300: The Biggest Lessons from 300 Episodes on Food Safety, inclusion & Sustainability

Eating at a Meeting

Content provided by Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

2M ago 54:06

MP3•Episode home

This is episode 300 of Eating at a Meeting! After five year and 300 episodes, one thing is clear—food and beverage are never just about what’s on the plate. They’re about safety, inclusion, transparency, and creating experiences where everyone feels valued.

For this milestone episode, I’m bringing back some of the most insightful and impactful guests to unpack the biggest lessons we’ve learned about making food and beverages safer, more accessible, and more sustainable.

Join me and Tess Vismale, Erin Malawar, Ewan Phillips, Suzanne Morrel, and Laurel J. Francoeur as we dive into:

✅ The biggest event F&B challenges we still need to fix ✅ Why transparency in ingredients, labeling, and service matters more than ever ✅ What event planners and venues must do to create safer dining experiences ✅ How food allergies, accessibility, and ADA compliance are evolving ✅ What’s next for the future of food and beverage

After 300 conversations, what have we learned? And where do we go from here?

If you’re an event planner, hospitality professional, or food service provider, this episode is packed with expert insights and actionable takeaways to help you serve food and beverage that truly works for everyone.

308 episodes