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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The Eating at a Meeting Facebook group share more information on the podcast episodes and organizing safe and inclusive food and beverage events.

Latest Episodes

To celebrate Earth Day Tracy chats with Sustainability Champion Chance Thompson on how to Create Earthy-friendly Eating Experiences

Learn how the Better Food Foundation through its innovative strategy DefaultVeg by working to make institutional food choices by encouraging healthier, more inclusive and sustainable food choices for all.

What are the Food & Beverage Trends for 2021? A food marketing expert and an international venue expert dish about what's being served.

Jim's company, Meeting U., has provided practical technology training for over 20 years. He spends his "free" time volunteering for organizations that help fight hunger as well as helping people understand the benefits of a plant-based lifestyle.

By focusing on what can be control when preparing meeting menus for those with food allergies and other dietary needs meeting professionals, caterers and event hosts can provide a plethora of opportunities and create much better experiences.

Jim's company, Meeting U., has provided practical technology training for over 20 years. He spends his "free" time volunteering for organizations that help fight hunger as well as helping people understand the benefits of a plant-based lifestyle.

Chef Kristina Stanley, a member of the Red Cliff Lake Superior Chippewa, honors her indigenous heritage by creating, selling and promoting the use of food that features indigenous ingredients and tribally-sourced products to produce healthy meals.

In this episode of Eating at a Meeting for Women’s History Month, Tanya Gurrieri, founder of Salthouse Catering in Charleston, SC talks with Tracy about how there is no compromising when it comes to food safety or quality no matter where we are executing an event or for whom.

Keitra Bates is on a mission to preserve and promote culinary culture and empower economic inclusion, business development and growth opportunities through Marddy's, the food incubator that provides local food entrepreneurs who are people of color, women and other marginalized populations a licensed facility for cooks to prepare and distribute…

After 20 years owning and running her own farm-to-table restaurants in Sonoma County, Duskie Estes is now running Farm to Pantry, taking her dedication to sourcing food ethically and advocating for small farmers to fighting food insecurity by distributing nutrient-rich foods to those in need.