What to eat during a session?

This blog is one of a series of Facilitation Thoughts which look at various aspects of facilitation. 

Images from http://www.openclipart.com


A facilitator who does health promotion sessions noted the irony of doing the sessions when the food which was served was not what she considered healthy. As a result, she started to make recommendations for the menu. Another facilitator has some recipes for the kind of coffee break food she recommends ' high energy, low sugar, low fat '.

In Guyana, lunch can be on the heavy side of carbohydrates. Some persons could be inclined to doze off during the afternoon sessions.


A facilitator usually does not have to get into the logistics of the catering and food arrangements. However, schedules would have to be adjusted if the food is late. Participants could also feel dissatisfied if the food is not satisfactory.

It is important to check on dietary requirements before a session starts. Not every organiser does this so the facilitator should ensure that this happens. Ensure that arrangements are in place to deal with the different requirements. I have had to go and find appropriate food for persons whose requirements were not met by the organiser.

If you have a chance to have input into the menu, consider the following  :-
  • Ensure that there are options  for vegetarians and vegans. I have arranged sessions where only vegetarian food was served. There was minimal resistance in a few cases.
  • Recommend fruit as an alternative to a sweet pastry for coffee breaks. Diane Cummins also suggests raw vegetables with dips.
  • Check  the delivery times for the meals 
  • Ensure drinking water is available (some organisers would have coffee, tea and juice always available)
  • Recommend the use of reusable or biodegradable utensils
What other considerations should be made for the menu?

Have a look at the other Facilitation blogs

Author : Vidyaratha Kissoon  contact : vidyak1 (at) gmail (dot) com

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