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. The top 9 allergens are also posted on digital menu boards at point of service in the dining facilities. 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.
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. The top 9 allergens are also posted on digital menu boards at point of service in the dining facilities. 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.
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.
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.
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.
We also have an allergen friendly retail market which includes individually packaged retail items that meets a variety of food allergy and dietary restriction needs.
Students should submit accommodation requests through the Services for Students with Disabilities Office on campus.
Dining Services does not keep epinephrine in the dining facilities.