CALL TO ACTION: tell NFCA to ditch the Amber Designation
CALL TO ACTION: This concerns you whether you are gluten free for serious health issues or not!
Domino’s partnered with the National Foundation for Celiac Awareness, a celiac advocacy group, to “craft their disclaimer,” and provide “front of house” training, and check to see if ingredients are gluten free before they are opened and handled in the restaurant. Turns out this training is to teach those who don’t make the pizza, the phone staff and cashiers, basically, to tell you that your gluten free pizza is not safe for you if you may get ill when you consume gluten.
When many first saw that the NFCA had put their name on this product, they assumed that some sort of real cross contamination training was happening, and that some sort of process was put into place to protect those who MUST eat gluten free for health reasons. Yes, there are many who choose to eat gluten free for a variety of reasons, but a pizza that’s safe for the most highly sensitive gluten free eaters, would certainly be good for them as well – not so much the other way around.
Domino’s has no designated gluten free prep area, no designated cooking area, no designated gluten free tools or toppings, yet the NFCA has given Domino’s a seal, perceived as approval, called their Amber Designation, which is for restaurants who AREN’T doing gluten free right. Huh? Rumor has it that the NFCA gets quite a bit of money for handing out this designation, while doing nothing to require the restaurants to improve their processes or even try to provide a good product for the gluten free consumer. (Note: Some are noting in the comments on this post that their Domino’s location handled the pizza well. That’s happy news, but not the point of this petition. If you cannot recommend your products for celiacs, then should a celiac advocacy group have their name associated with it? This is not an anti-Domino’s petition – they are not mentioned in it. NFCA is.)
Expect more restaurants turning out “sort of gluten free” meals to gain this Amber designation unless you help to tell the NFCA that you want restaurants to actually learn what it means to provide a good and safe product for all gluten free consumers. Why not partner with them to teach them how to do it instead of putting their stamp of approval on those who seem as if they are just attempting to profit from the growing gluten free market?
1 in 133, a celiac advocacy group started last year by Jules Shepard and John Forberger, has posted a petition to ask the NFCA to stop handing out the Amber designation to those willing to pay for it, but not willing to provide safe, gluten free food. This benefits all gluten free consumers, whether you are gluten free for serious health issues or not. Let’s ask the NFCA to use their position to educate restaurants that want to jump into the gluten free market.
SIGN THE PETITION