Global Perspectives on Creating Safe, Inclusive, and Sustainable Dining

Eating at a Meeting explores how food and beverage impact our lives, focusing on safety, inclusivity, and sustainability. Host Tracy Stuckrath talks with global experts to share practical insights on creating dining experiences that are thoughtful and transformative. Ideal for meeting planners, caterers, and anyone interested in the intersection of food, culture, and community.

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7: Making Air Travel Safe for People with Food Allergies

290: Raising the Bar: Why We Need Clear Alcohol Labels Now

303: Food Safety & Allergen Awareness in Restaurants with Denise Baron Herrera

316: Two Moms, Countless Events: Lessons on Food Safety & Hospitality

297: Norovirus 101: What Event Planners Need to Know About Food Safety

Recipe First, People Always: Rethinking Food Safety from the Inside Out

Recent Episodes

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Oct. 20, 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 dire...

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Oct. 13, 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 op…

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Oct. 6, 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 reaso...

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Sept. 29, 2025

324: When Venues Can Learn from a Gluten-free Bakery in a Shared Space

This week, I’m joined by Ashley Orr, owner of Sweet Nothings Bakery and Cafe in Raleigh, NC. Her entire business is 100% gluten-free—and yet she operates out of a shared commercial kitchen. That’s what makes this episode so important. Ashley breaks down how she avoids cross-contact, keeps her…

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Sept. 22, 2025

Voices of Change in Food Journalism: 5 Women Leading the Charge

What’s on the Menu? Voices of Change in Food Journalism Food writing is more than recipes—it shapes culture, policy, and the guest experience at every table. In this Eating at a Meeting LIVE episode, I’m sharing clips from two powerhouse conversations recorded at the inaugural Les Dames d’Escoff…

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Sept. 15, 2025

322: Making Dining Safer by Law: Illinois Steps Up for Gluten-Free Guests

Imagine this: You're out to dinner with your staff. One of them has celiac disease. The server doesn’t know what gluten is. The kitchen isn’t sure either. That moment? It sparked real change in Illinois. In this episode of Eating at a Meeting, Tracy talks with State Senator Sally Turner, the po…

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About the Host

Tracy Stuckrath

Founder and Host

Dietary Needs Expert. Meetings Industry Changemaker. Certified Special Events Professional. Tracy Stuckrath works with organizations and meeting planners worldwide to create safe, sustainable, and inclusive F&B events that deliver experiences where everyone feels valued. Every guest matters. Every meal matters.

Founder of thrive! meetings & events, and the Eating at a Meeting podcast, Tracy has had a 30+year career as an event professional. After being diagnosed with a food allergy, she changed the trajectory of her career in 2009 to help clients establish best practices, mitigate risk, improve experiences, and increase profit with the food and beverage they serve.

She has co-authored two books, published over 100 articles, and is recognized as a meeting and event industry leader, including Top 25 Women in the Meetings Industry and a Top 500 Event Professionals in North America.