Eating at a Meeting Podcast

Exploring how food and beverage (F&B) impacts individual experience, inclusion, sustainability, culture, community, health and wellness, laws and more.

In each Eating at a Meeting episode Tracy chats with experts in all facets of food and beverage on how to create safe and inclusive food and beverage experiences through their respective lens. By sharing authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage can have on individuals, organizations, and the earth, we can all gain new perspectives on the vitality of food and beverage and  learn how to better navigate dietary needs, palates, plates at meetings and events, food in the workplace and communities, and across the earth.


Listen to the podcast on your favorite podcasting platform. New episodes weekly.

Listen on Apple Podcasts

Google Podcast logo

Spotify logo

Listen on Stitcher

Latest Episodes

Chantal Cooke and Tracy chat how her passion for the planet is centered around plant-based eating, how caterers can better meet the needs of vegetarians and vegans and SO much more.

Learn how two women are using their experience running a global corporate food program and their appreciation and advocacy for local and sustainable food system to help organizations create other food programs.

Debbie Bruce with the Canadian Canadian Anaphylaxis Initiative discusses with Tracy how safety + inclusion in food service can improve the bottom line.

Joan Eisenstodt, respected industry veteran, talks with Tracy about event hotel food and beverage contracts - what's new and what's changed.

Erin Petrey cares about cocktails. They are culture in a glass. Learn from her the beverages to stock to ring in the new year and beyond.

Tracy and Becky Kekula, an international TEDx motivational speaker and advocate for inclusion, discuss her perspective of what an inclusive dining experience means for individuals with dwarfism.

Tracy and Francine Shaw, Savvy Food Safety, discuss how to be savvy with food safety, its importance to everyone, and what are the most typic food safety violations.

Food is more than "lunchtime." It’s an integral part of the experience. Learn how Bonni Scepkowski designs stellar meeting menus to reflect audience demographics, company culture, and the vibe of the program.

Chef Keith Rhodes of Catch Restaurant supports local purveyors, fishermen, and farmers and is committed to giving back to his community.

Learn how MGM Resorts and the Events Industry Council are working together to advance sustainability practices within events.