I think the initiative of Allergychef, which has already begun to work with the intention of improving the social life of people suffering from food allergies and intolerances, will be a success and will soon reach a national dimension. For now, its website allows users to book for free in restaurants according to their food needs in the area of Barcelona. In addition its success is based on the restaurants of Allergychef They have passed a training course endorsed by the Catalan Society of Allergology and Clinical Immunology (SCAIC) so that all restaurant staff can attend people with food allergies and intolerances without any problem.
It is a pioneer initiative in Europe where 17 million people suffer from some type of food allergy, in addition to a 1% celiac population and 20% lactose intolerant. Allergychef's drivers are Alfons Coasts Y Marina Sauri which also has a food allergy with risk of anaphylaxis. To them, they have joined Miriam Piñol as responsible for communication and direct connoisseur of the problem because she is celiac. All three have developed a system that allows people with the same problems to meet trained and aware restaurants.
Users can register for free at Allergychef and indicate their food allergies and intolerances. Also relatives and friends of the allergic or intolerant can register. Once they have provided their data, users can perform at no cost restaurant reservations which, as we have said, are perfectly trained and ready to attend without risks.
For now AllergyChef has 20 restaurants in Barcelona although the objective is to export the model as soon as possible to other Spanish cities.
The project is promoted by the Catalan Society of Allergology and Clinical Immunology (SCAIC), which concentrates the majority of allergists in Catalonia and the Balearic Islands. They are responsible for preparing the course contents that exceed the restorers. In addition, Allergychef through the SCAIC will offer donations to the research of food allergies and intolerances with the clear intention of promoting the quality of life of the affected people. This objective can be seen in the video that illustrates the article.
Allergychef has the support of many personalities from the world of catering as the newly awarded best restaurant in the world El Celler de can Roca and the Torribera Food Campus of the University of Barcelona. This initiative is also supported by the Association of Food Allergy and Latex of Catalonia, Immunitas Vera.
I hope the initiative takes strength and muscle and is encouraged to implement it in general in Spain. The objective is that large restaurants and national impact restoration chains adapt their processes to incorporate new recipes in which neither milk, nor egg, nor nuts, nor, in general, other allergic products, have so much prominence in the Letters and foods of all kinds can be eaten. For example, in most children's menus of many restaurant chains it is impossible to have a dessert that does not have milk, eat a first dish that does not have an egg, or eat a second plate that does not have milk or an egg. So we celebrate the arrival of this initiative and hope it will gain a lot of strength and support in Spain.
