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Friday, April 29, 2011
Chef to Plate Campaign 2011
I am excited to be participating in my third year of the Chef-to-Plate Campaign organized by the Gluten Intolerance Group. The Gluten Intolerance Group reached over 3.9 million people last year and will expand even further this year. I would like to think my contacts at 6 restaurants in New York City are making a difference in this campaign!

This is a grass-roots campaign to help spread awareness of celiac disease and gluten intolerance throughout the nation and into Canada and even Turkey this year, using restaurants that already have a gluten-free menu and have a solid working understanding of how to treat gluten-free menu orders. This campaign was a big success in 2010. The Gluten Intolerance Group reached more than 3.9 million people! Through GIG's partnership with several organizations, they were able to help spread gluten-free awareness throughout the gluten-free community. Participating restaurants were posted on several websites. More than 400 restaurants, including several chains such as The Melting Pot and Godfather’s Pizza participated, as did individual restaurants all over the United States and Canada.

Help support this campaign by dining out at one of the participating restaurants. Be sure to tell the restaurant staff you support them for supporting you!

Click here to see if there is a participating restaurant in your area.

Here is the official press release from GIG:


Chef to Plate interNational Awareness Campaign Kicks Off in May – Celiac Awareness Month


Restaurants in Washington and across America help spread awareness of gluten intolerances by participating in the Chef to Plate Awareness Campaign in May as part of Celiac Awareness Month.


Dining out is a part of American culture.  The average American eats out 3-5 times per week.  People with Celiac Disease and Gluten Intolerance must adhere to a strict gluten-free diet – meaning no wheat, barley or rye and no cross-contamination from any of these gluten-containing grains.  Imagine not being able to join friends or a date at a local restaurant, or missing out on a get-together because of not being able to eat the food. Restaurants all over this region are starting to develop gluten-free safe foods/menus to cater to those with Gluten Sensitivity or Celiac Disease.


In the US, over 15 million people suffer from gluten intolerances and rely on restaurants with gluten-free menus to be able to dine out safely. Restaurants across America, Canada and Turkey will participate in the Chef to Plate Awareness Campaign to help spread awareness of celiac disease and other forms of gluten intolerances during May – Celiac Awareness Month.


May is celebrated worldwide as celiac awareness month. 1 in 100 people suffer from celiac disease, an autoimmune disease that damages the intestine when proteins from wheat, rye or barley (gluten) are eaten.
Chef to Plate is a national awareness campaign of the Gluten Intolerance Group of North American (GIG).  To learn more about the Chef to Plate Gluten-Free Awareness Campaign visit www.gluten.net.

 About Gluten Intolerance Group of North American:
GIG is a national nonprofit organization who has been providing consumer and food industry support and education for 35 years. Cynthia Kupper, RD, executive director is a respected authority in gluten intolerances, food industry programs and the gluten-free diet. For more information contact Ms Kupper at 253-833-6655 or visit www.GLUTEN.net.

Contact:
Rebecca Powell, GIG Campaign Manager

Cynthia Kupper, Executive Director
Gluten Intolerance Group of North America

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