Dietary Needs Episodes

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 the hidden challenges of feeding gluten-free—at home, at events, and in food pantries—why communication trumps good intentions, and what it really takes for both families and organizations to bridge the affordability gap. Learn how one well-intentioned restaurant got it wrong, what food pantries need to know before donating, and how a national movement for equitable access is gaining momentum.

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 prevent anxiety, save money, and make every guest feel like a VIP—without sacrificing flavor or style.

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+ anaphylactic allergies for over 30 years. Together they reveal what’s happening inside the mind of a food-allergic guest, from anxiety and self-protection to the relief when real inclusion finally happens. Discover why proactive communication, visible hygiene protocols, and championing clear allergy policies aren’t just “nice-to-haves”—they’re essential for every event, every meal, every guest. Loaded with quotable wake-up calls, practical tips, and stories both sobering and inspiring, this episod…

If you think dietary management is only about collecting meal preferences on a registration form, think again. This episode reveals how a collaborative UK task force is transforming the way events keep guests safe—from implementing legal dietary definitions to ensuring a trained champion is always on hand. You’re responsible for 60 events a year, each with members, children, and high‑stakes dietary risks. Hear why UK organizers say it’s time to put egos aside—and put attendee safety first.

If you’ve ever wondered why hotels still serve nut muffins at a "nut-free" event or why gluten-free attendees secretly dread the buffet, this episode unpacks exactly where things go wrong—and how you can set a new standard for safety and inclusion at your next gathering. Hear candid stories, latest allergy stats, and the must-know laws reshaping food and beverage for everyone.

How Amsterdam’s culinary team is redefining event food, eliminating disposables, and making plant-based options irresistible. What if event food did more than just feed your guests—what if it created community, told a story, and made sustainability delicious? Tracy Stuckrath sits down with Rientz Mulder, Executive Chef at RAI Amsterdam, to explore how the legendary "Basement Chefs" have turned a convention center kitchen into a laboratory for plant-based menus, local sourcing, and food that sparks real joy. Discover practical solutions for eliminating disposables, integrating community partnerships, and ensuring every meal—no matter the scale—brings a smile.

If you’ve ever walked into an event, glanced around the buffet, and wondered if there’s anything you can safely eat—or whether you’ll have to duck out for a snack instead—this episode serves up real solutions. Tracy Stuckrath gets the inside scoop from Katie Rennegarbe and Emily Thibodeau of Maritz on how technology is revolutionizing dietary inclusion at events while keeping guests engaged and safe. From Maritz’s new event menu app to real-time coordination with culinary teams, discover practical ways to prevent attendee frustration, cut food waste, and ensure everyone feels seen.

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 powerhouse behind Illinois Senate Bill 1288—a bill that will make Illinois one of the safest places to dine out if you live with celiac disease. It’s a big deal. This new law, signed by Illinois Governor JB Pritzker on August 1, 2024, requires ALL food service safety managers in the state to be trained on celiac disease, gluten-free protocols, and preventing cross-contact. Senator Turner shares how a personal connection turned into statewide action—and why this matters not just for restaurants, but for anyone planning events, catering menus, or feeding guests. Because safety shouldn't depend on luck. It should be built into the system.

In this episode, Tracy is joined by Chef Murray Hall, Chef Martha Morgan, and disability rights attorney Laurel Francoeur to discuss an issue that should no longer be happening—venues refusing to provide safe meals for guests with celiac disease. An event planner recently posted that the kitchen at her event venue “doesn’t accommodate” celiac guests. Not a preference. Not a lifestyle. A medically necessary dietary need—and still being dismissed. She is asking the network of planners for suggest...

Tracy welcomes UK-based event professional Clare Beach, Managing Director of Azura Events and passionate advocate for inclusive event planning. Drawing from her lived experience as a gluten-free, neurodivergent attendee, Clare shares eye-opening stories—from disheartening event meals to forming a UK-based dietary task force—that highlight why gluten-free accommodations at events are a responsibility, not just a preference. Together, Tracy and Clare examine where communication often breaks down between attendees, planners, and caterers, discuss the need for staff education, and explore actionable solutions for making events both welcoming and truly inclusive for all dietary needs. Gain practical tips to improve menu transparency, foster attendee trust, reduce food waste, and make “everyone eats” a reality at conferences and gatherings.

