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.


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Latest Episodes

Registered Dietician and Certified Diabetes Educator Julie Cunningham shares the main message she hopes people understand through her book "30 Days to Tame Type 2 Diabetes," and how to help event attendees with diabetes — how about everyone — enjoy a meal without feeling deprived or worried.

Samantha Kenny is a Senior Program Officer with World Wildlife Fund’s global food waste team. She focuses on strategies for hospitality and food service businesses to address food waste.

Elise Buellesbach chats with Tracy about what she’s working on related to on-campus dining, when food is an inclusive issue, how she wants to encourage conversations about food allergies, and what it takes her to be safe.

Eat Greater Des Moine's Aubrey Alvarez shares the importance and need for food rescue. The organization connects communities through food.

In episode #163 of the Eating at a Meeting podcast, Tracy chats with Lauren Soltwisch about how young professionals manage their food allergies at work.

In episode #163 of Eating at a Meeting, Tracy chats with Sean Sherman, the Sioux Chef, about the The Importance of Indigenous Food Traditions.

On this episode of Eating at a Meeting, Tracy and Erin Malawer of Allergy Strong recap The White House Conference on Hunger, Nutrition, and Health.

In Episode #153 of Eating at a Meeting Larry and Adam Mogelonsky of Hotel Mogel chat with Tracy about big trends for F&B in the hotel industry — operations, consumer demands & experience.

Tracy chats with Chef Todd Annis of Cru Catering about how the catering business is booming but staffing is scarce, tastings, dietary needs, and more.

Tracy chats with Jennifer Squeglia CMP, principal at RLC Events, Inc. about what silver linings she sees that came from the pandemic throwing the industry in a tailspin. One of those is the value of shared meals.