We call for: 1. At least three clearly labelled gluten-free option on every menu. 2. Staff training on gluten-free preparation and cross-contamination prevention. 3. Transparent ingredient labelling for all menu items. 4. Commitment to inclusivity for people with dietary restrictions.

For individuals living with coeliac disease, gluten intolerance, or other health conditions requiring a gluten-free diet, access to safe food is not a lifestyle preference—it is a medical necessity. Even small amounts of gluten can cause serious health consequences, making it essential that suitable alternatives are widely available.