When catering for people of faith, institutions need to be clear about any specific requirements their service users may have, so that they are aware of the full range of dietary practices with which they are working. It is recognized that catering for such a range can be complex. The most common dietary patterns to meet the religious and cultural needs of most people are vegetarian, halal and kosher diets. It is, therefore, good practice to have meat and vegetarian options (a full vegetarian main dish and not just vegetable side dishes), and, where required, correctly slaughtered meat. Vegan options should be readily available.