Special diets
Features/Nourishment/Feature 48
- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 52 Mindful eating
- P1 Food environment
- P7 Strategic Dining Design
Special diets
Intent:
To provide alternative food choices to individuals with food restrictions or allergies.
BACKGROUND
Individuals with food allergies or dietary restrictions often encounter difficulty in finding suitable meal options. Clear labeling can prevent unintended exposure to allergens or food items that require some degree of restriction, but if a sufficient variety of alternatives is unavailable, these individuals may be at risk for consuming potentially harmful foods.
Meals sold or provided by the project owner (on a daily basis) or catering (provided at least once a month) include at least one main course option for each of the following criteria (as necessary, by request):
a.32
Peanut-free.
b.60
Gluten-free.
c.60
Lactose-free.
d.60
Egg-free.
e.60
Contains no animal, seafood or dairy products.
f.60
Contains no animal or seafood products, except for eggs and dairy.