@Rachel1891
Rachel, Welcome to Airbnb and I hope you can make a success of your hosting like many of us have. I know you say you can't afford a vending machine, but don't consider that path now, or in the future. Many guests would see a vending machine as something of an insult, it doesn't fit with the concept of home hosting. It would make you look like a money hungry host.
As far as food is concerned, unless you have a government approved food handling licence you are only permitted to provide fresh food items that are in manufacturers sealed packaging. You can provide loose biscuits/ crackers, nuts, fruit, eggs, bread. But any perishables such as bacon, milk, butter, cheese, juice, salads must be provided in un-tampered sealed containers. You can't pour a bit of milk into a jug, take a few bacon rashers out of that 2 Kg pack and wrap them in plastic, cut a bit of cheese off the block and put these things in the fridge. These items must be supplied in the sealed packaging they left the manufacturers premises in. Even chocolate must be supplied in it's sealed wrapping.
Alcohol, of course, cannot be sold without a liquor licence, even giving it to guests as a welcome gesture can be taken as part of the rental sales agreement if you mention it in your listing description.
Your best course of action is to work out what you want to supply to guests and base your listing price around the cost of supplying those things, don't charge them as extras.
Certain things are regarded as essentials, like water, tea, coffee, small pack of biscuits.
I provide a lot in the way of condiments for my guests, but I have been able to negotiate good deals with local suppliers on what I supply and my restock very rarely comes to more than $10 per guest night......and I add that to my listing amount.
In addition to a block of chocolate, this is fairly typical of what each guest gets on arrival. I don't just leave them in a box like that, the eggs, bacon, milk, cheeses, water, fruit juice are in the fridge, the fruit in a fruit bowl, nuts and crackers of a cheese board, bread and butter on a tray. I have set it up so that if guests comes in late they can virtually make a satisfying light meal without having to go out and search the neighbourhood for something to eat.
Almost ever item in that box is the result of special negotiation. I have a deal with one of the major local supermarkets, when cheeses get within a week or so of their best before date, or the packaging has become somewhat 'handled' in the display cabinet I get them for a maximum 50c per cheese. I can turn on a $30 cheese plate for less than $1.
It pays to do it this way because almost every guest in the review process comments on what is supplied, and that brings lots of future business.
Sorry this is a but long but Rachel, hospitality is a big part of what we do. Set yourself a 'signature', something that makes your place stand out from the rest and you will be guaranteed a steady stream of future guests!
Cheers........Rob