Food Allergies and Dietary Needs
Dining Services understands the effort it takes to manage food allergies and dietary needs. We want to provide students with the support needed to meet their individual needs and dine safely on campus. To work together as a team, please connect with us.
A Guide to Managing Food Allergies and Dietary Needs
FARE College Food Allergy Program
Dining Services is part of the College Food Allergy Program, a program of Food Allergy Research and Education (FARE). The program offers not only resources for prospective students and parents but also for colleges and universities. As part of the program, Dining Services has access to resources for training staff, implementing policies that guide our allergy-friendly practices, and additional resources for managing and preventing allergic reactions.
FARE is the leading national organization dedicated to food allergy research, education, advocacy, and awareness of food allergies. The goal of the College Food Allergy Program is to provide a comprehensive program to improve the safety and quality of life for college students with food allergies.
Religious Practice
Dining Services can help accommodate for religious practices.
- Identify ingredients that contain pork or alcohol menu system
- Meet with our registered dietitian if you practice a strict Halal diet or have other restrictions
- Dining during Ramadan
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Nutrition Disclaimer
Information for all ingredients and products are collected from various food distributors as well as the United States Department of Agriculture Child Nutrition Database and are utilized in Dining Services' food management software system. Nutrition information is intended for personal information and comparison only and may differ from similar items sold on or off campus. We do not represent or authorize accuracy of the information, although it is correct to the best of our knowledge.
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Allergen and Gluten Disclaimer
While Dining Services does not have allergen- or gluten-free facilities, we take precaution to identify allergen and gluten information and make an effort to instruct food production staff on the severity of food allergies and Celiac disease. However, there is always risk of cross-contact. In addition, manufacturers may change product specifications without notice and product availability may fluctuate. Guests need to be aware of this risk and proceed accordingly. Dining Services does not assume liability for reactions to foods consumed or items one may come into contact with while eating at dining locations.
Dining Services labels “gluten-friendly” menu items on our online menu system and on digital menus located on site. These menu items are prepared with ingredients that are naturally free from gluten. Though steps are taken to manage the risk of cross-contact it cannot be guaranteed.
If you have a food allergy or other dietary need like Celiac disease, please speak with staff about your needs or reach out to our registered dietitian at dietaryneeds@uwplatt.edu. Specific procedures are in place at each dining location to help prevent common exposures to food allergens and gluten such as designated preparation space and separate equipment.
