Wake Forest Dining and the Student Health Center take food allergies and sensitivities very seriously. Many students, faculty, and staff have allergies and/or sensitivities to foods such as nuts, wheat, milk, eggs, and others. We strongly recommend that everyone on campus who has such an allergy or sensitivity contact us before or upon their arrival on campus so that we may become familiar with their particular needs and concerns:
Student Health – 336.758.5218
Campus Dietitian – 336.758.4139
Our Dining staff has taken the following steps to help make dining in our facilities both safer and more comfortable:
- Newly installed nutrition kiosks provide recipes and ingredient lists for all of our menu items to help customers identify dishes that may contain allergens.
- We attempt to label all items containing nuts clearly and to keep them separate from other items (for example, peanut butter) to reduce the risk of cross-contamination.
- We have revised our menus to significantly reduce the number of dishes containing nuts and do not use any nut oils.
- Soy milk is offered in all dining halls for students with milk allergies to use. Please ask for assistance in locating the refrigerators where the soymilk is stored.
- We train our chefs, managers, and servers to be aware of food allergies and sensitivities and also provide them with education about ingredients, label reading, education, and identification.
- We are members of The Food Allergy and Anaphylaxis Network (FAAN), a non-profit organization dedicated to serving those with food allergies and sensitivities and their families.
While we work diligently to make our dining halls as safe as possible for those with food allergies, we strongly encourage you to ask the chefs and/or servers questions about particular bakery or menu items and their ingredients. It is our hope that you find your dining experience to be a pleasant one, and will gladly meet with you to help create an eating plan that meets your nutritional needs.
Be advised that ingredients and nutritional content may vary. Manufacturers may change their product formulation without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, it is ultimately the responsibility of the customer to judge whether or not to question ingredients or choose to eat selected foods.
You can learn more about food allergies from the Food Allergy & Anaphylaxis Network @ www.foodallergy.org
Find additional information for students and their parents at www.faanteen.org