Episodes

When your food allergy becomes the reason you have to walk out of your own professional presentation, something is deeply broken. That’s exactly what happened to Christina LiPuma, MPH, RDN, CDCES, when she had a severe allergic reaction at a national nutrition conference. The culprit? A mislabeled “curry bowl” and a series of “I don’t think so” answers that should never have been good enough. You ask if a dish contains peanuts. “I don’t think so,” says one staffer. “Pretty sure it doesn’t,” sa...

Imagine a world where every guest at your event—or every diner at a restaurant—can open a menu and instantly see what’s safe for them to eat. No guessing. No anxiety. No risk. That’s the world Dylan McDonnell, founder and CEO of Foodini , is helping to build. Diagnosed with celiac disease at age 10, Dylan knows firsthand what it feels like to sit at a table and wonder if what’s being served will make you sick. That experience inspired him to launch Foodini, a dietary-intelligence platform usin...

What happens when hospitality stops being about service—and starts being about care? That’s the question I’m exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Marketing + Events and longtime event strategist, chef, and hashtag#eventprof who’s worn just about every hat in the business. From executive kitchens to corporate boardrooms, Lindsay knows the difference between a meal that’s memorable and one that’s merely managed. To her, saf...

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy? This week on Eating at a Meeting Podcast LIVE, I’m talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the default while still preserving diners’ freedom to choose meat or dairy. From behavioral science to buffet design, Kent and Taylor are redefining what ...

In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland’s hospitality, food, and culture create unforgettable event experiences. From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about haggis and HP “brown” sauce), Flora shares how Scottish culinary traditions are being reimagined for modern meetings and incentives. They also discuss h...

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. If “korero and kai”—making meaningful connections over shared meals—sounds like the event experience you want, this episode delivers a masterclass in cultural authenticity and responsible sourcing. Discover how New Zealand is weaving Maori traditions with bold sustainability moves, from pest-hunted venison to reusable coffee cups, while ensuring that every guest can find their place—and their favorite flavors—at the table. Tracy sits down with Natalie Fulton of Tourism New Zealand and Loryn Blaikie from the soon-to-open New Zealand International Convention Centre. Together, they unpack how menus are becoming more inclusive, sustainable, and regionally inspired than ever before. Hear how zero-waste practices, innovative allergen management, and even local foraging experiences are transforming what…

Why does a crab cake taste right in Maryland—but not everywhere else? Because food is inseparable from place, people, and story. And that truth is reshaping how meetings and incentive programs approach food and beverage. Recorded live at IMEX, this conversation with Catherine Chaulet, CEO and founder of Global DMC Partners, explores how rising costs, evolving guest expectations, and cultural awareness are driving a shift away from oversized buffets toward more intentional dining experiences. As food and beverage inflation continues to outpace other event costs, planners are being challenged to deliver quality, inclusion, and sustainability on tighter budgets. Catherine shares what DMCs are seeing globally: fewer buffets, stronger chef partnerships, less alcohol, and more emphasis on food as a cultural connector. From harvesting honey onsite to learning the story behind a traditional tagine, this episode shows how thoughtful menu design helps guests connect—one meal at a time.…

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.

Toronto’s dynamic food scene might be the inspiration you didn’t know your next event needed. As Trevor Liu, chef, author, and chair of Destination Toronto, tells Tracy Stuckrath, true innovation in events goes beyond menu labels—it’s about real inclusion, tapping into local communities, and making food a voice for every guest. Discover how Toronto’s 200+ languages, countless cultures, and unique “third spaces” are transforming what it means to gather, eat, and connect. Trevor Liu shares how engaging authentic partners, elevating local small businesses, and reshaping traditional set-ups can help planners create events that are as meaningful as they are memorable—while being better for the bottom line. Looking to do more than just serve a meal? Find out why Toronto just might be your next destination for food-driven engagement.

When meals aren’t just about food, but feeling safe enough to participate. Ever wondered why some guests quietly opt out of meal functions—even when options exist? Yush Sztalkoper unpacks the hidden barriers neurodivergent attendees face around food and inclusion, from nervous system regulation to navigating unfamiliar social spaces. Get actionable strategies to create events where everyone feels seen, nourished, and safe—beyond just what’s served on the plate. Tracy and Yush Sztalkoper discuss why standard menus fall short, how intentional choices (like clear labeling and protein-rich meals) boost engagement, and why designing from “the edges” with neurodiversity in mind benefits everyone—not just those with diagnosed needs. Learn how empathy, language, and menu structure work together to move from mere “accommodation” to a culture of true belonging.

If you’ve ever rushed through meal prep or felt your mind wander while stirring a pot, here’s why bringing attention back to your senses—sight, touch, smell, sound, and taste—can be a path to reduced stress and greater presence. Naina Bhedwar shares how even cooking a simple meal can be an act of daily mindfulness, grounded in real-life psychology and sensory wisdom. Food isn’t just nourishment—it's a gateway to grounding yourself in the present moment. Culinary instructor and coach Naina Bhedwar joins Tracy Stuckrath to reveal how sensory integration and mindful attention in the kitchen can improve wellbeing. Drawing on her background in psychology and her expertise with neurodivergent learners, Naina Bhedwar explains the science behind mindful cooking, the importance of our eight senses (including little-known internal senses like balance and interoception), and why the act of preparing food can shift everyday stressors into opportunities for calm and connection. This conversatio…

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, …

If you think dietary needs are a niche—think again. Nearly 60% of Americans struggle with food-related restrictions, sensitivities, or ethics, and “making do” won’t cut it for your events. In a frank and eye-opening conversation, Tracy Stuckrath welcomes back author and food allergy advocate Amy Graves to unpack what it really means to serve the “hidden consumer”—from allergies and Alpha-gal to disabilities and ethical eaters. Learn why merely “accommodating” dietary needs is outdated, how ignoring inclusivity can cost events thousands, and how transparency and accessibility build trust (and loyalty). Discover real examples, tactical tips for event professionals, and why making every meal truly inclusive is about more than just a menu—it’s about belonging.

