Navigating Allergen-Free Dining Options at the University of Pennsylvania: A Focus on Gluten-Free Choices (+Video)

Celiac.com 01/02/2025 - Ensuring equitable dining options for students with dietary restrictions is essential on any college campus. At the University of Pennsylvania, a recent analysis by The Daily Pennsylvanian revealed that fewer than half of all food items served at major dining halls are free of the top nine allergens. For students with specific needs, such as celiac disease or gluten sensitivity, this poses significant challenges. Below, we explore the findings of this analysis, highlight the current efforts to accommodate dietary needs, and provide insight into gluten-free options available on campus.

Dining Halls and Allergen-Free Statistics

The investigation covered four main dining halls: Hill House, 1920 Commons, Lauder College House, and Kings Court English House. Together, these venues offered 2,724 individual menu items during the month of September 2024. Notably, only 44% of these options were allergen-free, with Kings Court English House offering the lowest percentage at 31%.

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Penn Dining defines allergen-free items as those excluding the nine major allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. This definition is critical for students managing allergies or intolerances, especially those who must avoid gluten. Despite efforts to increase allergen-free offerings, students with celiac disease report significant hurdles in navigating the dining landscape.

Gluten-Free Options: Progress and Limitations

Penn Dining has made strides in accommodating gluten-free diets, particularly through initiatives like the gluten-free cabinets at Hill House and 1920 Commons. These cabinets offer items such as gluten-free pizza and chicken nuggets and are managed to minimize cross-contamination. However, access to these cabinets requires prior training and approval through disability services, potentially limiting their use.

For students like College junior Philip Nenov, who has celiac disease, the lack of gluten-free options outside these designated areas affects meal planning and limits dining flexibility. While the SimplyOASIS stations at Hill and Commons are appreciated for their efforts to avoid cross-contamination, their limited menu often leaves students with few choices.

“It is kind of impractical that that’s the only place,” Nenov shared. “The staff is always willing to accommodate if you do need something, but there’s normally only a few options available.”

Vegan and Vegetarian Offerings: A Broader View

In addition to gluten-free efforts, Penn Dining provides a range of vegetarian and vegan items. Approximately 22% of the analyzed food items were vegetarian, and 52% were vegan. However, many of these items are side dishes, such as sautéed vegetables, rather than substantial entrees.

Penn Dining’s Head of Culinary, Shazad Khan, highlighted the diverse culinary strategies employed across the different dining facilities. The menu at each location is shaped by its unique capacity and audience. While these efforts contribute to a broader range of offerings, students with specific dietary needs often find themselves limited to a small subset of options.

Student Feedback and the Path Forward

Penn Dining actively seeks student feedback through surveys and advisory board meetings. Requests for more diverse cuisines and specialized dietary options have already spurred initiatives like the Chef Signature Series and expanded halal offerings.

Steven Green, director of operations at Bon Appetit Management Company, emphasized the growing importance of meeting specialized dietary needs. “Looking at everything from our partnerships to recipe development, specialized dietary needs are something that’s going to continue to grow and develop,” he said.

Recommendations for Gluten-Free Students

For students managing celiac disease or gluten sensitivity, dining on campus can be daunting. Here are some strategies and recommendations to make the most of available options:

• Get Trained for Gluten-Free Cabinets: Completing the necessary training for accessing the gluten-free cabinets at Hill and Commons ensures access to safe, prepared meals.
• Advocate for More Options: Engage with Penn Dining’s advisory board to voice the need for expanded gluten-free offerings across all dining halls.
• Utilize Dining Dollars Strategically: For venues with limited gluten-free options, use dining dollars at campus grocers or cafes offering more variety.
• Communicate with Staff: Many dining staff are willing to accommodate requests if given advance notice.

The Importance of Inclusive Dining

Inclusive dining options are essential for fostering a supportive campus environment. For students with celiac disease, access to gluten-free meals is not a preference but a medical necessity. While Penn Dining has made commendable efforts, the current offerings highlight a need for continued improvement.

By expanding gluten-free choices, investing in cross-contamination safeguards, and integrating student feedback into menu planning, Penn Dining can ensure that every student feels included and nourished. For now, students must navigate the available resources and advocate for broader change to create a truly inclusive dining experience.

Read more at: thedp.com

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