Whether you’re flying into a ski lodge for the week or paddling a new river, cooking dinner in the backcountry with your friends after a day outside is sure to be one of the highlights of the trip. These days however, it is not uncommon for at least a few people in the group to have dietary restrictions that can complicate things. 

Typically, they affect group dining dynamics in a couple of ways:

- The special diets end up dictating the whole menu which can cause meals to be perceived as uninteresting or lackluster to
some group members, or stressful and difficult to prepare for others.
- The folks with the restrictions are left to fend for themselves as their requirements are seen as too finicky for the rest of the crew, which can lead to chaotic kitchens with too many cooks, extra piles of dishes, or feelings of exclusion.

As a backcountry chef I have cooked for every diet under the sun. Here’s how I recommend planning dinners if your group has a lot going on with dietary restrictions.

Figure out what the group restrictions are and if there is any flexibility (especially while on vacation).

Ask your group to be totally honest with themselves so that the folks who are cooking know what the hard lines are. In my experience many people sign up with a dietary restriction only to let it go out the window as soon as they are in vacation mode. The last thing you want is to skip on some added flavor by removing butter from a dish for dairy free people, only to see the same folks mainlining the tiny container of sour cream you didn’t think they wanted. Or in a similar vein, a vegetarian taking a portion of salmon when you went to the effort of making them tofu. Just check in with your group and make sure things are crystal clear from the get go so that there isn’t any wasted effort, wasted food, or not enough of something tasty!

Allergies are different than other restrictions.

Allergies are a serious thing to consider, especially in the backcountry. If I know there is someone in the group with an anaphylactic allergy to things like peanuts, tree nuts or shellfish, I recommend making a group rule that these items either don’t come into the wilderness at all, or that they are kept in labeled containers away from the group food.

Figure out what foods everyone can eat, and do it way ahead of time.
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‍Whether people are flexible with their restrictions or not, it's best to know ahead of time so everyone can understand what the commonalities are and use them to their advantage when planning group meals. The sooner everyone is on the same page, the better chance there is to integrate as much variety as possible. No last minute emails or group check ins. Get things planned way ahead of time to leave time for research and creativity. This is especially important and appreciated by folks who lack confidence in cooking new foods.

Pick meals that allow for people to customize at the table.

‍Think about meals that are easy for every individual to tailor to their needs AFTER the cooking has taken place. Think taco night, not lasagna night! Here are a couple of examples:

Taco night or burrito bowls are always a hit. Make two different protein options for fillings, a pot of rice, and a handful of toppings. You can even have both flour and corn tortillas on hand. Everyone can take care of their own preferences from there.

Make burgers! It's easy enough to add a few veggie patties and gluten free buns to the cooler when buying beef and wheat buns, and the rest is as simple as slicing some vegetables and providing a few sauce options. People can build their own just how they like it.

‍Pick meals that everyone can eat in full, but are not viewed as compromises. 

‍Meals that are naturally free of restrictive ingredients tend to be better received than when there are a lot of substitutions made to meals that are usually made with meat, dairy and wheat. Think coconut curry, not mac and cheese! Here are a couple of examples:

Coconut curry with vegetables and rice is a great dairy-free gluten-free basis for a lot of other additions. Cook proteins on the side such as chicken and tofu and let people choose when serving themselves. Zhuzhing up the final dish with herbs, peanuts (if no allergies) and fresh lime will keep even the biggest skeptics from feeling like they’re missing out on something else.

Mediterranean bowls: Falafel mix from the grocery store is easy to throw together in a hut or on a camp stove, and in my experience this is one of the only meals that the die hard carnivores are happy eating! Make rice or quinoa to go with, and toppings like pickles, feta, tahini sauce or diced tomatoes and cucumbers to keep the plates colorful and flavorful. 

‍Some meals are best left to individuals to pack.

‍As nice as it is to include everyone at dinner time, I find it is always best to let people plan their own breakfasts and lunches. Some folks will want a light breakfast, others want more calories, and some opt for coffee only. Lunch is the same, with preferences ranging from trail mix to entire sandwiches. Best to let everyone shop and pack their favorite items for these meals.

‍Conclusion
‍Sharing meals with your friends in the backcountry is one of the best parts about outdoor adventuring. Don’t let modern dietary restrictions get in the way of everyone enjoying a communal meal. Integrating food preferences into the group can be done in ways that make sure everyone is satisfied and included. The key is to figure out how strict people are (especially while on vacation) and what serious allergies exist. Figure out what the commonalities are in the group, and do it way ahead of time. Plan meals that are either customizable at the dinner table or that naturally cater to all needs without compromises. Finally, some meals are just too personal, and getting everyone to pack their own food for breakfast and lunch is totally okay.