Dietary Restrictions

Food Allergies

Eight food allergens account for 90% of all food-allergic reactions in the United States: milk, egg, peanut, tree nut, fish, shellfish, soy, and wheat/gluten. Reactions to some of these allergens may be outgrown but others such as peanut and shellfish may remain lifelong allergies.

Cal Poly’s Campus Dining has developed a comprehensive approach to supporting students with dietary restrictions. Our culinary team is readily available to work with students to ensure that their dietary needs are met.

Food Allergy Research Eduction

If your student has a food allergy due to medically documented food restrictions, please review the dining plan information and housing and dining license carefully to make sure that their dietary needs can be met. Please contact campus dining for further assistance at (805) 756-5939 or e-mail campusdining@calpoly.edu.

For more information download Food Allergy Research & Education (FARE) information sheet on food allergies. Or visit: www.foodallergy.org

Download Food Allergen Information

GREAT Schools Certification

Great Schools Certification Badge

Campus Dining received certification from the National Foundation for Celiac Awareness (NFCA) for achieving “GREAT Schools” status, which exemplifies high standards in gluten-free food services. To meet their requirements for GREAT Schools certification, key dining operations staff underwent extensive training through several learning modules and has gluten-free designated food preparation areas. The dining staff is proud to offer multiple gluten-free and allergen-free food options to the campus community.

View GREAT Schools Certificate of Recognition

Visit the gluten free food station at 805 Kitchen, located in building 19.

Allergen-free Prepared Foods

Restaurants and markets on campus offer a variety of allergen-free food options. The culinary chefs are readily available to work with students to ensure that their dietary needs are met. The all-you-care-to-eat restaurant, 805 Kitchen, offers a food station, Sustainediblity, with rotating food options that are made free of certain ingredients containing gluten, dairy, soy and nuts.

Ingredient Nutrition Information

picture of Cereal

Allergen-Free Groceries

Students can find a variety of allergen-free grocery items at several restaurants and markets on campus. Village Market, an on-campus specialty grocery store in Poly Canyon Village, specializes in a wide offering of gluten-, dairy-, and soy-free products*. Open until midnight daily, students can purchase foods with their freshman dining plans and work with the helpful staff to find food options to meet their specific nutrition needs.

Vegan/Vegetarian Options

picture of Salad

All of Campus Dining’s venues offer a variety of options for every lifestyle preference. Because most items are offered and served a la carte, you are able to customize your meal the way you want. A menu item says made with cheese? Ask for it without! All venues have a variety of beans, tofu, grains, vegetables, fruits, and condiments.

We are here to help

Registered Dietitian

The registered dietitian is available to work directly with students and dining staff to support and accommodate students with dietary restrictions. They also develop educational programs and events to help students make informed decisions about health and wellness.

Looking for a one-on-one meeting to discuss nutrition and healthful eating? Contact the Health Enrichment Action Team (HEAT) at PULSE to set up a consultation.

Managing Food Allergy & Special Dietary Considerations

Students with food allergies and special dietary considerations are encouraged to be self-advocates when managing their dietary conditions to promote safety and minimize the risk of a reaction.

Guidelines

Important Disclaimer:

Food Allergy/Intolerance Disclaimer: Campus Dining makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Along with employee training, Campus Dining labels items with known allergen-containing ingredients; however, there is always a risk of contamination. There is also a possibility that manufacturers of the commercial foods we use could change the formulation at any time, without notice. Customers concerned with food allergies need to be aware of this risk. Customers with food allergies or other food intolerances should consult a chef or dining manager for specific ingredient questions. Campus Dining will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any university establishment.


Nutrition

QUESTIONS?

For assistance or questions, please contact:

Megan Coats, RD
Phone: 805-756-1185
mecoats@calpoly.edu


Back to top