University of Wisconsin-La Crosse
VerifiedMenu information can be found online (dineoncampus.com/uwlacrosse) under the "What's On The Menu?" tab or on the Dine On Campus app, which can be downloaded in the app store on your mobile device. These menus display ingredient listings with main ingredients only and do not detail all sub-ingredients. Students with food allergies or celiac disease are encouraged to speak directly with an on-site Ingredient Expert (chef or manager) for the most accurate ingredient information at the time of service. Staff is happy to provide product labels, recipes, and food preparation information upon request to help students make informed decisions.
We use the Avoiding Gluten icon to denote areas and dishes that do not contain any fresh or manufactured foods containing gluten.
We use the Vegan icon for foods that do not contain any animal products at all. This includes honey, eggs, dairy products of any kind, chicken, seafood, beef, ham, or any other animal stock or base.
We use the Vegetarian icon for foods that do not contain any poultry, pork, beef, seafood or fish. No stocks made from poultry, pork, beef, seafood or fish may be used either. These goods may contain eggs or dairy products.
Our website and app display ingredients for all menu items. Students with food allergies or Celiac Disease are encouraged to speak with the Ingredient Expert (Registered Dietitian, manager, or chef) for verification. We can provide ingredient, recipe, and preparation information upon request to help students make informed decisions.
Information will be posted at a made-to-order station about procedures to lower the risk of cross-contact.
- Team members are trained to take precautions in order minimize the risk of cross contact in made to order areas
- This includes proper hand washing, changing gloves and apron as well as cleaning and sanitation procedures.
In the Whitney Center and around Campus: Since we prepare products in common kitchens or shared equipment, it is not possible that our prepared foods can maintain the gluten-free status established by the manufacturer and FDA.
Information will be posted at a self-serve station about procedures to lower the risk of cross-contact.
In the Whitney Center and around Campus: Since we prepare products in common kitchens or shared equipment, it is not possible that our prepared foods can maintain the gluten-free status established by the manufacturer and FDA.
Working with our Registered Dietitian to see what options and accommodations are made for students based on their allergies students can have pre-order meals available for pick-up at Whitney Main Dining Hall.
Our "Avoiding Gluten" area contains a separate toaster oven, microwave and fridge for gluten-free items, along with other Allergy Friendly products.
All dining team members are trained on food allergies at least once a year. Trainings cover: Understanding food allergies, the top allergens, allergic reaction signs and symptoms, peanuts and tree nuts, food allergy emergencies, celiac disease & gluten intolerance, and mitigating risk for cross contact.
This training is FAREcheck certified.
The dining program often provides food to Resident Life program and will provide foods for students with food allergies upon request for the event.
Students can submit a request by registering with the Access Center on campus.
Register with the Access Center on campus about the food allergy to receive the American's with Disabilities Act protection for reasonable accommodation.
Police Department is staffed 24/7 with dispatchers and Police Officers.