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Educational:
MICE & Food Awareness
Brought to you by MPI Belgium
Food & diet awareness
Why does it matter to MICE professionals?
Event professionals and their catering partners must
be prepared to meet the needs of food-allergic event
participants.
It could mean the difference between an enjoyable
experience or the unfortunate death of an attendee.
Facts
Globally, researchers estimate
220-250 million people may
suffer from a food allergy. In the
US, nearly 15 million people
have food allergies.
In Europe, 17 million people
are afflicted.
Research suggests that close to
50 percent of all fatal food
allergies are triggered from
food consumed outside of the
home.
That includes staying at hotels,
conferences, employee picnics,
corporate dinners, etc.
Source: FARE
Exercise for during the presentation
Imagine trying to eat like someone with a food allergy every day,
keeping in mind that you are not always able to eat at home or bring
your own food.
• 3-day conference abroad
• Early start morning & late evening end
• Unflexible event catering & hotel catering setting
Image left: Roz Chast
Medical
Religious
&
Cultural
Lifestyle
Allergy vs intolerance
Food allergy
• Immune response caused by a protein
• Symptoms appear soon after eating
• May be at risk of a life-threatening
reaction (anaphylaxis)
• Smallest amount of the allergen causes a
reaction
Food intolerance
• Usually enzyme deficiency
• Symptoms appear later
• Not life-threatening, can cause a range of
symptoms
• May be able to eat small amounts of the
offending food without trouble
• Quite common
The EU Top14
allergens
• The EU Top14 foods and substances
(“allergens”) which are identified in the
EU legislation.
• Consumers intolerant or allergic to
different foodstuffs can react to a wide
range of amounts of allergenic foods.
These amounts can vary considerably
(from micrograms to grams)
depending on the individual’s personal
tolerance, their health and their current
medication.
Dairy Egg FishTree Nuts
Peanuts Soybeans
Source: FoodDrinkEurope, Guidance on Food Allergen Management for Food Manufacturers
Most common
intolerances
• Dairy (Lactose or Milk intolerance)
• Gluten
• Fructose, fructans and polyols
• Yeast
• Alcohol
• Sulphites
Image: Lifehacker, remixed from ayelet-keshet (Shutterstock) and moonkin (Shutterstock).
Educational:MICE & Food Awareness
Educational:MICE & Food Awareness
Celiac disease
• Not an allergy, not a food intolerance
• A life-long autoimmune disease
• Body produces antibodies that attack its own tissues
• Triggered by gluten, a family of proteins found in wheat, rye, barley and
oats
• Causes an inflammatory response that damages the gut
People who do not have coeliac disease can be allergic to cereals, such as wheat.
Diabetes & heart disease
Provide items low in:
• salt
• fat
• sugar
Provide items high in fiber such
as:
• beans
• fruits
• vegetables
• grains
Medical
Religious
&
Cultural
Lifestyle
Types of diets – Religious & Culural
Buddhism • Some practise vegetarianism based on a strict interpretation of the first of the Five
Precepts.
Hinduism • Often follow lacto-vegetarian diets, based on the principle of Ahimsa (non-
harming).
• Alcohol is avoided.
Islam • Halal
• Haraam substances (not OK) include alcohol, pork, and any meat from an animal
which was not killed through the Islamic method of ritual slaughter (Dhabiha).
• Ramadan
Judaism • Kosher
• Some foods and food combinations are non-Kosher
• Failure to prepare food in accordance with Kashrut can make otherwise permissible
foods non-Kosher
Christians • Lent
Medical
Religious
&
Cultural
Lifestyle
VEGETARIAN VEGAN
The most current and common forms of vegetarianism are:
• Lacto Vegetarian (no eggs)
• Pescetarian (eats fish)
PALEO
Avoid consumption or usage (leather) of anything that
comes from an animal (meat, poultry, fish and seafood) and
all by-products (milk, eggs, honey).
Also avoid using animals for entertainment.
