Backstage catering, touring hotels, and rushed meals between shows all raise the stakes on something that's already serious.
difficulty breathing, swelling of the face or throat, or signs of anaphylaxis, use an epinephrine auto-injector (EpiPen) immediately if available, and call emergency services right away. Don't wait to see if it improves on its own.
Managing a food allergy is hard enough at home. On tour, unfamiliar caterers, hotel breakfasts, quick meals grabbed between a matinee and an evening show, the margin for error shrinks. This page covers what's worth knowing to stay safe, not a substitute for guidance from your allergist or GP.
Wheat-based sauces, soy sauce (use tamari instead), thickened soups and gravies, and cross-contact from shared fryers or grills.
Butter used in "simple" sautéed vegetables, cream in sauces, and cheese as a default garnish, always worth asking directly.
Shared kitchen equipment between nut and non-nut dishes, and nut oils used in cooking that aren't always listed on a menu.
Shared fryer oil with shellfish dishes, and stock or sauce bases that include shellfish without it being obvious from the dish name.
Baked goods, mayonnaise-based dressings, and pasta, egg is often hidden in things that don't obviously contain it.
Asian-style sauces, processed vegetarian proteins, and soy lecithin as a hidden ingredient in packaged foods.
Tahini in dressings, sesame oil as a finishing oil, and bread or crackers with visible or hidden sesame seeds.
Not a true allergy, but garlic, onion and certain fruits are common digestive triggers worth knowing if you're sensitive.
On tour, catering is often prepared in advance or off-site. Flagging an allergy with company management or stage management ahead of time, not when the food arrives, gives them a real chance to accommodate it properly.
Manufacturers reformulate products without much notice. A packaged snack that was safe six months ago is worth a label check again, particularly when buying in an unfamiliar country with different labelling standards.
If an auto-injector is prescribed, it's only useful if it's actually within reach when needed, which, backstage, may not be the dressing room it's usually kept in.
In a genuine reaction, having someone nearby who already knows the plan, where the auto-injector is, and to call emergency services, matters more than any amount of personal preparation alone.
Unlike a restaurant, backstage catering doesn't always have a formal system for flagging allergens. Building the habit of asking directly, every time, every venue, matters more than assuming it's been handled.
Touring internationally means different regulatory standards for allergen labelling. What's clearly marked in one country may not be in another, worth extra caution in the first few days in a new place.
Late nights and early calls make it easier to let usual precautions slip, exactly when the unfamiliar-food risk from touring is highest. Worth being more careful, not less, on the most exhausting stretches of a run.
Not a substitute for your allergist's guidance, but a starting point for staying safe on a schedule that doesn't always make it easy.
This page provides general safety information and isn't a substitute for individualised medical advice. If you have a diagnosed food allergy, please follow the specific action plan provided by your allergist or GP.