What to buy for a multicultural picnic

A multicultural picnic needs more than shared dishes and drinks. Plan for different dietary requirements, food that must stay cold, enough reusable tableware, and clear labels for allergens and ingredients. This shopping list also covers the practical items that are easy to arrange too late, such as ice packs, serving utensils, food containers and waste bins. Use your guest count to calculate quantities, then check the weather and backup setup before shopping.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Party tentsqty 2
Folding tablesqty 6
Chairsqty 50
Picnic blanketsqty 12
Buffet tablesqty 3
Waste binsqty 6

Tableware

Reusable platesqty 60
Reusable bowlsqty 60
Reusable cupsqty 100
Reusable cutleryqty 100
Coffee cupsqty 50
Serving spoonsqty 12
Serving plattersqty 15
Pitchersqty 8
Thermos flasksqty 6

Kitchen

Cutting boardsqty 6
Chef's knifeqty 6
Kitchen tongsqty 6
Coolersqty 6
Ice packsqty 24
Food containers with lidsqty 12
Aluminum foilqty 3
Cling filmqty 3

Decorations

Pennant stringsqty 6
Tableclothsqty 9
Menu boardsqty 6
Allergen cardsqty 30
Name badgesqty 60
Pensqty 20

Equipment

Bluetooth speakersqty 2
Power banksqty 4
Extension cordsqty 3

Lighting

LED light stringsqty 6
LED lampsqty 4

Sports equipment

Footballsqty 2
Frisbeesqty 3
Kubb set
Tug of war rope
Picnic gamesqty 4

Cleaning

Hand broomsqty 2
Dustpan and brushqty 2
Bucketsqty 4
Reusable cleaning clothsqty 12
Waste sorting binsqty 4

Catering

Groceries
- Trash bags - 50 pieces
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Dish soap - 2 bottles
- Hand soap - 3 bottles
- Hand sanitizer gel - 3 bottles
- Tissues - 6 boxes
- Napkins - 300 pieces
- Coffee - 3 packs
- Tea - 4 boxes
- Sugar - 2 kilograms
- Milk - 6 liters
- Oat milk - 4 liters
- Spa Blauw - 60 bottles
- Sparkling water - 24 bottles
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Orange juice - 8 liters
- Apple juice - 6 liters
- Multifruit juice - 6 liters
- Lemons - 2 kilograms
- Fresh mint - 6 bunches
- Ice cubes - 20 kilograms
- Baguettes - 12 pieces
- Wraps - 60 pieces
- Hummus - 3 kilograms
- Guacamole - 2 kilograms
- Cream cheese - 2 kilograms
- Gouda cheese - 3 kilograms
- Feta - 2 kilograms
- Falafel - 3 kilograms
- Chicken breast - 4 kilograms
- Tuna - 2 kilogram
- Eggs - 60 pieces
- Chickpeas - 12 cans
- Lentils - 8 cans
- Rice - 5 kilograms
- Couscous - 3 kilograms
- Pasta - 3 kilograms
- Potatoes - 5 kilograms
- Cucumbers - 15 pieces
- Tomatoes - 5 kilograms
- Bell peppers - 20 pieces
- Red onions - 2 kilograms
- Carrots - 3 kilogram
- Lettuce - 10 heads
- Spinach - 2 kilograms
- Corn - 10 cans
- Olives - 2 kilograms
- Apples - 5 kilograms
- Bananas - 5 kilograms
- Grapes - 4 kilograms
- Watermelons - 3 pieces
- Strawberries - 3 kilograms
- Paprika chips - 8 bags
- Plain chips - 8 bags
- Tortilla chips - 8 bags
- Mixed nuts - 2 kilograms
- Dates - 2 kilogram
- Cookies - 6 packs
- Brownies - 50 pieces
- Olive oil - 2 liters
- Vinegar - 2 bottles
- Mayonnaise - 2 jars
- Ketchup - 2 bottles
- Chili sauce - 2 bottles
- Garlic sauce - 2 bottles
- Salt - 1 kilogram
- Black pepper - 250 grams
- Paprika powder - 250 gram
- Cumin - 250 grams
- Curry powder - 250 grams

Tips

Plan around two to three drinks per person for the first hour, then one drink per person for each additional hour. Include water as well as the drinks guests bring from their own cultures.
Buy or prepare enough plates, bowls, cups and cutlery for every guest, plus at least 10% extra. Shared buffet food usually creates more plate and utensil changes than a seated meal.
Keep perishable dishes cold from collection to serving with coolers and ice packs. Aim to have chilled food below 5°C and avoid leaving it on the buffet for more than two hours.
Label every shared dish with its name and major allergens before guests arrive. Prepare allergen cards, pens and menu boards in advance so contributors are not trying to write labels during setup.
Pack food containers with lids, foil and cling film for leftovers, and provide waste bins near the buffet and seating area. These are often forgotten until tables are already full.

Frequently asked questions

How much food do I need for a multicultural picnic?: For a meal-length picnic, plan roughly 500–700 grams of food per adult, including shared dishes, salads, bread and snacks. Ask contributors what they are bringing so you do not end up with five similar dishes and no filling options.
How many plates, cups and cutlery do I need for a picnic?: Provide one full place setting per guest and add at least 10% spare. For 40 guests, that means at least 44 plates, bowls, cups and cutlery sets, with extra serving spoons and platters for the buffet.
How do I keep picnic food cold?: Use coolers with enough ice packs to keep chilled food below 5°C until serving. Take food out shortly before the meal and return leftovers to the coolers within two hours, or sooner in hot weather.
What should I bring for dietary requirements and allergens?: Collect dietary requirements before shopping, ideally at least one week before the picnic. Bring allergen cards, separate serving utensils and clearly marked dishes so guests can identify suitable food without guessing.

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