At the end of Food Allergy and Celiac Disease Awareness Month in May, Tracy was thrilled to chat with Benji Koltai, co-founder and CEO of Galley.  On this episode, Benji brings his personal journey with Crohn’s disease and gluten intolerance, pairing it with his tech expertise to revolutionize food safety from the inside out. We dive deep into what “recipe first, people always” truly means—exploring how a digital recipe system transforms food safety, allergen awareness, and food waste in kitchens from hotels to college dining.  Benji shares how Galley empowers foodservice teams—reducing food waste, streamlining operations, and making dining safer for everyone with dietary needs. Listen in to discover powerful stories from clients, the real numbers behind food waste savings, and how a single source of culinary truth can change the guest experience and bottom line. Benji’s insights on technology, transparency, and compassion are game changers.

How do we truly build community through food? In this episode of Eating at a Meeting, I'm joined by two inspiring professionals—Jenny Ng, Event Planning Senior Manager at National Co-op Grocers, and Rachel, General Manager & Food and Beverage Director at a locally-focused hotel restaurant—to unpack this very question. Fresh from my presentation at MPI Minnesota, we dive into what it means to connect people using food and beverage, and how thoughtful sourcing, labeling, and inclusive practices...

What does it really take to feel safe, heard, and included when you’re dining with celiac disease? In honor of Celiac Awareness Month, this episode of Eating at a Meeting brings real talk—and real solutions—to the table with two powerhouse advocates: Kayla King (@celiacwithkayla) and Gabby Hemond (@noglutengabby). Kayla is a certified nutrition coach, Restaurant Growth Lead at Fig, and founder of the MyMeal app. Diagnosed at 8, she’s spent over 17 years navigating celiac disease and is now helping others eat confidently through honest restaurant reviews, advocacy for stricter labeling, and tools for safer dining. Gabby hosts the Celiac Disease Foundation's Celiac Teen Talk, a virtual meet-up series for teens navigating the gluten-free lifestyle. Diagnosed in 2020, she’s built a vibrant community by sharing personal stories, travel tips, and practical advice to help others—especially young people—feel empowered and supported. Together, we’ll explore the realities of eating out…

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold! From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed with inspiration to take your events to the next level. In under 20 minutes, learn how understanding cultural differences, incorporating local flavors, minimizing food waste, and even printing personalized cookies can transform your F&B strategy. You'll also hear about: 🌟 Ensuring everyone—from guests to crew—is well-fed and appreciated. 🌟 The power of detailed communication with chefs and venues. 🌟 Elevating guest experiences with allergen labeling, nutritional transparency, and creative touches. This episode is a must-listen for event professionals who want to wow their attendees and make F&B an unforgettable part of their events…

With the growing prevalence of diverse dietary needs and preferences, designing event menus that satisfy everyone can be challenging. Join our seasoned experts as they share strategies to craft inclusive, flavorful meals that accommodate a wide range...

If you thought going gluten-free meant missing out on bold flavors, think again. Executive Chef Sarah Thompson proves that authentic coastal Mexican cuisine not only excites the palate—it also welcomes every guest, regardless of dietary needs. From celiac diagnosis at 17 to running one of Las Vegas' most vibrant kitchens, she shares how a commitment to inclusivity, ingredient integrity, and flavor can elevate both casual nights out and high-profile events. Whether you plan group dinners or just dream about masa and mole, this episode offers a masterclass in operational excellence and guest care. Sarah is a two-time James Beard Award - Best Chef SW nominee.

Join me as I celebrate the 200th episode of my Eating at a Meeting podcast with a special gathering of previous guests. In this milestone event — Holy Moly! 200 episodes — we will engage in a dynamic discussion on the current state of food and...

What if finding a safe place to eat with celiac disease was as easy as a few taps on your phone? Kayla King was just nine when she was diagnosed, growing up constantly on guard around food—and sometimes even binging whenever she actually found safe treats. Instead of letting her diagnosis limit her life, Kayla turned her obsession into innovation, founding MyMeal: a game-changing app helping people with dietary restrictions find restaurants that truly “get it.” She partners directly with Colorado eateries, digging into every ingredient, training staff, and building filterable allergy menus so diners can order with confidence—and even enjoy the same menu experience as anyone else. Kayla’s journey—from childhood advocacy and disordered eating to CEO—is proof that one woman’s struggle can lead to inclusive dining for an entire community. MyMeal isn’t just an app. It’s a movement for safer, smarter, and more welcoming meals out.

Erica Dermer - Celiac Beast

Attorney Mary Vargas talks about civil rights for employees and guests with dietary needs.