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Babson College

Dining Services
Made-to-order items

1. We provide access to ingredient information for made-to-order* items. *Made-to-order - Meals that are prepared on request and to your specification in the dining hall. Examples include a sandwich station, omelet station, burrito station, etc.

Made-to-order items
[YES]
How are ingredients available?
Table: Ingredient Info Availability

 
Top 8 Allergens
Full Ingredients

Top 8 allergens, online database
[NO]
Full ingredients, online database
[YES]
Top 8 allergens, a list is posted in the dining hall
[NO]
Full ingredients, a list is posted in the dining hall
[YES]
Top 8 allergens, available on request in the dining hall
[YES]
Full ingredients, available on request in the dining hall
[YES]
Specific areas

Trim Dining Hall (Residential Dining):  Deli, Grill, Pasta Station, Fire and Ice

Retail:  Olin:  Roots and Seeds, Butcher and Baker, Piccola Italia

Retail:  Reynolds:  Sono, Crisp, Mondos, Grill

Additional Information

The ingredient information online https://www.dineoncampus.com/babson, dineoncampus App and Ipad (located in Trim Dining Hall) is the first point of reference. Students with food allergies/celiac disease are asked to confirm with food allergy trained managers/supervisors/chefs for verification. In order to provide the most up to date information, it is the Chartwells’ policy to provide recipe ingredient information, recipe preparation, and product label information directly to the student so that he/she is able make his/her own decision regarding deciding to eat a menu item or not. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Shavaun.cloran@babson.edu

Self-Serve Items

2. We provide access to ingredient information for self-serve* items. *Self-serve - Meals that are served buffet-style in a dining hall. These are typically high risk for cross-contact and are best avoided by diners with food allergies.

Self-Serve Items
[YES]
How are ingredients available?
Table: Ingredient Info Availability

 
Top 8 Allergens
Full Ingredients

Top 8 allergens, online database
[NO]
Full ingredients, online database
[YES]
Top 8 allergens, a list is posted in the dining hall
[NO]
Full ingredients, a list is posted in the dining hall
[YES]
Top 8 allergens, available on request in the dining hall
[YES]
Full ingredients, available on request in the dining hall
[YES]
Specific areas

Trim Dining Hall (Residential Dining): Chef’s Table, Rooted, G8, 2Mato, Deli, Grill Nation

 

Retail:  Olin and Reynold's:  Sushi, Grab N Go

Additional Information

 The ingredient information online, https://www.dineoncampus.com/babson, dineoncampus App and Ipad (located in Trim Dining Hall) is the first point of reference. Students with food allergies/celiac disease are asked to confirm with food allergy experts/chefs for verification. In order to provide the most up to date information, it is the Chartwells’ policy to provide recipe ingredient information, recipe preparation, and product label information directly to the student so that he/she is able make his/her own decision regarding deciding to eat a menu item or not. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Shavaun.cloran@babson.edu.

Made-To-Order Areas

3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.

Made-to-order areas
[YES, IN SOME STATIONS]
Specific areas

Both Residential Dining and Retail:  Made to order sandwiches: procedures are set in place to limit cross-contact (changing of gloves, barrier method, separate area of preparation, use of "fresh product”-back up prepared product that has not, yet,  been available to the public.

Residential Dining: Short order grill items are prepared in the back kitchen by an allergen trained chef to limit cross-contact.

Retail: Salad Bar: There is an established procedure for the layout of the menu items to group the allergen/gluten containing foods together to lessen the risk of cross-contact. Separate utensils are used for every item.  

Self-Serve Areas

4. We have procedures in place to lower the risk of cross-contact in self-serve areas.

Self-Serve Areas
[YES, IN SOME AREAS]
Specific areas

Residential Dining:  Chef's Table and Salad Bar:  There is an established procedure for the layout of menu items in the self-serve areas to group the allergen/gluten containing foods together to lessen the risk of cross-contact.  Students are welcome to request  "fresh product”-back up prepared product that has not, yet,  been available to the public.

 

Pre-Order Meals

5. We have pre-order meals* available. *Pre-order meals - Custom meals that can be ordered in advance by a diner so they are ready for pick up at a specific time. Typically these can be ordered online or by phone/text.

Do students have access to pre-order meals free from their allergens?
[NO]
Allergy-Friendly Station

6. We have an allergy-friendly station*. *Allergy-friendly station - A food station where specific ingredients are banned, typically including many or all items in the Top 8 allergens and gluten.

Do students have access to an allergy-friendly station?
[YES]
What is the station free from?
Peanut
Tree nut
Fish
Shellfish
Eggs
Wheat
Soy
Milk
Gluten
Sesame
Additional Information

The menu items on the Allergen-friendly station (G8) are prepared by allergen trained cooks/chefs to limit the risk of cross-contact.  Students are welcome to request  "fresh product”-back up prepared product that has not, yet,  been available to the public.

 

Dining Services Staff Member Trained?

7. We train dining services staff members.

Dining services staff trained?
[YES]
How often?
at least once a year
Which course(s) are used?
FARECheck Certified course
We developed our own food allergy training.
Registered Dietitian develops own food allergy training, periodic CHAT allergen trainings
What topics are covered?

Education on food allergies and celiac disease, symptoms of exposure including anaphylaxis, preventative cross-contact measures, protocol for responding to food allergy questions from students, process, emergency plan.

Registered Dietitian on Staff?

