With 30 food allergies and intolerances, travel advisor Lauren Scheffer is no stranger to traveling with food safety in mind. She often pre-plans her meals, packs allergy-friendly food and coordinates plans in advance with hotels and restaurants.
After interacting with other people who also have intolerances, Scheffer quickly realized that traveling with allergies can cause a great deal of anxiety, and not everyone loves the planning process that she has worked to perfect for herself. Thus, Food Allergy Getaways was born.
Now planning FIT trips to Europe, Scheffer offers a wide range of services to help families with dietary restrictions travel confidently. Here, she explains her process and offers advice on managing client expectations.
Food allergies and special diets are now common, but it wasn’t always this way. How have you seen this evolution play out?
There’s a greater awareness of allergies and intolerances, with more menu notations and staff training in restaurants and hotels. More people now know someone with allergies/restrictions; this can be a help or a challenge, depending on how that person handles their diet. Store-bought foods are offering more detailed labeling, and an increasing number of brands are producing multi-allergen-free products, giving more options both for traveling and at home. There’s still a need to double check things and never let your guard down, but there is progress.
What steps do you take (from consultation to research to departure) to ensure your clients are well taken care of?
Communication is key, both with clients and suppliers. I consider how the cuisine aligns with both their allergies and preferences.
When my restaurant research add-on package is purchased, I also help plan meals. Every aspect of the trip — from arrivals and departures to day trips or cooking classes — is planned with my clients’ food allergies in mind. I advise on creating chef cards in the destination’s local language; taking food in checked bags; and considering areas where allergens might be found that aren’t always considered, such as a snorkel mask.
How do you feel the travel industry generally responds when catering to allergies or dietary requirements?
I plan in select European countries, where awareness of the most common allergens is growing. However, understanding varies. For example, Italy offers many lactose-free menu options, but they may not be fully dairy free, so it’s important to confirm with the restaurant that there is no dairy of any kind. Another example is pine nuts not being considered tree nuts in all countries. Allergies can have a different meaning or understanding across countries, so verifying clearly is key.
Allergies can have a different meaning or understanding across countries, so verifying clearly is key.
When I coordinate with suppliers for transfers and activities, I still handle the food aspect to match what I’ve discussed with the client. The supplier partnership is essential, as confirming menus and managing expectations often requires several emails or calls. And I want to be direct with the restaurant, cooking class [and others].
Are there certain destinations that are friendlier to those with restrictions/allergies?
I plan land travel to European countries because of the farm-to-table aspect, which tends to make dining out easier. I have around 30 food allergies and intolerances myself, yet I find it easier to eat out in Europe than in my hometown. Ultimately, it depends on clients’ allergies, food preferences and the experience they want, and whether they’re willing to skip local dishes that contain allergens or bring packed meals.
How do you manage expectations for your clients when it comes to their safety?
I do not guarantee safety. Anytime you leave home, there is risk. I equip clients with information and options, such as choosing accommodations with kitchens, packing food or contacting restaurants in advance. But menus can still change before arrival based on seasonal availability. Travel insurance is essential, as is knowing local emergency numbers and hospital locations. It’s all about preparation and setting expectations.
I equip clients with information and options, such as choosing accommodations with kitchens, packing food or contacting restaurants in advance.
What trends in the culinary travel space excite you?
I love discovering fully gluten-free restaurants, nut-free bakeries and other allergy-friendly spots. Those stops can leave a lasting impact on any trip. I also especially enjoy cooking classes that accommodate food allergies, as they allow clients to experience local cuisine with thoughtful modifications, while learning about the culture and ingredients in a hands-on way.
What advice do you have for other advisors when it comes to working with clients who have allergies/intolerances?
If you lack expertise, it’s safer to refer clients elsewhere. Food allergies can be life-threatening, and improper guidance while traveling can lead to serious harm. Each travel advisor has a niche, where we excel and can service clients to have amazing trips. If you are stepping into food allergy travel, having clear terms and conditions that set expectations is essential to protect you and your clients.
