When a family with a coeliac child considers a summer camp, the first question is not about the activities or the destination: it is about the kitchen. Will they eat safely? Will the group leaders know? Will there be a risk of cross-contamination? This article explains how we work at Natuaventura with coeliac disease, allergies and food intolerances, from enrolment all the way to the plate in the dining room.
Our own kitchen and adapted menus
All our camps have their own kitchen on site and a permanent catering team throughout the entire stay. This means two important things: we prepare the menus ourselves (nothing is outsourced) and allergy and intolerance protocols are applied directly with the team that cooks, with no middlemen. All 4 meals of the day (breakfast, lunch, afternoon snack and dinner) are prepared with adapted menus for participants who need them.
How coeliac disease is managed, step by step
At enrolment: the family indicates the coeliac condition and any other intolerance or allergy on the medical form. The more detail, the better: level of sensitivity, specific prohibited foods, any previous episodes.
Before camp: the coordination team and kitchen cross-reference the information of all participants with special needs and plan the adapted menu for the fortnight, avoiding cross-contamination from utensils and surfaces.
On the first day: the coordinator identifies the participant and introduces them to the kitchen team and the group leaders responsible for the dining room. The child knows who their point of contact is for any questions about food.
At each meal: the adapted dish is served directly from the kitchen, with separate cutlery and trays when there is a risk of cross-contamination. Group leaders supervise the table.
Excursions and picnics: the kitchen also prepares adapted provisions for excursion days. No one with coeliac disease has to rely on «whatever is available along the way».
Beyond coeliac disease
Lactose intolerance
Lactose-free menus or menus with substitute products, communicated in advance and specifically prepared.
Various allergies
Nuts, egg, fish, shellfish: each case is handled separately with the kitchen team and identified at the table to avoid errors.
Cultural or religious diets
Pork-free menus and other adaptations for cultural or religious reasons are managed in the same way as allergies, communicated at enrolment.
Diabetes
Specific coordination with the family: menu control, mealtimes and, where required, medication custody by the 24-hour coordination team.
The role of the activity leader team
Group leaders receive information about the dietary needs of participants in their group and are responsible for supervising the dining room: ensuring the adapted dish reaches the right child, that there is no swapping with fellow campers and that any doubt is resolved with the kitchen before food is served. It is a task that requires attention, but it is integrated into the camp’s daily routine.
Frequently asked questions
Will my coeliac child eat the same as the rest of the group?
The adapted menu is designed to be as similar as possible to the group’s, so that the participant does not feel different. When a dish cannot be adapted, it is replaced by an equivalent one that maintains the nutritional balance.
How do you prevent cross-contamination?
With our own kitchen we can apply direct protocols: separate utensils, clean surfaces before preparing the gluten-free dish and separate storage of products. Where necessary, the adapted dish is prepared before the general menu.
Is there an extra charge for an adapted menu?
No. Adapted menus for allergies, coeliac disease and intolerances are included in the camp price. All we ask is that it is communicated at enrolment with sufficient detail.
What if my child needs specific medication?
Medication is handed to the coordination team at the start of camp, along with a signed dosage schedule from the family. The coordination team is available 24 hours and administers the medication according to the schedule.
What about on excursions away from camp?
Provisions for excursions are prepared by the camp kitchen, also adapted. When eating out (visiting a restaurant or a park), we confirm in advance that the venue can provide a gluten-free option.
Any questions about your child’s diet at camp?
We explain how we manage coeliac disease, allergies and intolerances at each of our camps.
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