8. We have a registered dietitian* on staff. *Registered dietitian - Registered dietitians are food and nutrition experts who are often tasked with helping students with food allergies navigate the dining halls.

Do you have a registered dietitian on staff?
[YES]
Campus Life & Disabilities
RAs Trained

9. We train our RA's.

RA’s trained
[YES]
What training?
AllerTrain RA
Registered Dietitian developed presentation that is specific to Babson Dining Services support of students with food allergies/celiac disease
What topics are covered?

Education regarding food allergies/celiac disease, signs of food allergic reactions, review of dietary opportunities made by food service staff and student access to dietitian.

Inclusive Resident Life Programs Including Food

10. We have inclusive resident life programs* including food. *Inclusive resident life programs - Programs in the resident halls often include food. Inclusive resident life programs will offer students with food allergies the opportunity to request safe food alternatives for events they attend in the dorms.

Inclusive resident life programs involving food?
[YES]
How can students access safe foods for resident life programs?

On request to RAs – some students communicate allergies early on via an RA survey. Not universal, but 80% of RAs do this practice.

Accommodations for Roommate Assignments

11. We offer accommodations for roommate assignments. *Every accommodation request is evaluated on a case-by-case basis. A housing accommodation cannot be guaranteed prior to an individual evaluation.

Accommodations for roommate assignments
[YES]
How does the school provide accommodations?
working with students to change roommate assignments if it becomes necessary
If a student goes through the medical accommodation process, we try to match students with food allergies for room assignments.
Does the housing office process requests?
No, another office on campus processes these requests (please specify)
Where can students get more information?
Disability Services Office Processes Food Allergy and Celiac Disease Accommodation Requests

12. Our disability office processes food allergy and celiac disease accommodation requests.

Disability services office processes food allergy and celiac disease accommodation requests
[YES]
Other departments a student should contact?

Our office  refers students with food allergies/celiac disease  to  Shavaun Cloran, Registered Dietitian,  to assist with navigating the dining hall specific to the student’s nutritional concern. If additional support is needed students are referred to the Meal Plan Accommodation Process.

How can a student submit a request?

Requests for meal plan accommodations are reviewed on an individual basis for students with documented medical needs. Students who wish to apply for a meal plan accommodation must complete the Meal Plan Accommodation Request Form, which includes submission of medical documentation.

All meal plan accommodation requests will be reviewed by the Meal Plan Committee. The Meal Plan Committee is comprised of staff members from the Office of Academic Services, Babson Dining Services and the Office of Student Affairs, who consult with staff members from Health Services and Counseling Services to determine eligibility for a meal plan accommodation. As part of the interactive process a student meeting is required. Please refer to: http://www.babson.edu/Academics/advising-support/disability-services/Pages/accommodations.aspx

Additional Information

Babson Dining Services is happy to support those students with food allergies and other dietary concerns. A dedicated area at Trim Dining Hall, G8, provides a variety of hot meals without the Top 8 allergens and gluten. In addition an area called SPACE (Special Product Allergen Controlled Eating) hosts refrigerated non-allergenic items, GF Cereals, GF Waffle Maker, a toaster and microwave oven used solely for foods without gluten to minimize cross-contact. Students with food allergies/celiac disease are welcome to utilize these areas. Additionally, we request that they contact Shavaun Cloran, Registered Dietitian, at Shavaun.Cloran@babson.edu or complete the Nutrition Outreach Form (https://babson.qualtrics.com/jfe/form/SV_0qgvGqItwT0xmqV), to arrange a meeting to further educate on dining opportunities specific to their nutritional concern, meeting of allergen trained staff, etc.

Health Services

See what health services we offer >

What health services are offered?
prescriptions for epinephrine
Emergency Response
Stock, Undesignated Epinephrine Available for Emergency Response

13. We have stock, undesignated epinephrine* available for emergency response. *Stock, undesignated epinephrine - Epinephrine that is prescribed to a college or university rather than to a particular student. This epinephrine is kept on hand to use for any student that experiences anaphylaxis.

Stock, undesignated epinephrine for emergencies
[NO]
Where?
healthcare facilities
Additional information

Health Services has stock, undesignated epinephrine and  trained staff to administer, during normal business hours.

Monday – Thursday 8:30-6:30

Friday 8:30 – 4:30

During an emergency, dining services protocol is to contact Public Safety (our first responders) immediately.

Campus Emergency Responders Carry Epinephrine

14. Our campus emergency responders carry epinephrine.

Campus emergency responders carry epinephrine
[NO]
Who are the emergency responders?
on-campus emergency responders
Additional information

Babson’s first responders are trained to assist and support administration of student’s own Epinephrine, as well as, CPR trained.

Immediate communication is capable with local police, fire and EMS by phone and radio. Newton-Wellesley Hospital is located approximately 2 miles from campus.

Emergency Response Policy

See what our emergency response policy allows for >

What does the policy allow for?
Staff is trained to recognize anaphylaxis and call emergency responders
Health Services staff is trained to administer epinephrine at Health Services during normal operating hours.
Additional Information

Dining Services reviews the emergency response policy to those students who disclose their food allergy/allergies.  We reinforce the importance of carrying their epinephrine, if prescribed by their allergist.

Contact Info
Dining Services Staff Contact
Disability Staff Contact
Mary Powell Director, Learning Center
781-239-4508
Last updated:
June 5, 2018

Information is reported by Colleges. FARE is not responsible for the information provided.