Stanford University
VerifiedAll short-order menus have ingredient information available upon request.
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.
All self-serve areas have ingredient information available upon request.
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.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
In our self-service dining halls, cross-contact can occur when other students unknowingly contaminate food with an undisclosed allergen. To avoid this we suggest you always request a Fresh Plate - just let the dining staff know what you would like to eat and they will assemble your meal using new gloves and clean serving utensils, with food from the kitchen that has not come into contact with potential allergens on the serving line.
Check out our guide to food allergies at Stanford: https://rde-stanford-edu.s3.amazonaws.com/Dining/PDF/FoodAllergiesBroch….
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Separately prepared meals are available through our online ordering portal and can be made to order on designated allergy-friendly equipment. The online menu provides a variety of allergy-friendly dishes such as pizza, pasta, burritos and wraps that can be ordered and picked up with at least 24 hours advanced notice.
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.
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.
Food allergy 101 (top 8, plus sesame), celiac disease (gluten), symptoms of allergic reactions, food sensitivities, preventing cross-contact, preparing allergy-friendly foods, assisting students with food allergy questions, labeling food allergies, how to make a "Fresh Plate", emergency response protocols
All managers and chefs are certified through the AllerTrain food allergy program (dietitian on staff is an AllerTrain Master Trainer). Food-service workers receive formal food allergy training quarterly in addition to in-unit training whenever a need for education is identified.
7. We train dining services staff members.
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.
9. We train our RA's.
Students work closely with their Resident Assistant (RA) and Resident Fellow (RF) to ensure safe food is provided. Residential events catered by R&DE Stanford Dining can accommodate food allergy and special diet requests.
Ricker Dining Hall has been Stanford's nut sensitive dining hall for more than 10 years. No matter which residential community you reside in, you can choose to eat some or all of your meals at Ricker. Students with peanut and tree nut allergies can request housing near Ricker in FroSoCo (Freshman Sophomore College) through the Office of Accessible Education (OAE).
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.
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.
For dining related accommodations (not including meal plan exemptions), students should also contact the Residential & Dining Enterprises Nutritionist (nutritionist@stanford.edu).
Step 1 - Provide documentation (obtain current documentation from a medical doctor) Step 2 - Complete OAE Intake Form & submit Request for Dining Accommodations form to R&DE Step 3 - Meet with Disability Adviser and R&DE Nutritionist
Check out our guide to food allergies at Stanford: https://rde-stanford-edu.s3.amazonaws.com/Dining/PDF/FoodAllergiesBroch….
12. Our disability office processes food allergy and celiac disease accommodation requests.
See what health services we offer >
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.
14. Our campus emergency responders carry epinephrine.
See what our emergency response policy allows for >