We recognize the seriousness of food allergies and the short- and long-term implications they can have on a student's health. Our goal is to ensure that students with food allergies have a safe and nutritious dining experience comparable to their peers.

What we do

We take a multifaceted approached to ensuring food allergy safety. 

Menus posted online 

Dining services provides full and complete menus online one week in advance. Each ingredient is listed, and the most common allergens  milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish  are highlighted. The menu website also allows you to review the nutritional information (calories, fat, sodium levels, etc) for each menu item.

Special allergy selections

Each dining hall features an "allergy area" and/or "allergy cooler" which includes a selection of gluten-free breads, lactose-free milk (soy, rice and almond), alternatives to nut butter, gluten-free granolas, lactose-free desserts and gluten-free desserts and snacks, among other items.

Preventing cross contamination

Our staff is trained to use precautions to avoid cross contamination. Students, however, sometimes cause cross contamination by mixing serving utensils. If you are concerned about cross contamination, you can always ask a cook to serve you from a fresh pan of food with a clean utensil. Just ask to speak to a cook or a supervisor. 

Have a food allergy? Register with dining services

If you have food allergies, please complete this information and release form to allow us to better serve you.

We can assist with all of the above, and we can develop individualized meal plans for you and allow you to preorder meals when necessary. When you register your food allergy with Dining Services, information about your allergy or dietary concerns will be accessible to the Lead Kitchen Cooks. Your name, photo and information about your diet will be kept on file in the kitchen to allow kitchen leads to become familiar with your dietary needs. You will also be given access to a direct kitchen phone line, and the cooks will prepare you a safe and nutritious meal! Many students with food allergies become familiar faces to the entire dining services staff, and we build strong bonds.

Need more information?

For additional information on allergy accommodations or for general questions please contact:

Christopher Manfredi
General Manager, Board Plan
Dining Services

Donna Trissel
Administrative Assistant
Dining Services

Shauna Rago
Interin Director of Student Health Services