FORT COLLINS, Colo. ─ MenuTrinfo has selected over a dozen award-winning organizations and brands that made significant strides this year to protect the health of consumers with food allergies and intolerances.
In its eighth year, MenuTrinfo’s 2024 Allergy Awards expanded from 10 categories to 13, recognizing industry innovators’ dedication to food allergy safety, training, and overall awareness. The selection process kicked off in early May, and winners were chosen from a public nomination pool of qualified candidates.
“The competition was incredibly stiff this year, which is a major testament to the growing number of unstoppable organizations fighting for the livelihood of 33 million U.S. residents suffering from food allergies,” said Betsy Craig, CEO of MenuTrinfo.
This Year’s Award Categories and Winners
Best Overall Food Allergy Program for Universities: University of Maryland
Best Food Allergy Champion for Universities: Boston College
Best Food Allergy Training for Universities: Georgetown University
Best Food Allergy Innovation for Universities: University of Massachusetts Amherst
Best AllerCheck Marketing Campaign for Universities: Aramark
Best Food Allergy Advocacy Group: Elijah-Alavi Foundation
Best Food Allergy Training for Restaurants: Marriott International
Best Food Allergy Innovation for Restaurants: First Watch
Best Allergy-Free Bakery: Jennifer Lee’s Bakery
Best Allergy-Free Cereal: Safe & Fair
Best Allergy-Free Blogger: The Allergy Chef
Best Allergy-Free Snack Food: Free2b
Best Allergy-Free Dry Mix: gf Jules
MenuTrinfo’s ANAB-accredited AllerTrain program has trained over 100,000 participants internationally, including food service staff members from restaurants, universities, and more. MenuTrinfo’s college map lists all AllerTrained campuses, including the University of Maryland (UMD). UMD Dining Services was recognized as this year’s “Best Overall Food Allergy Program for Universities” for its efforts to communicate and accommodate the 1,600 self-reported UMD students with allergies and intolerances. The UMD Dining Services Food Allergy program is spearheaded by nutritionist and certified allergen trainer Sister Maureen Schrimpe, executive allergen chef Chris Inboden, and senior executive chef John Gray.
For Thomas Silvera, co-founder and vice president of the Elijah-Alavi Foundation, the “Best Food Allergy Advocacy Group,” this recognition amplifies the voices of those living with life-threatening food allergies, highlighting their struggles and advocating for their needs. The Elijah-Alavi Foundation is a nonprofit offering diverse food allergy and asthma resources for childcare facilities, daycares, and schools, regardless of socio-economic status, cultural background, or socioeconomic class.
“This award not only acknowledges our hard work and dedication but also reinforces our commitment to raising awareness and advocating for those affected by food allergies, especially within underserved communities. I dedicate this honor and award to my son, Elijah-Alavi, and to everyone who believes in the work we do,” Silvera said.
