Public health researchers have called food allergies “a growing public health epidemic in Canada” affecting around one in 13 Canadians and one in five Canadian households. Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack the training, skills and confidence to manage food allergies safely and effectively. These are challenges that existed before the COVID-19 pandemic and will surely persist after it. In recent years, news outlets across Canada have reported several cases of people suffering extreme, sometimes fatal, allergic reactions to restaurant food. Accidents like these are most often due to miscommunication. As researchers in the field of industrial-organizational psychology, we analyzed how and why information about food allergies gets communicated, and miscommunicated, at restaurants. We approached allergy communication the way we might approach communication among a flight crew or a surgical team: by isolating the make-or-break behaviours in the communication process. Based on this research, we offer some guidelines to reduce the risk of allergic reactions at restaurants and improve the customer experience.
Public health researchers have called food allergies “a growing public health epidemic in Canada” affecting around one in 13 Canadians and one in five Canadian households. Dining out can be risky and stressful for people with allergies, in part because many restaurant employees lack the training, skills and confidence to manage food allergies safely and effectively. These are challenges that existed before the COVID-19 pandemic and will surely persist after it. In recent years, news outlets across Canada have reported several cases of people suffering extreme, sometimes fatal, allergic reactions to restaurant food. Accidents like these are most often due to miscommunication. As researchers in the field of industrial-organizational psychology, we analyzed how and why information about food allergies gets communicated, and miscommunicated, at restaurants. We approached allergy communication the way we might approach communication among a flight crew or a surgical team: by isolating the make-or-break behaviours in the communication process. Based on this research, we offer some guidelines to reduce the risk of allergic reactions at restaurants and improve the customer experience.
In its July 2014 issue, Time Magazine ranked the San Francisco Bay Area the second healthiest place to live in America. Crediting it as the "birthplace of farm-to-table" dining, the story provides a compelling portrayal of the Bay Area as a healthy foodie's heaven. Indeed, this area has a special focus on real food, sustainable and seasonal farming, and support for local agriculture. Bringing this proud characteristic of San Francisco's food scene to the forefront are three restaurants that offer menus that undeniably emphasize nutrition and real ingredients, while also maintaining reasonable prices. The subtle Mission storefront and minimalist white wall make Green Heart Foods an easy target to miss. Seating is (very) limited, but what this cafe lacks in strong presence, it more than makes up for in fresh, healthy food offerings. GHF has options for every kind of healthy foodie. For macrobiotic eaters, there are whole grain, veggie bowls and hearty salads. If you're gluten-free, you'll love the breakfast (or lunch) Superhero Bowl. If you're vegetarian, or strictly vegan, GHF offers three different raw breakfast bowls and vegan muffins. Their popular blue plate specials, which change daily and typically includes a hearty dish of vegetables, complex carbs, and healthy starches, keep the menu fresh and interesting. This place is a gem for breakfast and lunch, open everyday from 8-3. By 3 pm, most dishes have sold out, and the raw, vegan cookie jars sit empty. GHF may easy to miss, but after one visit, you will be a regular.
