Food Allergy Information
We Take Allergies Seriously
We welcome all eaters to our table and have many resources available to guests who have food allergies.
Menu Transparency
Our culinary and health and wellbeing teams work collaboratively to create menus that meet our guests' dietary preferences and needs. Our menus are nutritionally analyzed and flagged for the top 9 food allergens: peanuts, tree nuts, fish, shellfish, soy, milk, eggs, wheat, and sesame. Our menus are available both on our digital menu boards and on our website. Below, you will find information for each of the top 9 allergens.
Top 9 allergens
Note: Our main residential dining facility, the PIT, does not serve any peanuts or tree nuts, except coconut.
Peanuts and peanut products are used as ingredients in dishes at other dining locations. Students with a peanut allergy are advised to take caution with bakery items and Asian dishes where peanuts may be included in sauces. Peanut oil is not used as an ingredient in any of our chef crafted recipes.
Note: Our main residential dining facility, the PIT, does not serve any peanuts or tree nuts, except coconut.
Tree nuts may be present in select items across campus. Students with a tree nut allergy are advised to check menus and take caution with items across campus that might contain tree nuts such as pesto and bakery items. The PIT uses pesto that does not contain tree nuts.
Fish entrees are an occasional menu offering, but other dishes may also contain ingredients that contain fish such as fish sauce, Worcestershire sauce, curry paste, or Caesar dressing.
Shellfish is sometimes served on menus across campus. Additionally, although not technically considered a shellfish allergen by the Food and Drug Administration (FDA), some dishes may contain mollusks such as clams, mussels, oysters, or scallops. If severely allergic to shellfish, it is advised to avoid these as well.
Soy and soybean oil are present in a large variety of products, most notably manufactured products and fryer oil at some locations on-campus. Our residential dining facilities prepare baked recipes with canola oil and use canola frying oil for our deep fryers. The FDA exempts highly refined soybean oil from being labeled as an allergen but it will still be listed within the ingredients on our website. Studies show most allergic individuals can safely eat soy oil that has been highly refined (not cold pressed, expeller pressed, or extruded soybean oil).
Milk and milk-based products are used as ingredients in many menu items. Non-dairy milk options are available in dining facilities across campus. If milk and dairy products are utilized in a recipe, it would be portrayed on the website and digital menu boards.
Eggs are present in baked goods, desserts, and mayonnaise. Students are encouraged to check the ingredient information of items they wish to eat.
Wheat is a common grain found across campus locations in pasta and baked goods, but may also be present in certain salad dressings, sauces, soups, and casseroles. Gluten is the protein found in wheat, barley, rye, and sometimes oats. You can find made-without-gluten items easily using the dietary filter and designated icon. Most locations carry made-without-gluten alternatives.
Sesame per the FASTER Act, manufacturers will be including sesame as the 9th allergen declared on all food products in the US. Additionally, this allergen has been added to our recipes and dishes. Sesame seeds and tahini are common sesame ingredients. Sesame oil is not highly refined and therefore should also be avoided, if severely allergic.
Check out allgood
allgood is our allergen-friendly station located in the central residential dining facility, the PIT. Daily, this station serves nutritionally balanced, fresh, delicious, and chef-driven food that does not contain the top 9 food allergens. The station features guest favorites as well as unique made-to-order options. allgood is rooted in our Harvest Table Culinary Commitments. Associates who work at the station undergo allergen safety training. There are also stringent policies and procedures in place to keep you safe. The food that is prepared for allgood is made in a separate area in the kitchen with all different utensils and cooking equipment. Additionally, the dishes are prepared using only canola oil. Our menus are transparent and can be found on the website and on digital signage within the location so all guests can feel confident about what they’re eating.
Stress Less Pantry
The Stress Less Pantry, located at The Table at Reynolda (aka the PIT), is a designated area for students with food allergies to access and prepare separate food. It is meant to be supplementary to menu items that are served in the location. The pantry has certified gluten-free products, alternative dairy products, snacks, and other condiments. It also has pantry space and a separate toaster, fridge, and microwave.
Students must have a valid meal plan with Deacon Dining and must apply to gain access to the pantry through the link below. If accepted, students will then be sent an information sheet along with a test that must be taken in order to be granted access—interested in applying? Please see the application below!
Made Without Gluten Options Across Campus
Looking for Made without Gluten Options? We’ve got you covered! Check out this link for made without gluten options at various Deacon Dining locations
Allergen Disclaimer
The information on this dining website is provided for general informational purposes only. It is not intended as and should not be relied upon as medical advice. The information may not apply to you. Before you use any of the information provided on the site, you should contact a qualified medical, dietary, fitness, or another appropriate professional to ensure that your diet and exercise are consistent with your personal health needs. If you utilize any information provided on this site, you do so at your own risk and you expressly waive any right to make any claim against Harvest Table Culinary Group Education Services, LLC, its affiliates, officers, directors, employees, or representatives as the result of the use of such information. Please be advised that we prepare our foods in commercial kitchens where cross-contact with food allergens is possible and where ingredient substitutions and recipe revisions are sometimes made. In addition, manufacturers of commercial foods we use may change their product formulation or consistency of ingredients at any time without notice. Accordingly, actual ingredients and nutritional content may vary and we cannot guarantee that any food item will be completely free of food allergens. To the extent you have any questions regarding the ingredients of a particular food item, please consult with the dining manager on duty.