Best Foodequality Podcasts (2025)

1
299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes? 36:51

8h ago36:51

36:51

Taylor Swift’s Eras Tour wasn’t just a cultural phenomenon—it was also a showcase of unforgettable food and beverage experiences. For the last three U.S. stops and her grand finale in Vancouver, Sodexo Live! delivered the perfect menu to celebrate the end of an era, crafting mocktails and drinks as iconic as the music itself. This week, Tracy is th…

1
298: Sodexo Live! San Diego Convention Center 43:58

6d ago43:58

43:58

Ready to go Behind the Plate? This week on Tracy chats with Sufi Karaien, Executive Chef at the San Diego Convention Center Corporation (SDCC), where he leads culinary operations for one of the busiest convention centers in the United States. Chef Sufi is redefining event catering by incorporating innovative, plant-based dishes into large-scale men…

1
297: Norovirus 101: What Event Planners Need to Know About Food Safety 59:47

14d ago59:47

59:47

Food safety isn’t just about what’s on the plate—it’s about protecting everyone who gathers to share a meal. This week on Eating at a Meeting Podcast LIVE, join me as I chat with food safety expert Francine Shaw, CP-FS, FMP, about one of the most contagious viruses threatening events today: norovirus. Francine’s expertise spans the globe, with proj…

1
296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations 28:57

21d ago28:57

28:57

Unity at the table is more than gathering people; it’s about creating spaces where everyone feels valued, respected, and included. Reflecting on my December commitment to make every table safe and welcoming, I recognize that intentionality isn’t just an ideal—it’s a responsibility and it requires action. In this solo episode of Eating at a Meeting,…

1
295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage 49:03

28d ago49:03

49:03

The way we eat, drink, and celebrate at events is evolving, and the numbers prove it. This week on Eating at a Meeting Podcast LIVE — the first episode of 2025 — I’m sitting down with Hugo Campbell, co-founder of Togather, to talk about their new report tracking food and drink trends at over 100 UK festivals attended by 10 million people in 2024. 🌱…

1
294: Beyond the Bar — A Recap to End the Year and Kick off 2025 52:27

1M ago52:27

52:27

David T. Stevens and I will recap the "Beyond the Bar" panel discussion he led and I participated in during IMEX at the Jimmy Kimmel Comedy Club in Las Vegas. During the discussion, we dove into the growing trend of non-alcoholic and wellness-focused events. We discussed everything from authentic mocktails to the importance of inclusivity in today'…

1
293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson 1:00:40

1M ago1:00:40

1:00:40

I’m thrilled to welcome Psyche Williams-Forson, cultural food scholar and author of “Eating While Black: Food Shaming and Race in America,” to the podcast! 🖤🍽️ Food is so much more than what’s on our plates—it’s identity, belonging, history, and survival. In her groundbreaking work, Psyche unpacks the deeply rooted biases and shaming that often sur…

1
292: Ensuring Everyone Can Attend - The Key to Inclusive Event Planning 49:53

2M ago49:53

49:53

Tracy chats with Jami Paronto, Senior Global Account Director at HPN Global, about creating accessible food and beverage experiences for all attendees. I met Jami at a recent event and was struck by some of the barriers she faced to simply participate. To enter the room, Jami, who uses a wheelchair, had to be taken outside in the rain to access an …

1
291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities 46:59

2M ago46:59

46:59

How are workplaces adapting to meet the needs of the "food allergy generation"? In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food aller…

1
290: Raising the Bar: Why We Need Clear Alcohol Labels Now 50:31

2M ago50:31

50:31

Did you know that beer, wine, and spirits can contain allergens like wheat, nuts, or even milk—and that most bottles don’t disclose this information? Consumers are often left guessing with no mandatory labeling for allergens or ingredients, putting health and safety at risk. This week, I'm discussing transparency in alcohol labeling with Eva Greent…

1
289: How the Food Donation Improvement Act Impacts Events, Hotels, and Venues 53:48

2M ago53:48

53:48

Tracy talks with Emily Broad-Lieb, Clinical Professor of Law and Director of the Harvard Law School Food Law and Policy Clinic, diving into the game-changing Food Donation Improvement Act (FDIA). Many of us as planners hear “we can’t donate the food” or “we’ll be sued” from venues, but this new legislation signed into law in January 2023 breaks dow…

