Dining with Food Allergies
Nourishing meals for all
Prepared without Gluten
- New line at the Eagle’s Nest of sandwiches prepared without gluten
- Try the new lactose-free soft-serve made without gluten at McElroy
- Grab 'n Go options prepared without gluten: Turkey & Swiss Sandwich, PB&J sandwich, Apple Walnut Harvest Salad, Buffalo Chicken Ranch Salad, and more…
- Panini of the day prepared without gluten. If you would like to request an alternate panini, please contact Manager Michael O'Brien in advance by sending an email to email@example.com.
- The Hillside Burger (available at dinner Monday - Thursday) is an all-natural, all beef burger, and can be served on a roll made without gluten upon request. The new Mediterranean Quinoa Veggie Burger is also prepared without gluten.
- Grab 'n Go options prepared without gluten: Turkey & Swiss Sandwich, PB&J sandwich, Greek Salad with Tuna, and more…
- Our three main dining locations (McElroy, Stuart, Corcoran) have special stations avoiding gluten in the back that contain a variety of packaged products for purchase (including Udi’s bread, muffins, pizza, mac & cheese, brownies, and much more), and are equipped with applicances designated for products made without gluten including a toaster and microwave.
- We also have a large selection of soups prepared without gluten (including Tomato Basil Soup, Three Bean Chili, and Chicken Tortilla Soup) that rotate throughout the menu, which are identified as made without gluten at the point of service.
- Grab 'n Go options prepared without gluten: Turkey & Swiss Sandwich, PB&J sandwich, Buffalo Chicken Ranch Salad, and more…
- We have new items made without gluten in McElroy, Corcoran, and Hillside! (Stuart has limited availability)
- Bread: sliced cranberry, banana tea, and blueberry tea
- Chocolate brownie
- Cookies: triple chocolate chip, chocolate chip, and oatmeal raisin
- Chocolate cupcakes with chocolate frosting
- Chocolate whoopie pies
- Bread: sliced cranberry, banana tea, and blueberry tea
Plain & Simple
- Station provides simply prepared meals prepared without wheat, gluten, soy, milk, eggs, tree nuts, peanuts, fish, and shellfish
- Open for dinner daily at Corcoran, McElroy, and Stuart
- If you need help locating it, just ask a manager
Click below for more information
- We operate a nut-free salad bar to reduce the possibility of cross-contamination
- Menu items with nuts (such as Pesto sauces) will be identified as nut containing in both signage (with red font) and on the online menu
- Our bakery items are produced in a facility that also process nuts, and should be avoided if you have a nut allergy
- The FDA is advising people who are highly allergic to peanuts to consider avoiding products that contain ground cumin or cumin powder. For more information, please see this special peanut allergy alert from the FDA.
To find out if a menu items contains cumin, please consult the specific menu item by using our online nutrition calculator and clicking on your item of inquiry.
- Every day, soy milk is available at Carney’s, Lower Live, and Stuart in dispensers and is available in most grab-and-go cases.
- Lactaid milk and almond milk are available in the grab and go cases at McElroy, Stuart, Hillside, and Corcoran
- Soy lattes are available at Hillside and at the Chocolate Bar
- We also have a large selection of dairy free soups that rotate throughout the menu, and are identified at the point of service
Prescreen your menu choices for specific allergens (eggs, fish, shellfish, milk, soy, peanuts, tree nuts, and/or wheat) and get complete ingredient information by setting an allergen filter on our online menu. To access the online menu, first select your preferred dining location. The allergen filter is located on the top right hand side of the page. Note: BC is not a gluten-free facility.
For information regarding accommodations for a medically prescribed diet while dining on campus, please refer to our University protocol.
Learn about our gluten-free and food allergy focus group: firstname.lastname@example.org
Food allergy is a growing public health concern in the U.S.
More than 12 million Americans have food allergies. That’s one in 25, or four percent of the population.
About three million children in the U.S. have food allergies.
Food allergy is believed to be the leading cause of anaphylaxis outside the hospital setting, causing an estimated 50,000 emergency department visits each year in the U.S.
Each year in the U.S., it is estimated that anaphylaxis caused by food results in 150 deaths. Death can be sudden, sometimes occurring within minutes.
Eight foods account for 90 percent of all food-allergic reactions in the U.S.: milk, eggs, peanuts, tree nuts (e.g., walnuts, almonds, cashews, pistachios, pecans), wheat, soy, fish, and shellfish.
There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.
Even trace amounts of a food allergen can cause a reaction.
Most people who’ve had an allergic reaction to something they ate thought that it was safe to eat.
Early administration of epinephrine (adrenaline) is crucial to successfully treating an anaphylactic reaction.
1. If you have a food allergy and have not met with our Administrative Dietitian, please contact Christina Ypsilantis as soon as possible to learn about safely dining on campus with a food allergy.
2. When in the dining locations, if you are unsure of what the ingredients are for something we serve or sell, ask to speak to a manager.
3. Assume that all of our baked goods have traces of peanuts and tree nuts. These items are produced in a facility that uses nuts on a constant basis and cross-contamination is always a risk.
4. Check the menus online for Corcoran, McElroy, Hillside, Stuart, and Lyons. Mousing over an item on the menu will show which of the eight common allergens are in that item (pop up blocking needs to be off for that website). Clicking on the red apple icon on each menu will allow you to view a full Nutritional Fact panel and ingredient list; this is especially essential if you are allergic to foods other than the eight most common allergens.
5. Avoid self-serve areas because cross-contamination with allergens is a risk. Examples include ice cream topping bars, salad bars, and candy bins.
6. Remember that in any made-to-order areas (such as the grill or sandwich line) cross-contamination is a risk even if your food order is allergen free. Identify to the server that you have a food allergy so that a manager can be summoned to oversee that the correct steps are taken to avoid cross-contamination from any prior food orders made in the area.
1. Ask the person to describe their physical symptoms.
2. Stay with the person or have someone stay with the person while you call for help.
3. Call 911 from a campus phone or 617-552-4444 from a cell phone. Be sure to specifically stat that this is an allergic reaction situation.
4. Ask if the person has an EpiPen and have them use it as directed by their physician.