Promote greater knowledge of celiac disease in public establishments in Italy and guarantee customers who suffer from it maximum attention and quality of service. This is the objective of a memorandum of understanding signed today in Rome by Fipe-Confcommercio and Aic-Italian Celiac Association. The agreement was presented and signed by Lino Enrico Stoppani, president of Fipe-Confcommercio, and Rossella Valmarana, president of Aic, during an event attended by Senator Elena Murelli, president of the parliamentary intergroup on celiac disease, food allergies and Afms (Food for special medical purposes) and group leader of the League in the Health Commission; Roberto Calugi, general director of Fipe-Confcommercio; Sergio Paolantoni, president of Fipe Roma; Caterina Pilo, general director of Aic; Susanna Neuhold, national manager of Aic Food Quality & Safety.
Fipe and Aic – explains a note – will work to raise awareness among the companies associated with the Federation of issues related to celiac disease and the gluten-free diet, and to promote awareness of Aic's AFC (Food Away from Home) program as a useful information tool for welcoming people safety for the health of celiac customers and support for companies associated with the Fipe-Confcommercio system in structuring a safe and quality offer, which is able to fully exploit the rich variety of gluten free recipes. The initiative also aims to make entrepreneurs aware of the practical actions to be taken to guarantee maximum safety for celiac customers.
The protocol was born from the need to ensure that those suffering from celiac disease can feel comfortable and safe in the greatest number of establishments in the country. The 2023 survey on catering and celiac disease, commissioned by Aic and carried out by a company specialized in market studies and research, revealed a series of substantial differences in the approach to gluten-free service among the establishments participating in the AFC program of the Aic, compared to non-members. The research shows that 63% of venue managers who are not part of AFC declare they have a superficial knowledge of the subject; Furthermore, 68% of these businesses do not use the appropriate wording, even if they prepare gluten-free dishes.
“We are honored to announce today the signing of the memorandum of understanding with Aic – declares Stoppani – With this agreement we undertake to raise even more awareness among restaurateurs on the topic of celiac disease, a disease that is still underestimated and the subject of much misinformation. it is only a matter of expanding and adapting the offer on the menu, but also of acting with training actions for staff regarding the preparation, conservation and administration of gluten free foods. Fipe and public establishments have always represented symbols of hospitality and inclusion : we want them to be more and more so for everyone.”
“Data from the Ministry of Health (2022) – states Valmarana – confirm that celiac disease affects around 1% of the population and it is therefore estimated that there are around 600 thousand celiac people in Italy: for these people the gluten-free diet is the The only possible therapy, a real life-saver. Aic works daily to raise awareness among the medical profession, institutions, public opinion and businesses about this pathology, so that people with celiac disease can adhere to the prevailing lifestyles and be fully included in society, which the framework law on celiac disease clearly highlights among its aims. We are particularly happy to sign this memorandum of understanding with Fipe, which will allow us to grow the establishments participating in the AFC program and guarantee everyone the opportunity to travel and eat. to the restaurant with the certainty of being welcomed by professionals informed about celiac disease and the gluten-free diet”.
“The signing of the memorandum of understanding between Fipe-Confcommercio and Aic is excellent news – comments Murelli – and I am happy to have facilitated this agreement. After years, in which celiac disease has been underestimated and forgotten, thanks to great work of awareness, the importance of promoting initiatives to spread knowledge and guarantee attention to the pathology in the service provided to customers is recognised, with more choice for them, but also new customer opportunities for the restaurateurs themselves. This step forward goes in the direction traced by the plan of the League law, which I presented to the Health Commission, which provides for the training of Ho.Re.Ca operators, specific HACCP certificates and, above all, the training of future operators in the sector with modules dedicated to celiac disease in professional institutes and the promotion of information campaigns. Concrete measures for a society that is more attentive to everyone's health, inclusion and conviviality”.
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