RAW FOOD MACROBIOTIC
Food cannot be cooked over 40°C
Do you provide standard meals for those with
religious, cultural or lifestyle choices? For which ‘diets’
– where do you draw the line?
Do you provide special meals upon request?
Does your hotel ask guests for dietary information
upon booking?
How to provide your
customers with
information?
Legislation doesn’t set out
a single way that the
allergen information has to
be provided in a catering
setting.
Voluntary best practises
• Keep it clear and easily visible, legible and accurate.
• Information can be given for the entire dish or with components separated
to give customers more choice.
Example: BBQ Chicken Burger and coleslaw (Chicken burger: wheat; BBQ sauce: celery, fish;
Bun: wheat, eggs, sesame; Coleslaw: egg, celeriac, mustard).
 Customer with mustard allergy can ask burger without coleslaw.
Source: DWF.co.uk, Interactive Food Service Menu (link)
Voluntary best practises
• Ask customers to tell you if they have a food allergy or intolerance.
Put this in writing on the menu.
“Before you order your food and drinks please speak to our staff if you have a food allergy
or intolerance. There may be a risk of cross contamination which could affect those with
severe allergies.“
• Advise against high-risk menu choices
Fried foods, desserts, stews, sauces. Finger food that is being served together with non-
safe foods (cross-contamination).
Make menu reading food allergy friendly
Instead of
Apple Cake
Blue Cheese Dressing
Monterey Pasta Salad
Chicken Stir-Fry
Asian Noodles
Describe as
Apple-Walnut Cake
Blue Cheese and Walnut Dressing
Monterey Pasta Salad With Almonds
Chicken Cashew Stir-Fry
Asian Noodles With Peanuts
Blackboard
• Flexible medium
• Clear allergen mention
• Ask customers to tell
you if they have a food
allergy or intolerance.
Source: DWF.co.uk, Interactive Food Service Menu
Menu w/
icons
• Not-so-flexible medium
• Don’t forget to have a
legend
• Ask customers to tell
you if they have a food
allergy or intolerance.
Image source: TGI Fridays & Allergenen Consultancy
Walt Disney
World Resort
• Webpage with
information
• Ability to request a special
meal
• Mention « The sooner you
let us know… »
• Personal food items
allowed
Buffet
labelling
• Use of a symbols or
colours
• Don’t forget a legend if
symbols might not be
clear
• Be specfic and mention all
ingredients
Menu
• Information for all 3
categories:
• Medical- allergens
specified
• Religious
• Lifestyle
Source: www.housing.umich.edu
Seated
dinners
• Use stickers on
namecards
“Backstage”:
Allergen matrix
• Helpful for staff
• Staff can give this to a
customer so they can
make the right decision
• Careful with cross-
contamination!
Be smart about managing
food at your events
Ask in advance
Source: ThriveMeetings.com
1
Question round
Have you ever been at an event with ’special meal
vouchers’?
Do you think this is a good solution?
You might get a lot of dietary requests: from allergies, to
intolerances, to religious restrictions. And then we didn’t
include those on lifestyle diets such as paleo or ‘pure’
eating. How do you deal with this?
How do you tackle this?
You might get a lot of dietary requests: from allergies, to intolerances, to
religious restrictions. And then we didn’t include those on lifestyle diets such
as paleo or ‘pure’ eating.
Question round: Too many (different) dietary
requests
Communicate with all partners
Source: ThriveMeetings.com
2
Attendee
Planner
Caterer
• Get attendees to communicate to you as a
planner.
• Acknowledge you received attendees’
information, follow-up explaining how their
needs will be addressed.
• Make sure all catering partners are aware of
dietary needs for each of the functions.
• Communicate with catering partners about
how to address the needs of attendees,
how cross-contamination will be avoided &
how will be communicated with attendees.
How does reception communicate towards catering
for special requests?
Do you have a CRM system registering dietary
requests so the info is available next time an attendee
registers/books?
Question round
Label Buffets and Stations
Source: ThriveMeetings.com
3
• Labeling buffets with ingredient lists helps guests with special dietary
needs feel more comfortable selecting items to eat.
