Eating at a Meeting

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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Recent Episodes

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The Communal Table: Why Shared Meals Build Connection at Events
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July 20, 2026

The Communal Table: Why Shared Meals Build Connection at Events

When you travel somewhere new, you often don't know a single soul. So how do you actually understand the place you're standing in? Kenny Dunn's answer: eat. This week on Eating at a Meeting LIVE, I'm talking with Kenny Dunn, Founder and CEO of Eating Europe. His story is a rare one — he started his career at the United Nations working on food security and sustainable agriculture, then a chance pizza tour sparked an idea that became one of Europe's leading culinary tour companies, spanning citie
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How One Venue Cuts Food Waste, Costs, & Exclusion With Smarter Menu Design
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July 13, 2026

How One Venue Cuts Food Waste, Costs, & Exclusion With Smarter Menu Design

Imagine a menu where every cocktail has a zero-proof twin, every allergy is anticipated, and nothing—even the juice from a can of chickpeas—goes to waste. This episode is all about pushing past the ‘Shirley Temple standard’ and building truly inclusive and sustainable food & beverage experiences, one thoughtful pivot at a time.” From batch-prepping for reduced waste to designing mocktails that rival their spirited siblings, Tracy along with Evan Askey and Colby Poulin of Vast in Oklahoma City e
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California's Food Allergy Law has Arrived. Is Your Event Safe?
374
July 6, 2026

California's Food Allergy Law has Arrived. Is Your Event Safe?

July 1, 2026, was a historic day for food allergy safety in America. California's ADDE Act — the Allergen Disclosure for Dining Experiences Act — officially takes effect on July 1. It's the first law in the United States to require chain restaurants to list the Top 9 major allergens directly on their menus. Named for Addie Lao, a nine-year-old food allergy advocate who dreamed of eating at a restaurant without fear, this law is a landmark. And it matters far beyond the restaurant industry. And
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Feeding Gluten-free — How the Events Industry Can Support Gluten-free Food Equity
371
June 22, 2026

Feeding Gluten-free — How the Events Industry Can Support Gluten-free Food Equity

If your food pantry’s shelves don’t reflect the needs of 21 million gluten-free Americans—or you assume guests will ‘just figure it out’—it’s time for a reality check. This episode reveals why transparency, education, and intentional sourcing are the keys to serving every member of your community safely and affordably. Carla Carter, Director of Education & Programs at the National Celiac Association, shares practical insights from decades on the front lines of gluten-free advocacy. Discover t
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Designing Allergy-Friendly Menus Everyone Will love w/ Chef Karen O'Connor
370
June 8, 2026

Designing Allergy-Friendly Menus Everyone Will love w/ Chef Karen O'Connor

Practical Strategies for Safer, Inclusive Catering—From Menu Design to Kitchen SOPs Ever wondered how top caterers seamlessly deliver allergy-friendly menus that make everyone feel included? Executive Chef Karen O’Connor reveals the behind-the-scenes systems and philosophy driving one of Toronto’s most celebrated catering teams, Daniel et Daniel Catering & Events. From nut-free kitchens to detailed signage and collaborative menu design, discover the culinary and operational secrets that can p
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How Event Planners Can Save Lives: A Food-Allergic Guest’s Perspective
369
June 1, 2026

How Event Planners Can Save Lives: A Food-Allergic Guest’s Perspective

If you walk into a restaurant or an event and hear, ‘Oh, it should be fine,’ this episode is your reality check. Hear what really happens when ‘normal’ isn’t safe—straight from someone who’s navigated 30+ food allergies for decades. You’ll learn why transparency before, during, and after the meal saves lives, and discover powerful steps to make every guest at your event seen, safe, and actually included.” Tracy welcomes Lindiwe Lewis—UK-based founder of Behind the Allergy, living with 30+ ana
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About the Host

Tracy Stuckrath Profile Photo
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.