Flying with a Food Allergy

Making Air Travel Safer and More Accessible

For millions of people living with food allergies, flying can be an incredibly stressful experience. From inconsistent airline policies and poor communication to limited allergen information and concerns about emergency medical care at altitude, travelling by air often creates significant anxiety for food-allergic passengers and their families.

Our report, Flying with a Food Allergy: Making Air Travel Safer and More Accessible, explores the real experiences of people living with food allergies and highlights the urgent need for change across the aviation industry. Drawing on evidence, passenger experiences and expert recommendations, the report examines the barriers faced by travellers, including inadequate staff training, inconsistent support, poor allergen management and the lack of universal access to adrenaline auto-injectors on flights.

At Natasha's Foundation, we believe everyone should be able to fly safely and with confidence. This report sets out practical recommendations to improve food allergy awareness, strengthen airline policies, improve food allergen labelling and ensure passengers with food allergies are treated with the care, dignity and protection they deserve.

Whether you are a person living with food allergies, a parent, airline operator, policymaker or healthcare professional, this report provides essential insights into creating safer, more inclusive air travel for everyone.

Download the report to learn more about:

• Flying with food allergies and the risks of in-flight allergic reactions
• Food allergy policies and airline responsibilities
• Anaphylaxis awareness and emergency medication on planes
• Allergen information and food labelling in aviation
• Passenger experiences of travelling with food allergies
• Recommendations for making air travel safer and more accessible

Download the Flying with a Food Allergy Report

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Our daughter Natasha was 15 years old when she died from a severe allergic reaction to sesame seeds in a sandwich. The food label was only partial and didn’t include the full ingredient and allergen information she needed to make a safe choice.
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