- Over 3 million Canadians are affected by food allergy. These households spend an estimated $6.5 billion annually on dining out.
- Food allergen policy drives restaurant choice for 80% of food allergic consumers and 44% of people without food allergies when eating out with others.
- Help your business grow its share of this underserved market. Download our toolkit that includes all of our resources and our how-to guide.
- Stay informed as we develop more free training tools for your business. Sign up now!
New consumer report: Recipe for Success
Our consumer report, Recipe for Success, shares the dining experiences of Canadians with food allergy and reveals untapped opportunities for restaurants to grow a loyal client base and gain market share through being allergy aware.
Think Food Allergy
Introducing our Think Food Allergy initiative for the foodservice industry. This program is designed to better equip foodservice operators with the tools needed to train staff on food allergy basics and create a safer, more inclusive environment in their establishments that can also boost their bottom lines.
The tools and resources have been developed in collaboration with members of the foodservice industry, and serve as a best practice reference.
Scroll down to access the resources, like our “What is food allergy – training video for foodservice“. Make sure to sign up to be among the first to know when we launch new resources! We’re continuously expanding our selection.
Accommodating the needs of food allergic consumers is not just a matter of public health but also a strategic economic opportunity for the Canadian foodservice industry. Restaurants that implement robust allergy-aware policies can tap into a significant, loyal customer base, enhancing their competitive edge and potentially boosting their bottom line. It’s a win-win scenario where consumer safety aligns perfectly with business growth.
Dr. Sylvain Charlebois, Professor, Senior Director, Agri-Food Analytics Lab, Dalhousie University
Think Food Allergy resources
Posters
Includes high-level steps to communication when serving a food allergic guests.
Videos
At Pizzeria Libretto, we know that bringing people together over a meal builds community, and that should include people with food allergies. The Think Food Allergy training materials are easy-to-use and help our team be more allergy-aware. The video and fact sheets give our team the information they need to be confident when welcoming guests with food allergies.
Chef Rocco Agostino, Pizzeria Libretto
Fact sheets
1-pager sheet that provides basic information on food allergy.
1-pager that highlights how to recognize the signs and symptoms of anaphylaxis, and how to respond.
Templates
Use this fillable PDF that lists recipes of standardized menu items and includes a checklist for priority food allergens.
Use this fillable PDF to track food allergen information (“Contains” or “May contains”) for standardized menu items.
How-to guide
This guide provides instructions on how to use our foodservice resources, and how to kickstart your allergen management program.
At the Rabbit Hole, using Food Allergy Canada’s Think Food Allergy tools and resources aligns perfectly with our commitment to food quality and exceptional hospitality. Access to these resources is crucial for maximizing the financial benefit to our business while empowering our staff with the knowledge and confidence to ensure every guest is served safely and has an optimal dining experience. I encourage everyone across the foodservice sector to use them.
Chef Andrew Nowry, The Rabbit Hole
Toolkit – Download all the resources at once!
Stay informed and sign up!
Stay informed as we develop more free training tools and resources for your business. Plus, we’ll keep you updated on the latest in food allergy and foodservice.