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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Experience Design: Turning Every Meal Into a Better Decision
377
Aug. 24, 2026

Experience Design: Turning Every Meal Into a Better Decision

Why does the same banquet menu cost more this year than last — and why can't anyone tell you what it will cost next quarter? Global uncertainty drives up the cost of every meal at your meeting — often before a single supply chain is disrupted. If food arrives by car or truck (and nearly all of it does), energy prices are baked into every plate you serve. When markets get nervous, oil and gas prices move, transportation costs climb, and fertilizer prices rise for the farmers growing what eventua
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Beef Prices Are at Record Highs—Should It Stay on Your Event Menu?
376
Aug. 17, 2026

Beef Prices Are at Record Highs—Should It Stay on Your Event Menu?

Why does the beef entrée on your banquet menu cost so much more than it did two years ago—and what should you expect next when deciding whether beef belongs on your event menu? Record-high cattle prices, the smallest U.S. beef herd in decades, and shifting global trade flows have pushed beef prices to historic levels. Consumers feel it at the grocery store in the sticker price on burgers and steaks, but for hotels, caterers, convention centers, and event planners buying beef by the case, the st
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How Global Uncertainty Drives Up the Cost of Every Meal at Your Meeting
376
Aug. 10, 2026

How Global Uncertainty Drives Up the Cost of Every Meal at Your Meeting

Why does the same banquet menu cost more this year than last — and why can't anyone tell you what it will cost next quarter? Global uncertainty drives up the cost of every meal at your meeting — often before a single supply chain is disrupted. If food arrives by car or truck (and nearly all of it does), energy prices are baked into every plate you serve. When markets get nervous, oil and gas prices move, transportation costs climb, and fertilizer prices rise for the farmers growing what eventua
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The Communal Table: Why Shared Meals Build Connection at Events
377
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. In this episode 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 cities across seven-plus c
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How One Venue Cuts Food Waste, Costs, & Exclusion With Smarter Menu Design
372
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.
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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.