Food Allergy Awareness Month - CulinArt Group

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Food Allergy Awareness Month

Today we are highlighting the importance of Food Allergy Awareness Month, which happens in May. Did you ever wonder why as a child you couldn’t bring your delicious peanut butter jelly sandwiches to school for lunch? The main reason was to protect and prevent your classmates or teachers from having a serious allergic reaction from a peanut allergy. Let’s dive deeper into this topic and enhance our knowledge surrounding food allergies and how to keep our family and friends who are allergic to certain foods safe.

What is Food Allergy Awareness month?

Food Allergy Awareness Month is a time to educate patients, family, friends, school staff, coaches and other individuals about food allergies and other diseases such as asthma. About 32 million people have food allergies in the US and 5.6 million are children who have food allergies. The Asthma and Allergy Foundation of America (AAFA) declared May to be “National Asthma and Allergy Awareness Month” to promote and educate individuals on these diseases.


What is a food allergy?

A food allergy is a reaction caused by certain foods that are seen harmful to the body. When the body is exposed to these foods, the immune system reacts with certain symptoms to fight off the allergens, also known as an allergic reaction.


What are the signs and symptoms?

The most common symptom of an allergic reaction caused by a food allergy is called anaphylaxis. Anaphylaxis is a life threatening reaction that can cause tightening of the airways, swelling of the throat, severely low blood pressure, and shock. Other severe symptoms can include hives or rashes of the skin, swelling of the lips, tongue and throat, tingling or itchy feeling in the mouth, shortness of breath, trouble breathing, coughing or wheezing, dizziness, lightheadedness, vomiting, or diarrhea. In the U.S it is estimated that severe allergic reactions can cause 30,000 cases of emergency room visits, 2000 hospitalizations, and 150 deaths each year.


What are the most common food allergies?

The most common food allergies are those to eggs, peanuts, tree nuts (almonds, walnut, pecans, cashews, pistachios), wheat, soy, fish (bass, flounder, cod), shellfish (crab, shrimp, scallop, clams), and sesame.


How are they treated?

There is no cure for food allergies. However, those with food allergies should take action in preventing allergic reactions by reading food labels and always careful to ask about ingredients in foods. Additionally, individuals should always carry epinephrine (EpiPen) with them in case an allergic reaction ever develops. People who know others with food allergies should be mindful of preparing or eating foods that may be harmful to them.


CulinArt Group is committed to making every guest’s dining experience an exceptional one. Please consult with the chef or manager on any allergies or special dietary needs or to discuss ingredients and/or food preparation methods.

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  • May 17, 2021



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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