FARE’s College Food Allergy Program Pilots in a Dozen Schools Nationwide

McLEAN, Va. (April 6, 2015) – Food Allergy Research & Education (FARE) announced today the launch of a pilot program aimed at providing colleges and universities with gold-standard recommendations and evidence-based resources needed to effectively manage food allergy, a potentially life-threatening disease.

The FARE College Food Allergy Program was introduced last year with the goal of providing students with food allergies a safer college experience by helping colleges and universities develop comprehensive, uniform food allergy management policies. The new “Pilot Guidelines for Managing Food Allergies in Higher Education” were developed by FARE together with experts in the areas of health, housing, dining services, disability services and emergency medical services.

Out of an outstanding group of applicants, FARE chose 12 schools nationwide to participate in the pilot program:

• College of the Holy Cross (Worcester, Mass.)
• George Mason University (Fairfax, Va.)
• King’s College (Wilkes-Barre, Pa.)
• North Carolina State University
• Texas A&M University
• University of Arizona
• University of Chicago
• University of Michigan
• University of Northern Colorado
• University of Southern California
• Valparaiso University (Valparaiso, Ind.)
• Wesleyan University (Middletown, Conn.)

“We are very excited to be working with these outstanding institutions of higher learning that have recognized the critical importance of ensuring the safety of their students with food allergies,” said James R. Baker, Jr., M.D., CEO of FARE. “The new guidelines cover food allergy management in all aspects of campus life, and this pilot program enables colleges and universities to test them in a campus environment.”

These schools will work to implement FARE’s pilot guidelines, which offer guidance for identifying students with food allergies and serving their needs via housing, dining, health, disability and emergency services. In addition to receiving assistance and support from FARE with implementing the guidelines, the participating schools will receive free food allergy training for dining and resident life staff. FARE will also work to support the creation of student support groups on campuses.

Beginning in 2016, FARE will launch a database that will give all colleges and universities the opportunity to list the components of FARE’s program and guidelines they have implemented. This will assist parents and students as they make important decisions about where to attend school.

FARE invites schools wishing to access free resources, including the Pilot Guidelines for Managing Food Allergies in Higher Education, to visit www.foodallergy.org/collegeprogram.

FARE is proud to be partnering with food allergy experts, college and university representatives, the Association on Higher Education and Disability, MenuTrinfo and foodservice industry representatives from Premier REACH, Sodexo and Compass Group on this program.

Food Allergy Research & Education (FARE) works on behalf of the 15 million Americans with food allergies, including all those at risk for life-threatening anaphylaxis. This potentially deadly disease affects 1 in every 13 children in the U.S. – or roughly two in every classroom. FARE’s mission is to improve the quality of life and the health of individuals with food allergies, and to provide them hope through the promise of new treatments. Our work is organized around three core tenets: LIFE – support the ability of individuals with food allergies to live safe, productive lives with the respect of others through our education and advocacy initiatives; HEALTH – enhance the healthcare access of individuals with food allergies to state-of-the-art diagnosis and treatment; and HOPE – encourage and fund research in both industry and academia that promises new therapies to improve the allergic condition. For more information, please visit www.foodallergy.org.

Nancy Gregory