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  • Jefferson Adams
    Jefferson Adams

    Tufts Dining Center Goes Totally Nut-Free and Gluten-Free

    Reviewed and edited by a celiac disease expert.

    The Tufts University Carmichael Dining Center has rebranded as Fresh at Carmichael and now offers a menu that is 100% free from peanuts, tree nuts and gluten.

    Tufts Dining Center Goes Totally Nut-Free and Gluten-Free - Image: CC BY 2.0--US Department of Education
    Caption: Image: CC BY 2.0--US Department of Education

    Celiac.com 10/12/2021 - The Carmichael Dining Center at Tufts University in Massachusetts is now known as Fresh at Carmichael, and features a new menu that is peanut-free, tree nut-free and gluten-free to offer nutritious food options for students with allergies or sensitivities to those foods. 

    In addition to its allergen-friendly menu, Fresh at Carmichael plans to add a take-out option that will make it easier for students to pre-order and pick-up food, thus reducing wait times.

    Celiac.com Sponsor (A12):
    Just one of two all-you-care-to-eat on campus, Fresh at Carmichael presents itself as a standard meal option rather than as some sort of restricted menu outlet, says Patti Klos, director of dining & business services.

    “We try to make it interesting and a fresh approach with a fresh new menu without emphasizing that you can’t get gluten when you go there,” she says. 

    While Fresh at Carmichael offers plenty of free-from foods, the focus is on flavor. "[W]e want to lead with flavor and deliciousness. We want to say, ‘Here’s exciting food’" that happens to be free from tree nuts, peanuts and gluten.

    For now, Fresh at Carmichael is focusing only on foods free of tree nuts, peanuts and gluten, but not other food allergens. Still, that's a major step forward for students with these food sensitivities, and likely a direction more venues will follow. In the future, look to see more campus dining facilities dedicated to serving students with food allergies and sensitivities.

    Read more at FoodManagement.com


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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