In maritime catering, accommodating dietary restrictions is a crucial aspect of providing inclusive and satisfactory services to clients. This article explores how IFS effectively navigates dietary restrictions -from ingredients to cooking methods- to ensure the well-being and satisfaction of our clients. Dietary restrictions encompass a wide range of dietary needs, including allergies, intolerances, religious or cultural dietary practices, lifestyle choices such as veganism or vegetarianism, and medical conditions like diabetes or celiac disease. 

How IFS addresses dietary restrictions :

Comprehensive Dietary Assessment

IFS conducts an assessment of dietary requirements onboard. This includes gathering information on food allergies (e.g., gluten and nuts), intolerances (e.g., lactose), cultural or religious dietary practices, and the individual preferences of the crew onboard. IFS Chief Cooks ensure that crew members are aware of the available options and encourage them to always communicate their needs in advance.

Menu Customization

Based on the gathered information, IFS customizes menus to accommodate different dietary needs. This involves offering alternative ingredients, substitutions, and specialized dishes to ensure that all dietary restrictions are met without compromising taste or nutritional value.

Training and Awareness

IFS invests in training staff in galleys to recognize and understand different dietary restrictions. This equips them with the knowledge and skills necessary to prepare and handle food safely, preventing cross-contamination and ensuring compliance with dietary guidelines. 

Labeling and Communication

Clear labeling of dishes and ingredients is essential to inform the crew about potential allergens or ingredients they should avoid. IFS adopts a robust labeling system and encourages open communication with clients to address any concerns or questions regarding dietary restrictions.

Some of the common dietary restrictions;

• Gluten-free:

Gluten is a naturally occurring protein in wheat, rye and oats. People will be eating gluten-free when they have coeliac disease, gluten intolerance, or gluten sensitivity. 

• Dairy-free:

A dairy-free diet excludes milk, butter, yogurt, cheese, (sour or whipped) cream, white and milk chocolate, and ice cream. Unlike a vegan or plant-based diet, a dairy-free diet still includes other animal products, such as meat, fish, and eggs. Dairy-free foods are fruits and vegetables, meat & poultry, fish & seafood, eggs, nuts and seeds, soy products, legumes, beans, whole grains, and dairy-free alternatives such as nut milk, cream, cheese, and yogurt.  

• Vegetarian and Vegan:  

Vegetarian diets do not include meat, poultry, or seafood, but they might include eggs and/or dairy products. A vegan diet contains only plants (such as vegetables, grains, nuts, and fruits) and foods made from plants. Vegans do not eat dairy products and eggs, bee products, gelatin, or dairy ingredients like whey, casein, and lactose Lacto - ovo - pescatarian is a vegetarian who still eats dairy products (lacto), eggs (ovo), and fish (pesco/pescatarian).