Olfactory (Smell and Taste) Processing Environmental Adjustments

Here are some strategies to create an olfactory sensory-friendly environment:

1. Minimise Strong Odors: Reduce or eliminate sources of strong odors in the environment, such as cleaning chemicals, air fresheners, or perfumes. Opt for unscented or hypoallergenic cleaning products and avoid using strong-smelling air fresheners or scented candles.
2. Ensure Good Ventilation: Maintain good ventilation in the space to help dissipate odors and ensure fresh air circulation. Open windows when possible to allow natural airflow, and consider using air purifiers or ventilation systems to improve air quality.
3. Use Neutral Scents: If you choose to use scents in the environment, opt for neutral or mild fragrances that are unlikely to trigger sensitivities or discomfort in individuals with olfactory sensitivities. Consider using natural scents such as lavender, citrus, or eucalyptus, which are generally well-tolerated. These can be personalised by creating smelling jars or smelling tissues.
4. Provide Scent-Free Zones: Designate scent-free zones or areas where strong fragrances are prohibited to accommodate individuals with sensitivities or allergies to certain smells. Ensure that these areas are clearly marked and respected by all occupants of the space.
5. Use Natural Materials: Choose furnishings, fabrics, and materials that are made from natural, non-toxic materials and are less likely to emit strong odors or off-gas harmful chemicals. Avoid synthetic materials or products with strong chemical odors.
6. Maintain Cleanliness: Keep the environment clean and free from sources of unpleasant odors such as rubbish or food waste. Implement regular cleaning schedules and practices to ensure that the space remains fresh and odor-free.
7. Incorporate Aromatherapy: Consider incorporating aromatherapy techniques using essential oils or natural scents to create a calming and pleasant atmosphere. Use diffusers, aroma sticks or smelling tissues/jars to distribute subtle scents throughout the space, taking care to avoid overpowering fragrances.
8. Provide Scent-Free Personal Care Products: In shared spaces such as bathrooms, provide scent-free or hypoallergenic personal care products such as hand soap, shampoo, and lotion to accommodate individuals with sensitivities to fragrances.
9. Respect Individual Preferences: Be mindful of individual preferences and sensitivities to smell, and accommodate them whenever possible. Encourage open communication and respect the needs and comfort levels of all occupants of the space.
10. Seek Feedback: Regularly seek feedback from occupants of the environment to assess their comfort levels with the olfactory environment and make adjustments as needed. Encourage individuals to voice any concerns or suggestions for improving the olfactory sensory-friendliness of the space.

Creating an olfactory sensory-friendly environment involves creating a space that respects individual sensitivities and preferences related to smell while promoting a comfortable and inviting atmosphere for all occupants. By implementing these strategies and fostering a culture of inclusivity and respect, you can create an environment where everyone feels comfortable and valued.

Here are some strategies to create a gustatory-friendly environment:

1. Offer Diverse and Nutritious Food Options: Provide a variety of food options that cater to different tastes, dietary preferences, and nutritional needs. Offer a balance of healthy and flavorful choices, including fruits, vegetables, whole grains, proteins, and dairy or plant-based alternatives.
2. Accommodate Dietary Restrictions and Preferences: Be mindful of dietary restrictions, allergies, and cultural or religious dietary preferences when planning menus and food offerings. Offer alternatives and accommodations to ensure that all individuals can enjoy meals safely and comfortably.
3. Promote Mindful Eating Practices: Encourage mindful eating practices that emphasise savoring and enjoying food experiences. Provide opportunities for individuals to eat slowly, engage their senses, and appreciate the flavors, textures, and aromas of their meals.
4. Create a Welcoming Dining Environment: Design dining spaces that are inviting, comfortable, and conducive to social interaction. Consider factors such as lighting, seating arrangements, and ambiance to create a pleasant and relaxing atmosphere for enjoying meals.
5. Offer Pleasant Dining Settings: Provide opportunities for individuals to dine in different settings, such as indoor dining areas, outdoor patios, or communal gathering spaces. Offer options for both quiet, intimate meals and lively, social dining experiences. Offer different seating options such as beanbags, wobble cushions or high tables.
6. Cultivate a Positive Food Culture: Foster a positive food culture that celebrates diversity, encourages exploration, and promotes eating habits. Offer educational opportunities, cooking classes, or food-related events to engage individuals and foster a sense of community around food.
7. Allow for food preferences: Offer food of choice before introducing food that is not of preference. Don't restrict the restricted- ensure that they have their "safe foods" but alway offer (a small amount) of the other options available.
8. Provide Opportunities for Culinary Exploration: Offer opportunities for individuals to explore different cuisines, flavors, and culinary traditions. Host themed meals, cultural events, or food tastings to introduce new foods and expand individuals' culinary horizons.
9. Encourage Social Dining Experiences: Facilitate social dining experiences that promote connection, conversation, and camaraderie. Provide communal dining tables, group meal options, or shared cooking experiences to encourage interaction and bonding over food.
10. Seek Feedback and Adapt: Regularly solicit feedback from individuals about their dining experiences and preferences. Use feedback to make adjustments and improvements to menus, food offerings, and dining practices to better meet the needs and preferences of individuals.

Creating a gustatory-friendly environment involves more than just serving good food—it's about creating a holistic dining experience that engages all the senses, promotes enjoyment and appreciation of food, and fosters a sense of community and well-being. Food should never be restricted, nor should it be forced- for some, just looking at food is an achievement.

For training on ARFID (Avoidance/restrictive food intake disorder), visit our training page.