Thread by @c_borstell

I try to keep my Twitter all academic, but since food is a domain that affects me at most conferences etc, I'll do a thread on #foodallergy.

https://twitter.com/CarlaHudsonKam/status/1086038433942753280

I'm allergic to a bunch of foods. At least peanuts are bad enough to literally kill me (I've been to the emergency room twice in my life because of accidental peanuts).

I've lived with this knowledge for 30 years now. I've read thousands of ingredient labels and have had to remember important keywords ('peanut', 'nut', 'traces of...') in many languages to navigate various parts of the world.

I manage just fine, as long as I have some control. Whenever I eat out, at a dinner party, or a conference's catered lunch, some of this control is lost. I have to rely on a chain of people doing their job in order not to die (lol).

Below are my 8 main tips for conference organizers/caterers (and others) to cater (figuratively and literally) for people with allergies:

1. Ask for dietary requirements if there'll be catering. However, do NOT share this list with all participants by email or printing a list posted on site. I've had this happen several times. I decide when and to whom I want to share this information.

2. Be explicit. Often food is served without any labeling. Am I to assume that this means it conforms to everyone's dietary requirements? If I have a label, I can check for myself (this is preferred).

3. Labeling. Too often is a "special food" dish labeled "peanuts", when it means "this does not contain peanuts". Like, why though? At least describe the food, but listing ingredients or allergens is even better.

4. Inform. Let participants know whom to ask about food content or where ingredient labels can be found. Often catering staff have no clue, they just serve what they have.

5. Responsibility. Very often when I ask about ingredients/allergens, I'm asked to list my allergies instead. Like, friend, how much time have you got? It's 100% easier if I get the label and check for myself. Then it's under my control and responsible.

6. Food choice. If possible, choose foods that a) aren't known severe allergens (I looove when there's a Thai peanut theme to everything served) or b) can be separated (a salad bar type is nice since you choose what you can/want to eat: build your own X!).

7. Vegan variety. The original retweet was about excluding meat. I don't need meat, but can't eat soy (because cousin of peanut) and an all-vegan menu often leaves few to no things I can eat. Oat-based products are big in Scandinavia, but lagging behind elsewhere.

8. Pre-inform. Be explicit about menu and food options before the event. I'm used to skipping food when I don't feel safe, which is fine, but it's easier to prepare (eat in advance, bring food, find other food establishments) if I can plan for it.

I avoid ranting about this, because of stereotypes about allergic people being picky eaters, hypochondriacs, nerds, etc, but I realize that it's also about accessibility. I've skipped enough free food to not care, but I'd be happier if I could feel safe when I choose to eat it.