European Parliament hosts first-ever debate on Safe Gluten-Free Catering across Europe

A milestone for food accessibility

The Association of European Coeliac Societies (AOECS) this week convened the first-ever dedicated discussion at the European Parliament on gluten-free safety in the catering sector. Hosted under the auspices of MEP Peter Agius, the event brought together policymakers, industry leaders and patient organisations to address critical gaps in safe catering services across Europe.

The discussion, titled “Improving Gluten-Free Awareness & Safety in the Catering Sector”, marked an important step forward in advancing food accessibility for people living with coeliac disease.

Unequal access to safe gluten-free food

During the session, national coeliac societies highlighted significant disparities between EU countries. While countries such as Spain and Italy have developed strong systems for safe gluten-free provision, people with coeliac disease in other parts of Europe still struggle to access safe meals — including in hospitals and schools.

Participants stressed a clear message throughout the debate: gluten-free food is not a lifestyle choice, but a medical necessity.

Catering, tourism and inclusion

The discussion also placed gluten-free safety within a broader context of mobility, tourism and equal participation in society. Participants emphasised that people with coeliac disease must be able to travel, work and dine out with confidence across Europe.

Representatives from the hospitality sector identified the main challenges noting that while awareness remains uneven, consistency in service and training across the sector must become a priority. Encouragingly, examples of best practice already exist in areas such as hospitality education, contract catering, and the cruise industry, but scaling these across Europe will require improved knowledge-sharing and coordinated action.

Continued advocacy at European level

AOECS Secretary General Veronica Rubio stated:

“For the first time at the European Parliament, we are placing gluten-free safety where it belongs, at the heart of food accessibility. We must now continue advocating for practical solutions and stronger awareness so that people with coeliac disease can rely on safe catering services anywhere in Europe.”

MEP Peter Agius echoed this message, encouraging sustained advocacy efforts in Brussels and at national level, and emphasising that long-term engagement is essential to achieving lasting policy change.

AOECS concluded the event with a strong call for action and announced plans to reconvene stakeholders in one year to assess progress and maintain momentum towards a safer, more inclusive catering across Europe.

A full report of the event will be published on the AOECS website.