Virginia Polytechnic Institute and State University (Virginia Tech)
VerifiedThrough the interactive menu webpage, you can find nutrition facts, ingredient lists, as well as allergen statements. There is also an allergen/ingredient filter where you can filter out menu items that contain the top 9 allergens, including sesame, gluten as well as 3 ingredients of your choice. This filter can assist you with identifying foods that specifically meet your needs. If the manufacturer provided a statement about the item being produced on shared equipment or in a facility that also processes other allergens, those allergens are tagged and will show as containing that allergen when using the interactive menu page. Guests should review the full ingredient list in conjunction with the allergen filter to make choices based on individual needs. If you ever have any questions or concerns, please ask to speak to a manager or Chef in the dining center or contact the Registered Dietitians office at yes@vt.edu.
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.
Through the interactive menu webpage, you can find nutrition facts, ingredient lists, as well as allergen statements. There is also an allergen/ingredient filter where you can filter out menu items that contain the top 9 allergens, including sesame, gluten as well as 3 ingredients of your choice. This filter can assist you with identifying foods that specifically meet your needs. If the manufacturer provided a statement about the item being produced on shared equipment or in a facility that also processes other allergens, those allergens are tagged and will show as containing that allergen when using the interactive menu page. Guests should review the full ingredient list in conjunction with the allergen filter to make choices based on individual needs. If you ever have any questions or concerns, please ask to speak to a manager or Chef in the dining center or contact the Registered Dietitians office at yes@vt.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.
Procedures are in place to prevent cross contact in most areas. Serving lines are designed to avoid cross contact between foods containing top allergens. For example, salad bars may have the nut toppings stored away from the serving line in separate shaker bottles. This is to avoid nuts from accidently falling into other salad toppings. It is important for students to self advocate. Students should always tell a staff member when placing their order that they have a specific food allergy so staff can take extra precautions to avoid cross contact.
3. We have procedures in place to lower the risk of cross-contact in made-to-order areas.
Procedures are in place to prevent cross contact in most areas. Serving lines are designed to avoid cross contact between foods containing top allergens. For example, salad bars may have the nut toppings stored away from the serving line in separate shaker bottles. This is to avoid nuts from accidently falling into other salad toppings. Dining Services staff monitor self-service areas to ensure cross-contact procedures are being followed.
4. We have procedures in place to lower the risk of cross-contact in self-serve areas.
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.
The gluten free serving area of Gaucho's in D2 at Dietrick Hall is the only venue that has dedicated preparation and serving equipment free from gluten. Items not tagged as containing gluten are made without gluten-containing ingredients and care is taken campus-wide to minimize or reduce cross-contact with gluten containing foods, but our kitchens are not certified gluten free.
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.
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.
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.
12. Our disability office processes food allergy and celiac disease accommodation requests.
See what health services we offer >
Dining Services does not keep epinephrine in the dining facilities.
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 >