consciouseating
Dana Boulanger, Sandra Lena, Karen Miller, and Pat MacGregor (founder of
the GFRAP) enjoy a gluten-free cake at Seasons restaurant in Somers.
Gluten-Free Dining in
Westchester and Putnam
Restaurants
A conversation with Karen Miller, liaison
with the restaurants and provide sup-
for the Gluten-Free Restaurant Aware-
port and knowledge.
ness Program, a valuable resource for
both restaurants and individuals seeking
Q: How big is the need for Gluten-Free
gluten-free alternatives. Karen is also
menus?
the Resource Persons Coordinator for
the Westchester Celiac Sprue Support
A: Between consumers with Celiac
Group.
Disease (estimated at 3+ million),
gluten intolerant consumers (estimated
Q: What is the Gluten-Free Restaurant
at 15 million), wheat allergy consumers
Awareness Program?
(estimated at 7 million) and those using
the diet for “health-conscious” reasons,
A: The Gluten-Free Restaurant Aware-
the potential customer base is 6-8% of
ness Program (GFRAP) is an all-volun-
the U.S. population.
teer program that works to facilitate
a relationship between restaurants
Q: What benefits do restaurants see
and people who follow a gluten free
when joining GFRAP?
diet. GFRAP educates the restaurant
about the gluten-free diet, developing
A: Restaurants involved in the program
a gluten-free menu and (stressing) the
have reported a 14.3% increase in total
importance of consistent preparation
weekly sales with a gluten-free menu.
and serving guidelines. GFRAP also
96% of gluten-free consumers are
provides Resource Persons who consult
brand loyal and 74% choose products
marked gluten-free over like products
Westchester/Putnam Counties
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