Manage Cross Contamination4
• Make sure event staff is conscientious of cross contamination when
serving guests.
• Have a separate station, sauté pans or blenders for those with food
allergies.
How do you tackle this?
My caterer is not providing special meals for attendees with food allergies,
or there is no budget left to provide everyone with a meal they can have.
Question round: Special meals not possible
Alternatives5
• Provide a lunch bag with pre-packaged food that is labelled allergy-
free.
• Try to see whether nearby restaurants/shops can accommodate your
attendees and issue gift certificates.
• Look into companies that ship and create healthy and allergy-free
snack boxes to your event or select attendee's rooms.
• Provide a room with a refrigerator if available.
• Contact people who mention allergies/intolerances and confirm they’ll have a refrigerator.
• Some hotels actually shop for you guests and stock their minibar with foods they request.
Hotel minibars5
How to decide to go the extra mile?
Consider these things:
• Are they paying?
• Is the event mandatory to attend?
• Can people go outside for breaks and are there
restaurants / shops around where people with food
requirements can have lunch?
• Is it a passive or active event?
• What else?
How do you tackle this?
As a PCO you might run into the issue that some clients won't see the need
to collect personal information or they may feel it is an invasion of privacy to
pass medical information on to event planners.
Question round: Privacy concerns
How do you tackle this?
There are a lot of no-shows in general, when people with (difficult) dietary
requirements don’t show up it feels even more as a waste.
Question round: No-shows
How will it influence event
& hospitality staff?
“Their staff will also need training so
that they understand the processes
in place in the business where they
work and know how to deal with the
questions they get from allergic
customers”
- Sue Hattersley, Head of Allergy at Food Standards
Agency“It is not expected that everyone should be
able to answer every question but there
should be at least someone in the organisation
on shift who can deal with all questions relating
to allergenic ingredients. This could be a duty
manager, owner or chef who knows the
information.”
- Sue Hattersley, Head of Allergy at Food Standards Agency
Ensuring your team is ready
• Is the staff aware of the potentially serious consequences of an allergic reaction?
• Does the staff know how to deal responsibly with questions about allergy?
• Who answers questions about allergens? Is there an appointed ‘allergy manager’?
• Does kitchen staff know they should prepare a new meal if an allergen accidentally
got into a dish?
• Does the staff know what to do if a guest has an allergic reaction?
• Who does what in an emergency?
• Is everyone aware of cross-contamination during preparation, cooking and serving?
Source: DWF.co.uk, Interactive Food Service Menu (link)
“If companies provide clear and
consistent information then people
with allergies will go there
regularly, which in itself is a
commercial advantage as you will
gain trust within your allergy
customers.”
- Sue Hattersley, Head of Allergy at Food Standards AgencyThe customer has a responsibility to
ask for information and relay their
dietary needs to the person providing the
food.
Customers should make the final decision
on whether or not to buy and eat a food,
based on the information you provide.
Food trends
BRAINFOOD
« Food for
the brain »
Accredits hotels and institutions.
http://www.foodforthebrain.org/nut
rition-solutions/accreditation-in-
catering/accredited-institutions.aspx
SMALL PORTIONS,
BIG FLAVOURS
The best kind of small plates are
actually the ones that require no
plates at all.
Get creative: replace small
plates by paper cones.
Small portions on small plates
instead of courses.
