Worcester Polytechnic Institute (WPI)
VerifiedResidential Dining (Morgan Dining Hall)
Goat’s Head (Restaurant Style Dining)
Campus Center Food Court: Retail
The ingredient information online (https://new.dineoncampus.com/WPI/whats-on-the-menu) and the dineoncampus App are the first points of reference. Students with food allergies/celiac disease are asked to confirm with food allergy experts/chefs for verification. The nutritional information is subject to change. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
The ingredient information online (https://new.dineoncampus.com/WPI/whats-on-the-menu) and the dineoncampus App are the first points 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. Students are asked to speak to the Resident Food Allergen Trained Associate/Chef for this information. This policy is relayed to students both verbally and on display. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
In general, all of our made to order items have cross-contact procedures in place. For those areas (pizza, etc) where risk of cross-contact is higher, individual preparation occurs in separate space in our production areas.
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”, individually packaged condiments are provided). Residential Dining: Short order grill items are prepared in the back kitchen by an allergen trained chef to limit cross-contact. Goat’s Head (Restaurant Style Dining): Short order grill items are prepared in the back kitchen by an allergen trained chef to limit cross-contact.
Residential Dining: Main Entree Line and Salad Bar: There is an established procedure for the layout of the self-serve areas to group the allergen/gluten containing foods together to lessen the risk of cross-contact. Retail: Salad Bar: There is an established procedure for the layout of the self-serve areas to group the allergen/gluten containing foods together to lessen the risk of cross-contact. Separate utensils are used for every item in the self-serve areas. The information is subject to change. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
Students with nutritional concerns are also welcome to request individually prepared meals. We do not see this request often as our Allergy-Friendly Station (Delicious Without in Morgan Dining Hall) and other Made Without Gluten options appear to meet the needs of most of this student population.
The meals provided at this station are made with fresh, simple ingredients, usually consisting of a protein, starch and vegetable. Our trained associates prepare and serve the menu items at this station to limit cross-contact.
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.
All new hires are required to pass the Compass Celiac and Food Allergy FARE Check online course before starting in production areas. Within a short time, new hires are required to attend a dining area specific allergen training taught by a Registered Dietitian. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
Education of food allergies/Celiac Disease, signs of food allergic reactions, review of dietary opportunities made by food service staff and student access to dietitian.
Staff work to provide food that is inclusive of residents on the floor. They ask residents to complete forms at the start of the year, self-disclosing any allergies they may have. If there is a known allergy – the staff will work to keep out any food allergens from program foods.
We encourage all students to disclose their allergies to the RA on their floor so that they can work to best accommodate and be inclusive during floor and building programs. Staff will not disclose any students’ allergies to others on the floor/in the building.
*Students will see this disclaimer with housing information on our site:
“Every accommodation request is evaluated on a case-by-case basis. A housing accommodation cannot be guaranteed prior to an individual evaluation.”
Students who may need accommodations in the dining environment are encouraged to start by meeting with the Dining Services staff (trained in food allergens) to review the allergen-friendly spaces designed to accommodate students with food allergies or Celiac Disease. Students who may need to request additional accommodations after meeting with Dining Services can request them through the housing accommodation request process (www.wpi.edu/student-experience/resources/disability-services#accommodat…) in the Office of Disability Services.
Online form.
We aim to provide students an equal dining experience as much as possible by accommodating them directly within the dining environment. Students can schedule a meeting with the Dining Services staff (trained on food allergens) as well as our Student Health Services through on online request form (https://www.wpi.edu/student-experience/housing-dining/dining/allergies-…). To learn more about the supports available directly within the dining environment, please see Dining Services’ Dining with Food Allergies and Celiac Disease brochure (https://www.wpi.edu/sites/default/files/inline-image/Offices/Disability…). As mentioned above, students may also seek housing accommodation support through the Office of Disability Services if it is determined their needs cannot be met within the dining environment.
We instruct our students who are prescribed epinephrine by their allergist to keep their epinephrine on them at all times while on campus during our initial meeting with the student, parents, dietitian, director of health services and dining services. Our campus emergency responders are trained to help a student administer the student’s own epinephrine to him/herself. Local city responders carry stock epinephrine and are trained to administer, as needed. The information is subject to change. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.