Diversity & Inclusion: What’s Food & Beverage Got to do With it?

Monday 11:15 AM – 12:15 PM

Session Description

Fostering an inclusive workplace environment has long been meant to allow individuals to bring their true and authentic selves to work. However, most inclusion efforts do not address the pressure to conform to workplace standards that prevent individuals from realizing that ideal – including employees with food allergies and other dietary needs who often go hungry at corporate meetings, events and even in the company cafeteria.

While you legally cannot ask someone if they have food allergies or follow a religious based diet during the recruitment process or in general HR conversations, you can create a corporate culture around food and beverage that provides inclusive menus for all employees.

 



Tracy Stuckrath, CSEP, CMM, CHC

As founder and chief food officer of thrive!, Tracy Stuckrath, CSEP, CMM, CHC helps organizations worldwide understand how food and beverage affects risk, employee/guest experience, company culture and the bottom line.

As an award-winning event planner, international speaker, consultant, author and industry activist, Tracy is working hard to build safer, more delicious and inclusive food and beverage in the workplace and at events.

Tracy is a 2016 Meetings Industry Change Maker, a Top 25 Women in the Meetings Industry, and a 2014 Meetings Industry Trendsetter. She has won Allie Awards for producing Best Corporate/Association Event and Best Public Fair or Festival.

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