At MenuTrinfo, we often talk about the importance of creating safer, more inclusive dining environments. This year, we had the opportunity to see that mission come to life through the inspiring work of a young leader determined to make summer camp safer for everyone.
After more than a year of planning, fundraising, research, and perseverance, Girl Scout Ambassador Malia Reitz has officially earned her Girl Scout Gold Award for a project focused on improving food allergy safety at Camp Linden. The Girl Scout Gold Award is the highest achievement in Girl Scouting and is comparable to the Eagle Scout distinction. Fewer than 6% of Girl Scouts earn this prestigious recognition, which requires participants to identify a community need, develop a sustainable solution, and lead a long term project that creates meaningful impact.
For Malia, the issue was deeply personal. As someone who is gluten free for medical reasons and a longtime summer camp enthusiast, she understood firsthand the anxiety many campers with food allergies experience when attending camp. For children with allergies, the dining hall is not just another part of the camp experience. It can often become a source of stress and uncertainty.
“Having allergies at summer camp is challenging because, even if you trust the kitchen staff, you have no idea what is going on in the kitchen, and that is your only source of food for the week,” Malia shared in her project materials. “No one should be scared of going to camp because they have allergies.”
Turning Advocacy Into Action
Determined to make a difference, Malia set out to redesign a small kitchen area at Camp Linden into a safer preparation space free from the Top 9 allergens plus gluten. Along the way, she educated herself extensively on food allergen safety, meeting multiple times with our team at MenuTrinfo to ask thoughtful questions and ensure her project was grounded in best practices.
Her dedication was evident from the beginning. In fact, her project proposal was approved after her third submission, demonstrating the persistence and commitment required to successfully complete a Gold Award project.
Beyond the kitchen redesign itself, Malia organized fundraisers to help support renovations and improvements to the space. She also focused heavily on awareness and education, recognizing that creating safer food environments requires both proper procedures and informed teams.
To help support the initiative, MenuTrinfo donated four AllerTrain® food allergy training courses for Camp Linden’s kitchen staff. Seasonal staff members are scheduled to complete training before campers arrive this summer, helping ensure the camp team is equipped with the knowledge and tools needed to safely accommodate campers with food allergies.
Nicole Taylor, Camp Linden Director, shared how impactful this project will be for the camp community. “Camp Linden serves more than a thousand participants in the summer alone, and many of them have food allergies,” Taylor said. “At camp, we want everyone to feel safe and included, and this project will help further that standard.”
Creating a More Inclusive Camp Experience
The impact of this work extends far beyond a single kitchen renovation. Malia’s project is a reminder that food allergy safety is ultimately about inclusion. Every child deserves the opportunity to participate fully in experiences like summer camp without fear surrounding their next meal.
At MenuTrinfo, we are incredibly proud to have supported Malia throughout this journey and inspired by the leadership she demonstrated every step of the way. Her project reflects exactly what meaningful food allergy advocacy looks like: education, action, collaboration, and compassion.
Because of her work, countless campers will head into summer feeling safer, more confident, and more included; and that is truly worth celebrating!