GLUTEN FREE
LOCAVORISM
INTERACTIVE
Cut your own pasta Live food bars Food & Beverage Carts
UPSCALE
COMFORT FOOD
Macaroni and cheese
bites
Miniature Grilled Cheese
with Creamy Tomato
Soup
Mini-hamburgers with
sophisticated toppings
VEGGIE-BASED
Menu ideas
Menu ideas
• Not-your-typical salad
• Baby Salad Greens with Grape Tomatoes, Euro Cucumbers, Carrot Curls, Beet Curls,
Olives, and Balsamic Vinaigrette or Cucumber Lemon Dill Dressing
• Build-your-own soup du jours
• Choice of: Vegetable Broth, Seven Onion Broth, Thai Chili Lemon Grass Green Curry
• With: Rice Noodles, Roasted Vegetables, Carrots, Snap Peas, Bean Sprouts, Grilled
Chicken Scallions, and Mushrooms
• Sundae Bar
• With dairy free ice-cream and gluten-free toppings
• Build your own fajita station (with corn wraps or tortillas)
• Oatmeal breakfast bar – choose water / milk / soy milkand toppings
Menu ideas
• Starters
• Edamame Steamed and served with kosher salt
• Seared Tuna served with avocado, scallions and a side of tataki sauce
• Mains
• Roasted Chicken Breasts Chimichurri with Olive Oil, Garlic, Oregano, and Parsley
• Baked Grilled Beef Tenderloin Medallions with Pan Roasted Wild Mushrooms
• Moroccan Vegetable Stew paired with a Grilled Corn Polenta or with Quinoa
• Grilled Vegetables and Rosemary Oil

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Educational: MICE & Food Awareness

  • 1. Educational: MICE & Food Awareness Brought to you by MPI Belgium
  • 2. Food & diet awareness
  • 3. Why does it matter to MICE professionals? Event professionals and their catering partners must be prepared to meet the needs of food-allergic event participants. It could mean the difference between an enjoyable experience or the unfortunate death of an attendee.
  • 4. Facts Globally, researchers estimate 220-250 million people may suffer from a food allergy. In the US, nearly 15 million people have food allergies. In Europe, 17 million people are afflicted. Research suggests that close to 50 percent of all fatal food allergies are triggered from food consumed outside of the home. That includes staying at hotels, conferences, employee picnics, corporate dinners, etc. Source: FARE
  • 5. Exercise for during the presentation Imagine trying to eat like someone with a food allergy every day, keeping in mind that you are not always able to eat at home or bring your own food. • 3-day conference abroad • Early start morning & late evening end • Unflexible event catering & hotel catering setting
  • 8. Allergy vs intolerance Food allergy • Immune response caused by a protein • Symptoms appear soon after eating • May be at risk of a life-threatening reaction (anaphylaxis) • Smallest amount of the allergen causes a reaction Food intolerance • Usually enzyme deficiency • Symptoms appear later • Not life-threatening, can cause a range of symptoms • May be able to eat small amounts of the offending food without trouble • Quite common
  • 9. The EU Top14 allergens • The EU Top14 foods and substances (“allergens”) which are identified in the EU legislation. • Consumers intolerant or allergic to different foodstuffs can react to a wide range of amounts of allergenic foods. These amounts can vary considerably (from micrograms to grams) depending on the individual’s personal tolerance, their health and their current medication. Dairy Egg FishTree Nuts Peanuts Soybeans Source: FoodDrinkEurope, Guidance on Food Allergen Management for Food Manufacturers
  • 10. Most common intolerances • Dairy (Lactose or Milk intolerance) • Gluten • Fructose, fructans and polyols • Yeast • Alcohol • Sulphites Image: Lifehacker, remixed from ayelet-keshet (Shutterstock) and moonkin (Shutterstock).
  • 13. Celiac disease • Not an allergy, not a food intolerance • A life-long autoimmune disease • Body produces antibodies that attack its own tissues • Triggered by gluten, a family of proteins found in wheat, rye, barley and oats • Causes an inflammatory response that damages the gut People who do not have coeliac disease can be allergic to cereals, such as wheat.
