoy dessert… and realizing the kitchen can't tell you what's in it. Tracy is joined by internationally recognized vegan pastry chef, cookbook author, and…
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…
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…
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.…
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…
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,…
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…
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,…
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 ,…
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…
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…
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…
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…
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Eating at a Meeting has published 362 episodes since August 2020, covering topics in Business, Health & Fitness.
Eating at a Meeting is currently highly active with new episodes weekly. Average episode length is 45m.
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