Kate Reid is the Director of Food Service for Food Allergy Canada, a nonprofit organization dedicated to helping Canadians with food allergy live with confidence. She holds a bachelor’s degree from Brock University in Honours of Public Health, and has worked in the foodservice industry for over 10 years in the field of risk management. Her background is operational excellence in both food safety and health and safety, specializing in developing actionable measures to drive improved safety and business results.
Recent research commissioned by Food Allergy Canada identifies untapped opportunities for foodservice businesses to grow their market share by addressing the concerns of consumers with food allergies. Food safety leaders have a key role to play, leveraging their expertise to foster trust and transform food-allergic consumers into loyal customers.
