Building Company Culture: What’s Food & Beverage Got to Do With It?

Thursday 2:15 – 3:15 PM

Session Description

How often do you eat at your desk alone? It, unfortunately, is becoming (or has become) the norm of the modern, fast-paced, high-pressure organization. And why would anyone eat together with colleagues when they could get their job done and not waste precious time having trivial conversations with others? It’s easier to grab something quick, scarf it down and get back to work. However, eating together has tremendous benefits for employees and organizations — studies show it can help regulate adaptive behaviors, employees to be more focused, teams to become stronger, and individuals motivated to do their job well.

Learning Objectives

  1. Discover how other companies are embracing meal sharing and how it’s improving company culture
  2. Learn how to healthy food and beverage makes for more productive employees and organizations
  3. Digest ways to use dining rituals to increase employee satisfaction and to provide individual connections between employees

Tracy Stuckrath

As founder and chief food officer of thrive!, Tracy Stuckrath, CSEP, CMM, CHC helps organizations worldwide understand how food and beverage (F&B) affects risk, employee, 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.