The Complete Guide to Dietary Accommodations for Events

Modern events require thoughtful attention to dietary needs. Guests with allergies, intolerances, religious requirements, or lifestyle choices deserve the same delicious experience as everyone else—not a sad afterthought plate.

This guide covers the most common dietary accommodations and practical strategies for inclusive event planning.

The Most Common Dietary Needs

Understanding what each dietary requirement actually means helps you plan effectively:

Vegan

Excludes: All animal products—meat, poultry, fish, dairy, eggs, honey, and often gelatin Why: Ethical beliefs, environmental concerns, or health choices Common mistakes: Hidden dairy in bread, butter in vegetables, fish sauce in Asian dishes

Vegetarian

Excludes: Meat, poultry, and fish (but includes dairy and eggs) Why: Health, ethics, religion, or personal preference Common mistakes: Assuming “no meat” means vegan; missing fish sauce or gelatin

Gluten-Free

Excludes: Wheat, barley, rye, and often oats (unless certified gluten-free) Why: Celiac disease (autoimmune), gluten sensitivity, or wheat allergy Severity: Celiac disease requires strict avoidance; cross-contamination matters Common mistakes: Soy sauce contains wheat; many sauces use flour as thickener

Nut-Free

Excludes: Tree nuts (almonds, cashews, walnuts, etc.) and often peanuts (technically a legume) Why: Allergies ranging from mild to life-threatening (anaphylaxis) Severity: Can be extremely serious; trace amounts may cause reactions Common mistakes: Almond flour in desserts, cashew cream in vegan dishes, nut oils

Soy-Free

Excludes: Soybeans and soy derivatives (tofu, tempeh, soy sauce, soy lecithin) Why: Allergies, sensitivities, or hormonal concerns Common mistakes: Soy is hidden in many processed foods and Asian cuisines

Religious Dietary Laws

Kosher: Specific preparation requirements, no mixing of meat and dairy, certain animals prohibited Halal: Similar to kosher with different specific requirements Hindu: Often vegetarian, no beef Buddhist: Often vegetarian or vegan Note: Requirements vary by individual observance level

Step 1: Gather Information Early

The best accommodation starts with good information. On your RSVP or registration:

Ask specifically:

“Please note any dietary requirements or allergies: □ Vegan □ Vegetarian □ Gluten-free □ Nut allergy □ Other: _______”

Why checkboxes work: They remind guests of common options and signal you’re prepared to accommodate them.

Follow up on “Other”: If someone writes “food allergies” without specifics, reach out directly. You need details to accommodate safely.

Step 2: Communicate with Your Caterer

Share dietary requirements with your caterer as early as possible, including:

• Exact counts for each dietary need
• Severity of allergies (preference vs. life-threatening)
• Any specific restrictions within categories (e.g., “vegan but also nut-free”)

Questions to ask your caterer:

1. “How do you handle cross-contamination for serious allergies?”
2. “Will dietary accommodation dishes be clearly labeled?”
3. “Can you provide ingredient lists for guests with multiple restrictions?”
4. “What’s your process if a guest identifies a need day-of?”

Step 3: Design an Inclusive Menu

The best approach: create a menu where most items naturally accommodate multiple needs, rather than creating separate “special” dishes.

The Overlap Strategy

Many dishes can satisfy multiple requirements simultaneously:

Dish	Vegan	Vegetarian	Gluten-Free	Nut-Free
Mediterranean mezze	✓	✓	✓*	✓
Grain bowls	✓	✓	✓**	✓
Roasted vegetables	✓	✓	✓	✓
Coconut curry with rice	✓	✓	✓	✓***

*Use gluten-free pita; **Use quinoa, rice, or certified GF grains; ***Confirm no tree nut garnishes

The Plant-Based Advantage

Plant-based menus naturally avoid several common allergens:

• No dairy (accommodates lactose intolerance and dairy allergies)
• No eggs (accommodates egg allergies)
• No shellfish (common allergen eliminated)

This leaves fewer variables to manage—primarily gluten, nuts, and soy.

Step 4: Service and Labeling

Clear communication at the event prevents confusion and ensures safety:

Labeling Best Practices

Mark all dishes with icons or text indicating:

• V = Vegan
• VG = Vegetarian
• GF = Gluten-Free
• NF = Nut-Free
• Contains: [list major allergens]

Buffet Considerations

• Separate serving utensils for each dish
• Position allergy-friendly options to avoid cross-contamination
• Brief staff on dietary accommodations and ingredient questions

Plated Service

• Use color-coded plates or place cards to identify dietary meals
• Confirm dietary requirements during seating
• Train servers to deliver correct meals without making guests feel singled out

Step 5: Have a Day-Of Plan

Despite best preparation, situations arise:

Prepare for:

• Guests who didn’t RSVP their dietary needs
• Guests who discover allergies in unlabeled items
• Severity miscommunications

Solutions:

• Keep a few extra dietary accommodation meals
• Maintain ingredient lists accessible to staff
• Know nearest medical facilities for severe reactions

When Needs Overlap

The trickiest situations involve multiple restrictions. For a guest who is vegan AND gluten-free AND nut-free:

Strategy: Build from naturally compliant ingredients:

• Proteins: Legumes, seeds, soy-free options like seitan (gluten!) or beans
• Grains: Rice, quinoa, certified gluten-free oats
• Vegetables: All work
• Sauces: Coconut-based, seed-based, tomato-based

Work with your caterer to identify dishes that satisfy all requirements, or create a custom plate from compliant components.

The Inclusive Mindset

The goal isn’t just avoiding prohibited ingredients—it’s ensuring every guest enjoys excellent food. Accommodation dishes should be:

• Equally delicious as standard options
• Thoughtfully presented (not an afterthought)
• Substantial (no sad side salads)
• Celebratory (guests should feel included, not different)

This requires caterers with genuine expertise, not just willingness to “leave things out.”

Choosing the Right Caterer

Look for caterers who:

• Have specific experience with dietary accommodations
• Ask detailed questions about your guests’ needs
• Offer tastings that include accommodation options
• Can explain their cross-contamination protocols
• Show enthusiasm, not reluctance, about accommodating

Avoid caterers who:

• Treat dietary needs as problems
• Suggest simple “modifications” without understanding requirements
• Can’t answer specific questions about ingredients or preparation
• Charge significant premiums for basic accommodations

Making Every Guest Feel Welcome

Dietary accommodations aren’t about restrictions—they’re about inclusion. When you thoughtfully plan for diverse needs, you tell every guest: “You belong here. This celebration includes you.”

That message matters as much as the food itself.

Need Help Planning?

We specialize in plant-based catering that naturally accommodates many dietary needs. Let’s discuss your event and create a menu that welcomes everyone.

Get Your Free Quote →

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Animal Liberation Kitchen provides inclusive plant-based catering throughout Toronto and the GTA. We accommodate vegan, gluten-free, nut-free, soy-free, and other dietary requirements with the same care and creativity as every dish we serve.