  • 14. Diabetes & heart disease Provide items low in: • salt • fat • sugar Provide items high in fiber such as: • beans • fruits • vegetables • grains
  • 16. Types of diets – Religious & Culural Buddhism • Some practise vegetarianism based on a strict interpretation of the first of the Five Precepts. Hinduism • Often follow lacto-vegetarian diets, based on the principle of Ahimsa (non- harming). • Alcohol is avoided. Islam • Halal • Haraam substances (not OK) include alcohol, pork, and any meat from an animal which was not killed through the Islamic method of ritual slaughter (Dhabiha). • Ramadan Judaism • Kosher • Some foods and food combinations are non-Kosher • Failure to prepare food in accordance with Kashrut can make otherwise permissible foods non-Kosher Christians • Lent
  • 18. VEGETARIAN VEGAN The most current and common forms of vegetarianism are: • Lacto Vegetarian (no eggs) • Pescetarian (eats fish) PALEO Avoid consumption or usage (leather) of anything that comes from an animal (meat, poultry, fish and seafood) and all by-products (milk, eggs, honey). Also avoid using animals for entertainment. RAW FOOD MACROBIOTIC Food cannot be cooked over 40°C
  • 19. Do you provide standard meals for those with religious, cultural or lifestyle choices? For which ‘diets’ – where do you draw the line? Do you provide special meals upon request? Does your hotel ask guests for dietary information upon booking?
  • 20. How to provide your customers with information?
  • 21. Legislation doesn’t set out a single way that the allergen information has to be provided in a catering setting.
  • 22. Voluntary best practises • Keep it clear and easily visible, legible and accurate. • Information can be given for the entire dish or with components separated to give customers more choice. Example: BBQ Chicken Burger and coleslaw (Chicken burger: wheat; BBQ sauce: celery, fish; Bun: wheat, eggs, sesame; Coleslaw: egg, celeriac, mustard).  Customer with mustard allergy can ask burger without coleslaw. Source: DWF.co.uk, Interactive Food Service Menu (link)
  • 23. Voluntary best practises • Ask customers to tell you if they have a food allergy or intolerance. Put this in writing on the menu. “Before you order your food and drinks please speak to our staff if you have a food allergy or intolerance. There may be a risk of cross contamination which could affect those with severe allergies.“ • Advise against high-risk menu choices Fried foods, desserts, stews, sauces. Finger food that is being served together with non- safe foods (cross-contamination).
  • 24. Make menu reading food allergy friendly Instead of Apple Cake Blue Cheese Dressing Monterey Pasta Salad Chicken Stir-Fry Asian Noodles Describe as Apple-Walnut Cake Blue Cheese and Walnut Dressing Monterey Pasta Salad With Almonds Chicken Cashew Stir-Fry Asian Noodles With Peanuts
  • 25. Blackboard • Flexible medium • Clear allergen mention • Ask customers to tell you if they have a food allergy or intolerance. Source: DWF.co.uk, Interactive Food Service Menu
  • 26. Menu w/ icons • Not-so-flexible medium • Don’t forget to have a legend • Ask customers to tell you if they have a food allergy or intolerance. Image source: TGI Fridays & Allergenen Consultancy
  • 27. Walt Disney World Resort • Webpage with information • Ability to request a special meal • Mention « The sooner you let us know… » • Personal food items allowed
  • 28. Buffet labelling • Use of a symbols or colours • Don’t forget a legend if symbols might not be clear • Be specfic and mention all ingredients
  • 29. Menu • Information for all 3 categories: • Medical- allergens specified • Religious • Lifestyle Source: www.housing.umich.edu
  • 31. “Backstage”: Allergen matrix • Helpful for staff • Staff can give this to a customer so they can make the right decision • Careful with cross- contamination!
  • 32. Be smart about managing food at your events
  • 33. Ask in advance Source: ThriveMeetings.com 1
  • 34. Question round Have you ever been at an event with ’special meal vouchers’? Do you think this is a good solution? You might get a lot of dietary requests: from allergies, to intolerances, to religious restrictions. And then we didn’t include those on lifestyle diets such as paleo or ‘pure’ eating. How do you deal with this?
  • 35. How do you tackle this? You might get a lot of dietary requests: from allergies, to intolerances, to religious restrictions. And then we didn’t include those on lifestyle diets such as paleo or ‘pure’ eating. Question round: Too many (different) dietary requests
  • 36. Communicate with all partners Source: ThriveMeetings.com 2 Attendee Planner Caterer • Get attendees to communicate to you as a planner. • Acknowledge you received attendees’ information, follow-up explaining how their needs will be addressed. • Make sure all catering partners are aware of dietary needs for each of the functions. • Communicate with catering partners about how to address the needs of attendees, how cross-contamination will be avoided & how will be communicated with attendees.
