Andrews University
Not VerifiedOnline menu icons:
- Vegetarian
- Vegan
- Made without gluten-containing ingredients
We cook from scratch in all locations, much like you might at home — tasting and adjusting as we go to meet flavor profiles and make use of as many local and seasonal ingredients as possible. This approach allows us to easily tell you what ingredients are in a dish.
However, it is not uncommon for a single Bon Appetit kitchen to handle hundreds, if not thousands, of ingredients. For this reason, the chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
Online menu icons:
- Vegetarian
- Vegan
- Made without gluten-containing ingredients
We cook from scratch in all locations, much like you might at home — tasting and adjusting as we go to meet flavor profiles and make use of as many local and seasonal ingredients as possible. This approach allows us to easily tell you what ingredients are in a dish.
However, it is not uncommon for a single Bon Appetit kitchen to handle hundreds, if not thousands, of ingredients. For this reason, the chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
The top eight most common food allergens are present in all Bon Appétit cafés.
- Pick a station that best fits what you can eat. It is best to avoid riskier choices with high opportunities for accidental exposure. Some examples include (depending on your allergy):
- Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
- 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.
- When you’re craving an option that might be high risk because of the self-serve style talk to our staff, we’ll be happy to pull a portion for you that has not been out on the line.
The top eight most common food allergens are present in all Bon Appétit cafés.
- Pick a station that best fits what you can eat. It is best to avoid riskier choices with high opportunities for accidental exposure. Some examples include (depending on your allergy):
- Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
- 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.
- When you’re craving an option that might be high risk because of the self-serve style talk to our staff, we’ll be happy to pull a portion for you that has not been out on the line.
If you have food allergy concerns, our well-trained chefs and/or registered dietitians will be glad to assist you with menu options to meet your dietary needs. Our chefs are the best resource for real time information about products and ingredients used in a specific dish that day. In many cases, we can make modifications as necessary.