1
288: What Would Make You Feel Safe Eating at a Meeting With a Food Allergy? 9:22

3M ago9:22

9:22

What does it take to feel safe eating at a meeting? In this episode, individuals with food allergies, celiac disease, and other dietary needs share their personal stories and actionable suggestions for creating safer, more inclusive dining experiences. From clear ingredient labeling and cross-contact prevention to having knowledgeable staff or chef…

1
287: Is Your Event Breakfast Doing More Harm Than Good? 44:31

3M ago44:31

44:31

Registered Dietitian Jessie Gibson from UT Health East Texas joins Tracy to discuss whether event breakfasts are helping or hindering attendee success. Are the meals served setting attendees up for a productive day—or leaving them sluggish and distracted? Jessie shares how better breakfast options could boost energy, focus, and overall wellness. We…

1
286: Behind the Plate: Why Ingredient Stories Matter for Event Menus 51:30

3M ago51:30

51:30

On this week’s Eating at a Meeting Live, I’m sit down with Ali Cox, the Founder & CEO of Noble West, an award-winning marketing consultancy specializing in the entire agricultural ecosystem to explore how event professionals on both sides of the table — planners and food service teams — can bridge the gap between farm and table. As a fifth-generati…

1
285: Beyond the Bar 45:37

3M ago45:37

45:37

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold! From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed wi…

1
284: EventProfs at IMEX Share Essential Tips on Managing Event F&B 13:08

4M ago13:08

13:08

At IMEX America 2024, Tracy hit the show floor and stopped random event pros—some she knew, some she didn’t—to ask: What’s your best tip for managing food and beverage at events? Their answers? Pure gold! From the importance of low-sodium options to creative uses of lighting and signage, the insights from these 15+ event professionals are packed wi…

1
283: Event Profs in Elevators — Moving Conversations for Better F&B at Events 46:54

4M ago46:54

46:54

🚀 Join me as I take an elevator ride with Devon Pasha, an expert in event planning and inclusivity! 🎙️ Devon and I delve deep into the pivotal role of offering diverse food options at events rather than simply replacing items. We discuss how to craft inclusive menus that cater to everyone’s needs, from ensuring dietary restrictions are respectably …

1
282: Why Values Matter in Food & Beverage: A Revolutionary Approach 38:15

4M ago38:15

38:15

In this episode, I sit down with David Allison, founder of the Value Graphics Project and author, to delve into a revolutionary approach to food and beverage at events. David's extensive research, using a global dataset from one million surveys, debunks traditional demographics, highlighting shared human values instead. ✨ We discuss how understandi…

1
281: How to Enhance Events with Sustainable & Inclusive Travel Practices 43:24

4M ago43:24

43:24

Tracy chats with renowned traveler and cultural connoisseur, Susheda Raval. 🌍 With a staggering 120 countries under her belt, Susheda brings a world of experience in sustainable and inclusive travel practices to the table. We delve into the heart of authentic travel, where Susheda shares her secrets for uncovering genuine local experiences—from sav…

1
280: Fueling Wellness: Culinary Innovation for a Healthier Lifestyle and Events 44:51

4M ago44:51

44:51

🍳 Join Tracy for a nourishing conversation with Chef Pete from Canyon Ranch, where they dive deep into the art of fueling wellness through culinary innovation. 🌿✨ Overseeing multiple locations, Chef Pete collaborates with dietitians to craft balanced, flavorful menus that defy common misconceptions about healthy eating. We explore diverse dietary n…

1
279: From Marsh to Plate: Äna Shellem's Philosophy on Fresh, Local Harvests 51:16

5M ago51:16

51:16

🌊 Step into a coastal adventure as I chat with Äna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. 🐚✨ From razor clams and oysters to her philosophy on sustainability and mental health, Äna’s approach to shellfish harvesting feels as refreshing as a sea breeze. On Eating at a Meeting, Äna dives int…

