Food Allergies

Dining with Food Allergies

  • If you have a food allergy and haven't met with our nutritionist Kate Sweeney, do so as soon as possible to learn about safely dining on campus with a food allergy.
  • Sign up for the allergy listserv to stay up to date about what is being served on campus.
  • Unsure of which items contain what? Ask a manager at any of our dining locations.
  • Be cautious of cross-contamination and ask a manager if you're concerned that something may be contaminated.
  • 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.
  • If you've been perscribed an EpiPen for the treatement of an allergic reaction, you should always have it with you. BC Dining staff can't administer the EpiPen, but a friend, family member, or emergency personnel can.
  • In the case of an allergic reation, call BC Police at 2-4444 or 911 from a landline.
  • Our Plain and Simple dinner station, open every evening at Corcoran, Stuart, and McElroy, serves meals free of the top eight allergens (milk, soy, eggs, wheat, fish, shellfish, peanuts, and tree nuts), gluten, and sesame.

Liability and Disclaimer Notice 

Boston College Dining Services uses soy, tree nuts, peanuts, eggs, dairy, shellfish, wheat, sesame, gluten-containing foods, and other potential allergens in meal preparation. BC Dining staff are trained on and aware of the severity of food allergies and celiac disease, and allergens are identified to the best of our ability. However, manufacturers change product formulation without notifying BC Dining and cross-contact is possible. Students need to be aware of risks and take responsibility for asking the manager on duty for assistance. BC Dining strongly encourages students with food allergies or celiac disease to follow the Policy for Meal Accommodations, and meet with our nutritionist.

Manufacturers are allowed to substitute ingredients without notifying the consumer or chaging label under an FDA COVID-19 ruling as of May 2020.

Peanut and Tree Nut Allergies

  • Our pesto sauce is nut free.
  • Our granola is nut free; it's made in a bakery that processes peanuts, tree nuts, and soy.
  • Salad bars, grain bars, and yogurt bars are nut-free to reduce the possibility of cross-contact.
  • Menu items containing nuts are identified with signage in the dining halls in red font and on the online menu.
  • Bakery items should be avoided since they are produced in our BC Bakery that also uses nuts.

Milk Allergies and Intolerances

  • Soy milk is available in dispensers at Carney’s, Lower Live, and Stuart.
  • Unsweetened and vanilla almond milk is available in dispensers every day at McElroy, Stuart, Corcoran, Lyons, and Walsh.
  • Soy milk, Lactaid milk, and almond milk are available in the grab n' go cases at McElroy, Stuart, Hillside, and Corcoran.
  • Soy lattes are available at the Chocolate Bar and Hillside.
  • Many soups on the rotating menu don't contain dairy.
  • Oatmeal is made with water in all dining locations.
  • Acai bowls in McElory can be made with nondairy milk; acai bowls in Addie's use almond milk.

Glute-Free Dining

  • If you have celiac disease or gluten sensitivity, schedule a nutritionist appointment to learn about dining safely on campus. 
  • Sign up for the gluten friendly listserv..
  • Follow BC's Meal Accommodation Policy and register with the Disabilities Services Office. 
  • If you aren't sure what an item contains or have other questions, ask a manager.
  • Be cautious of cross-contact. Ask a manager if you have questions.
  • Avoid hidden sources of gluten like sauces and fried foods, grains like couscous and bulgar, and processed meats.
  • All granola offered on campus is gluten friendly. 
  • BC uses gluten friendly soy sauce.
  • Check online menus for gluten friendly offerings at Corcoran, McElroy, Hillside, Stuart, and Lyons.
  • Treats and baked goods are sourced from dedicated gluten-free facilities. Find them in the gluten-free freezers.
  • The yogurt bar, not including the toppings section, is entirely gluten friendly.

Liability and Disclaimer Notice 

Boston College Dining Services uses soy, tree nuts, peanuts, eggs, dairy, shellfish, wheat, sesame, gluten-containing foods, and other potential allergens in meal preparation. BC Dining staff are trained on and aware of the severity of food allergies and celiac disease, and allergens are identified to the best of our ability. However, manufacturers change product formulation without notifying BC Dining and cross-contact is possible. Students need to be aware of risks and take responsibility for asking the manager on duty for assistance. BC Dining strongly encourages students with food allergies or celiac disease to follow the Policy for Meal Accommodations, and meet with our nutritionist.

Policy For Meal Accomodations

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