Frank Duckworth, a flight attendant for British Airways, has won an extremely drawn out law suit against the company after he was rendered unable to fly after eating an in-flight meal that contained gluten and in turn aggravated both his celiac disease and diabetes. He was hospitalized following the ingestion of a mushroom risotto meal.
Duckworth has worked for the company for more than 20 years and felt that the airline did not do enough to get him back in the air after his ordeal.
The lawsuit brings up a lot of good questions. Do you think that if an airline is willing to provide gluten-free meals for their customers that they should also provide it for their employees? What about at other jobs where food is provided? How far should companies go to disclose what is in their food?