Wesley D. Babcock, RD, CP-FS
Wesley D. Babcock is a seasoned food safety leader at Compass Group North America, overseeing national programs, training, and compliance for Chartwells Schools, and co-chairing CFP’s Allergen Framework Subcommittee.
FASI gives food service operators and manufacturers a forum to listen to experts, ask questions, discuss best practices and discover cutting-edge solutions. This year’s conference will feature pioneering sessions on the most pressing and advanced topics in food allergy management.
The 2026 Food Allergy Symposium will feature a dynamic lineup of sessions covering essential topics, including:
1. Effective Risk Communication: Strategies to inform and protect consumers and stakeholders.
2. Establishing Stock Epinephrine Programs: Best practices for ensuring rapid response to food allergy emergencies.
3. Advances in Technology: How innovation is transforming food allergy management and safety.
4. Navigating Labeling Laws: Key updates on food allergy labeling regulations and compliance.
5. Building Trust with Third-Party Certifications: The importance of third-party certification programs in assuring allergen safety.
Plus so much more….
Enjoy live chef panel featuring delicious, allergy-friendly recipes, and explore the vendor expo, showcasing the latest products and solutions in the industry.
Who Can Attend?
FASI 2026 is for industry professionals ONLY. Prospective attendees must use a work email at registration to be eligible to attend. If you work with folks in the food industry, there is an opportunity to sponsor this event. Vendors must be a sponsor to attend the show. See below for more information.
Location: Boston University
George Sherman Union 775 Commonwealth Avenue George Sherman Union, Boston MA 02215
Event Parking: UBER if possible or Trolley from hotel details coming soon. This is a downtown Boston campus think in terms of city parking options and fees.
Date & Time: March 10th & 11th, 2026. 8:30 AM – 5:00 PM
HOTEL INFO:
Our Room block is FULL however you can reach out to the hotel directly (617) 933-5000 to see if they have rooms left. Hotel Commonwealth 500 Commonwealth Avenue Boston, MA 02215
Main FASI Conference:
Tuesday March 10th & Wednesday March 11th, 2026.
Check in at 8AM Tuesday morning with Continental Breakfast served at that time. Sessions begin at 8:45AM.
Breakfasts, Breaks, Lunch (Both Days) and a networking Reception (Tuesday Evening) will be provided by the BU Dining Team.
Confirmed Presenters
Wesley D. Babcock, Compass Group
Christopher Bee, Boston University
Christopher Bee, Campus Culinary Director for BU Dining Services
Christopher Bee is the Campus Culinary Director for Boston University Dining Services, where he has led culinary operations since joining BU in 2007. A seasoned executive chef with deep roots in Boston’s dining scene, he brings a passion for innovation, sustainability, and locally sourced ingredients to large-scale campus dining.
Michelle Carfagno, The Greater Knead
Michelle Carfagno, Founder & CEO
Michelle Carfagno is CEO and Founder of The Greater Knead, a top-nine-allergen-free brand, founded to create inclusive, gluten-free bagels and soft pretzels for everyone at the table.
Betsy Craig, MenuTrinfo®
Betsy Craig, CEO & Founder
An industry leader in food allergen safety, nutrition transparency, and “free from” certification. Through her visionary leadership, MenuTrinfo’s Certified Free From™ (CFF) program—ISO 17065 accredited—has become the gold standard for verifying consumer-packaged goods and foodservice operations as free from the Top 9 allergens, gluten, and colors or additives. Betsy collaborates with FAACT, Red Sneakers for Oakley, FARE, NACUFS, CFP, and IAFP, shaping the future of allergen management and clean-label integrity.
Sandra Dugan, MenuTrinfo®
Sandra Dugan, MBA, AAS
Sandra Dugan is currently the Director of Training and Nutrition for MenuTrinfo®, working with clients to create food allergy safe environments through online and in-person allergen training. Sandra has an MBA from Regis University and an Associate of Applied Science in Culinary Arts from The Colorado Institute of Art.
Laurel Francoeur, TheAllergyLawyer.com
Laurel Francoeur, JD
Laurel Francoeur is a nationally recognized attorney and advocate specializing in food allergy law. Drawing on her experience as the mother of a child with life-threatening allergies, she has drafted legislation, testified at state and federal levels, authored multiple books, and co-founded the Allergy Law Project. Named a Top Woman of Law in Massachusetts in 2019, Laurel’s expertise has been featured in several media outlets such as NPR, the Wall Street Journal, ABC News, and the Boston Globe.
