Allergy Advocates WA founders Sophie Smith and Taryn Grainger with their kids.~|~|F6ALhm6o0c
Two mothers from Busselton, Australia, have established a platform aimed at enhancing food allergy awareness in the dining sector. Sophie Smith and Taryn Grainger, both of whom manage children with multiple food allergies, created Allergy Advocates earlier this year, driven by their frustrations over insufficient allergen information available in restaurants and cafes.
The initiative seeks to improve food safety by advocating for clearer allergen labeling on menus and websites. The founders also aim to implement an allergy matrix for both staff and customers and to promote access to reputable allergy awareness training. According to Ms. Smith, original regulations in her home country, the UK, have set a standard that Australia currently lacks.
“In the UK, there is a regulation known as Natasha’s Law, which transformed how food venues manage allergens after the tragic death of a teenage girl due to a mislabeled sandwich containing sesame seeds,” Ms. Smith explained. “This experience has opened my eyes to the significant gaps in food allergy transparency here in Australia.”
Dining out has become a source of anxiety for Ms. Smith, whose daughter is allergic to egg, milk, sesame seeds, banana, and peanuts. She expressed concern about the difficulty of obtaining accurate information about food ingredients, noting that restaurant staff often lack confidence in addressing allergy-related queries.
Ms. Grainger, who also faces similar issues with her son’s allergies, shared her alarming experiences. “I have had to remove my daughter from childcare facilities after they served her dairy products, despite being fully informed of her allergy. This led to severe reactions,” she said. The founders are determined to ensure that families like theirs can enjoy social dining experiences without fear.
Beyond raising awareness, the duo is advocating for systemic changes to improve food safety legislation in Australia. “Currently, allergy awareness training is not mandatory in Australia, which is concerning,” Ms. Grainger said. “Both of us have encountered situations while dining out where we felt like an inconvenience, or worse, where our safety was compromised. The current level of allergy awareness and safety is simply inadequate.”
The urgency for change is underscored by recent findings from the Murdoch Children’s Research Institute, which indicates that Australia has the highest rate of childhood food allergies globally. Over the past two decades, hospital admissions for anaphylaxis have surged by over 350 percent.
Ms. Smith and Ms. Grainger hope that Allergy Advocates will not only elevate Australian practices to align with global standards but also ensure that dining out becomes a safer experience for all families. Their initiative is a significant step towards fostering a more inclusive and safe environment for individuals with food allergies in Australia.
