A Guide to Planning Accessible Meetings

Recommendations for Planners

• Ask about dietary needs and/or food allergies and intolerances of participants and personal assistants on the registration form. Don’t forget speakers, presenters, volunteers, or other staff if they will be eating as well.

• Give careful thought to your menu. When possible include people with disabilities in menu planning.

• Avoid items that are difficult to cut or handle (such as lobster in shells).

• Avoid high-risk allergens, such as peanuts and shellfish. Other common foods or ingredients that can cause allergic reactions or other problems for some people include eggs, cow’s milk, wheat and gluten, fish, tree nuts, and soy.