Managing guests’ food allergies and other dietary needs doesn’t need to be difficult. Proactive actions with guests and vendors makes it easier and safer for everyone.
Soy, one of the eight most common food allergies around the world, is a particularly difficult allergy to manage because its used in a lot of processed foods. Those allergic to soy must be ardent food label readers to ensure their health and safety. College students, who are living on their own for the first time, must become even more prudent about it since they are relying daily on someone else making their meals. However, by choosing whole, unprocessed foods, eating from the school salad bar or requesting a baked potato with soy-free toppings, can make it easier. In this…
According to FARE, an estimated 2.3 percent of Americans — nearly seven million people — report an allergy to seafood, including fish and shellfish with salmon, tuna, and halibut being the most common. When your child heads off to college, its important they understand how to managing their allergy on their own. Tracy Stuckrath contributes to this Campus Explorer article with some steps to take to make sure your college experience is everything you want it to be even with your food allergy An estimated 2.3 percent of Americans are allergic to seafood .
In the Fall 2012 issue of Minnesota Meetings & Events, Tracy Stuckrath discusses how communication is key to managing the food allergies of event participants. And, it must be a three-way conversation between the planner, the attendee and your catering vendors. Vendors need to know in advance what they need and can prepare and the participant needs to understand and feel comfortable with how they will be served.
Are meeting and event planners required to accommodate attendee’s food needs? With the ADA Amendments Act of 2008, the answer is yes.
In the latest Fresh Ideas from the ICA in Catersource’s Get Fresh newsletter, Tracy Stuckrath, CSEP, CMM, CHC talks about how to manage the dietary needs of guests in “Tolerating Intolerance.” She says its important to be proactive in your planning – ask guests about their needs in advance, update your recipes so they can be prepared multiple ways to accommodate different needs. Its also important to pay attention to cross contamination in the kitchen and on the buffets.
Interview from the PCMA Learning Lounge in San Diego. Certified Event Planner with Food Allergies: Tracy Stuckrath talks about PCMA and how planners need to think about the diets of their attendees.
The health of your event, your attendees and our nation is a great responsibility that meeting professionals must embrace I never thought I would be quoting from Spider-Man (although my nephew would be proud), but the meaning behind Uncle Ben’s statement — “Remember, with Great Power Comes Great Responsibility” — to Peter is truly why I started my company and now this blog. When I found out eight years ago I had an allergy to yeast, you would have thought I’d be traumatized – I had to stop eating anything that contained yeast, sugar, vinegar, dairy, white flour and…