Our dining website and application displays ingredients for all menu items, but does not include complete ingredient statements. Students with food allergies, Celiac disease, or other dietary restrictions are encouraged to speak with the designated Ingredient Experts (managers, dietitian, or chef) for verification of ingredients. We can also provide complete ingredient, recipe, and preparation information upon request to help students make informed decisions.
Our dining website and application displays ingredients for all menu items, but does not include complete ingredient statements. Students with food allergies, Celiac disease, or other dietary restrictions are encouraged to speak with the designated Ingredient Experts (managers, dietitian, or chef) for verification of ingredients. We can also provide complete ingredient, recipe, and preparation information upon request to help students make informed decisions.
Team members are trained to take precautions in order to minimize the risk of cross-contact in made-to-order areas. This includes proper handwashing, changing gloves and apron, as well as cleaning and sanitation procedures in prep areas.
Students are encouraged to take a fresh plate in self-service areas to avoid cross-contact. Each menu item receives its own serving utensil. Associates are stationed at self-service stations to monitor cleanliness and take action if area needs to be cleaned & sanitized. If students are concerned about cross-contact at self-service stations, they are encouraged to request fresh batches from the back that have not yet been placed out on the line.
We do not offer a system for students to order custom meals in advance. We do have a Delicious Without station, our allergy-friendly station that offers food prepared without the top 9 allergens during breakfast, lunch, and dinner hours. We also have the ability to work with 1:1 with students who may have dietary concerns to help them navigate the dining facilities in a way that allows them to best meets their dietary needs.
We offer a variety of gluten-free packaged bakery items like breads, muffins, bagels, and desserts in a separate bread box. Dairy-free milk alternatives are available daily.
All associates (hourly associates, managers, chefs) are formally trained at least once per year and upon hire using a FARECheck certified training courses (Food Allergies & Celiac Disease and Food Allergy Basics). Trainings cover understanding food allergies, the top allergens, allergic reaction signs and symptoms, food allergy emergencies, Celiac Disease & gluten intolerance, and mitigating risk for cross contact. We conduct weekly allergen training during pre-service meetings.
The Center for Accessibility Resources & Disability Services (CARDS) works closely with Residential Life & Housing to respond to the individual housing needs of Barnard students with food allergies. In addition to filling out the Housing Accommodation Application to request an accommodation, students must register with CARDS by having an intake meeting supplying CARDS with supporting documentation of their need for a housing accommodation from a current doctor or treatment provider.
The process for submitting an accommodations request is outlined at https://barnard.edu/disabilityservices/register-cards
Students who request dining accommodations must register with Center for Accessibility Resources & Disability Services (CARDS). Once an application is submitted with supporting documentation, an intake meeting with a CARDS coordinator and Barnard Dining Registered Dietitian will be scheduled. During the intake meeting, possible options for dining safely on campus with be discussed, as well as possible accommodations that can be made.
Contact Community Accountability, Response, and Emergency Services (CARES) for more information.
CARES Line (Non-Emergency): 212-854-3362
CARES Safety Team (Emergency): 212-854-6666 CARESTeam@barnard.edu