Celiac Support Collective: A Non-Profit Working to End Food Insecurity for Individuals with Celiac Disease

Claire Leland '26

Mentor: Joyce Hunt, Former Executive Director of The Emergency Assistance Center; Tiffany Scruggs, VP of Community Access and ED of Community Resource Center;

Kate Floyd, Laurel Director of Marketing and Communications; Sarah Miller, Laurel Public Relations and Social Media Manager

Faculty Support: Joseph Corsaro, Entrepreneurship Program Leader; Howard Schott

Summary: As someone who has had celiac disease for almost 13 years, I know how daunting the price of gluten-free food can be. For that reason, I created the Celiac Support Collective (CSC), a non-profit that addresses food insecurity, aids individuals who have celiac disease—or are gluten sensitive—and provides nutritious gluten-free foods free of charge.

At the outset of Capstone, I knew I wanted to create a project centered around celiac disease, but I wasn’t yet sure how that could evolve into a meaningful initiative. I began by extensively researching the disease and other autoimmune conditions. I took detailed notes from reputable podcasts, such as those produced by Boston Children’s Hospital and The Celiac Project; these offered valuable medical insights and patient perspectives. From there, I engaged with medical professionals across the country. Leveraging my familiarity with institutions like Boston Children's, MetroHealth, and Celiac Kids Connection, I spoke with several specialists. I also attended a conference at Nationwide Children’s Hospital, which further enriched my knowledge.

Wanting to support those who were newly diagnosed or lacked community, I developed the brand Wheatless Wonder. I created a logo and brainstormed potential video content for YouTube and Instagram, aiming to share authentic experiences and foster connection through vulnerability. To further support the celiac community, I applied to become a mentor for children recently diagnosed with the condition. After being accepted, I completed the necessary training and began that rewarding work.

As my project continued to evolve, I shifted focus toward food insecurity. I recognized how costly gluten-free foods are for many families. To address this, I began collaborating with local food pantries and food banks to find ways to provide affordable gluten-free options. With support from Mr. Corsaro and Natalia Navarro [class of 2025], I developed a pitch for the Teen Accelerate competition. I was honored to be selected as a finalist and awarded $250. I also received Laurel’s Emily Pomeranz Grant, which provided an additional $1,500 in funding. Using these funds, I purchased gluten-free essentials and donated them to the Emergency Assistance Center in Northfield, Ohio. My work garnered media attention, and I was interviewed by representatives from Community Focus, Nordonia Hills News, Hudson Times, and WKYC Channel 3. I extended my project into Laurel's Entrepreneurship Concentration and turned Celiac Support Collective into a 501 (c)(3). As a participant in Laurel's Capstone program I became well rounded and more aware of issues in the greater community.

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