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Survey: Food Allergen Awareness in the Restaurant and Foodservice Industry
Abstract
This chapter discusses the awareness of food allergies by the restaurant and foodservice industry and the need for the industry to address the growing demand to accommodate the food-allergic community. The main content of this chapter addresses a survey of the knowledge and training of the restaurant and foodservice industry as it relates to accommodating the food-allergic consumer, as well as the financial benefits and challenges to the industry in accommodating these individuals.
Research suggests that between 20–30% of consumers self-identify as having some form of food allergy or sensitivity and demand for allergy-safe foods is growing. European Union regulations require restaurants to inform diners of the presence of 14 primary food allergens. The method of disclosure, however, is left to the discretion of the restaurant and may include verbal communication, menu labels, or separate informational pamphlets. Despite these requirements, 74% of allergen related food incidents arise from the non-prepackaged (restaurant) environment. Individuals with allergens, therefore, may avoid restaurants or intentionally seek out, especially in the tourism context, venues with publicly disclosed allergen prevention protocols. Due to group effects and social media's ability to channel consumers, implementing allergy-friendly practices could substantially increase restaurant profits. This research examines the performance of the restaurant industry in leading tourist destinations in Croatia with respect to self-disclosure of potential food allergens. Menus, accompanying websites and social media reviews of 973 restaurants across 43 locations were analyzed. Results indicate that very few restaurants have taken affirmative steps to disclose food allergens on their websites (1.3% of English and 0.8% of Croatian websites). Of the subset of restaurants with on-line menus, 6.5% disclosed specific food allergens. In contrast, third-party social media reviews of 24.6% of the restaurants included some statement relating to food allergens. Based on the results, this paper suggests strategies for improved food allergen communication. Specifically, restaurants should make greater efforts to affirmatively disclose allergen information on their websites and monitor social media reviews. Very few restaurants responded to consumer comments, thereby allowing others to dictate the narrative. In light of the strong consumer interest and relatively weak self-disclosure efforts, the hospitality industry has a ready opportunity to attract new consumers by moving beyond regulatory minimums through enhanced allergen communication efforts and social media engagement.
Data from the National Health Interview Survey, 1997-2011 The prevalence of food and skin allergies increased in children under age 18 years from 1997-2011. The prevalence of skin allergies decreased with age. In contrast, the prevalence of respiratory allergies increased with age. Hispanic children had a lower prevalence of food allergy, skin allergy, and respiratory allergy compared with children of other race or ethnicities. Non-Hispanic black children were more likely to have skin allergies and less likely to have respiratory allergies compared with non-Hispanic white children. Food and respiratory allergy prevalence increased with income level. Children with family income equal to or greater than 200% of the poverty level had the highest prevalence rates.
This study surveyed 110 restaurant managerial staff in the United States to investigate their levels of food allergy knowledge, awareness, and preparedness in serving clients with food allergies. Mean food allergy knowledge score was 19.7 ± 4.6 of max 28. Most participants would modify recipes for clients with allergies (n = 85), but perceived customers should be responsible to request special meals (4.1 ± 0.9). Seventy-six participants have provided employee food allergy training. Participants identified that employee lack of commitment (3.9 ± 0.9) and time constrains (3.7 ± 1.0) were barriers to provide training. Restaurants should establish safe dining environment through well-planned food allergy policies and regular employee food allergy training.
Food allergy awareness in food-service establishment Available at: http://webserver.rilin.state.ri.us/PublicLaws
- Rhode Island
- General Assembly
Interview with Paul Antico, Founder of AllergyEats
- A Jones-Mueler