Ball State’s chefs are the heart of our student-focused menus. From colorful fresh fruit and veggie bars to house-smoked meats to sustainable seafood, you’re never more than a few steps away from incredible variety at Ball State. Our Top-9 Allergen Free concepts are perfect locations for students with restrictions!
Many menus rotate daily, showcasing adventurous culinary trends alongside tried-and-true favorites. All menu items can be found on out nutrition database, NetNutrition, where top-9 allergens, in addition to other foods, are identified along with vegetarian and vegan preferences. NetNutrition also allows you to eliminate any of the top-9 allergens from the list to help narrow down your options and make finding safe foods easier.
All ingredient and allergen information is available on NetNutrition and in each of our concepts. NetNutrition is easily accessed on your phone so you can take our menus with you anywhere you go!
Menu items in each Dining location are marked with the following symbols:
G = contains gluten
V = Vegetarian
V+ = Vegan
! = Cross contact may occur due to manufacturing or frying
Menu items are marked as prepared at that location. Look for a special notation on Grill menus to help you identify which options actually contain gluten or if it’s just in the bun. For example, a cheeseburger at the Grill will say it contains gluten. This is because the nutrition info is including the bun. You may ask a Dining employee for a gluten-free bun at Grill concepts and the burger patty will come directly from the warmer to avoid any cross contact.
Training is completed with all of our staff regarding food allergen safety and how to assist guests. Our service staff works closely with managers and chefs at each location to know and be able to identify ingredients should a guest inquire.
- All Dining employees have completed the Food Allergens Awareness training and the management team perform individual concept training in every unit
- BSU Dining has a Food Allergy Action Plan outlining best practices for assisting guests in each of its Dining locations
-Every concept (e.g. Deli, Grill, etc) either has their own designated allergen-free zone or procedures in place when an allergen-free order is requested. Employees are trained to take off their gloves, wash their hands, sanitize the prep area, and apply new gloves before handling anything when these foods are being prepared.
Training is completed with all of our staff regarding food allergen safety and how to assist guests. Our service staff works closely with managers and chefs at each location to know and be able to identify ingredients should a guest inquire.
- All Dining employees have completed the Food Allergens Awareness training and the management team perform individual concept training in every unit
- BSU Dining has a Food Allergy Action Plan outlining best practices for assisting guests in each of its Dining locations
-Every concept (e.g. Deli, Grill, etc) either has their own designated allergen-free zone or procedures in place when an allergen-free order is requested. Employees are trained to take off their gloves, wash their hands, sanitize the prep area, and apply new gloves before handling anything when these foods are being prepared.
For our more severe students, we provide a more advanced meal ordering option through one of our Dining locations, North Dining. Students with multiple food allergies or very severe allergies or restrictions can qualify to be a part of this ordering system. To be eligible, the student must meet with Dining's Wellness Nutritionist and provide medical documentation.
We have two locations on campus that are Top-9 Allergen Free, nothing behind the counter will contain any of these allergens and separate equipment and utensils are used.