In debate: Natasha's Law

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Dining with death?

Allergic reactions inflight cost airlines money and risk passengers' lives. Marc Warde debates the challenge with three experts in this field

Natasha's Law means new EU rules around allergies onboard. CAN THE ONBOARD HOSPITALITY SECTOR BE TRUSTED TO DELIVER SAFE FOOD FOR THOSE WITH ALLERGIES?

How do you find flying witH multiple allergies?

Travelling with allergies is difficult, we don't want our allergies to define us but we need to eat safe food. It's not about choice, it can be life or death. One in 10 children have allergies – it's a growing percentage of passengers – and 2% of flight emergencies and 4% of diversions are allergy related. That costs between £10-£80,000 for each incident. With the right processes in place these costs are avoidable.

I urge airlines to see the person behind the allergy. I do take responsibility for my own safety, I tell crew and fellow passengers about my allergies, I wipe areas I touch, and ask for a PA alert. Reactions vary but I refuse to accept serving nuts is a human right – as I have been told. There are alternatives, it's not like taking away water. We

JP trust airlines to fly us safely but trusting them to give us a safe meal is currently far harder.

do airlines take food safety seriously enougH?

AH

Food safety sits under the umbrella of safety and security and at Virgin Atlantic, we aim for best practice – not just compliance.

Our technical food requirements are based on best practice globally and we are commited to food audits through Medina Quality but there is no such thing as global regulation on this so we have to work closely with partners. For some new stations or regions it’s a real education process requiring serious training. It can be quite a jump to meet the high standards we expect. Airlines need collaboration with many stakeholders along the journey to prioritise food saftety and consistent

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communications to give passengers with allergies real confidence to travel.

How is natasHa's law impacting infligHt catering?

CB

Natasha's Law is forcing airlines to think about labelling and have better transparency on ingredients but many have a way to go yet. Booking systems don’t help. The full ingredients and allergens in special meals are often very unclear for those with multiple allergies and we need more simplified, inclusive meal offerings. Crew also need much more consistent training and understanding of allergies and the treatment of allergic reactions. We have to learn lessons from Natasha’s death and have consistent messaging. I believe the onboard hospitality sector also needs a system of 'near- miss' reporting for F&B – similar to those used to report engineering and operational near misses. The hospitality industry needs to be able to capture mistakes before they go out the door and nearmiss reporting, in a no-blame culture, would allow the sector to spot potential disasters before they hurt a passenger.

are airlines reacting?

AH

Airlines do have to ask themselves now how can passengers check ingredients served? At Virgin we either offer retail packages with ingredients and allergens on labels; special meals with detailed labelling of all ingredients, or reference guides on the 14 top allergens for all plated, unpackaged meals.

Audrey Hart, F&B manager at Virgin Atlantic, Caroline Benjamin, founder Food Allergy Aware & Julianne Ponan, CEO Creative Nature, work to support allergy awareness

are tHere any quick fixes?

CB

Every airline should at least have a public allergens policy and a dedicated web page explaining all its allergen measures. Those worried need ways to gain reassurance through FAQs, but also with a responsive contact available for specific questions. That would be a great benefit to passengers and push best practice on. It would also create an important USP which would be rewarded with bookings I am sure.

are warnings enougH?

JP

'May contain' labelling is just not good enough. Would you eat something labelled "may contain rat poison?" No. It basically means 'don't eat this' and is no help to anyone. You have to be able to guarantee what goes into the products you serve. You need robust processes so you can take responsibility. •