Steve Gendel, Food Allergy Expert
Steve Gendel, PhD
Steven Gendel, PhD, is an internationally recognized food allergen expert and former FDA Food Allergen Coordinator, now advising industry and regulators on allergen safety, labeling, and risk assessment for foods and novel ingredients.
John Gray, University of Maryland
John Gray, Senior Executive Chef
John Gray is Senior Executive Chef for University of Maryland Dining Services, leading campus-wide culinary strategy, menu innovation, and allergen-aware dining initiatives that advance inclusive, high-performing student dining programs.
Dr. Ruchi Gupta, Northwestern University
Dr. Ruchi Gupta MD, MPH
Ruchi Gupta, MD, MPH, is a Professor of Pediatrics and Medicine at Northwestern University Feinberg School of Medicine and a Clinical Attending at Ann & Robert H. Lurie Children’s Hospital of Chicago. Dr. Gupta has 20 years of experience as a board-certified pediatrician and health researcher and currently serves as the founding director of the Center for Food Allergy & Asthma Research (CFAAR).
Sean Favreau, Boston University
Sean Favreau, Director of Safety & Sanitation for BU Dining Services
Sean Favreau is the Director of Safety & Sanitation for Boston University Dining Services with Aramark, bringing over 20 years of leadership in food safety, sanitation, and large-scale campus dining operations. He is a Certified Food Safety Professional and nationally recognized for advancing allergen safety and operational excellence.
Sarah Heckroth, Sodexo North America
Sarah Heckroth, Director of Food Safety & Product Quality Assurance
Sarah Heckroth is Director of Food Safety & Product Quality Assurance at Sodexo North America, leading enterprise food safety, quality, and allergen control programs across complex, multi-site operations. She brings deep expertise in regulatory compliance, supplier oversight, and audit management within manufacturing, CPG, and foodservice environments.
Abby Herzig, Digital Health & Food Safety
Dr. Abby Herzig
Dr. Abby Herzig is a digital health and food allergy safety leader, known for advancing technology-driven solutions that improve care, accessibility, and outcomes for families and communities.
Stefano Luccioli, MD, MedStar Georgetown University Hospital
Stefano Luccioli, MD, Allergy & Immunology
Stefano Luccioli, MD is a Senior physician in the Division of Chemical
Contaminants within the Office of Post Market Assessment in the Human
Foods Program (HFP) of FDA. His responsibilities include providing subject
matter expertise on food allergen and gluten-related issues and leading HFP
scientific policies to assess and manage allergen hazards in regulated food
products. His research interests are aimed at identifying various factors
contributing to consumer adverse events to food allergens and understanding
the public health impact of allergen thresholds. Dr. Luccioli is also on the
clinical and teaching faculty at Medstar Georgetown University Hospital in
Washington, DC.Cheryl Luiskutty, Children’s Hospital of the King’s Daughters
Charity Luiskutty, PA-C
Charity Luiskutty, PA-C, is a physician assistant and FAACT advocate specializing in pediatric allergy and immunology at CHKD, bringing 20+ years of clinical experience and a strong focus on patient education and family support.
Brandon Mathias, Aramark
Brandon Matthias, Food Quality & Safety
Brandon Mathias is a food quality and safety leader with expertise in managing food safety and allergen programs, known for driving regulatory compliance, continuous improvement, and a culture of product integrity and consumer trust.
Joshua Miller, Remarkable Foods
Joshua Miller, CP-FS, Founder & Principal
Joshua Miller, CP-FS, is Founder and Principal of Remarkable Foods, leading strategic implementation for non-commercial foodservice with expertise in culinary innovation, food safety, sustainability, and workforce-driven operational transformation.
Kelsey Patterson, Michigan State University
Kelsey Patterson, MPA, RD
Kelsey Patterson, MPA, RD, is a Registered Dietitian with Michigan State University Culinary Services, leading nutrition and allergen programs, training, and systems that advance inclusive, student-centered dining.
Matthew Perez, Culinary Leader
Matthew Perez
Matthew Perez is an experienced culinary leader and interim culinary wellness and food safety professional in higher education, advancing inclusive dining through recipe innovation, food safety, sustainability, and nutrition-focused operational excellence.
