Eating out Without Gluten

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Dining at restaurants and events when you have celiac disease, a gluten-sensitivity or food allergies can be a challenge. But, by being pro-active and educating your hosts and those around you, the experience can be a better experience for everyone.

Transcript of Eating out Without Gluten

  • 1.Eating Out without GLUTEN GIG Atlanta Eating Out Without Gluten August 17, 2013

2. GIG Atlanta Eating Out Without Gluten August 17, 2013 What it Takes for Safe Eating Experiences Celiac Disease, Gluten Sensitivity & Wheat Allergy What & Where is Gluten? Eating Away from Home Laws & Regulations Recipes & Snacks to Take on the Road Essential Learning Components u v w x y z 3. Food is our common ground, a universal experience. James Beard 4. GIG Atlanta Eating Out Without Gluten August 17, 2013 Safe Eating Experiences Learning Curve Approach Collaboration 5. GIG Atlanta Eating Out Without Gluten August 17, 2013 Learning Curve Education Empowerment Awareness Information Knowledge Gather, List, Review Apply, Communicate, Train Accommodate, Simplify A I K E 6. Education Comfort Level Options & Preferences Plan Communicate Order Enjoy Feedback } Strategy Guest To Eating Outside of Home 7. Educate Review & ID Listen Facilitate Fulfill Deliver Communicate Follow-up} Strategy Host To Feeding Guests with Special Dietary Needs 8. Educate Review & ID Listen Facilitate Fulfill Deliver Communicate Follow-up} Strategy Chef To Feeding Guests with Special Dietary Needs 9. GIG Atlanta Eating Out Without Gluten August 17, 2013 Whats the difference? Celiac, Gluten & Wheat v 10. GIG Atlanta Eating Out Without Gluten August 17, 2013 Celiac Disease Genetic autoimmune disorder 1 in 133 Malabsorption Avoid Gluten No cure Other conditions Wheat Rye Barley Oats 11. .15 .25 90 120 8 150 12. ELC #1 What & Where is Gluten? u 13. wheat Bread Pastries Beer Bread Crumbs Panko Chicken Fingers French Fries Ground spices Sauces & stocks Cakes, Cookies Croutons Soy Sauce Thickeners Garnishes Pasta & Noodles 14. barley Bread Pastries Beer Bread Crumbs Panko Chicken Fingers French Fries Ground spices Sauces & stocks Cakes, Cookies Croutons Soy Sauce Thickeners Garnishes Pasta & Noodles 15. rye Milling Whole Steel cut Crushed Malted Kernels Flour Bran Flakes Cereals Milling Sourdough rye bread Crispbread Thin crispbread 16. oats Bread Pastries Beer Bread Crumbs Panko Chicken Fingers French Fries Ground spices Sauces & stocks Cakes, Cookies Croutons Soy Sauce Thickeners Garnishes Pasta & Noodles 17. Fact Fiction vs. 18. 5Read Labels Ingredients you cant pronounce Lite & Low-fat Health claims Chemicals, preservatives, artificial flavors & colors Sugar, HFCS, Trans Fats Ingredients are listed in order of prevelance 19. .15 .25 Whole REAL Nutrient Dense 20. GIG Atlanta Eating Out Without Gluten August 17, 2013 Eating Away from Home Restaurants Events & Meetings Friends & Family 21. GIG Atlanta Eating Out Without Gluten August 17, 2013 Food: A Fact of Life Emotional, Physical, Familial, Cultural & Psychological 22. .15 .25 4,931events 23,190food functions day 23. GIG Atlanta Eating Out Without Gluten August 17, 2013 So What? Dietary Need % of Guests # Guests Celiac Disease (3m) 1.46% 2 Diabetes (25.8m) 12.59% 14 Food Allergies (15m) 5.85% 7 Gluten Intolerance (18m) 8.78% 10 Vegetarian (27m) 11.12% 13 Vegan (1m) 0.49% 1 Kosher 5.46% 6 53 people 46% 24. Do not return to events Do not attend events50% When asked about eating at events, people with dietary needs: 25. Leading cause of death worldwide Chronic disease is a foodborne illness. We ate our way into this mess, and we must eat our way out. Mark Hyman 26. GIG Atlanta Eating Out Without Gluten August 17, 2013 Behavioral Risk Factors Learning Curve Physical Activity Unhealthy Diet Harmful use of Alcohol High blood pressure High blood glucose Physical Inactivity Overweight & obesity High cholesterol Low fruit & vegetable intake } 27. Once guests feel safe & satised with their eating experience, they become a loyal & repeat customers.80% 28. Food & service are a reection of the event, the property and the chef. Guests are entitled to the same quality of cuisine while accommodating their need. Participants should be provided the same culinary experience. Attendees shouldnt be punished for having a dietary need. When serving guests with special dietary needs, Chefs said: 29. GIG Atlanta Eating Out Without Gluten August 17, 2013 Bringing back customers More WoM referrals Increased incremental spending Demonstrating professionalism Increase client base Improve liking Gain trust Fine-tune customer service Benefits of Good Service 30. GIG Atlanta Eating Out Without Gluten August 17, 2013 The Legality of Gluten ADAAA FALCPA Gluten-free Labeling 31. Limits 1+ major life activities Seeing, hearing, Eating, learning, interacting with others, breathing Immune system, digestive, bowel, brain, respiratory, cardiovascular 32. Atlanta Technical College Catering for Guests with Dietary Needs Copyright Thrive! Meetings & Events June 12, 2013 Food Allergen Labeling US Food Allergen Labeling and Consumer Protection Act of 2004 Requires all major food allergens be listed in simple language on all packaged foods Includes allergens in colorings, flavors and additives sesame seeds mustard sulfites 33. Atlanta Technical College Catering for Guests with Dietary Needs Copyright Thrive! Meetings & Events June 12, 2013 Food Service Industry Establishments at retail level; food directly to public Model for all jurisdictions Restaurants and food service employees Section 2-102.11(C)9 and 2-103.11(L) FDA Food Code 34. Gluten-free Labeling Passed