  • 37. How does reception communicate towards catering for special requests? Do you have a CRM system registering dietary requests so the info is available next time an attendee registers/books? Question round
  • 38. Label Buffets and Stations Source: ThriveMeetings.com 3 • Labeling buffets with ingredient lists helps guests with special dietary needs feel more comfortable selecting items to eat. Manage Cross Contamination4 • Make sure event staff is conscientious of cross contamination when serving guests. • Have a separate station, sauté pans or blenders for those with food allergies.
  • 39. How do you tackle this? My caterer is not providing special meals for attendees with food allergies, or there is no budget left to provide everyone with a meal they can have. Question round: Special meals not possible
  • 40. Alternatives5 • Provide a lunch bag with pre-packaged food that is labelled allergy- free. • Try to see whether nearby restaurants/shops can accommodate your attendees and issue gift certificates. • Look into companies that ship and create healthy and allergy-free snack boxes to your event or select attendee's rooms.
  • 41. • Provide a room with a refrigerator if available. • Contact people who mention allergies/intolerances and confirm they’ll have a refrigerator. • Some hotels actually shop for you guests and stock their minibar with foods they request. Hotel minibars5
  • 42. How to decide to go the extra mile? Consider these things: • Are they paying? • Is the event mandatory to attend? • Can people go outside for breaks and are there restaurants / shops around where people with food requirements can have lunch? • Is it a passive or active event? • What else?
  • 43. How do you tackle this? As a PCO you might run into the issue that some clients won't see the need to collect personal information or they may feel it is an invasion of privacy to pass medical information on to event planners. Question round: Privacy concerns
  • 44. How do you tackle this? There are a lot of no-shows in general, when people with (difficult) dietary requirements don’t show up it feels even more as a waste. Question round: No-shows
  • 45. How will it influence event & hospitality staff?
  • 46. “Their staff will also need training so that they understand the processes in place in the business where they work and know how to deal with the questions they get from allergic customers” - Sue Hattersley, Head of Allergy at Food Standards Agency“It is not expected that everyone should be able to answer every question but there should be at least someone in the organisation on shift who can deal with all questions relating to allergenic ingredients. This could be a duty manager, owner or chef who knows the information.” - Sue Hattersley, Head of Allergy at Food Standards Agency
  • 47. Ensuring your team is ready • Is the staff aware of the potentially serious consequences of an allergic reaction? • Does the staff know how to deal responsibly with questions about allergy? • Who answers questions about allergens? Is there an appointed ‘allergy manager’? • Does kitchen staff know they should prepare a new meal if an allergen accidentally got into a dish? • Does the staff know what to do if a guest has an allergic reaction? • Who does what in an emergency? • Is everyone aware of cross-contamination during preparation, cooking and serving? Source: DWF.co.uk, Interactive Food Service Menu (link)
  • 48. “If companies provide clear and consistent information then people with allergies will go there regularly, which in itself is a commercial advantage as you will gain trust within your allergy customers.” - Sue Hattersley, Head of Allergy at Food Standards AgencyThe customer has a responsibility to ask for information and relay their dietary needs to the person providing the food. Customers should make the final decision on whether or not to buy and eat a food, based on the information you provide.
  • 51. « Food for the brain » Accredits hotels and institutions. http://www.foodforthebrain.org/nut rition-solutions/accreditation-in- catering/accredited-institutions.aspx
  • 53. The best kind of small plates are actually the ones that require no plates at all. Get creative: replace small plates by paper cones. Small portions on small plates instead of courses.
