Food Allergy Research & Education Launches New National Program to Help Make College Campuses Safer for Students with Food Allergies

McLean, Va. (Jan. 16, 2014) – Food Allergy Research & Education (FARE) is proud to announce the launch of an ambitious new program aimed at providing students with food allergies a safer college experience by helping colleges and universities develop uniform policies to effectively manage food allergy, a potentially life-threatening disease.

The FARE College Food Allergy Program will address all aspects of college life with food allergies including dining services, resident life and social well-being, health services, disability accommodations and emergency services. FARE has partnered with several leading experts for the program, including the National Foundation for Celiac Awareness (NFCA), the National Association of College & University Food Services (NACUFS), food allergy experts, college and university representatives, and industry representatives.

“Food allergy is a serious and growing public health issue, and colleges are beginning to realize the importance of ensuring their students with food allergies are safe and included in all aspects of campus life,” said John L. Lehr, chief executive officer of FARE. “We are proud to be working with NFCA, NACUFS and experts and colleges from around the country to develop comprehensive guidelines for managing food allergies in the college setting and resources to help schools implement these guidelines so they can better serve students managing this life-threatening disease.”

In 2014, the FARE College Food Allergy Program will focus on convening experts and stakeholders to create comprehensive guidelines and develop resources such as trainings for dining services and resident advisors, educational materials for existing and prospective students and their families, and guides for creating campus social groups. FARE will also be securing university partners to implement the recommendations as part of a pilot phase.

“Working with FARE and NACUFS to address the needs of special diets students is a top priority that our organizations share,” said Beckee Moreland, Director of Gluten-Free Industry Initiatives for NFCA. “Together we are committed to ensuring that our children will be able to choose a college on the merits of the academic program instead of whether or not they will be safe in the dining hall.”

The Program kicks off today with its first College Summit, which is being held at Virginia Tech in Blacksburg, Va. and will focus on dining services. The summit, which is being held in conjunction with Premier REACH, will welcome representatives from 30 colleges and universities, in addition to the Program’s partners and experts. Additional colleges and universities are expected to participate in future meetings. Schools with representatives at this first summit include:

• California State University, Long Beach (Long Beach, Calif.)
• Colorado State University (Fort Collins, Colo.)
• Dartmouth College (Hanover, N.H.)
• Davidson College (Davidson, N.C.)
• Duke University (Durham, N.C.)
• Ferrum College (Ferrum, Va.)
• Georgia Southern University (Statesboro, Ga.)
• Hendrix College (Conway, Ark.)
• Lynchburg College (Lynchburg, Va.)
• North Carolina State University (Raleigh, N.C.)
• Princeton University (Princeton, N.J.)
• San Diego State University (San Diego, Calif.)
• Shepherd University (Shepherdstown, W.Va.)
• Stanford University (Stanford, Calif.)
• University of Akron (Akron, Ohio)
• University of Colorado Boulder (Boulder, Colo.)
• University of Colorado at Colorado Springs (Colorado Springs, Colo.)
• University of Illinois at Urbana-Champaign (Champaign, Ill.)
• University of Kansas (Lawrence, Kan.)
• University of Maryland (College Park, Md.)
• University of Michigan (Ann Arbor, Mich.)
• University of Missouri (Columbia, Mo.)
• University of Northern Colorado (Greeley, Colo.)
• University of Richmond (Richmond, Va.)
• Valparaiso University (Valparaiso, Ind.)
• Virginia Polytechnic Institute and State University (Blacksburg, Va.)
• Washington and Lee University (Lexington, Va.)
• Williams College (Williamstown, Mass.)
• Yale University (New Haven, Conn.)

According to the Centers for Disease Control and Prevention, between 1997 and 2011, the number of children in the U.S. under age 18 with food allergies increased by 50 percent. This dramatic increase illustrates the need for widespread adoption of college food allergy management policies.

For more information about the FARE College Food Allergy Program, visit

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. Formed in 2012 as a result of a merger between the Food Allergy & Anaphylaxis Network and the Food Allergy Initiative, FARE’s mission is to ensure the safety and inclusion of individuals with food allergies while relentlessly seeking a cure. We do this by providing evidence-based education and resources, undertaking advocacy at all levels of government, increasing awareness of food allergy as a serious public health issue and investing in world-class research that advances treatment and understanding of food allergies. For more information, please visit and find us on Twitter (@FoodAllergy), Facebook, YouTube and Pinterest.

The National Foundation for Celiac Awareness (NFCA) is a 501(c)(3) nonprofit organization that drives diagnoses of celiac disease and other gluten-related disorders and improves quality of life for those on a lifelong gluten-free diet. NFCA owns and operates GREAT Kitchens TM, a web-based gluten-free training program for foodservice professionals. Learn more at

Nancy Gregory