Tag: inclusivity

EJP Events’ staff are invited to lots of open houses, and other networking events. We love being able to check out new venues, caterers, and vendors. Most of these events have some form of refreshments and snacks. While none of us expect a full meal from this type of event, snacks are definitely helpful, since most of these events happen late on a weekday afternoon or early weeknight–right around the time most of us would be eating dinner.

I’m sharing my thoughts as a vegetarian about feeding vegetarians at events, from a few of these recent catering open houses; this also applies to caterers setting up any menu for a number of people.

The default for event catering is “omnivore”. This being Portland, the event catering company will typically provide some concessions to those of us who have a restricted diet, whether it be vegetarian, vegan, gluten-free, etc. As someone who has been vegetarian for over 20 years, I’m thankful that someone has put some thought into feeding vegetarians at events.

But a lot of times it still feels like tokenism, something to check off the “to do” list. Vegetarian foods are often not given the same degree of detail and attention than their glutenous, dairy-and-meat filled counterparts. Flavor isn’t considered. It becomes frustrating when there’s only one thing I can theoretically eat, and that one thing isn’t actually appetizing.

Why should this matter to you, the food provider?

In the short term, someone like me is going to be cranky and not think so fondly of the event or the food. In the long term, when the particular caterer comes up as an option for a future event, I’m going to cross them off the list. If a caterer can’t be bothered to feed vegetarians at events when they’re supposed to be putting their best foot forward for an event planner audience, I don’t have confidence that they would be able to do it on a day-to-day basis like for a wedding or event.

It isn’t difficult to offer decent, plentiful, and tasty food options for vegetarians, vegans, gluten-free folks, those that have allergies, and the like. It just takes a bit more thought. Here are some ideas to consider when feeding vegetarians for events:

• Have MULTIPLE options. Having only one thing to eat for a vegetarian or gluten free person comes across as doing the bare minimum. Consider having two, three, maybe even more things to eat for us.
• “One size fits all” actually fits few. Making one hors d’oeuvre option both vegan and gluten-free kills two birds with one stone, sure. But these two dietary restrictions are not similar and have little overlap. As a non g-f vegetarian, I can eat bread and cheese. Someone who is gluten-free may still eat meat. A gluten-free vegan item might be good if  the chef can suss out the common ground of tastiness shared by the two disparate diets. That’s tricky and takes thought. Most of the time the “one size fits all” option appears like you, the food provider, cannot be bothered. Are you only providing it so someone can’t complain about the lack of vegan and/or gluten-free food? Take a look at the item that you are providing: is that edible-flower-on-a-beet-cracker substantial? 
• Ensure that the vegetarian / alternative dining option is appropriate to the formality level of the menu. I once went to a fine-dining restaurant where the vegetarian option was a Beyond Burger – the same thing that I can pick up at my local Target. Meanwhile, my dining mates feasted on Beef Wellington and plats de mer.
• Vegetarians and vegans want protein and calories, too. There’s a popular misconception that we vegetarians are just rabbits: We eat nothing but vegetables in their raw form. I do like my vegetables, but I don’t make meals out of salads unless there’s no other option. (And I’ll probably go get a burrito afterwards.) Most vegetables have little in the way of protein and calories, which vegetarians need to sustain ourselves. Plus, fat adds flavor. Consider adding beans, lentils, tofu, and yes, even hummus into the mix.
• Refrain from putting meat on everything. Often I’ll find foods that look mostly tantalizing, filled with delicious sauces, cheeses, and veggies. But, meat is also on this item, so it’s a no-go for me. Some folks feel that meat needs to be on everything for it to “taste good.” That is simply untrue!
• And especially hold back on the bacon. The whole bacon-on-everything trend shows no signs of dying. I’ll sometimes go to an event where every food item has some form of bacon on it! (Contrary to popular belief, bacon isn’t “the meat I miss” since becoming a vegetarian.) It’s not just vegetarians to worry about: pork is forbidden to those with Kosher and Halal diets. So consider that, especially if you promote yourself as an inclusive event company. Turkey bacon is still meat.
• Consider “build your own” food stations. It’s not going to be as pretty as your meticulously conceived and executed bread/cracker with stuff on it. But it will make it easier for everyone to eat food they’d like. Consider something like a fajita bar. No, they are not as Instagrammable as those delicate crostinis, but it makes it easier to satisfy all sorts of dietary restrictions. Just make sure that meat is not touching the veggies!
• Ask, “Would this stand alone by itself?” That pretty looking small flower on a beet cracker is fine if you put it on a plate loaded with other foods that will fill you up. But what if it’s the only thing you could eat? Consider what satisfaction those restricted to the flower-cracker are going to get out of it. If it’s something that’s going to make them crave for something else while stuffing themselves on dessert until they leave, you’re not doing your job in feeding vegetarians at your events.
• Find out what vegetarians, et al would like to eat by asking them. What you think a vegetarian would eat may be different than what they actually do eat. Consult your vegetarian friend and ask what they’d like to see in your menus. Don’t know one? Go online. Find vegetarian themed websites and online communities, there’s plenty out there. Same goes for other dietary restrictions. Here are some places to start: One Green Planet, Vegetarian Times, and Vegetable Love on Pinterest.
• And most importantly, be open and willing to accommodate. I noticed that at the event where the flower-covered beet cracker was the only vegetarian/vegan/gluten-free option, chefs were making those hors d’oeuvres right behind the table. It would have been so easy for them to build hors d’oeuvre to order, to satisfy folks with dietary restrictions.

If you liked this content, check out these other posts:

• Colorful and Joyous Skamania Lodge Wedding
• Sites that Allow Outside Catering
• Event Venues in Tacoma, Washington