  • 57. Cut your own pasta Live food bars Food & Beverage Carts
  • 59. Macaroni and cheese bites Miniature Grilled Cheese with Creamy Tomato Soup Mini-hamburgers with sophisticated toppings
  • 62. Menu ideas • Not-your-typical salad • Baby Salad Greens with Grape Tomatoes, Euro Cucumbers, Carrot Curls, Beet Curls, Olives, and Balsamic Vinaigrette or Cucumber Lemon Dill Dressing • Build-your-own soup du jours • Choice of: Vegetable Broth, Seven Onion Broth, Thai Chili Lemon Grass Green Curry • With: Rice Noodles, Roasted Vegetables, Carrots, Snap Peas, Bean Sprouts, Grilled Chicken Scallions, and Mushrooms • Sundae Bar • With dairy free ice-cream and gluten-free toppings • Build your own fajita station (with corn wraps or tortillas) • Oatmeal breakfast bar – choose water / milk / soy milkand toppings
  • 63. Menu ideas • Starters • Edamame Steamed and served with kosher salt • Seared Tuna served with avocado, scallions and a side of tataki sauce • Mains • Roasted Chicken Breasts Chimichurri with Olive Oil, Garlic, Oregano, and Parsley • Baked Grilled Beef Tenderloin Medallions with Pan Roasted Wild Mushrooms • Moroccan Vegetable Stew paired with a Grilled Corn Polenta or with Quinoa • Grilled Vegetables and Rosemary Oil

Notas del editor

  1. US: Savorfull
  2. As professional meeting professionals, we have a duty of care at all times. People must be able to trust us with their health and safety while they are at the meetings and events we plan. To justify that trust, we must make the care of our event participants, supplier partners, exhibitors, speakers, sponsors and staff our first concern, treating them as individuals and respecting their dignity and their needs. That includes ensuring our food-allergic event participants are prepared and served food that, to the best our ability, meets their needs. If an event is either mandatory or considered a benefit of employment—manager’s meeting, sales conference, family picnic, holiday celebration—and/or it is held at a place of public accommodation—hotel, convention center, park—we need to provide meal(s) that accommodates their needs.
  3. For example, most kitchens will not have enough fryers to separate dishes that are deep fried with gluten containing ingredients, such as breaded or battered dishes using wheat flour, from deep fried gluten-free dishes.
  4. Photo copyright (C) 2011 by Con Poulos via Bon Appétit, Photo Credit: Steve Steinhardt on Inspired By This via Loverly Photo Credit: The Popes Photography on Lisa Dupar Catering via Lover.ly
  5. Photo credit: http://www.organicdoor.com.au/view/locavore/24
  6. Savory crepes: http://la.racked.com/archives/2013/09/04/22_snaps_from_inside_hermes_mindblowing_reopening_bash.php Creative Edge Parties in New York offers a cut-your-own pasta station with hanging sheets of handmade pasta in different flavors and bowls of sauces so guests can choose their own custom combinations.Photo: Karsten Staiger At the Campfire Ball benefit for Children’s Oncology Services in May at Venue One in Chicago, Cork Catering set up a make-your-own s’mores station. Photo: Gerber + Scarpelli Photography Inspired by the food truck craze, Abigail Kirsch in New York created roving carts to bring guests desserts and beverages, like gelato with dipped miniature cones and toppings, or sangria and punch.Photo: Andre Maier
  7. Photo credit: http://blog.spanplan.com
  8. Photo Credit: Jose Villa on Snippet and Ink via Lover.ly Hamburgers Photo Credit:  Mary Gillen (right)  Mac n cheese Miniture Grilled cheese Read more at http://snippetandink.com/kathryn-loves-autumn-treats/#2YU86ecPizXoqtou.99
  9. Fifty percent of all Americans have at least one meatless meal a week, Wood told Plan Your Meeting. That percentage rises when you consider international attendees. That's why savvy planners need at least one vegetarian option at every meal function. This trend is also a nod to the health and well-being of attendees, since more than 35 percent of Americans are medically obese. Serving vegetarian food doesn't have to be boring, either. For ideas, look to international cuisine, raw-food blogs and vegan restaurants.