The challenges of managing adverse food reactions: 2000 years and counting

Abstract

The number of people experiencing ‘food intolerances’ is growing, and this market is one which is relatively untapped by the tourism and hospitality industries. To date, the research shows the impact and implications of ‘food allergies’, on the catering industry, however there is only a limited focus on ‘food intolerances’. Although limited information is available on the number of people affected by such conditions, is it estimated that 45% of the world’s population may be impacted by food intolerance during some stage of their lives. This study, which forms part of a Ph.D., will investigate the implications for those diagnosed with various types of food intolerances, including Fructose Malabsorption, Lactose Intolerance and Coeliac Disease when travelling.This paper will illustrate significant challenges that the service industries are facing, to meet the growing demands of consumers with food allergies and intolerances. The literature also reveals the need for staff training as a risk management response to create a safe operating environment for food consumption.