As event professionals, you understand food and beverage's crucial role in creating exceptional experiences for attendees. But have you considered how your F&B choices can also advance access and equity within your events? In this webinar, we will explore the power of food and beverage in promoting access and equity and in turn support environmental, social and corporate governance goals.
Discover strategies to create inclusive culinary experiences that cater to diverse needs, navigate dietary restrictions effortlessly and provide equal access to quality food experiences.
Join Meetings Today and leading meetings industry F&B thought leader Tracy Stuckrath to learn how to embrace cultural diversity and through event menus and explore the importance of sustainability and ethical considerations in event F&B.
After participating in this webinar, you will:
- Gain valuable insights, practical tips and actionable strategies to enhance your event food and beverage offerings.
- Be prepared to take your catering game to the next level, positively impacting your attendees and aligning your events with the values of access and equity.
- Learn how accessible and equitable F&B helps meet sustainability goals.
Earn CEUs: The Events Industry Council has reviewed the learning objectives of this activity and has indicated that attendees will receive 1 CE hours in the Meeting or Event Design Domain of the CMP or CMP-HC Standards.
Food Inclusion Expert. Food Safety Trainer. Certified Meetings Manager. As founder of thrive! meetings & events and host of the Eating at a Meeting podcast, Tracy Stuckrath, CMM, CSEP, works with organizations worldwide—in-person and virtually—to create safe, sustainable, and inclusive F&B events that deliver experiences where everyone feels valued.
Twenty years into planning events and six years after being diagnosed with a food allergy, she changed the trajectory of her career in 2009. Bringing her passion for food and beverage, expertise through research and analysis, and real-world strategies, Tracy helps clients worldwide establish best practices, mitigate risk, improve experiences and increase profit with the food and beverage they serve.
She has co-authored two books, published over 100 articles and has recognized as a meetings and event industry leader, including Top 25 Women in the Meetings Industry and a Top 500 Event Professionals in North America.