FOOD AWARENESS MATTERS 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, a sick delegate, an offended guest or even the unfortunate death of an attendee.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
Dining at restaurants and events when you have celiac disease, a gluten-sensitivity or food allergies can be a challenge. But, by being pro-active and educating your hosts and those around you, the experience can be a better experience for everyone.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
This webinar is hosted by the Nutrition & Wellness concentration area of the Military Families Learning Network. For full information and to access the recording of this session, visit https://learn.extension.org/events/3067
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
Dining at restaurants and events when you have celiac disease, a gluten-sensitivity or food allergies can be a challenge. But, by being pro-active and educating your hosts and those around you, the experience can be a better experience for everyone.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
This webinar is hosted by the Nutrition & Wellness concentration area of the Military Families Learning Network. For full information and to access the recording of this session, visit https://learn.extension.org/events/3067
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
Hi, my name is Kenno. I am an experienced veterinarian. :)
1. As a rule, people do not like it when their favorite have hidden sufferings...
Especially those which are related with poor feeding!
2. I am deeply convinced that the ordinary dry pet food is unhealthy,
because there are too many carbs and too little animal protein and water!
If a pet eats this food for a long time, its immunity against diseases will decrease. This, in turn, increases the costs of veterinary treatment up to 5000.- during the pet lifetime.
3. Most of the pet owners do not know that dry food is actually junk food.
And lot of health problems are directly related to improper feeding.
For example: obesity, diabetes, bladder inflammation, renal failure etc.
My own cat suffered due to dry food‐related allergy.
4. Pets are carnivores and they do not need carbohydrates at all. Carbs are the cause the overweight and diabetes!
5. According to Lippert and Sapy studies , the pets who eat only dry food during their lifetime live 3 years less than pets who eat natural food.
6. Unfortunately, pet owners do not realize that raw grinded meat is not a balanced raw food. This means that the product needs a very good content marketing.
(pause)
7. Our company will make a healthiest pet food! (pause)
It is obvious, that raw meat is healthier than over-processed kibble and the most appropriate food for pets is BALANCED meat-based RAW food!
8. In the production of healthy cat food we will stick to the principle that pets are intended by nature to eat a raw meat. The Whole Prey Model, is meaning that in the natural prey, there are all the necessary nutrients and these are in right balance.
9. We will start producing ecologically pure raw pet food, which consists mainly of animal proteins and fats. By using heart, liver, and eggs for the raw food product, the outsourcing cost will be quite cheap!
10. Due to logistical considerations, we start from the nearest markets - from Scandinavia and the Baltics.
11. The homemade raw cat food is already 1 month on the sale in the online shop. And we have already two paying regular customers.
12. We already found a local meat processing industry, who will produce balanced frozen raw pet food as a white label.
Our company owns a brand and will do marketing.
We will start to do wholesale to the pet shops and eco stores
13. Our team is very experienced.
I've worked over 20 years in the companion animal veterinary practice.
My cofounder, Merje Kips, is highly experienced in production and marketing in food industry.
14. For entering to the foreign markets, we need two hundred and fifty thousand euro
15. Thank you for your attention! :)
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
Nancy Kruse - Spotting Millennial Food TrendsJohn Blue
Spotting Millennial Food Trends - Nancy Kruse, Owner, Leading Food Consultants/Nation’s Restaurant News, from the Animal Agriculture Alliance Stakeholder Summit Titled Cracking the Millennial Code Stakeholder Summit, May 8 - 9, 2014, Crystal City, VA, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-cracking-the-millennial-code
The Meaning & Role Of Finance Management
Points Discussed are:
1. What is Finance?
2. Functions of financial Manager
3. The Goals of Financial Management
4. Roles of Financial Management
5. Functions of Financial Management
6. Activities Of Financial Management
7. Conclusion
Hi, my name is Kenno. I am an experienced veterinarian. :)
1. As a rule, people do not like it when their favorite have hidden sufferings...
Especially those which are related with poor feeding!
2. I am deeply convinced that the ordinary dry pet food is unhealthy,
because there are too many carbs and too little animal protein and water!
If a pet eats this food for a long time, its immunity against diseases will decrease. This, in turn, increases the costs of veterinary treatment up to 5000.- during the pet lifetime.
3. Most of the pet owners do not know that dry food is actually junk food.
And lot of health problems are directly related to improper feeding.
For example: obesity, diabetes, bladder inflammation, renal failure etc.
My own cat suffered due to dry food‐related allergy.
4. Pets are carnivores and they do not need carbohydrates at all. Carbs are the cause the overweight and diabetes!
5. According to Lippert and Sapy studies , the pets who eat only dry food during their lifetime live 3 years less than pets who eat natural food.
6. Unfortunately, pet owners do not realize that raw grinded meat is not a balanced raw food. This means that the product needs a very good content marketing.
(pause)
7. Our company will make a healthiest pet food! (pause)
It is obvious, that raw meat is healthier than over-processed kibble and the most appropriate food for pets is BALANCED meat-based RAW food!
8. In the production of healthy cat food we will stick to the principle that pets are intended by nature to eat a raw meat. The Whole Prey Model, is meaning that in the natural prey, there are all the necessary nutrients and these are in right balance.
9. We will start producing ecologically pure raw pet food, which consists mainly of animal proteins and fats. By using heart, liver, and eggs for the raw food product, the outsourcing cost will be quite cheap!
10. Due to logistical considerations, we start from the nearest markets - from Scandinavia and the Baltics.
11. The homemade raw cat food is already 1 month on the sale in the online shop. And we have already two paying regular customers.
12. We already found a local meat processing industry, who will produce balanced frozen raw pet food as a white label.
Our company owns a brand and will do marketing.
