University Dining offers transparent menus and an online database with ingredient and allergen information for all items produced in our facilities. The database can filter for the top 9 allergens (wheat, eggs, milk, soy, crustacean shellfish, fish, tree nuts, peanuts, and sesame). Items naturally free from gluten are also designated.
Ingredient information can be found:
- On our website by selecting the 'View Menu' under each location on our Where to Eat page
- Kiosks at each dining facility
- Dining tab in the Connect app
If you have a question about allergens or ingredients while you are in a dining facility, please ask to speak with a manager.
University Dining encourages all students who have allergies or intolerances advocate for their needs. Plan your meals by reviewing menus prior to getting to the dining facility. Ask questions when you have them. Provide feedback, suggestions, and recipe ideas to University Dining.
If you have peanut or tree nut allergies, University Dining recommends avoiding bakery items, as nuts are used in the bakery production area. If you have gluten, wheat, fish or shellfish allergies, University Dining recommends avoiding fried food items as fryers are utilized for many different products.