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.
Due to the pandemic, there is no self serve option available. All of our made-to-order stations have ingredient information available.
The ingredient information online https://www.dineoncampus.com/babson, dineoncampus App and Ipad (located in Trim Dining Hall) is the first point of reference. Students with food allergies/celiac disease are asked to confirm with food allergy trained managers/supervisors/chefs for verification. In order to provide the most up to date information, it is the Chartwells’ policy to provide recipe ingredient information, recipe preparation, and product label information directly to the student so that he/she is able make his/her own decision regarding deciding to eat a menu item or not. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Shavaun.email@example.com.
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.
Due to the pandemic, there are no self serve areas allowed.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Both Residential Dining and Retail: Made to order sandwiches: procedures are set in place to limit cross-contact (changing of gloves, barrier method, separate area of preparation, use of "fresh product”-back up prepared product that has not, yet, been available to the public.
Residential Dining: FYUL is a new station concept which is geared toward functional foods which do not contain the Top 8 allergens, sesame and gluten. This station is prepared by allergen trained chefs and served by our associate to limit cross-contact.
Residential Dining: Short order grill items are prepared in the back kitchen by an allergen trained chef to limit cross-contact.
Retail: Salad Bar: There is an established procedure for the layout of the menu items to group the allergen/gluten containing foods together to lessen the risk of cross-contact. Separate utensils are used for every item.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Due to the pandemic, there are no self serve areas permitted for health puposes.
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.
These students are encouraged to text their specific menu selection to our residential management staff, as needed. This option is not heavily utilized due to the allergen free station menu items and large number of Vegan and Avoiding Gluten options provided at each meal.
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.
The menu items at the FYUL station are prepared by allergen trained cooks/chefs to limit the risk of cross-contact. This line is served by our allergen trained associates to limit cross-contact.
7. We train dining services staff members.
Education on food allergies and celiac disease, symptoms of exposure including anaphylaxis, preventative cross-contact measures, protocol for responding to food allergy questions from students, process, emergency plan.
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.
Education regarding food allergies/celiac disease, signs of food allergic reactions, review of dietary opportunities made by food service staff and student access to dietitian.
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.
On request to RAs – some students communicate allergies early on via an RA survey. Not universal, but 80% of RAs do this practice.
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.
12. Our disability office processes food allergy and celiac disease accommodation requests.
Our office refers students with food allergies/celiac disease to Shavaun Cloran, Registered Dietitian, to assist with navigating the dining hall specific to the student’s nutritional concern. If additional support is needed students are referred to the Meal Plan Accommodation Process.
Requests for meal plan accommodations are reviewed on an individual basis for students with documented medical needs. Students who wish to apply for a meal plan accommodation must complete the Meal Plan Accommodation Request Form, which includes submission of medical documentation.
All meal plan accommodation requests will be reviewed by the Meal Plan Committee. The Meal Plan Committee is comprised of staff members from the Office of Academic Services, Babson Dining Services and the Office of Student Affairs, who consult with staff members from Health Services and Counseling Services to determine eligibility for a meal plan accommodation. As part of the interactive process a student meeting is required. Please refer to: http://www.babson.edu/Academics/advising-support/disability-services/Pages/accommodations.aspx
Babson Dining Services is happy to support those students with food allergies and other dietary concerns. A dedicated area at Trim Dining Hall, G8, provides a variety of hot meals without the Top 8 allergens and gluten. In addition an area called SPACE (Special Product Allergen Controlled Eating) hosts refrigerated non-allergenic items, GF Cereals, GF Waffle Maker, a toaster and microwave oven used solely for foods without gluten to minimize cross-contact. Students with food allergies/celiac disease are welcome to utilize these areas. Additionally, we request that they contact Shavaun Cloran, Registered Dietitian, at Shavaun.Cloran@babson.edu or complete the Nutrition Outreach Form (https://babson.qualtrics.com/jfe/form/SV_0qgvGqItwT0xmqV), to arrange a meeting to further educate on dining opportunities specific to their nutritional concern, meeting of allergen trained staff, etc.
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.
Health Services has stock, undesignated epinephrine and trained staff to administer, during normal business hours.
Monday – Thursday 8:30-6:30
Friday 8:30 – 4:30
During an emergency, dining services protocol is to contact Public Safety (our first responders) immediately.
14. Our campus emergency responders carry epinephrine.
Babson’s first responders are trained to assist and support administration of student’s own Epinephrine, as well as, CPR trained.
Immediate communication is capable with local police, fire and EMS by phone and radio. Newton-Wellesley Hospital is located approximately 2 miles from campus.
See what our emergency response policy allows for >
Dining Services reviews the emergency response policy to those students who disclose their food allergy/allergies. We reinforce the importance of carrying their epinephrine, if prescribed by their allergist.