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.
Residential Dining (Morgan Dining Hall)
Goat’s Head (Restaurant Style Dining)
Campus Center Food Court: Retail
The ingredient information online (https://new.dineoncampus.com/WPI/whats-on-the-menu) and the dineoncampus App are the first points of reference. Students with food allergies/celiac disease are asked to confirm with food allergy experts/chefs for verification. The nutritional information is subject to change. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
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.
The ingredient information online (https://new.dineoncampus.com/WPI/whats-on-the-menu) and the dineoncampus App are the first points of reference. Students with food allergies/celiac disease are asked to confirm with food allergy experts/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. Students are asked to speak to the Resident Food Allergen Trained Associate/Chef for this information. This policy is relayed to students both verbally and on display. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
In general, all of our made to order items have cross-contact procedures in place. For those areas (pizza, etc) where risk of cross-contact is higher, individual preparation occurs in separate space in our production areas.
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”, individually packaged condiments are provided). Residential Dining: Short order grill items are prepared in the back kitchen by an allergen trained chef to limit cross-contact. Goat’s Head (Restaurant Style Dining): Short order grill items are prepared in the back kitchen by an allergen trained chef to limit cross-contact.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
Residential Dining: Main Entree Line and Salad Bar: There is an established procedure for the layout of the self-serve areas to group the allergen/gluten containing foods together to lessen the risk of cross-contact. Retail: Salad Bar: There is an established procedure for the layout of the self-serve areas to group the allergen/gluten containing foods together to lessen the risk of cross-contact. Separate utensils are used for every item in the self-serve areas. The information is subject to change. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
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.
Students with nutritional concerns are also welcome to request individually prepared meals. We do not see this request often as our Allergy-Friendly Station (Balance U/G8 in Morgan Dining Hall) and other Made Without Gluten options appear to meet the needs of most of this student population.
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 meals provided at this station are made with fresh, simple ingredients, usually consisting of a protein, starch and vegetable. Our trained associates prepare and serve the menu items at this station to limit cross-contact.
7. We train dining services staff members.
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.
All new hires are required to pass the Compass Celiac and Food Allergy FARE Check online course before starting in production areas. Within a short time, new hires are required to attend a dining area specific allergen training taught by a Registered Dietitian. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
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 of 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.
Staff work to provide food that is inclusive of residents on the floor. They ask residents to complete forms at the start of the year, self-disclosing any allergies they may have. If there is a known allergy – the staff will work to keep out any food allergens from program foods.
We encourage all students to disclose their allergies to the RA on their floor so that they can work to best accommodate and be inclusive during floor and building programs. Staff will not disclose any students’ allergies to others on the floor/in the building.
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.
*Students will see this disclaimer with housing information on our site:
“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.
Students who may need accommodations in the dining environment are encouraged to start by meeting with the Dining Services staff (trained in food allergens) to review the allergen-friendly spaces designed to accommodate students with food allergies or Celiac Disease. Students who may need to request additional accommodations after meeting with Dining Services can request them through the housing accommodation request process (www.wpi.edu/student-experience/resources/disability-services#accommodat…) in the Office of Disability Services.
We aim to provide students an equal dining experience as much as possible by accommodating them directly within the dining environment. Students can schedule a meeting with the Dining Services staff (trained on food allergens) as well as our Student Health Services through on online request form (https://www.wpi.edu/student-experience/housing-dining/dining/allergies-…). To learn more about the supports available directly within the dining environment, please see Dining Services’ Dining with Food Allergies and Celiac Disease brochure (https://www.wpi.edu/sites/default/files/inline-image/Offices/Disability…). As mentioned above, students may also seek housing accommodation support through the Office of Disability Services if it is determined their needs cannot be met within the dining environment.
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.
We instruct our students who are prescribed epinephrine by their allergist to keep their epinephrine on them at all times while on campus during our initial meeting with the student, parents, dietitian, director of health services and dining services. Our campus emergency responders are trained to help a student administer the student’s own epinephrine to him/herself. Local city responders carry stock epinephrine and are trained to administer, as needed. The information is subject to change. For further questions, please reach out to Shavaun Cloran, Registered Dietitian at Scloran@wpi.edu.
See what our emergency response policy allows for >