We will start to do wholesale to the pet shops and eco stores
13. Our team is very experienced.
I've worked over 20 years in the companion animal veterinary practice.
My cofounder, Merje Kips, is highly experienced in production and marketing in food industry.
14. For entering to the foreign markets, we need two hundred and fifty thousand euro
15. Thank you for your attention! :)
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
Nancy Kruse - Spotting Millennial Food TrendsJohn Blue
Spotting Millennial Food Trends - Nancy Kruse, Owner, Leading Food Consultants/Nation’s Restaurant News, from the Animal Agriculture Alliance Stakeholder Summit Titled Cracking the Millennial Code Stakeholder Summit, May 8 - 9, 2014, Crystal City, VA, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-cracking-the-millennial-code
The Meaning & Role Of Finance Management
Points Discussed are:
1. What is Finance?
2. Functions of financial Manager
3. The Goals of Financial Management
4. Roles of Financial Management
5. Functions of Financial Management
6. Activities Of Financial Management
7. Conclusion
With the growing number of dietary needs being requested at events, it's about time we understood what they are and how to incorporate them into our menus. This fun, engaging trivia game gives meeting planners, caterers and hoteliers a fun and easy way to understand the needs and learn how to create a better customer experience through the food they are serving.
If there’s one thing we can count on when planning menus, it’s the tastes and trends of attendees are continually evolving. From demands for locally sourced and healthier vegetarian to special meals for food allergic attendees and vegans, gone are the days of planning a banquet menu that you only have to ask, “Chicken, fish or beef?” Gluten-free, allergy-friendly, macrobiotic and sustainable are all on the plate. But how do you meet the needs of all your guests while not breaking the bank?
The session will be one part lecture and one part educational game in which teams participate in a trivia game to test their knowledge and learnings.
Learning Objectives:
• Understand different dietary needs: food allergies, medical conditions, personal preference, religious practices
• The legalities behind meeting the needs
• How to meet these needs while managing costs
How to Eat Out, Travel and Live with Food Allergies AnywhereKim Koeller
Empower yourself to safely dine locally and travel globally with advice from Kim Koeller, expert and founder of Gluten Free Passport. Eating out considerations, such as hidden ingredients, food preparation techniques and cooking methods are presented to help guide meal decisions and manage diets free from corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat.
Snack/light meal ideas, airline suggestions and travel considerations are also outlined. The overall objective of this presentation is to arm you with the knowledge needed to eat allergen-free in any restaurant and travel across the globe with confidence and ease.
Bruxelles Environnement is the administration of the city which aims to improve the quality of life and the environment in the city and in the region.
Céline is responsible for the department of ‘waste’ within the division of Information, General Coordination, Sharing economy, and Sustainable city at Bruxelles Environnement. The department is responsible for strategy and action within the field of prevention and management of waste in Brussels.
During the workshop Céline will introduce the main working fields about management of resources and management of waste in the region. Céline has worked at University of Gembloux as Consultant at the Union Wallonne des Entreprises before she started this job about 2 years ago.
Tour & Taxis - Jean Vandamme (Smart Waste Sorting & Recycling)Mieke Barbé
The site of Tour & Taxis is a reference point for all events in Brussels. With various areas totalling more than 17,000 m2, the Sheds offer a multitude of configurations for exhibitions and other events.
President at Brussels Special Venues | BSV (Non-profit organization) and Events Manager of Tour & Taxis. He works closely with events and exhibitions organisers and he like coming up with new ideas and bespoke solutions for them.
Healthy, with a neutral taste, eco-friendly, well-designed, surprising. Do Eat has created verrines that can be eaten with their contents !
www.doeat.com
Sustainability at Crowne Plaza Le PalaceMieke Barbé
Presentation of the venue sponsor at the 2nd Meetings Go Green Workshop, on Reducing Food Waste & Organic Waste Sorting "Saying Goodbye to Food Waste: Is It Possible?".
Food Surplus Entrepreneurs Network - Alice CodsiMieke Barbé
Presentation of the network - Reduce food waste in the kitchen - Redistribute Food Surplus
Presentation at the 2nd Meetings Go Green Workshop, on Reducing Food Waste & Organic Waste Sorting "Saying Goodbye to Food Waste: Is It Possible?".
Presentation on "Towards a sustainable food system in the Brussels Capital Region" at the 2nd Meetings Go Green Workshop, on Reducing Food Waste & Organic Waste Sorting "Saying Goodbye to Food Waste: Is It Possible?".
Introduction "Saying Goodbye to Food Waste: Is It Possible?"Mieke Barbé
Presentation at the 2nd Meetings Go Green Workshop, on Reducing Food Waste & Organic Waste Sorting "Saying Goodbye to Food Waste: Is It Possible?".
By 21 Slutions & MPI Belgium. Includes presentation on "Permafungi".
European Service Network (ESN) - EcoconceptionMieke Barbé
Presentation at the Meetings Go Green Workshop on Circular Economy. More information on Meetings Go Green and Meeting Professionals International Belgium on www.mpi-belgium.be
Waste Prevention and collection in the events industryMieke Barbé
Presentation at the Meetings Go Green Workshop on Circular Economy. More information on Meetings Go Green and Meeting Professionals International Belgium on www.mpi-belgium.be
Presentation at the Meetings Go Green Workshop on Circular Economy. More information on Meetings Go Green and Meeting Professionals International Belgium on www.mpi-belgium.be
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
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).
11.
12.
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?
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!
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.
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
Editor's Notes
US: Savorfull
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.
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.
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
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
Photo credit: http://blog.spanplan.com
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
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.