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Founder & Chief Connecting Officer
thrive! meetings & events
Tracy Stuckrath is founder and president of thrive! meetings & events and host of the Eating at a Meeting podcast. She helps organizations worldwide manage food and beverage programs, specializing in dietary needs to create safer and more inclusive experiences.
Tracy has planned corporate, association and social events for more than 30 years. In 2009, a personal health journey shifted her focus to food and beverage safety, sustainability and inclusion. Since then, she has spoken at 269 events for 82 organizations across six continents, co-authored two books, hosted more than 370 podcast episodes for listeners in 113 countries and launched Every Meal Matters, a course focused on serving food safely and inclusively.
Her recognitions include Top 25 Women in the Meetings Industry, Top 500 People in Events and Meetings Industry Change Maker. A graduate of NC State University, Tracy holds the Certified Special Events Professional and Certified Meetings Manager designations, along with ServSafe Allergens and ServSafe Food Protection Manager certifications.
Tracy lives in eastern North Carolina, drives a Mini Cooper convertible and follows NC State football.
Date
The challenges of dietary preferences, the realities of allergies and a shifting supply chain affect every event professional. Understand the new world of F&B at events, and get answers to your most pressing F&B questions.
Learning outcomes:
Understand the connections between culture, food and experience
Explore the critical importance of dietary and allergy concerns
Discover answers to your burning food and beverage questions
This session is approved for the following certifications.
* ICCA Skills Domain CICS/CICE: Module 4: Destination Readiness and Capacity, 0.75 credits
* CMP/CEU Approved: Domain H: Event Design, 0.75 credits
* CSEP Approved
Discover how food can do more than nourish—it can connect, include and energize. When menus are designed with intention—respecting dietary needs, fostering belonging and ensuring safety—mealtimes become moments of well-being that shape how people feel and remember your event.
Join Tracy as she explores how inclusive menu planning can boost focus, satisfaction and event outcomes. Walk away with practical steps to turn food into a powerful tool for connection and care.
Learning outcomes:
Illustrate the link between dietary needs and well-being
Identify strategies for inclusive, safe menu design
Apply intentional F