Around age 30, I began experiencing lethargy, severe mood swings, depression, and sinus and breathing problems. All these symptoms impacted my quality of life. After four years of visiting doctors who could find nothing wrong with me, I finally found an ENT who located the source of my illness: a food allergy to yeast.

I went on a yeast-free diet (yeast, sugar, vinegar, diary, white flour, peanuts, mushrooms), lost 25 pounds, and felt better than I had in years. Eventually, I found that managing my diet created new challenges at events, family dinners, parties, and business meetings. Navigating through the landmines of unknown ingredients and limited food choices was stressful,disconcerting, and exhausting.

As an event planner, I realized if this was a problem for me, it must be a problem for others. Events, restaurants, and workplaces are intended to create an environment of ease, connection, and success. Unfortunately, this is rarely true for people with food allergies who don’t have the freedom to eat every dish without knowing the ingredients in it.

That’s why, in January 2009, I decided to do something about it, not only for myself but for my profession. I entered the Institute for Integrative Nutrition to learn more about my allergy and how to eat, and feel better with food.

Soon afterward, I decided to build upon my 20 years of event planning experience and shift my practice to help companies and professionals address the needs of people with dietary restrictions whether it’s a personal choice, a medical condition, or a food allergy.

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PCMA, January 2020 | Thinking About a Meatless Menu? Here’s What to Do First

Successful Meetings, October 2019 | Food Allergy Facts: What planners need to know when catering to attendees’ dietary concerns

PCMA, July 2019 | Figuring Out Food Waste at Events

MeetingsNet.com, May 2019 | How to Find a Hotel that Can Handle Food Allergies, Special Diets

Special Events, May 2019 | You First: Tips for Serving Special Meals at Events

The Meeting Professional, April 2019 | Making the World Healthier, One Event at a Time

Successful Meetings, April 2019 | How to Reduce Food and Beverage Waste at Meetings

Meetings & Conventions, December 2018 | Is Your F&B a Health Threat?

The Meeting Professional, September 2018 | Considering Disabilities When Designing Inclusive Events

The Meeting Professional, August 2018 | À La Carte: How planners and vendors are working together to accommodate F&B restrictions, preferences and personalization.

Quirk’s Media, July 2018 | Do you plan company events? Keep invisible disabilities in mind

Article WeeklyJuly 2018 | Keeping Invisible Disabilities in Mind When Planning Company MeetingsHow to plan the menu for your next business meeting

AZ Big Media, February 2018  |  5 Things to Know About Planning Business Meeting Menus

BizBashSeptember 2017 | How to Accommodate Guests With Dietary Restrictions

Meetings TodayJune 2017 Take 10 – F&B Trends: Forecasts Versus Reality With Tracy Stuckrath

Facilities & Destinations Superbook,  2016 | Due Diligence on F&B

Allergic LivingSpring 2016| Mixing Business & Allergies

MeetingsNet.comAugust 18, 2015| Food Allergies & Preferences: A Quiz

Plan Your MeetingsAugust 10, 2015 | You Asked, We Answered: Nutrition Labeling on Hotel Menus

Humans@Work is a collaboration by Tracy Stuckrath, CSEP, CMM, CHC, CFPM and 10 other authors. Increasingly, HR and business leaders are understanding the importance embracing the human spirit of their employees, and encouraging employees to bring their entire selves to work. This volume discusses these issues of well-being, work/life balance, diversity and inclusion, compassionate workplaces, personal and professional development, and spirituality in work.

You@Work: Unlocking Human Potential in the Workplace is a collaboration by Tracy Stuckrath, CSEP, CMM, CHC, CFPM and 14 other authors. Contemporary HR professionals and business leaders are beginning to understand the importance of unlocking human potential and maximizing performance and innovation by truly embracing the human spirit of their employees. This unique and powerful book explores the nuances of bringing our whole selves to work, and challenges us to shed the outdated notion of asking employees to check their humanity at the door. You@Work is a remarkable collection of insights from 15 leading HR and OD experts, across multiple industries and professional roles. And it’s a must-read for any leader looking to achieve more by putting humanity back into the workplace.

BizBash 1000 Most Influential Event ProfessionalsBizBash, October 2019 | Top 1,000 Most Influential Event Professionals in North America

BizBash, October 2018 | Top 500 People in Events

Senior Professionals Industry Network, December 2017 | 40 Over 40

MeetingsNet, June 2016 | Meetings Industry Changemakers

Meetings & Conventions Magazine, July 1, 2015 | Top 25 Women in the Meetings Industry

Meetings Today magazine, July 2014 | Meetings Trendsetters

Certified Special Events Professional (CSEP)

The CSEP designation awarded by the International Special Events Society (ISES) to Tracy Stuckrath, CSEP, CMM, CHC 1995 and twice since then. Established in 1993, the CSEP designation recognizes event professionals who have successfully demonstrated the knowledge, skills and ability essential to perform all components of a special event. Being a recipient of the CSEP designation demonstrates a continuous dedication to enhance individual and professional performance.

Certified Health Coach (CHC)

The Institute for Integrative Medicine and the American Alternative Medical Association grants the Certified Health Coach (CHC) designation for successful completion of a seven-month holistic nutrition program.

ServSafe Certification logo

Certified ServSafe® Food Protection Manager, 2018

Certified ServSafe® Instructors and Registered ServSafe® Proctors are experienced professionals from all segments of the food service industry. We offer students training from experts in food safety education and alcohol training. The National Restaurant Association makes sure we have the most current and relevant materials and tools to complement our expertise.

ServSafe Alcohol logo

Certificate, ServSafe Alcohol, ServSafe, 2013

Allergen Awareness Training Certificate Program, Massachusetts Department of Public Health, 2011

Certification, Managing Food Allergens & Gluten in Commercial Setting, AllerTrain, 2011

Certified Meetings Manager (CMM)

Meeting Professionals International’s Certified Meeting Management (CMM) certification and resulting designation is bestowed upon senior level event professionals who possess the strategic decision-making ability of leaders and are capable of delivering exceptional meetings and events that drive organizational success. The CMM certification and resulting designation is the most prestigious in the meetings and events industry.

ServSafe®: Food Protection Manager Certification, 2011

The ServSafe® program is the restaurant industry’s premiere food safety education and training program recognized and accepted by more federal, state and local health jurisdictions than any other food safety training program. The program covers the flow of food from the time you purchase your products until the meals reach your customers’ tables, and includes topics such as microorganisms that cause foodborne-illness breakouts, proper food storage, and cleaning and sanitizing. In Georgia, food safety certification is not only important – it is the law.

Allergen Training For the Foodservice and Food Retail Industry Allergen Training For the Foodservice and Food Retail Industry

Allergen Training BASICS for the Foodservice and Food Retail Industry is Canada’s employee level education and recognition program that will set the standard for Canadian Food Industry in the area of food allergen education. TrainCan, Inc and Anaphylaxis Canada are pleased to be partners in this great program.

GREAT Kitchens: Gluten-Free Training, National Foundation for Celiac Awareness, 2012

GREAT Kitchens is a gluten-free industry initiative of the National Foundation for Celiac Awareness (NFCA). This comprehensive course teaches the essentials of gluten-free food preparation and cross-contamination avoidance – skills that are critical for serving celiac and gluten sensitive customers.

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