Erica Pernell, Intrepid Academy
Erica Pernell, Education Leader
Erica Pernell is an education leader who designs culturally sustaining, outdoor-based semester experiences for Boston Public Schools students, partnering with Intrepid Academy at Hale to build inclusive, place-based learning programs.
Dr. Michael Pistiner, Massachusetts General for Children
Dr. Michael Pistiner, MD, MMSC, Director
Dr. Michael Pistiner is a nationally recognized pediatric allergist, educator, and food allergy prevention expert dedicated to improving the safety and quality of life for children and families managing food allergies. He serves as the Director of Food Allergy Advocacy, Education, and Prevention at Massachusetts General for Children, where he leads many innovative programs.
Elizabeth Rosenberger, Dartmouth College
Elizabeth Rosenberger, RDN for Nutritional Issues
Elizabeth Rosenberger, RDN, is the Registered Dietitian for Nutritional Issues at Dartmouth Dining, where she guides nutrition education, individualized dietary support, and inclusive meal planning to help students meet their health and dietary needs.
Erik Schlaich, Eat’n Park Hospitality Group
Eric Schlaich, Director of Food Safety
Erik Schlaich is Director of Food Safety for Eat’n Park Hospitality Group, leading enterprise-wide food safety and regulatory compliance across restaurants, contract dining, and manufacturing, with deep regulatory and allergen training expertise.
Thomas Silvera, Elijah-Alavi Foundation
Thomas Silvera, Founder & CEO
Thomas Silvera is CEO and Co-Founder of the Elijah-Alavi Foundation, a public health advocate advancing food allergy and asthma education, policy reform, and equity, including the passage of Elijah’s Law in multiple states.
Cate Smith, Meriwether Godsey
Cate Smith, VP of Culinary & Brand
Cate Smith is Vice President of Culinary & Brand at Meriwether Godsey, leading culinary strategy and brand standards with a long-standing commitment to sustainability, nutrition, and embedding allergen safety across all dining operations.
Lindsey Spangler, Red Sneakers
Lindsey Spangler, FNP, Executive Director
Lindsey Spangler, FNP, is Executive Director of Red Sneakers for Oakley, a board-certified nurse practitioner and public health advocate advancing food allergy education, epinephrine access, and national safety initiatives.
Dianne Sutherland, University of Massachusetts
Dianne Sutherland RD, LDN, Director of Nutrition
Dianne Z. Sutherland, RD, LDN, is Director of Nutrition for UMass Dining, leading nationally recognized nutrition and allergen programs that have earned UMass Dining top honors for excellence and innovation in higher education dining.
Toni Taylor, Allergy Advocates
Toni Taylor, Founder & Executive Director
Toni Taylor is Executive Director and Co-Founder of Allergy Advocates New York, bringing extensive experience in advocacy, marketing, communications, and nonprofit leadership, with a background spanning global consulting and public-sector engagement.
Tristan Tierce, Allergy Voyage
Tristan Tierce, Founder & CEO
Tristan Tierce is Co-Founder and CEO of Allergy Voyage, a digital dining concierge improving safety and confidence for guests with food allergies while driving revenue for foodservice providers through accessible, trusted menu information.
Aaron Turcios, Software as a Service (SaaS)
Aaron Turcios
Aaron Turcios is a Product and Implementation leader specializing in customer-centric SaaS solutions, translating complex requirements into scalable technology outcomes that align strategy, execution, and measurable business impact.
Mary Vargas, Stein & Vargas LLP
Mary Vargas, JD, Attorney at Law
Mary Vargas is a partner with Stein & Vargas, LLP based in Washington, DC. where she engages in nationwide impact litigation in federal courts on behalf of individuals with disabilities who experience discrimination. Vargas represents individuals with disabilities in matters filed pursuant to the Americans with Disabilities Act. Vargas has a special interest in discrimination against individuals with food allergies and celiac disease.
Brian Welch, Cornell University
Brian Welch, Executive Chef
Brian Welch is Executive Chef of Cornell University’s INDIGO accommodation kitchen, specializing in allergy-aware, inclusive dining. With 20+ years of culinary experience, he advances scalable food allergy safety systems rooted in fine-dining standards.
Beth Winthrop, MenuTrinfo®
Beth Winthrop, BS, MS, Allergen Specialist
I received my BS in nutrition from Cornell University and completed a combined Master’s degree and Dietetic internship at Tufts University and the Frances Stern Nutrition Center in Boston.
