FSA Chair writes to DEFRA Minister supporting Owen’s Law

Following its December 2023 Board Meeting, Professor Susan Jebb, Chair of the Food Standards Agency (FSA) has written to Mark Spencer, Minister of State for Food, Farming and Fisheries at DEFRA, supporting the implementation of Owen’s Law.

New Food has previously reported on the passing of Owen Carey, who suffered a fatal anaphylactic shock after eating a grilled chicken burger at a Byron Burger restaurant in London. The Owen’s Law campaign was created to see a change in the law that “compels restaurants to state the allergens in their dishes, specifically on the face of the main menu”.

Now, in a letter to the DEFRA Minister, Jebb has shared that the FSA is “committed to making lives better for the two million people who have a food allergy, food intolerance or coeliac disease and have had a programme of work in place on food hypersensitivity since 2019”.

The Chair of the FSA has written to Spencer to explain that, currently, food businesses can provide allergen information by any means they choose, including verbally, provided there is written signage to inform customers on how that information can be found.

However, following research and engagement with consumers and allergy charities, the FSA has found there to be a demand for a “greater emphasis on detailed written information readily accessible to the consumer”.

What could Owen’s Law mean for the food industry?

“[It] is both desired by consumers and should help them and businesses better manage their risks. It also indicated that this is more effective when supported by a conversation,” wrote Jebb.

In the letter to Spencer, Jebb has stated that the FSA Board recommends that FSA policy should be updated to reflect “the need for there to be both clear written information and a conversation”.

Jebb went on the reveal that the Board “firmly agreed” it should set an “expectation” that food businesses including restaurants and cafes provide allergen information in writing as well as having a conversation with consumers with food hypersensitivity.

Pivotally, Jebb went on to urge that the provision of written information should be a legal requirement in order to “maximise the likelihood of this happening”.

The FSA is now waiting on a response from Ministers to understand whether legislative change will be required. Jebb has also committed to the FSA working to develop “strengthened guidance” for food businesses on how to provide written allergen information as well as a “useful conversation” so that it can quickly start to make improvements that will be helpful for people with food hypersensitivity when they are dining out.