Dominique Brown, a 34-year-old social media influencer and co-founder of the online community Black Girl Disney, died on December 5 after developing a food allergy at an event in Los Angeles. It’s hosted by an organization called BoxLunch.
“We are saddened by the passing of Dominique Brown, a beloved member of the BoxLunch Collective, who died suddenly at an event hosted by BoxLunch,” the organization said in a statement to People and Us Weekly Medical malpractice. BoxLunch did not respond to Skift Meetings’ request for comment.
In addition, Skift Meetings also contacted Vibiana, the organizer of the event. No reply has been received yet.
Food safety is a matter of life and death
“This avoidable mistake resulted in devastating, avoidable losses,” said Prosperity founder Tracy Stuckrath. Conferences and Events. “Food safety is a matter of life and death. It’s outrageous that tragedies like this still happen when the solution is clear: better communication, stronger protocols, and a strong commitment to safety.”
Stuckrath and other event industry professionals told Skift Meetings that Brown’s loss highlights how much work remains to be done. “The purpose of events is to bring people together and create joy and connection, not to put lives at risk. As an industry, we have to do better. Awareness is not enough. This is life-saving action,” Stuckrath said . “I’ve been saying for a long time that it might take someone dying at an event for things to change.”
According to the U.S. Food and Drug Administration, nine foods – milk, eggs, tree nuts, peanuts, shellfish, wheat, soybeans, fish and sesame – account for 90 percent of allergic reactions.
Food allergy is a disease
In a similar tragedy, Matthew Briden was diagnosed with a severe peanut allergy at age two and died in 2022 after suffering an anaphylactic reaction after eating at a Pittsburgh restaurant.
His mother, Kathy Briden, now works with Food Allergy Research and Education (FARE) to raise awareness about the seriousness of food allergies.
“Similar to event spaces, the restaurants where Matthew dines use outsourced kitchens,” Kathy Breeden said. “Outsourcing requires increased education and training on the severity of food allergies among servers, which is sometimes overlooked.”
FARE CEO Sung Poblete said of Brown’s passing: “Dominic’s wonderful life was cut short by misunderstandings, misnomers, errors and a tendency to treat serious matters without the seriousness they deserved. Dominic’s life was cut short It’s a disease. We need to educate everyone that food allergies are not a diet, not a preference, not a choice. The enemy is disease – not the food, not the person – and we need to defeat it. .
Kathy Breeden is also working with Pennsylvania lawmakers on a bill that would require the Department of Health to create and distribute food allergy awareness posters to restaurants and establishments. Additionally, they should be displayed in food preparation areas.
She also stressed the importance of carrying EpiPens, which can inject epinephrine during an allergic reaction.
Currently, 36 states allow venues to store epinephrine. Stuckrath urges event planners to take the Red Cross Anaphylaxis and Epinephrine Auto-Injector online course to be prepared for allergy-related emergencies.
FDA food regulations are important
The Sergio Lopez Food Allergy Awareness Act became law in Texas in September, emphasizing the need for stronger food allergy safety protocols. Lopez, 24, died after unknowingly eating peanut butter from a taco plate, which he was sure did not contain peanuts.
To prevent similar tragedies from happening, Stuckrath advocates compliance with the FDA Food Code. Additionally, food labeling and education must involve all employees responsible for food preparation and service.
Food allergy management must move beyond a checklist mentality. “Without engagement and communication, food allergy issues are often ignored,” said Carolyn Benjamin, founder of Food Allergy Awareness.
Six important questions to ask about food allergies
To improve food allergy safety, Stuckrath recommends asking:
- Who on staff is responsible for managing food allergies?
- Who oversees the food allergy program in the kitchen?
- Have they received appropriate allergy and cross-contact prevention training?
- What policies and procedures does the kitchen follow to manage food allergies?
- What are all the ingredients in the dishes on offer?
- Are all your dishes clearly labeled with a complete ingredient list?
In addition, Stuckrath offers additional food safety protocols to incorporate into event planning. Visit them here.
