Diversity & Inclusion: What’s Food and Beverage Got to Do With It?
As diversity, inclusion and employee well-being have become CEO-level issues for companies in the last few years, the number of people (employees) who are following diets that meet medical, religious and/or personal beliefs has increased. For that reason, diversity, inclusion and dietary needs now intertwine, as the need to understand, respect and accommodate an employees’ special dietary needs in the workplace is necessary to allow them to bring their whole selves to work. In this session, discover how diversity and inclusion are related to food and beverage and how disability laws apply to workplace food environments.
Tracy Stuckrath
Founder and president of thrive! meetings & events, Tracy Stuckrath has had a 29-year career in corporate, association and private event planning. In 2009, her personal health journey changed the trajectory of her career. She works with organizations worldwide to create safe and inclusive food and beverage experiences that deliver unrivaled employee and guest experiences so everyone feels valued and included. Tracy has co-authored two books, published over 200 articles and is recognized as a meetings and event industry leader, including Top 500 Event Professionals in North America, Top 25 Women in the Meetings Industry and Meetings Industry Changemaker.