I had a long career as a clinical nutrition manager, regional clinical manager, and dietetic internship director for Sodexo healthcare. For Sodexo Universities I developed the “My Zone” personal pantry and Sodexo’s Simple Servings: the allergen-safe resident dining option which won Food Managements’ 2013 Best Wellness Concept and the 2017 AllerTrain Best Food Allergy Innovation for Universities award.
Certified AllerTrainer Advanced Professional (CAAP) Opportunity
Pre Conference Seminar for Certified AllerTrainers® ONLY
What: An opportunity to advance your CAT status and become a Certified AllerTrainer Advanced Professional (CAAP)
When: Monday, March 9th
Time: Check in at 9:30am and seminar begins promptly at 10am, ends at approximately 4pm
Where: BU Campus – specifics will be announced soon
Lunch Provided
Click link HERE to register for the pre-FASI Seminar, and click HERE for additional information including learning objectives.
Sponsorships Available
Interested in Sponsorship or Exhibitor opportunities?
Click Here for the Full Conference Prospectus. Discounts for previous exhibitors.
Please email Betsy@MenuTrinfo.com to receive a prospectus or for vendor questions.
Confirmed Sessions
Data, Disparities & Discovery: Insights from the World’s Leading Food Allergy Research
With Dr. RUCHI GUPTA
Session Description:
For more than two decades, Dr. Ruchi Gupta has shaped the world’s understanding of food allergy—its prevalence, its trends, and its profound impact on children and families. As a physician, researcher, and the founding director of the Center for Food Allergy & Asthma Research (CFAAR), Dr. Gupta leads groundbreaking work to map the rise of food allergies, identify contributing factors, and inform national policy, prevention strategies, and community education. In this session, Dr. Gupta will present the most important findings from ongoing research and reveal what the data suggests about the next decade of food allergy care and risk prevention. Attendees will explore disparities in outcomes, evolving science around early introduction and prevention, and the role foodservice organizations can play in creating safer environments. Expect a powerful blend of science, systems thinking, and actionable insight for operators at every level.
The Emergency Response Gap: Why “Call 911” Isn’t Enough for Allergy Safety
Session Description
Anaphylaxis is a time-critical medical emergency, and relying solely on calling 911 can leave a dangerous gap in care. This session examines why immediate recognition, on-site response, and access to epinephrine are essential to saving lives before first responders arrive. Participants will explore how trained staff, clear emergency protocols, regular drills, and leadership accountability transform emergency response from a written policy into a reliable, life-saving system that protects individuals and strengthens organizational duty of care.
Inside the Allergy Law Revolution: What’s Changing and What You Must Know in 2026
With LAUREL FRANCOEUR, JD
Session Description:
Food allergy legislation is evolving faster than ever—and the impact on foodservice is profound. In this session, nationally recognized attorney and food allergy policy expert Laurel Francoeur pulls back the curtain on the laws, regulations, and legal precedents reshaping how the industry must operate. Drawing from her work drafting legislation, testifying at both state and federal levels, and co-founding the Allergy Law Project, Laurel provides a rare insider perspective on what is driving change—and what’s coming next. Attendees will explore emerging legal requirements, evolving expectations for allergen disclosure, and real-world cases that illustrate the consequences when organizations fall short. Whether you manage dining operations, oversee compliance, or support corporate foodservice strategy, this session will equip you with the clarity and confidence needed to navigate the rapidly shifting legal landscape.
Landmark Cases, Life-Saving Impact: What Recent Court Decisions Mean for Food Allergy Safety
With MARY VARGAS, JD
Session Description:
From dining halls to airlines to national attractions, disability rights attorney Mary Vargas has reshaped how institutions must accommodate individuals with food allergies and celiac disease. In this high-impact session, Mary walks attendees through the landmark cases that have transformed expectations for safe dining, access, and equal treatment. With decades of litigation experience in federal courts—including the U.S. Supreme Court—Mary offers unmatched insight into how the Americans with Disabilities Act, Section 504, the Fair Housing Act, and the Air Carrier Access Act apply to allergen safety decisions. Attendees will examine real cases where failures in policy, training, or communication led to significant legal consequences—and learn exactly what foodservice leaders must do to prevent discrimination, protect guests, and uphold their legal responsibilities. Expect a riveting, story-driven, eye-opening session.
