Sustainability Episodes

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...

If you think fish from Vietnam can’t be linked to deforestation in South America, press play. Discover how every meal connects to the planet’s fate—and why what you choose at the buffet matters more than ever. As global food choices accelerate climate and biodiversity crises, Tracy Stuckrath sits down with Anya Doherty, founder of Foodsteps, to expose the real environmental cost of what’s on your plate. They explore why carbon labels alone aren’t moving the needle, what goes into calculating a food’s carbon footprint (hint: it’s not just the farm), and how supply chains from fish feed to wine production can have surprising consequences for nature across continents. Learn why big decisions in food service—like what butter or fish a corporate hotel chain buys—can reshape millions of meals worldwide, and get practical strategies for taking action as a catering manager or meeting professional. Whether you’re running events, designing menus, or curious about climate-friendly eating, …

What does a moldy orange have to do with food and beverage at your next event? A lot, actually. In this episode, I chat with Rachael Jackson—journalist, food-waste educator, and founder of the award-winning website EatOrToss.com—about food waste solutions that can help us stop tossing perfectly edible food and what that means for planning events that are not just delicious but also responsible. Rachael has helped millions of people rethink what goes in the trash, using humor, science, and common sense. She's also helped restaurants and government agencies reimagine menus and policies to keep food out of landfills and on people's plates—where it belongs. From too-big serving trays and buffet overkill to "just in case" stockpiles that never get eaten, we're digging into: 🥗 The simple menu swaps that reduce waste (and costs) 🍰 Why those leftover desserts shouldn't hit the dumpster ♻️ How service styles and portion sizes impact sustainability 🧾 Why transparency and story…

Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, joins Tracy to discuss the Food Donation Improvement Act (FDIA).  Many of us as planners hear “we can’t donate the food” or “we’ll be sued” from venues, but this new legislation signed into law in January 2023 breaks down those barriers by providing crucial protections, empowering event planners, hotels, and venues to safely reduce food waste. Emily will share insights on navigating food donations, understanding liability protections, and implementing sustainable practices in events. From real-life examples of successful donation programs to her expertise on food waste policy, this episode is a must-listen for anyone looking to make their events more responsible and inclusive. 🥗 🍽 At a recent food waste reduction conference, Emily’s team served two days of meals entirely from surplus food, celebrating its origins on menu cards. She’s passionate about sustainable and …

🌊 Step into a coastal adventure as I chat with Äna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. 🐚✨ From razor clams and oysters to her philosophy on sustainability and mental health,...

🎙️ I'm thrilled to sit down with Aric Ferrell, Vice President of Operations for Aramark's Destinations group. We'll discuss Aramark’s commitment to managing unique destinations — parks, day attractions, conference and convention centers —...

In this episode, Tracy talks with Robert E. Buchanan Jr., founder and CEO of ADHERE GEAR Technology Corporation, recorded during Food Waste Prevention Week 2024. This is a story about innovation meeting sustainability on the high seas. Imagine cruise ships not merely as vessels of leisure but as forerunners of eco-consciousness, navigating towards a brighter, greener future. Selected by the European Union and Spain, ADHERE GEAR has taken on a pioneering role in the maritime market with its state-of-the-art hashtag#IoT and hashtag#AI technologies. Their mission is close to my heart: dramatically reducing food waste on cruise ships to help these floating giants sail closer to #NETZERO. With their WAVE technology, which features sensors to monitor the freshness of food in real-time, they're not just envisioning a sustainable future but actively constructing it. In this conversation, Robert and Tracy discuss ADHERE GEAR's journey from its early days to its current mission of revolut…

Managing event food and beverage (F&B) today is influenced by the supply chain, staffing, exponentially rising costs, and increased focus on environmental, social, and governance (ESG ) guidelines. The struggle is real.   In the next episode...

As we bid farewell to 2022, Tracy is thrilled to welcome Dani Nierenberg, co-founder and president of Food Tank, an organization that is a beacon for change, focusing on food systems globally and locally. In our episode, we dive into transformative food system changes post-COVID, the strain on food banks, and the recent Food Donation Improvement Act breakthrough with bipartisan support. From unraveling the impact of the White House conference on food, nutrition, and hunger to exploring pressing agricultural issues and the hope found in youth-led climate advocacy, Dani illuminates the path forward. Join us as we navigate sustainable solutions for event planners, the implications of the Ukraine crisis on global food security, and the cultural intertwining of food. Dani's insights will inspire you to see the new year with optimism and proactive energy for food justice and environmental progress in 2023.

The copy/paste approach to BEO, menu and service planning prevents achieving food waste reduction goals, introducing healthy and sustainable options, and capitalizing on other promising trends. Instead, we need to adopt the improv principle of “yes,...

When the COVID-19 pandemic stopped the world in its tracks, I spoke with Aiden Riley, co-founder of the FarmLink Project, whose drive to combat food insecurity changed the trajectory of surplus produce across America. In this episode, Aiden shares how two college students, inspired by stories of farmers burying food while millions went hungry, took action by connecting farms burdened with excess produce to food banks in need. We explore the founding of FarmLink in the midst of crisis, its exponential growth, and the challenges and rewards of getting good food into the hands of those who need it most. Join us to hear about the power of community, resourcefulness, and innovation—all fueled by volunteers and donations—and discover how you can help fight food waste and insecurity in your own neighborhood.