Ming is proud to be a national spokesperson for the Food Allergy and Anaphylaxis Network and it's new merged entity called FARE, Food Allergy Research and Eduction.
As the father of a child with food allergies and the chef-owner of Blue Ginger, Ming is aware of the seriousness of food allergies from a variety of perspectives. Through his work with FAAN/FARE and at Blue Ginger, he has brought about change in Massachusetts in the form of a new food allergy safety law. Ming hopes to bring that level of awareness and change to the entire US.
FAAN has developed a guide called "Welcoming Guests" that offers practical tips and protocol for diners and restaurant workers.
"The updated and revised 'Welcoming Guests' guide is an absolute must-have for restaurants and consumers. It manages to be comprehensive while staying user-friendly. Everyone in the food service industry should read this guide - it could save a life" -- Ming
Restaurant owners, looking for a system to use in your establishment? Check out Ming's Food Allergy Reference Book, used at Blue Ginger to effectively, efficiently and safely serve diners with food allergies and sensitivities.
More about FAAN:
Founded in 1991, the Food Allergy & Anaphylaxis Network (FAAN) is the world leader in information about food allergy, a potentially fatal condition that afflicts about 12 million Americans, or one out of every 25. A nonprofit organization based in Fairfax, Va., FAAN has 30,000 members in the U.S., Canada, and 62 other countries. It is dedicated to increasing public awareness of food allergy and its consequences, to educating people about the condition, and to advancing research on behalf of all those affected by it. FAAN provides information and educational resources about food allergy to patients, their families, schools, health professionals, pharmaceutical companies, the food industry, and government officials. For more information, please visit foodallergy.org.