From Pilots to Programs: How Universities Are Scaling Allergen Safety Across Campus
Session Description
Pilot programs—such as single allergen-free stations or test kitchens—are no longer sufficient to meet the needs of today’s campuses. As student expectations, regulatory pressure, and institutional responsibility grow, universities are shifting toward campus-wide allergen safety frameworks that extend across dining halls, retail locations, catering, concessions, and residential life. This session explores how leading institutions are moving beyond pilots to build comprehensive programs that support student safety, independence, and trust at scale. Participants will examine how successful campuses replace silos with integrated systems—aligning training, menu transparency, ingredient controls, facility design, and verification under one cohesive strategy. The session will highlight how standardization of recipes, labeling, SOPs, equipment segregation, and audits enables consistency regardless of location, shift, or staff turnover, creating repeatable, sustainable models that allow allergen-safe offerings to expand without increasing risk.
Ask the Doctors: A Live Q&A on Allergy Safety for Restaurants & Foodservice
With Dr. MICHAEL PISTINER and Dr RUCHI GUPTA
Session Description:
In this interactive Q&A session, Betsy Craig, CEO of MenuTrinfo®, leads a candid conversation with Dr. Michael Pistiner to unpack what restaurant and foodservice professionals most need to understand about food allergies from a medical perspective. Guided by real-world questions informed by industry experience, this discussion translates clinical realities into practical, actionable insight for foodservice operations. The session will explore how allergic reactions present, why minutes matter, and how frontline decisions around communication, emergency response, and preparedness can significantly influence outcomes. Designed for operators, managers, and frontline leaders, this Q&A bridges the gap between medical best practices and the realities of restaurant service.
Beyond the Headlines: Working with Advocacy Groups Improving Allergy Safety & Trust
With Eleanor Garrow-Holding, Thomas Silva, and Lindsey Spangler
Session Description
Advocacy organizations bring the lived experience of food allergy families into focus—transforming awareness into action. In this session, industry leaders will hear directly from FAACT, Red Sneakers for Oakley, and Elijah-Alavi Foundation on how collaboration with advocacy groups helps move beyond good intentions to practical, life-saving allergen safety practices. Participants will explore how proactive engagement—before a crisis occurs—builds transparency, credibility, and consumer trust, and why authentic partnerships are essential to effective communication when challenges arise. The session will highlight how industry–advocacy collaboration drives stronger training, clearer communication, and higher standards that go beyond compliance to better meet the expectations of allergic consumers and their families.
From Law to Line: Turning New Allergy Regulations Into Safer Dining and Real Compliance
With BETSY CRAIG, CEO
Session Description:
Food allergy regulation has entered a historic new phase—and foodservice is at the center of it. With California’s SB-68 setting a national precedent for allergen disclosure in restaurants, and New York’s A6658A requiring clear allergen labeling on grab-and-go foods, expectations for transparency, training, and safety have never been higher. As a co-sponsor of both SB-68 and A6658A, MenuTrinfo has been deeply involved in shaping these landmark policies alongside legislators, advocacy groups, and industry partners. In this powerful, practical session, CEO Betsy Craig will break down what these new laws require, why they matter, and exactly what foodservice operators need to do to comply. Betsy will also highlight recent Food Code mandates on allergen awareness training, along with the rapid expansion of stock epinephrine laws—including New York’s new requirement for all schools. Drawing from MenuTrinfo’s front-line experience implementing training programs, labeling standards, and third-party verification across the country, this session will translate policy into clear, actionable steps for culinary teams, nutrition leaders, retail operations, and school districts. Attendees will leave with the tools and confidence to meet new regulatory expectations while advancing a culture of safety and transparency.
Post-Incident Communication Takeaway (Trust & Transparency)
Session Description
How an organization responds after an allergic emergency—through clear communication, accountability, and visible corrective action—is as critical to rebuilding trust as the emergency response itself, signaling to consumers and families that safety is taken seriously, not defensively.
Sessions Still Under Development:
Chef Session on allergen meal creation and success
Retail Reality Check: What Manufacturers Must Do to Meet New Transparency Demands
What’s Next in Food Allergy Safety: Regulation, Research & Radical Transparency
Digital Menus, Data & AI: The Future of Food Transparency in Dining
Communicating Risk with Confidence: Menu Language, Claims & Trust-Building
