BILL NO A06851
SAME AS SAME AS S01731
Establishes a pilot program related to making the gluten content of food
available at certain state owned, operated, or leased cafeterias.
TITLE OF BILL: An act to establish a pilot program related to making
the gluten content of food available at certain state owned, operated,
or leased cafeterias; and providing for the repeal of such provisions
upon expiration thereof
PURPOSE: Establishes a pilot program related to making the gluten
content of food available at certain state owned, operated, or leased
SUMMARY OF SPECIFIC PROVISIONS: Section 1. Notwithstanding any other
provision of law to the contrary, the commissioner of the Office of
General Services shall identify four state owned buildings,
facilities, or complexes where food and beverages are offered for sale
to the general public or government employees in a cafeteria setting
which are operated or leased by the state, for inclusion in a gluten
content pilot program. One state owned building, facility, or complex
for such pilot program shall be located in each of the following
cities: Albany, Buffalo, Syracuse, and New York City. The commissioner
shall ensure that such the cafeterias contained within the identified
buildings, facilities, or complexes have an employee available during
the hours of operation that can accurately identify upon request
whether a food or beverage item offered is gluten-free.
For the purposes of this section, the term "gluten-free" shall include
food or beverage that is consistent with the Food and Drug
Administration's final rule to define the term "gluten-free" for
voluntary use in the labeling of food.
Section 2. This act shall take effect on the 180th day after it shall
have become a law.
JUSTIFICATION: This bill will give notice of gluten content in
selected cafeterias owned, leased or operated by the state via the
establishment of a pilot program by the commissioner of the Office of
General Services. The reason to establish this pilot program is to
help consumers who are gluten intolerant identify foods that can make
Gluten It's a protein that can cause problems. Gluten is the major
protein found in some grains. It is present in all forms of wheat
(bulgur, durum, semolina, spelt, farro and more) as well as in barley,
rye and triticale (a wheat-rye cross). But gluten can also turn up in
unexpected places, like certain brands of chocolate, imitation crab
(suriml), deli meats, soy sauce, vitamins and even some kinds of
Gluten is different from protein in other grains (such as rice) and in
meat (such as steak) in that it is difficult for humans to digest
completely. It can make some people very sick.
As a society, we are in a state of "gluten overload," and millions of
people of all ages and all walks of life are suffering as a result of
a condition that was recognized only a few years ago, called gluten
When people with gluten sensitivity eat foods containing gluten, it
triggers unpleasant symptoms: stomach pains, bloat, heartburn, joint
pains, headache, skin rashes, fatigue, insomnia, and brain fog to name
some of the most common.
The following symptoms are best viewed as one big picture; alone, they
may not be strong indicators of a gluten problem but in combination
may be a sign that gluten is causing the body to attack itself:
1. Gastrointestinal problems
2. Malabsorption of vitamins
3. Skin rash
5. Joint pain
6. Lactose intolerance
7. Chronic fatigue
LEGISLATIVE HISTORY: 2011-12: S.1124 - Referred to Health, 2010:
S.7460 Referred to Health A7627A of 2013 died in Assembly Ways and
Means, died in Senate Finance
FISCAL IMPLICATIONS: Minimal.
EFFECTIVE DATE: This act shall take effect on the 180th day after it
shall have become a law, and shall be deemed to expire and be repealed
three years after it shall have become law.