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How to Build a Menu Around Food Allergies

!Presented by Paula J. Rigling, CMP

President Meeting Planning Professionals

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Special ThanksTracy Stuckrath, CSEP, CMM, CHC, founder and

chief connecting officer of Thrive! Meetings & Events for serving as a resource for this

presentation.

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Facts About Food AllergiesThe number of people with food allergies in the U.S. has grown: !

• Food allergies increased 50% among children between 1997 and 2011 !

• Those children are now old enough to attend your meetings, along with your older attendees

!• Millions of people suffer from food sensitivities or allergies, and

they are attending your meetings!

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Other Special Menu Accommodations

• Chronic Disease-Hypertension • Diabetes • Celiac Disease, Crohn’s • Obesity • Lifestyle Choice- Vegetarian, Vegan, Paleo, Pescitarian,

Clean Eating • Religious Constraints

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Understanding Food Preferences!Vegetarians: No meat, will eat eggs and milk !Vegans: No meat, eggs, milk or even honey !Gluten-Free: No rye, wheat, barley, some oats !Paleo: No grains, sugar, dairy or legumes

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Chefs Say: •Attendees shouldn’t be punished for having a dietary need •Guests should receive the same quality of food when their needs are being accommodated •The food and the service reflect on the property and chef

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The Top 8 Food Allergens !

Eggs Fish Shellfish Soy

Tree Nuts Peanuts Wheat Lactose

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Facts About Food Allergens• The top 8 allergens represent 120 foods !• These 8 cause 90% of allergic reactions !• There are 150 deaths yearly from food allergic reactions !• 50% of these deaths occur outside the home- in restaurants, hotels

or meetings

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Steps to Take as a Planner• Conduct tastings, get detailed ingredients list

!• Ask: How will the chef prevent cross-contamination?

!• Ask: How will the venue accommodate guests - tickets, color dots,

names, seating chart? !

• The banquet captain should have a complete ingredient list

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Steps to Take as a Planner• Include complete menu descriptions on the registration site !• Include photos of your meal selections

!• Make sure all ingredients are clearly labeled !• If you have a large number of vegetarians, serve a vegetarian dish

for the entree

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Capture Info at RegistrationAdd check boxes for: • Gluten • Vegetarian • Vegan • Kosher • Pescitarian

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• Eggs • Fish • Soy • Fish • Shellfish • Wheat • Tree Nuts • Peanuts

Capture Info at Registration

Add check boxes for the 8 most common food allergies.

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Capture Info at Registration• Who is your emergency contact with phone #? !

• Do you carry an Epi Pen? !• What else do you require from us to help keep you

safe?

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Most Important Step of All• Communicate directly with your guests who have special requests, follow

up to ensure understanding of their needs !• Inform these guests how their special needs will be met !• Those with food allergies are encouraged to read ingredient labels and

make decisions for themselves.  So, labels must be posted, available and easy to read so people can make informed (and safe) decisions!  !

• Accuracy is the key — no "secret ingredients" or undocumented, creative additions.

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Risk Management• Follow applicable federal, state and district laws !• Develop standard operating procedures !• Designate a person to manage !• Food allergy action plans !• Be prepared for reactions

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When People with Dietary Needs Were Asked About Eating at Events

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50% don’t return to events or do not attend events !

That’s an incredible number of potential meeting attendees being left out of your events

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Primary Benefit of Accommodating Dietary Needs

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Once attendees feel safe and secure with their eating experience, they become loyal

and repeat customers.

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!

Contact me: Paula J. Rigling, CMP

President, Meeting Planning Professionals

pjrig@aol.com 512-791-4701