FARE - Food Allergy Research & Education Logo
Diversity, Equity, Inclusion and Access

Voice of the Patient Initiatives

FARE is expanding access to care and raising food allergy awareness among diverse populations via several initiatives.

Diversification of the FARE Patient Registry

This is the largest registry capturing the food allergy disease patterns of 12,000+ children and adults, which helps advance food allergy research, answer critical questions and deepen understanding of the disease. 

FARE is broadening the demographics represented in the Patient Registry to be more reflective of the diverse food allergy community by working with our FARE Clinical Network and partnering with local organizations to connect with new communities.

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FARE Neighborhoods Initiative

The delivery of health education resources and interventions in the community setting is a promising strategy to prevent and manage food allergy, particularly among underserved populations. The FARE Neighborhood Initiative brings education and resources to medically vulnerable communities with socio-economic diversity. 

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SEED (Start Eating Early Diet)

To increase awareness and practice of early introduction of foods, FARE has identified a unique opportunity to leverage new and existing collaborations to launch SEED - a comprehensive early introduction and prevention program.  Our transformational program will engage four coordinated elements - clinical research, education, awareness-building and advocacy efforts - to reduce the growth of potentially life-threatening food allergies among infants and young children, with a focus on underserved populations.

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FARECheck Instructor Training

Through FIT, FARE provides safe food handling instruction for food service employees, including chefs and registered dieticians, working in educational settings from pre-K through college. During the course, participants receive the knowledge and materials needed to train their staff on safe food handling for the growing number of students with life-threatening food allergies. All participants who successfully complete FIT will then be eligible to deliver a FARE-developed training to their food service staff free of charge.

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