The monthly online
magazine for all
catering professionals
Essentially Catering Magazine

Catering news - For this month's news - View magazine »

Caroline Quentin launches Coeliac UK’s Gluten Freevolution campaign

Caroline Quentin launches Coeliac UK’s Gluten Freevolution campaign

Caroline Quentin, Patron of Coeliac UK, the national charity for people living gluten free, is today (8 May) helping to launch the charity’s ‘Gluten Freevolution’ to further grow the range of options of safe gluten free food when eating

Caroline Quentin said: “I was diagnosed with coeliac disease two years ago and, like everyone else with the condition, when I grab a bite for lunch or go out for a meal with my family, I am putting my health in the hands of those preparing and serving the food each and every time I eat out.”

The Gluten Freevolution campaign kicks off during Coeliac UK’s Awareness Week (8 -14 May 2017) and aims to highlight the growing demand for improved safety, choice and availability when eating out gluten free on the move and to encourage both private and public sector caterers to provide great gluten free food that is safe from cross contamination. 

The Gluten Freevolution will be focused on improving the levels of understanding among caterers as well as increasing the skills and knowledge of both front and back of house staff in preparing and serving gluten free food. The charity is also launching new guidance for the catering industry that is supported by the Food Standards Agency (FSA). The new guidance is available to download at www.coeliac.org.uk/glutenfreevolution

For most people living gluten free, they must do so for life as this is the only treatment for coeliac disease, a serious autoimmune condition caused by a reaction to gluten, a protein found in wheat, barley and rye. People diagnosed with coeliac disease must maintain a strict gluten free diet for the rest of their life if they are to avoid very serious complications such as osteoporosis, infertility and, although rare, small bowel cancer. 

From a Coeliac UK survey in 2016, over 90% of people on a gluten free diet ate out over a four-week period. However, issues around responsiveness of staff and food safety still exist, with over 50% saying that the experience can be frustrating and 25% suspecting that they had been “glutened” in the previous month. 

Sarah Sleet, chief executive of Coeliac UK said: “This uncertainty can make eating out a lottery at times, and trusting your health to a food establishment can often be a big and worrying step, something Coeliac UK wants to improve. While Coeliac UK has made big changes on the high street through our accreditation and training, we now want to make sure we see the same gains in the public sector and when travelling. The charity wants to improve confidence and understanding on both sides, bridging the gap between the expectations of the gluten free consumer and the skills and understanding of the caterers themselves.

“By improving understanding about gluten free provision, we hope to improve the daily frustrations experienced by so many when eating out and drive increased availability of gluten free food, whether eating gluten free at school, in hospital, on an aeroplane, having a meal with friends or grabbing a snack for lunch, to ensure no one’s life will be limited by gluten.”

Important: Your feedback is important to us, please comment any time. Leave feedback »

Previous issues - For latest news & articles view this month's magazine »

Inside this issue

Sign up for more

Sign up today and get Essentially
Catering Magazine delivered every
month to your inbox.

You’ll also get:

  • Weekly news updates
  • Exclusive catering product offers
Sign up »
Advertisement BB Foodservice
Follow Essentially Catering Magazine on Twitter

Essentially Catering @MagazineEC 28 JUL

Think you serve a top #roast? Enter Best British Roast Dinner 2017 and put your pub on the map https://t.co/UqnE5ubgnw

Essentially Catering @MagazineEC 26 JUL

Another brilliant conference #tucoconf v well organised with particularly good key note speakers. Thanks TUCO.

Follow Essentially Catering Magazine on Facebook

Article Archive

Coffee Cup Conundrum

UK consumers throw away about 2.5 billion coffee cups every year, but less than 1% are recycled because most facilities cannot handle their plastic film lining. Read more >

Coffee Matters

People of a certain age will doubtless remember the days when, eating out of home, your wine choice was simply ‘red or white’. At the same time, a cup of coffee invariably comprised simply boiling (yes) water, milk and a spoonful of soluble co Read more >

View previous articles > 157
Advertisement Cooking oil offer