Case Western Reserve University
VerifiedAt all stations in the cafe, guests may ask to speak with a chef or manager regarding food or ingredient information. The chef or manager will review the ingredients and preparation methods with individuals to allow them to make an informed decision. The main ingredients and allergen information for packaged food products can be found on the package labels.
Our chefs are the best resource for real time information about products and ingredients used in a specific dish that day.
For our guests with celiac disease or other gluten intolerances, we offer menu items that have been prepared without gluten-containing ingredients. To identify these options, look for items labeled “↓g”. These menus items are prepared using ingredients that do not contain gluten and steps are taken to manage the risk of cross-contact, but are prepared in an open kitchen environment. Please note that our menu items are not guaranteed gluten-free, as defined by the FDA, because we prepare and handle products containing gluten in our kitchen. Please speak with a manager or chef for café specific questions.
Our chefs are the best resource for real time information about products and ingredients used in a specific dish that day.
For our guests with celiac disease or other gluten intolerances, we offer menu items that have been prepared without gluten-containing ingredients. To identify these options, look for items labeled “↓g”. These menus items are prepared using ingredients that do not contain gluten and steps are taken to manage the risk of cross-contact, but are prepared in an open kitchen environment. Please note that our menu items are not guaranteed gluten-free, as defined by the FDA, because we prepare and handle products containing gluten in our kitchen. Please speak with a manager or chef for café specific questions.
Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
Be cautious or avoid self-serve stations in any restaurant environment. Areas such as salad bars, condiment stations, and buffets where other diners serve themselves are high risk for cross-contact. To choose from these areas, ask the restaurant to serve you a portion directly from the kitchen.
While our culinary teams receive significant training about food allergens, please keep in mind that our dishes are prepared in open kitchens and the top eight most common allergens are present in all Bon Appétit cafés.
Bakery: high risk of cross-contact, since many items are made with the top 8 allergens and may not be individually packaged.
Salad Bars: with a wide variety of foods so close to one another, the risk of cross-contact is high.
Fried Foods: allergen residue is left behind in the fryer and fry oil from any foods cooked in the fryer including wheat, soy, egg, fish, and shellfish.
While our culinary teams receive significant training about food allergens, please keep in mind that our dishes are prepared in open kitchens and the top eight most common allergens are present in all Bon Appétit cafés.
We are committed to working with all students to make reasonable accommodations to meet their dietary needs. Individuals should contact CWRU disability services to initiate the process.
Dining facilities are restricted from using all nut products (with the exception of coconut) in food preparation. Peanut butter is served during breakfast at the bread station. Students with peanut allergies can request individually packaged jelly and jam spreads to reduce accidental cross-contact in the self-serve area.
Leutner Dining Commons avoiding gluten station offers menu items that are prepared without gluten-containing ingredients. Because items are prepared in an open kitchen that does handle gluten containing ingredients, we cannot guarantee these items meet the FDA's definition of "gluten-free."
All managers and chefs receive a FARE reviewed food allergy training annually, and hourly associates are trained two times per year. On-going training is provided in daily team meetings.