Rachel Brooks

Being allergic to multiple foods, I have grown up navigating a marketplace where the assurance of “allergen-free” often carries a subtle postscript—not affordable and difficult to find. In high school, I stopped dining out due to poor accommodations and allergy safety. My parents paid for a mandatory school lunch program I did not use. As stores stopped carrying my staple foods or brands changed their ingredients, my family shopped online for specialty items, further upping our food expenses.

When the pandemic struck, I could not imagine how more disadvantaged food allergy households were accessing safe food staples amidst our global food crisis. In response to my challenges in grocery stores and an immediate need in my local Connecticut food pantries, I launched SSF, a nonprofit that partners with community food programs across the country and equips them with allergen-free foods. SSF is a collaborative movement that prioritizes food security as an issue of food safety and inclusivity. Through SSF’s education initiative, food pantries become more accommodating of diverse dietary needs and allergen-avoidant visitors access safe, varied foods to improve their health.

SSF is not only about allocating safe food but is equally focused on education and accessibility. We envision a food bank system offering allergen-friendly options (i.e., access) and an inclusive experience (accessibility) where all individuals can visit a local program, receive healthful, culturally relevant foods, and feel understood. Since founding SSF, I have developed a passion for addressing disparities in food security and raising dialogue about our global food system. While I have been frustrated by my conditions, managing them has empowered me to enhance the wellbeing of individuals with similar diseases. I believe dietary obstacles—whether personal or witnessed—have shaped our team members into leaders who are committed to ensuring that everyone has a right to nourishment.