Collaboration between the Coeliac Society of Ireland and Gluten Free Ireland sees an all-island approach to increase awareness of the disease
In April of this year, representatives from the different coeliac support organisations, including the Coeliac Society of Ireland and Gluten Free Ireland, met to discuss the challenges they face in supporting the coeliac consumer. The meeting was convened under the auspices of safefood and addressed the growing need to assist the catering and hospitality sectors in adhering to new legislation, introduced in December 2014. This legislation (www.fsai.ie/faq/allergens.html) sets out new requirements regarding allergen information and how it is displayed.
Grainne Denning, CEO of the Coeliac Society of Ireland, believes there is a body of work to be done around educating those who should be implementing this law on their premises. “Clear labelling is necessary and a book of allergens needs to be on the premises also. The regulatory authorities would like to see the full implementation of the legislation from a consumer safety perspective.”
The Coeliac Society of Ireland is a registered charity and is the primary source of information on coeliac disease in the Republic of Ireland. Grainne notes that approximately one out of every 100 people have coeliac disease, adding that “there has been an explosion in the amount of interest in the gluten free area, with people choosing to eat gluten free because they think it is healthier”. “Yet, a lot of gluten free foods have more fats and sugars in them. It has been estimated that 7% of the population have a wheat intolerance but are non coeliac. There is such a low base of understanding of coeliac disease that we, as a Society, need to get the understanding out there that it is an auto immune disease.”
Derek Thompson, founder of Gluten Free Ireland in Co. Down, agrees. Derek set up Gluten Free Ireland with his wife Christina in 2010 after discovering the lack of understanding at a hospitality level in Northern Ireland about the disease, which Christina suffers from. “We felt there was a gap in the local market and decided to start a simple database of places that my wife and I could eat out in.” This database, which has grown over the years and includes gluten free producers, is online and freely open to all. “We don’t give medical or nutritional advice but we know what it’s like to live and travel as a coeliac and that can be invaluable to a visitor coming to the island of Ireland or to a local simply wishing to visit a different part of the area.”
Collaborative efforts between the Coeliac Society of Ireland, Gluten Free Ireland and safefood ensure an allisland approach to their mission. Derek notes: “We have developed a mutual respect for each other and a level of cooperation.” This cooperation will come to fruition in September when safefood will host an event with both organisations – one in Dublin and one in Belfast – aimed at driving greater awareness in the catering community regarding allergens. The events will be of interest to those working in the hospitality, tourism and food safety industries, offering practical advice on how to manage allergens on the premises.
For more information visit www.coeliac.ie www.glutenfreeireland.com www.safefood.eu
Comments