Accessibility

Accessibility Team Quickstart

This is a quickstart TODO list for the Accessibility Team.

  • [ ] Review Venue Accessibility: Ensure the venue meets physical accessibility standards (ramps, elevators, accessible restrooms).

  • [ ] Check Accommodation: Verify that accessible accommodation options are available and close to the venue.

  • [ ] Transport: Identify accessible transport options between accommodation and venue.

  • [ ] Website Accessibility: Audit the conference website for WCAG compliance.

  • [ ] Registration Form: Ensure the registration form asks about specific accessibility needs (dietary, mobility, sensory).

  • [ ] Signage: Plan for clear, high-contrast signage at the venue.

  • [ ] Quiet Rooms: Designate a quiet room for attendees who need a break from sensory input. (Silent Hack Lab)

  • [ ] Volunteers: Brief volunteers on how to assist attendees with disabilities (PwD) respectfully.

Accessibility Issues to Monitor

We need to monitor and address the following accessibility issues:

Physical Accessibility

  • Wheelchair Access: Ramps, elevators, wide doorways, and accessible restrooms.

  • Seating: Reserved seating for those with mobility or vision impairments.

  • Stage Access: Ramps or lifts for speakers using wheelchairs.

Sensory Considerations

  • Lighting: Avoid strobing lights; ensure good lighting for lip-reading.

  • Sound: clear audio systems;

  • Quiet Spaces: Availability of low-stimulation areas. (Silent Hack Lab)

Communication

  • Materials: Large print options for printed materials.

  • Online Content: Alt text for images, captions for videos (good time to ask speakers to provide transcripts or use auto-captioning).

  • Live Captioning/Sign Language: If resources allow, provide these services for keynotes. ( blocker: new layout for live stream to include this)

Dietary Needs

  • Clear labeling of food ingredients (allergens, logo for vegan (leaf or ‘V’) / veg (green dot) / contains- egg (brown triangle) or non-veg (red dot) , etc.).

  • Prevention of cross-contamination.