FARE to Lead National Hospitality Conversation on the Rise of the Food Allergy Consumer at CIA Menus of Change Summit

McLEAN, Va.—June 1, 2026—Food allergy is increasingly becoming a defining issue in hospitality, shaping guest expectations around transparency, communication, safety, and trust.  On June 3rd, FARE (Food Allergy Research & Education) will bring that conversation to the Culinary Institute of America’s Menus of Change Leadership Summit in Hyde Park, New York through a featured session titled, “Hospitality 2035: The Rise of the Food Allergy Consumer.”

The annual Menus of Change Leadership Summit convenes leaders from across industry and public policy to explore the future of dining and consumer expectations. FARE’s session will explore the evolution of food allergy to an operational and business priority impacting restaurants, hotels, venues, institutional dining, and foodservice brands nationwide. With more than 33 million people in the U.S. living with food allergy and more than 85 million impacted through caregiving relationships, food allergy consumers increasingly shape where groups dine, travel, and gather.

“Because of the sheer number of people impacted, food allergy is affecting business outcomes whether it’s recognized or not,” said Sung Poblete, PhD, RN, CEO of FARE. “Walk into any restaurant, hotel lobby, airport, or event and 1 in 10 people will have at least one food allergy. Forward-looking organizations will find ways to reach out to this consumer group, curate experiences that keep them safer, earn their loyalty, and capture the opportunity this large and growing consumer segment represents. In turn, greater focus on the food allergy consumer creates safer, more welcoming experiences for those with food allergy—the definition of a win-win for this community and those who serve us.”

The session will be led by FARE chief of mission integration, Craig Fontenot and feature a conversation with hospitality leaders recognized for early leadership in food allergy safety and guest communication, including:

• Andrew Mayne of Stanford Residential & Dining Enterprises
• Jennifer Roberts, Vice President of Nutrition, Wellbeing & Safety Strategy at Compass Group North America.

The discussion will explore how food allergy is shaping everything from menu design and ingredient transparency to staff training, digital ordering, and long-term guest loyalty.

“Hospitality is fundamentally about trust, care, and creating experiences where people are welcome and safe,” said Fontenot. “The food allergy consumer is accelerating an important evolution across hospitality, where transparency, communication, and operational considerations influence guest decisions and brand loyalty. The organizations leaning into this today are determining what hospitality will look like in 2035.”

FARE will also highlight its ongoing work through the FARE PACT Alliance, a collaboration bringing together leaders from hospitality, foodservice, manufacturing, retail, and consumer packaged goods to improve communication, ingredient transparency, and consumer trust for people managing food allergy.

For more information, visit our website at www.foodallergy.org.