Click here to visit the Foodservice Update website

Click here to go to the Eat Out Maagazine Twitter feed

Register

To receive our newsletter, click below…

People Moves

Got a people move story for Eat Out Magazine? Email clarer
@dewberryredpoint
.co.uk

Coeliac UK launches 'food without fear' campaign

12th May 2008, 9:46am

Coeliac UK, the national Charity for people with coeliac disease, is today launching its new campaign, 'Food Without Fear', for the improved provision of gluten-free meals across both the public sector and commercial catering industries.

Although diagnosis rates of coeliac disease are currently low, the potential catering market share of people with coeliac disease is 660,000 or 1 in 100 of the UK population.

The commercial potential of this market segment is even higher because the need for gluten-free options drives the eating-out habits of the family and friends of those with coeliac disease too.

However, the need for gluten-free meals is clearly not being served; 67% of respondents in a survey of Coeliac UK members carried out by Oxford University said that were less likely to eat out after they had been diagnosed with coeliac disease because of the difficulties in finding safe gluten-free options.

Even the smallest trace of gluten can cause a person with coeliac disease to become seriously unwell. Often called 'being glutened', unwittingly eating gluten can lead individuals to be ill and off work for over a week.

During May, Coeliac UK is:

Running a UK-wide recipe competition for chefs of all levels of experience to create an innovative gluten-free dish to be judged by celebrity chef Giorgio Locatelli.

Lobbying politicians in Westminster and Scotland to highlight the problems faced by people with coeliac disease when they eat-out either for pleasure or necessity.

Coeliac UK Members are challenging their local restaurants and catering establishments to offer gluten-free meals.

Sarah Sleet, chief executive of Coeliac UK says: "Coeliac disease is an autoimmune disease for which the only treatment is a lifelong strict gluten-free diet. The gluten-free diet is necessary to avoid the serious complications of coeliac disease such as infertility problems, bowel cancer and osteoporosis.

"And yet, even where people should feel safe, such as in hospital or school, getting a gluten-free meal can be very difficult, which is why we are pleased to have begun working with Hospital Catering Association to turn around this serious problem. We hope this work will show the way to the rest of the catering industry."

Neil Watson~Jones, Chairman of the Hospital Caterers Association (HCA) says: "The HCA is pleased to be working along side Coeliac UK to improve the situation for people with coeliac disease. Much work is being done by hospital caterers across the UK to improve food services for all patients with special dietary needs. The newly launched Coeliac UK Toolkit will be an important aid to caterers in increasing awareness of the illness and the action that should be taken to ensure patients with coeliac disease receive the appropriate food and beverages whilst in hospital".

Related Articles:

27 Nov 2009 - Raymond Blanc unveils winners of Gluten-free Chef of the Year competition
07 Jul 2009 - Raymond Blanc to judge Gluten-Free Chef of the Year competition
29 May 2009 - Are top restaurants doing enough for coeliac sufferers?

Click here to submit a comment!

Have your say!

To comment on this article, simply enter your name and email and send us your views. Please note that your comment will appear publicly below this article once it has been processed. For enquiries please email info@eatoutmagazine.co.uk.

RSS Feed Subscribe

March 2010

THE VIEW: Simon Chaplin - Christie & Co’s head of restaurants on why the industry’s mood remains cautious
ISSUE: Pub saviours- Les Leonard explores the growing trend of communities clubbing together to save their local pubs
AT THE TABLE WITH...: Tim Martin - In a rare interview, the Wetherspoon boss talks usiness, government policy, supermarket booze and why his staff should ‘Tell Tim’
TOP STORY: Restaurants vs. Recession - As the industry continues to battle through, we look at methods being used to increase footfall and spend per head
IN BUSINESS: From fi eld to fork - How The Field Kitchen is proving a hit with its unusual restaurant concept among the green fi elds of rural Devon

View The Archive