291: The Food Allergy Generation Goes to Work_ Legal Challenges & Opportunities
How are workplaces adapting to meet the needs of the "food allergy generation"? In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and...
How are workplaces adapting to meet the needs of the "food allergy generation"?
In this conversation, I sit down with Professor D'Andra Shu, a law professor at South Texas College of Law Houston, to explore the growing legal challenges and opportunities that food allergies present in professional environments. We dive into how addressing food allergies as both a legal and societal issue can promote safer, more equitable workplaces—upholding human rights and ensuring everyone feels empowered to participate fully.
Together, we unpack the complexities of managing food allergies at work. DeAndra, drawing from her research and personal experiences—including those of her son—shares invaluable insights on increasing awareness and establishing robust legal frameworks. We discuss everything from legal precedents and workplace policies to actionable steps employers can take to foster an inclusive environment.
Join us as we delve into the critical need for increased education, robust legal protections, and thoughtful workplace practices that not only address food allergies but also contribute to a more inclusive and sustainable professional environment. Whether you're an employer or an employee, this conversation offers a roadmap for creating safer spaces and ensuring that every meal—and every person—matters.
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D’Andra Shu
Associate Professor of Law, South Texas College of Law Houston
D'Andra Millsap Shu is Associate Professor of Law at South Texas College of Law Houston. She teaches legal research and writing to first year students. She writes in the areas of food allergies, employment discrimination, disability law, harassment and bullying, legal writing, and legal writing pedagogy.
