OPERATIONS
personal experience with food allergies. A few years ago, a tick bite caused her to develop Alpha-Gal syndrome, an allergy to mammalian products that’s only now starting to get national attention. “Because of my own food allergy experience with complex, I tend to see [peanut allergy management] more broadly as something people often underestimate until it affects them personally,” Warren says. “Food allergies need to be taken seriously and they are not about ‘food preferences;’ they are about health, safety, trust and whether someone can participate fully in everyday life without constantly calculating risks.” As a devoted mom, Warren understands teens’ mindsets, too. “For students, the burden is not only physical, but also psychosocial,” she says. “When a child has to wonder whether a classroom celebration is safe, whether adults will take their allergy seriously, or whether they’ll be singled out or excluded, it can create anxiety, isolation and a lasting sense that they do not fully belong. Schools have a responsibility to not only protect students’ physical safety, but also to nurture their emotional wellbeing.” Warren’s district is peanut aware for the older grades and peanut free for the younger grades. “I decided not to serve peanut products in pre-K and elementary schools,” she says. “That approach made the most sense to me because the younger children are the least able to read labels, recognize symptoms or advocate for themselves in the moment. To me, protections should be developmentally appropriate rather than one-size-fits- all.” In an ideal world, Warren says, “schools would use a layered, practical approach: annual, high-quality staff training, clear communication with families; allergy-aware classroom and cafeteria practices; no shaming or singling kids out; individualized plans when needed and quick access to epinephrine.”
Transparency can be achieved in a few ways, including things school food teams may already be doing, like publishing menus. INSIGHTS FROM THE BEHIND THE CAFETERIA LINE Plan, don’t ban: Executive Chef Jason Tepper of Alexandria City Public Schools in Virginia is in favor of serving peanuts in a safe way in schools. Currently at his district, individually wrapped peanut items are available, but Tepper would like to be able to do something like make homemade peanut butter for the kids. He thinks a “plan, don’t ban” mindset is the best route. “Thoughtful protocols and communication are the keys to protecting students,” Tepper says. “School cafeterias already manage multiple allergens every day. Dairy, eggs, wheat, soy and other allergens are present in school meals constantly. In fact, in many districts more students are allergic to dairy than peanuts, yet dairy remains a core part of school meals because we manage it carefully. This highlights an important reality: Allergen management systems allow us to safely serve a variety of foods without needing to eliminate entire food groups.”
Tepper calls peanut-butter-and-jelly sandwiches “one of the original comfort foods for students,” and he has other reasons for being pro-peanut. “Peanuts themselves offer important benefits for school nutrition programs (high-quality plant protein, rich in healthy fats and nutrients, shelf- stable, affordable and versatile),” he says. “Peanuts also support American agriculture. Farmers across states like Virginia, Georgia, Alabama and Texas produce high-quality peanuts that supply food manufacturers and school meal programs nationwide.” Tepper says he believes one day it might even be possible to bring peanut grinders into schools, “like the ones that were once common in grocery stores. Many people remember hearing those machines grinding roasted peanuts into fresh peanut butter. I remember shopping with my mother and hearing that grinder humming in the store. By the time we got home, the peanut butter was still warm. It’s a memory that’s stayed with me for more than half a century.” Caution on underestimating risks: In another Virginia school district, Staunton City Schools, Director of School Nutrition Amanda Warren has
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