Influencer’s Death Highlights Food Allergy Dangers at Events

Dominique Brown, a 34-year-old social media influencer and co-creator of the online community Black Girl Disney, died December 5 after experiencing a reported food allergy at an event in Los Angeles. It was hosted by an organization called BoxLunch. 

“We are devastated by the passing of Dominique Brown, a beloved member of the BoxLunch Collective, who suffered a medical emergency at an event hosted by BoxLunch,” the organization said in statements to People and US Weekly. BoxLunch did not respond to a request for comment from Skift Meetings. 

“As we await further, more conclusive information about this tragic incident, we remain fully committed to our ongoing and comprehensive internal review and to collaborating closely with all parties involved to understand the circumstances surrounding this devastating loss,” said Amy Knoll, owner and operator of Vibiana, the venue that hosted the event.

Food Safety is a Life-or-Death Issue

“This preventable mistake led to a devastating and avoidable loss,” said Tracy Stuckrath, founder of thrive! meetings & events. “Food safety is a life-or-death issue. It’s infuriating that tragedies like this still happen when the solutions are clear: better communication, stronger protocols, and an unwavering commitment to safety” 

Stuckrath and other event industry professionals told Skift Meetings that Brown’s loss spotlights how much work there is to do. “Events are meant to bring people together, to create joy and connection — not to put lives at risk. As an industry, we must do better. Awareness isn’t enough. It’s action that saves lives,” said Stuckrath. “I’ve said for a long time it may take somebody dying at an event for things to change.”

Nine foods, cow’s milk, eggs, tree nuts, peanuts, shellfish, wheat, soy, fish, and sesame, account for 90% of allergic reactions, according to the Food and Drug Administration.

A Food Allergy Is a Disease

In a similar tragedy, Matthew Briden, diagnosed with a severe peanut allergy at age two, died in 2022 due to an allergic reaction after eating in a Pittsburgh restaurant.

His mother, Kathy Briden, now collaborates with Food Allergy Research & Education (FARE) to increase awareness about the severity of food allergies.

“Similar to event venues, the restaurant Matthew ate in was using an outsourced kitchen,” said Kathy Briden. “Outsourcing requires increased education and training on the severity of food allergies for servers which can sometimes be overlooked.”

Reflecting on Brown’s death, FARE CEO Sung Poblete said, “Dominique’s beautiful life has been cut short by the impact of misperception, misnomers, mistakes, and a propensity to treat serious things without the seriousness they deserve. What Dominique suffered from is a disease. We need for everyone to understand that food allergy is not a diet, not a preference, not a choice. The enemy is the disease —not the food, not the person —and we need to defeat the disease.”

Kathy Briden is also working with Pennsylvania legislators on a bill requiring the Department of Health to create and distribute food allergy awareness posters to restaurants and venues. In addition, they are to be displayed in food preparation areas.

She also stresses the importance of carrying EpiPens, which administer epinephrine during allergic reactions. 

Currently, 36 states permit venues to stock epinephrine. Stuckrath urges event planners to take the Red Cross Anaphylaxis and Epinephrine Auto-Injector Online Course to prepare for allergy-related emergencies.

FDA Food Code Important

The Sergio Lopez Food Allergy Awareness Act, which became law in Texas in September, underscores the need for stronger food allergy safety protocols. Lopez, 24, died after unknowingly consuming peanut butter in a taco dish he was assured contained no peanuts.

To prevent similar tragedies, Stuckrath advocates for adherence to the FDA Food Code. In addition, food labeling and education must involve all staff responsible for food preparation and service.

Food allergy management must go beyond a checklist mentality. “Without engagement and communication, the issue of food allergies often falls through the cracks,” said Caroline Benjamine, founder of Food Allergy Aware.

Six Important Questions Regarding Food Allergies

To improve food allergy safety, Stuckrath recommends asking:

• Who on the staff is responsible for managing food allergies?
• Who oversees food allergy protocols in the kitchen?
• Have they received proper training in allergy and cross-contact prevention?
• What policies and procedures does the kitchen follow for managing food allergies?
• What are all the ingredients in the dishes being served?
• Are all your dishes clearly labeled with the entire list of ingredients?

In addition, Stuckrath offers additional food safety protocols to incorporate into event planning. Access them here.