A.
• Training injector
i. Members discussed epinephrine (EpiPen) safety, accessibility, and training in schools
and the community. A demonstration was provided on how to properly use an
auto-injector, emphasizing the importance of checking expiration dates, storing it
properly, and administering it into the thigh for three seconds before rubbing the injection
site. The group discussed that epinephrine is often prescribed in two-dose packs since a
second injection may be needed within 5-45 minutes for biphasic reactions, and that
patients should always seek medical care afterward. Members expressed concern that
not all first responders, teachers, or support staff are trained or equipped with
epinephrine, despite being first on scene in many allergic emergencies. It was noted that
Missouri legislation currently authorizes school nurses to maintain epinephrine supplies,
and new laws may expand access through nasal epinephrine. However, ongoing litigation
related to 504 education plans could impact access for students with severe allergies.
The group also discussed potential community actions, including contacting local fire
departments to confirm whether epinephrine is available and ensuring first responder
training. Additionally, concerns were raised about the use of soy-based firefighting foam
and possible allergen exposure. The conversation broadened to food allergy safety in
public spaces and restaurants, highlighting gaps in food service training around allergen
identification, cross-contamination, and emergency response. Members suggested
exploring how allergen awareness could be more consistently included in local food
safety training and identifying possible funding or public health resources to support
allergy preparedness in restaurants and community organizations.
Council representatives discussed how the food council could play a role in improving
food safety and accessibility, particularly regarding dietary needs and allergies. It was
noted that community feedback from surveys and focus groups revealed strong concern
about food allergies-an area previously underrepresented in the food system assessment.
Participants emphasized that while allergies might seem uncommon, they affect a
significant portion of the population. The discussion highlighted the importance of
education, as many people either don’t know they have allergies or don’t understand how
to manage them. Attendees shared personal experiences with common allergens such
as peanuts and sunflower seeds, as well as emerging concerns like alpha-gal syndrome,
a red meat allergy linked to tick bites that has risen sharply in recent years. The group
also discussed challenges in the food industry, where training restaurant staff on
allergens and ingredients is time-consuming and often undervalued. Council members
agreed that greater awareness, education, and integration of allergy safety into food
training standards could help prevent severe reactions and make local food systems more
inclusive and health-conscious.
The group briefly discussed language considerations for public-facing materials, noting
the importance of using plain, accessible language that can be understood by the
community. Members reflected on challenges in describing concepts such as food
systems, sustainability, and equity without causing confusion or risking funding
restrictions. Results-based accountability training and prior experiences were referenced
as examples of making content understandable for a general audience. It was agreed that
refining language will be an ongoing process, with further notes and suggestions to be
shared at the next meeting.
B.
• Vision, mission statement, and goal statements
o Discussion on this topic has been tabled until the next meeting.
