Before you read this article, think of someone you know who has a serious food allergy.
Were you able to think of someone? Or more than one person?
It’s highly likely you were, because according to a recent study, 1 in 10 U.S. adults suffers from a food allergy. An additional 8.2 percent experience symptoms of food intolerance (such as celiac disease or lactose intolerance, which aren’t classified as allergies).
That’s a surprising number of adults, especially when many food allergies have historically been considered something kids grow out of. That’s also a lot of potential food waste if guests with allergies are served unsuitable food.
Truly sustainable events don’t just focus on the environment. According to the EIC Principles for Sustainable Events, they also care for the health & well-being of attendees. Providing guests with food that’s suitable for their allergies or other health-related dietary restrictions is an important way to be both socially and environmentally sustainable.
Below I’ve listed 3 ways to avoid food waste due to allergies and dietary restrictions. These suggestions assume you’re already collecting detailed information about each guest’s dietary restrictions during your registration process. They also assume you plan to share dietary restriction info with your caterer at least a week before the event, because you’ll need some time to put any of these ideas into action.
1) Design a system for clearly identifying every guest who has a dietary restriction.
Guests who have allergies or dietary restrictions can be identified by special place cards, individual table tents, or cards that they show to servers or catering staff. Regardless of the method, the identification should clearly state their restrictions and all ingredients that must be avoided in their food. Color-coding different restrictions can also be helpful, as long as the cards are easily legible in low lighting.
For a great example of dietary restriction ID card design, check out the cards created by Thrive! Meetings & Events.
Once the system is defined, train catering & event staff on how they should handle each type of restriction and where the suitable food can be found.
2) Publish your menu in advance.
List all of the ingredients used in every dish, so guests can identify any problem ingredients before they even arrive, let alone have the wrong food on their plate. Wait to publish the menu until after the caterer has ordered ingredients for the event, so the actual food served won’t deviate from the published menu.
3) Send a reminder before to the event to all guests who indicated dietary restrictions.
Remind each guest what dietary restrictions they indicated, and describe your system for how to receive the appropriate meals. Highlight any proactive steps guests will need to take, like talking to their server or picking up a plate from a separate location. Your system is only effective if guests understand how to take advantage of it.
In the reminder, include a link to the published menu, and also include a contact method so guests can update you about any restrictions they have forgotten to mention.
These tips also apply for dietary restrictions that aren’t health-related, such as those governed by religious beliefs or other deeply-held values. A truly sustainable event respects different cultures as well as health & well-being.
Finally, the best tip I can offer for managing food allergies is to imagine that your loved one with a food allergy is attending the event.
One of my closest friends recently spent almost a year avoiding several major allergens in her diet because they caused health problems for her son, who was breastfeeding. Attending events and dining out became huge burdens because it was so hard for her to find the information she needed to avoid allergens. She ended up bringing her own food or eating beforehand a lot of the time, which aren’t always practical options for event attendees.
When I write articles about how food waste and food allergies overlap, I think about my friend and how I want to make events easier for her and people like her. I encourage you to plan your meetings & events as if you’re planning them for your family and friends—including anyone in that group who has a food allergy.
Get in the right habits to reduce food waste. I’ll consult with you to create systems that reduce waste, save money, and make it easy for your team. Learn more >>