1
278: Food Allergies and the ADAAA: A Deep Dive into Legal Protections 50:36

5M ago50:36

50:36

Join me for an eye-opening conversation with attorney Laurel Francoeur, a fierce advocate for food allergy and disability rights, as we dive into the real-world challenges of creating safe, inclusive environments for those with dietary needs. 💼✨ In this Eating at a Meeting episode, Laurel and I explore the importance of accommodating food allergies…

1
277: The Power of Pie: Connecting and Collaborating Through Culinary Delights 44:53

5M ago44:53

44:53

🥧 In this episode, Tracy introduces you to Valentina Ruffoni, the founder of Beyond the Event and the PIE network. 🍴✨ With a passion for transforming typical gatherings into memorable experiences, Valentina dives deep into the culinary delights that can boost connection and collaboration at events. From the importance of offering nonalcoholic bever…

1
276: Empowering Consumers with Safe Food Choices: The Path to Purity and Transparency 54:01

5M ago54:01

54:01

Amidst troubling reports of food recalls and safety violations, including salmonella in Quaker Oats products and a deadly listeria outbreak at a Boar's Head facility, this week’s episode of Eating at a Meeting dives into how consumers — and meeting professionals — can be empowered through safer food choices. Join me as I discuss transparency and ri…

1
275: Disney Food Allergy Case: Legal Viewpoints re: Events Before It Reaches Court 49:24

6M ago49:24

49:24

On this week's episode of Eating at a Meeting, I'm excited to welcome two incredible experts, Disability Rights Attorney Mary Vargas, and Hospitality Attorney Joshua Grimes, for an in-depth discussion on the Walt Disney Parks and Resorts US Inc. and Raglan Road Irish Pub and Restaurant wrongful death lawsuit involving food allergies. Before it head…

Podcasts Worth a Listen

Foodequality Podcasts

Podcasts Worth a Listen

1
Eating at a Meeting

Tracy Stuckrath, CFPM, CMM, CSEP, CHC

1
299: Taylor Swift’s Mocktail Success: Event Planners, Are You Taking Notes? 36:51

1
298: Sodexo Live! San Diego Convention Center 43:58

1
297: Norovirus 101: What Event Planners Need to Know About Food Safety 59:47

1
296: Carrying Intentionality into 2025_ Food Safety_ Inclusivity_ and Hard Conversations 28:57

1
295: Trends Report: Vegan Food and Non-Alcoholic Drinks Take Center Stage 49:03

1
294: Beyond the Bar — A Recap to End the Year and Kick off 2025 52:27

1
293: How Food Defines Us: A Dialogue with Author Psyche A. Williams-Forson 1:00:40

1
292: Ensuring Everyone Can Attend - The Key to Inclusive Event Planning 49:53

1
291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities 46:59

1
290: Raising the Bar: Why We Need Clear Alcohol Labels Now 50:31

1
289: How the Food Donation Improvement Act Impacts Events, Hotels, and Venues 53:48

1
288: What Would Make You Feel Safe Eating at a Meeting With a Food Allergy? 9:22

1
287: Is Your Event Breakfast Doing More Harm Than Good? 44:31

1
286: Behind the Plate: Why Ingredient Stories Matter for Event Menus 51:30

1
285: Beyond the Bar 45:37

1
284: EventProfs at IMEX Share Essential Tips on Managing Event F&B 13:08

1
283: Event Profs in Elevators — Moving Conversations for Better F&B at Events 46:54

1
282: Why Values Matter in Food & Beverage: A Revolutionary Approach 38:15

1
281: How to Enhance Events with Sustainable & Inclusive Travel Practices 43:24

1
280: Fueling Wellness: Culinary Innovation for a Healthier Lifestyle and Events 44:51

1
279: From Marsh to Plate: Äna Shellem's Philosophy on Fresh, Local Harvests 51:16

1
278: Food Allergies and the ADAAA: A Deep Dive into Legal Protections 50:36

1
277: The Power of Pie: Connecting and Collaborating Through Culinary Delights 44:53

1
276: Empowering Consumers with Safe Food Choices: The Path to Purity and Transparency 54:01

1
275: Disney Food Allergy Case: Legal Viewpoints re: Events Before It Reaches Court 49:24

Quick Reference Guide

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