Toni Radcliffe ’14
Although Episcopal is not a “nut-free” school, there are certain food allergy requirements and restrictions in place in order to maintain the safety and health of students with documented food allergies. “We can never ensure a certain percent of allergen-free food, but we try to make sure we have systems set up to keep the environment as safe as we can,” said Anne Raverby, Middle and Upper School Nurse. “Every year, one of the reasons we get all those health forms is so I get a current updated status and monitor all of the current conditions. Food allergy is one of the major emergency care plans we have set up to be sure that we can respond appropriately to meet the needs of anyone who has a documented, or even undocumented, case of some kind of food allergy. So we see the kids that have documented food allergies, then we make sure that we have the appropriate medication ordered and available,” said Raverby. In order to maintain a safe environment for students with allergies, three food allergy requirements are currently in place. The first requirement states that no peanut or nut products should be brought to school for bake sales or other class activities, such as bus trips. Students are also encouraged not to share food with their friends. Lastly, students and parents are expected to adhere to a set individual food allergy care plan if it is in place. Amanda Molitor ’14, who is allergic to peanuts, most nuts, and gluten, feels that the three current requirements are important. Molitor said, “I find Episcopal’s allergy policies very beneficial because it prevents exposures to food allergens that could bring devastating consequences. Having these guidelines in place is particularly important for younger students, who may not be as aware of situations that could pose a threat. I think it’s great that the school has such a proactive approach to handling students’ food allergies. The restrictions reflect how dangerous, even deadly, allergic reactions can be. These policies are also important because they make it clear to all students, including those who may not have had any prior understanding of the seriousness of food allergies, that food allergies involve a potentially life-threatening danger and must not be taken lightly. As a community, we all should be mindful of each other’s wellbeing. Every student has the right to be safe on campus.” Chandler Burke ’12, President of the Baking Club, said, “In Baking Club, many recipes contain nuts so it’s hard to prevent the use of nut products altogether. If people use nut products when baking, it should be clearly indicated and they should make sure to they are considerate and mindful of those with food allergies.”