Food and catering
Having a budget for catering at an in-person event can further allow all attendees to participate fully. For many of us, we feel more comfortable, connected and able to engage when we share food together.
Here are some ways to provide accessible and inclusive food options at your event.
Food sensitivities and other needs
When providing food at an event, we suggest including a wide variety of options, even if participants have not reported any food sensitivities, allergies or observances. Consider the many different factors (e.g., morals, religion, health, preferences, allergies) that may shape each person's relationship with food. You may also consider asking on your registration forms whether people have any food preferences, allergies or restrictions.
Different types of foods that you may want to consider including are:
- vegetarian
- vegan
- gluten-free
- halal
- kosher
- dairy-free and dairy alternatives
- foods that avoid common allergens (including, but not limited to: nuts, eggs, soy, shellfish)
Resource
For more information on vegetarianism, kosher and halal observance, see the Guides to Religious Dietary Considerations from the University of Calgary's Resources to Build an Inclusive Campus.
Consider a social enterprise
When possible, consider choosing a social enterprise catering organization. Social enterprises are businesses that focus primarily on their social objectives, where they reinvest their revenue into bettering the community by providing jobs, opportunities, resources, etc.
Some social enterprise caterers in Vancouver include:
Placing and labelling food
Be mindful of how different people might access food, cutlery and drinks when setting them up before an event. Try your best to make sure that all items can be reached by those who may be in wheelchairs. If food is served buffet-style, make sure there is at least one metre of clearance on all sides for those with mobility aids or personal space preferences.
Ask the caterer to clearly label all items with ingredients, common allergens and with the dietary specification it meets. If possible, consider whether you can print in larger font or include braille.