Eating at a Meeting

347: Nifty Method Marketing + Events

What happens when hospitality stops being about service—and starts being about care? That's the question I'm exploring this week on Eating at a Meeting Podcast LIVE with Lindsay Martin-Bilbrey, CMP, CEO of Nifty Method Marketing + Events and longtime event strategist, chef, and hashtag#eventprof who's worn just about every hat in the business. From executive kitchens to corporate boardrooms, Lindsay knows the difference between a meal that's memorable and one that's merely managed. To her, safe, sustainable, and inclusive food and beverage experiences aren't separate goals—they're the natural outcome of a culture built on care, communication, and connection. Together, we'll talk about what it takes to create culinary ecosystems where: ▶︎ Teams are trained and empowered—not just compliant. ▶︎ Sustainability includes people as much as the planet. ▶︎ Inclusion starts long before the menu is printed. Lindsay will share lessons from her time leading both event agencies and restaurant kitchens—why aligning front- and back-of-house teams is the key to guest trust, how authentic sustainability impacts revenue, and what it looks like when care becomes a business strategy. Because the guest experience only works when the team experience does too. Join the conversation that connects it all—from the first site visit to the final plate.

346: Behavioral Science Meets the Buffet: How to Nudge Event Menus Toward Sustainable Choices

What if one simple shift could make your event meals more inclusive, sustainable, and even more crave-worthy? This week on Eating at a Meeting Podcast LIVE, I'm talking with Chef Kent Buell , Culinary Director, and Taylor Flores , Corporate Engagement Manager at Greener by Default — a nonprofit that helps organizations make plant-based meals the default while still preserving diners' freedom to choose meat or dairy. From behavioral science to buffet design, Kent and Taylor are redefining what "sustainable dining" looks (and tastes) like. Their approach shows that changing how food is presented — not just what's served — can drastically reduce carbon emissions and food waste without sacrificing satisfaction. We'll dish on: 🌱 Why "defaulting green" matters more than ever 🍲 How menu wording and placement (hello, tasty titles!) influence choices 🍛 Simple strategies for event pros to flip menus plant-forward 🥗 Why flavor, not force, drives real change in how we eat Whether you're planning a plated gala, corporate lunch, or multi-day conference, this conversation will show you how to make every bite count — for your guests and for the planet. Because sustainability isn't a restriction. It's a recipe for better events.

345: Eat, Meet, Celebrate: What #EventProfs Can Learn from Scotland's Food Culture

In this episode, Tracy chats with Flora Munro, Head of Events, Scotland at 2B UK, live from the IMEX America show floor to explore how Scotland's hospitality, food, and culture create unforgettable event experiences. From castle-sourced venison and hand-dived scallops cooked straight from the sea to whisky tastings (and a spirited debate about haggis and HP "brown" sauce), Flora shares how Scottish culinary traditions are being reimagined for modern meetings and incentives. They also discuss how Scotland leads with inclusion—where accommodating dietary needs is second nature—and sustainability, with menus planned months in advance and ingredients locally sourced to minimize waste and celebrate the land's abundance. Whether you're planning your next incentive trip or dreaming of dining with a view of Edinburgh's Royal Botanic Garden, this episode is a delicious reminder that in Scotland, every meal tells a story—and, as Flora says, "every meal should be devoured."

344: How New Zealand Is Redefining Event Menus Through Culture and Sustainability

Recorded live from the 100% Pure New Zealand booth at IMEX America, this episode of Eating at a Meeting explores how Aotearoa is redefining event dining through connection, culture, and conscious hospitality. Host Tracy Stuckrath sits down with Lauren Blakey from the New Zealand International Convention Centre and Natalie Fulton, CMP from Tourism New Zealand to uncover how Māori traditions of kai and kōrero (food and conversation) are inspiring authentic event experiences rooted in wellness, sustainability, and inclusion. From carbon net-zero venues and reusable cup programs to zero-proof wines and allergen-aware menus, discover how New Zealand's food and beverage philosophy is creating meaningful change—one meal at a time. 🎧 Tune in to learn how to: • Design events that connect culture, cuisine, and community • Integrate sustainability and ethical sourcing into F&B programs • Foster inclusive, wellness-focused dining experiences for every guest Watch the LIVE episode on YouTube or listen now on Apple Podcasts and Spotify.

343: Rethinking Event Menus: From Buffets to Culinary Experiences that Celebrate Culture

At IMEX, I sat down with Catherine Chaulet, CEO of Global DMC Partners, to explore how food and beverage trends are transforming incentive travel and global meetings. From Paris to Portugal to Maryland crab cakes 🦀, our conversation revealed how food connects people to place — and how rising costs, changing expectations, and sustainability goals are reshaping what's on the menu. Key takeaways: 💡 Budget realities: Food and beverage inflation continues to outpace other event costs. Building strong relationships with chefs helps planners stretch dollars while delivering quality experiences. 🍹 Less alcohol, more inclusion: The mocktail movement is growing, proving that connection doesn't require cocktails — just creativity. 🌍 Food as culture: From harvesting honey to cooking couscous in Morocco, attendees want interactive, meaningful dining experiences that celebrate local traditions and stories. Catherine said it best: "Every meal should connect you to appreciate a culture."