What does Good, Clean, and Fair Food for All really look like when we bring it into our communities, our events, and our daily choices? I can’t wait to explore this with Kris Reid, Executive Director of Slow Food USA. Kris’s story comes full circle: inspired by the Slow Food movement in the early 2000s, she built her chef career and co-founded the PIEDMONT CULINARY GUILD to strengthen ties between farmers, makers, and eaters in Charlotte and beyond. In January, she stepped into the role of lea...

Ever wondered if your caterer’s food safety sign-off really keeps your guests safe? With public health agencies scaling back, the responsibility for outbreak prevention is shifting to kitchens—and to the event teams who hire them. This episode delivers actionable solutions to protect your attendees (and your reputation) when regulation alone isn’t enough. Tracy Stuckrath is joined by Chef Keith Norman—allergen awareness trainer and food safety manager at South Point Hotel Casino & Spa—to reveal what you should be asking your venue before your next event, how training and transparency beat rulebooks, and the real-world impacts of new allergen labeling laws.

Event menus don’t start in the kitchen—they start with what’s available in the marketplace. For smaller, emerging brands making allergen-friendly, plant-based, or health-focused products, breaking into retail shelves can be an uphill battle. But there’s another path—one that not only scales faster, but also brings those products directly into the spaces where we eat, gather, and connect: foodservice. This week on Eating at a Meeting Podcast LIVE, I’m talking with Mike Levinson, RD, founder of F...

𝙀𝙫𝙚𝙧𝙮 𝙮𝙚𝙖𝙧, 𝙩𝙝𝙚 𝙐.𝙎. 𝙩𝙝𝙧𝙤𝙬𝙨 𝙖𝙬𝙖𝙮 120 𝙗𝙞𝙡𝙡𝙞𝙤𝙣 𝙥𝙤𝙪𝙣𝙙𝙨 𝙤𝙛 𝙛𝙤𝙤𝙙—while millions of people go hungry. What if more of that food could be redirected to feed people, not landfills? In this epsiode, Tracy talks with Jim Larson, Vice President of Development at Food Donation Connection (FDC), the global organization linking restaurants, hotels, grocery stores, and other food service providers with local charities to turn surplus food into meals for those in need. Since 1992, FDC has coordinated the dona...

When it comes to traveling with food allergies, knowledge truly is power. In this episode, I’m thrilled to welcome Lianne Mandelbaum, founder and CEO of No Nut Traveler, and Gwen Smith, Editor of Allergic Living Magazine to unpack the new Allergic Living's Airlines and Allergies Guide—a comprehensive resource designed to empower travelers living with food allergies. Together, we dive into the immense behind-the-scenes detective work that went into gathering up-to-date airline policies, emergency procedures, and the reality of onboard meals (spoiler alert: don’t rely on them!). We also discuss the impact of regulations like pre-boarding rights and FAA rules for epinephrine auto-injectors, as well as why meeting planners and travel professionals should engage with this guide to ensure safer, more inclusive journeys. Listen to hear inspiring advocacy stories, surprising research findings, and tangible tips for keeping every traveler safe in the sky.

I’m thrilled to welcome Marion Nestle for a special Tuesday episode of Eating at a Meeting Podcast LIVE! Marion is one of the most respected voices on food policy, nutrition, and food industry influence — and I’ve been following her work since 2009. Her insights continue to shape how so many of us think about what’s on the plate and why it matters. In this conversation, we’ll explore why food policy matters for event planners and our food service partners — and why understanding these broader ...

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…

As evolving food allergy regulations sweep across the US, I dedicated this solo episode to giving you the latest updates on the legal landscape affecting safe dining experiences. This week, it’s just me, Tracy Stuckrath, but together we’re diving into the details behind newly proposed and enacted legislation from Pennsylvania, California, Illinois, and Texas, along with major changes in the 2022 FDA Food Code and proposed allergen labeling requirements for alcoholic beverages by the TTB. I brea...

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 director of Emma's Torch, a nonprofit culinary training program that empowers refugees, asylees, and survivors of human trafficking by providing paid culinary training, work experience, and job placement—all through the lens of dignity, sustainability, and inclusion. Emma’s To...

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 open conversation about how they navigate ordering F&B for their events: what guides their decisions, what concessions or compromises they make, and how they think about the attendee experience when planning menus. We’ll talk about: ▶︎ How budget, inclusivity, sustainability, and logistics come into play ▶︎ What they wish venues and caterers understood better ▶︎ How attendee expectations are changing—and how planners are adapting Whether you’re a planner yourself or part of a catering or venue team, this conversation will offer insights that can help you deliver better, more thoughtful food and beverage at your next event. Join me and bring your own questions or stories to the chat!