Nutrition and allergen transparency for every diner, on every menu
Owen’s family aims to persuade the UK Government to extend Natasha’s Law to include restaurant menus. While Natasha’s Law improved allergen labeling on pre-packaged takeaway food, it left diners in restaurants less protected. They argue that requiring restaurants to list allergens on their main menus is a low-cost change with immense benefits for those affected by allergies and anaphylaxis. This would reduce risks from untrained or inattentive servers, ensuring safer dining experiences.
Ever since 2017 Owen Carey’s family has been at the heart of a campaign to protect and save the lives of allergy sufferers dining out in restaurants by raising awareness of food allergies and pushing for stricter regulations in the foodservice industry.
In Owen’s memory his family are calling for a change in the law surrounding how allergy information is displayed and given in restaurants in the UK. They hope that a simple change in labelling and staff training will prevent any future needless deaths of people with food allergies.
Because we love hospitality as much as you do, we strive to make dining out a safe and positive experience for everyone. Our software and services already support allergy sufferers in staying healthy, and we’re constantly improving to ensure you comply with new laws, food standards, and regulations. Beyond safety, we help you enhance performance, reduce food waste, and promote sustainability, making your hospitality experience better for all.
Owen Carey had severe food allergies and tragically died, collapsing from a massive anaphylactic reaction after consuming a marinated chicken burger at a restaurant, despite informing the staff of his allergies. His family’s campaign for improved food allergen awareness and labelling in the foodservice industry has been coined as “Owen’s Law” to prevent similar incidents.
Read the latest news. Following a successful petition, Owen’s Law was debated in Parliament in May 2023. Read Hansard.
Proposed changes in the restaurant industry aim to improve allergy safety by standardising allergen symbols on menus and providing detailed ingredient lists.
Staff should receive comprehensive allergy and first aid training. Large chains could use food databases or smartphone apps for quick allergy information.
An industry-standard “Allergen ID” with QR codes could help servers identify allergies, with regulations requiring proactive allergy discussions, overseen by Duty Managers. More research into allergies and anaphylaxis deaths is encouraged. Read more about the proposed changes.
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