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Best Practices in Trade Shows and Events
Conference: March 29 - April 2, 2020       Exhibit Hall: March 30 - April 1, 2020       Mandalay Bay, Las Vegas
 SUNDAY  8:30 AM - 12:00 PM
Track: Planning & Execution
S2030 Half-Day Workshop:
Sustainable Food and Beverage: Make the Right Selections
When it comes to selecting meeting menus, the choices meeting planners and their catering partners make are vital to the wellbeing of their attendees and the planet. Sustainable food and beverage extends beyond calculating your carbon footprint. It entails making healthy and safe food choices for a large number of people, while also maximizing budgets and minimizing waste. This session will teach the key skills for creating sustainable food and beverage offerings for your events and provide valuable resources to help your efforts. Learn to:
 •  Incorporate organic, biological, fair-trade, and fresh/seasonal products
 •  Minimize transportation and waste
 •  Serve well-balanced meals
 •  Utilize the registration system to make smarter choices

Tracy Stuckrath, CSEP, CMM, CFPM, CHC, president/chief connecting officer, thrive! meetings & events
Founder and president of thrive! meetings & events, Tracy Stuckrath has had a 29-year career in corporate, association and social event planning. In 2009, her personal health journey changed the trajectory of her career. She works with organizations worldwide to understand how food and beverage (F&B) affects risk, employee/guest experience, company culture, and the bottom line and how to create safe and inclusive food experiences that deliver unrivaled participant experiences so everyone feels valued.

Connect with Tracy Stuckrath:

Additional sessions presented by Tracy Stuckrath:
S2025 Serve This, Not That! Everything You Need to Know about Smart Menu Planning