Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams
    Jefferson Adams

    More Campus Dining Halls Resemble Restaurants, Offer Gluten-free and Other Options

    Reviewed and edited by a celiac disease expert.

    Celiac.com 05/24/2012 - The old, cafeteria-style dining campus hall is fast becoming a thing of the past.

    Photo: CC--toastforthebrekkieToday’s students are bringing their more sophisticated palates and health-related concerns to campuses and schools are stepping up to accommodate them.

    Driven by these new consumer demands, and more creative management, more and more campus dining halls are beginning to resemble restaurants, featuring selections that reflect world cuisine and emerging food trends.

    Students are "becoming more sophisticated customers," says Joe Wojtowicz, general manager of Sodexo, Inc.'s Crossroads dining room at Concordia University Chicago in River Forest.

    These days, it's common for students to press staff about food options, especially questions about celiac disease, gluten-intolerance, food allergies and vegetarian preferences.

    More and more are moving to accommodate dietary restrictions like vegetarian, Kosher or halal, or putting gluten-free or lactose-free choices on their menus.

    From higher quality ingredients, such as free-range eggs, humanely raised meats, and fresh, locally produced produce, dining halls are increasingly offering more exotic options like Cuban, Chinese, or Thai dishes.

    “It’s not just spaghetti for Italian and tacos for Mexican,” said Rachel Warner, marketing director for the National Association of College and University Food Services.

    Many colleges are hiring restaurant chefs, dieticians and nutritionists to oversee the dining hall operations and some are even customizing meals to meet individual student needs or preferences.

    “I think that the shift in dining is really driven by the consumers. They come in with higher expectations and are increasingly savvy about the world around them and the different kinds of food,” says Warner.

    More and more, this higher level of student awareness and expectation is driving camp offerings.

    At DePaul University, students were asked to vote on whether a particular brand of hummus was suitable at their school.

    At Northwestern University, students recently enjoyed a “cruise night” offering food of the tropics. At Loyola University Chicago, students drink hormone-free milk. Students at Northewestern University can choose from numerous kosher options.

    One university in Texas offers a vegan dining hall and a Colorado school has a station dedicated to Persian cuisine.

    According to Warner, “Students are coming in and they do want to have a little bit more say and more options.”

    These dining hall improvements are yielding benefits not just to students, but to their communities.

    In 2011, Wheaton College was ranked by the Princeton Review as having the best campus food in America. The dining services are run by Bon Appetit management company.

    Raul Delgado, general manager of Wheaton College’s dining services, says “When you look at this, the farthest thing from your mind is a cafeteria…This is a restaurant. And like any restaurant, it’s open to the general public.

    Esther Howerzyl, 68, who biked to Wheaton from St. Charles with a group of friends, says the food is "very organic health food and I like all the seeds, the variety of seeds.”

    Do you have experience with these evolving campus dining trends, especially as they relate to gluten-free options? If so, please comment below.

    Also read a related article: Schools Offering Better Food Options for Students with Celiac Disease, Other Food Concerns.

    User Feedback

    Recommended Comments

    I am moving to a retirement community that provides 2 meals a day and the dietitian says they can accomodate my gluten-free needs. I hope this all works out.

    Share this comment

    Link to comment
    Share on other sites

    My son attends University of California Santa Cruz and they also have gluten-free options. However, the employees working in the cafeteria are not that careful about cross-contamination. They will scramble eggs where pancakes have just been made. One girl with celiac disease who works in the cafeteria told my son that if he has celiac disease, he shouldn't be eating in the cafeteria. The campus kitchens need to understand and be more careful about cross-contamination and provide training to their employees.

    Share this comment

    Link to comment
    Share on other sites
    Guest Tempe Huntington


    My daughter will be attending Fairfeild University in Fairfeild Connecticut. We have already met with the head of dining services and 2 head chefs. They were wonderful. They showed us around the dining hall where I couldn't believe how many options students had from make your own salad, omelettes and pancakes. There are designated gluten-free toasters and a microwave, as well as a refrigerator stocked with gluten-free items. The chefs told her there was no way to guarantee no one used the toasters and they would be happy to make whatever she wants safely uncontaminated in the kitchen. They will send her a menu every week of what they are serving and she will list what she wants for each meal and have it waiting at the time she specifies. They will even make pizza for her to take outside with her friends. It really is like a restaurant. I hope it works out as well as it sounds!

    Share this comment

    Link to comment
    Share on other sites

    My daughter attends Muhlenberg College in Allentown, PA. They offer high quality, healthy food for all the students in the dining hall. There are large screens posting the menu in the cafeteria, with notations for whether the item is gluten-free, Vegan, Dairy Free, Nut Free (ETC). They are careful with food handling and don't allow students to serve themselves due to contamination issues. There is a separate freezer, toaster, and prep area for kids to help themselves to gluten-free foods and condiments. They also make gluten-free cakes for birthdays!

    Share this comment

    Link to comment
    Share on other sites
    Guest Karen Broussard


    We've recently begun a big initiative, with the support of NFCA and Udi's, to get gluten-free college students to submit reviews of their campus's gluten-free offerings. It helps prospective students with Celiac disease as they begin their college search. Udi's will be getting their 100+ college "ambassadors" to submit reviews to our site, and our goal is to get all colleges around the country reviewed. There is certainly a range of gluten-free knowledge among campus dining services' staff, but slowly and steadily, more campuses are trying to educate themselves -- and provide for their gluten-free students. You can view our list of places reviewed thus far -- and submit a review of your own on our College Reviews page (linked on the bottom right corner of our home page -- GlutenFreeTravelSite).

    Share this comment

    Link to comment
    Share on other sites

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    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, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Jefferson Adams
    Celiac.com 05/04/2009 - In the rush to vaccinate people in the wake of the latest outbreak of H1N1 "Swine" flu virus, a number of people with celiac disease and gluten intolerance have asked about the gluten-free status of drugs given for the treatment of swine flu.
    The Centers for Disease Control and Prevention (CDC) website has a page dedicated to antiviral medicines and swine...

    Jefferson Adams
    Celiac.com 09/14/2011 - There is a bit of a dust-up over the cost of gluten-free bread to UK taxpayers. It seems that either UK's National Health Service (NHS) is being gouged, or that the conservative party had released inaccurate statistics about the cost of gluten-free bread to UK taxpayers.
    In the UK, those diagnosed with celiac disease are given a doctor's prescription...

    Jefferson Adams
    Celiac.com 05/16/2013 - As more Americans then ever are looking to either reduce the amount of gluten in their diets or to eliminate it entirely, many nutritionists are saying that cutting gluten carelessly can be unnecessary and unhealthy, while others are pointing out that it is likely a waste of money for those who do not suffer from celiac disease or gluten intolerance.

    Jefferson Adams
    Celiac.com 05/13/2015 - In addition to being a common ingredient in many commercial food products, gluten is also used in numerous medications, supplements, and vitamins, often as an inert ingredient known as an excipient.
    Because chronic gluten-related inflammation and damage impairs absorption of nutrients, and likely causes malabsorption of oral medications, it is extremely...

  • Forum Discussions

    Mistakes can set you back.  Remember, celiac disease is an autoimmune response.  Once triggered, it can go off for days, weeks or months.  Like my family member who has MS.  She would have severe flares that would last for six weeks or mor...
    Apart from a couple of mistakes I’ve been gluten free for a month now.  I still have issues with digestion.  Pain in my abdomen (like there is a blockage ) if I eat a big meal.  Small meals are fine, and I still get excessive wind and nause...
    No I dont take any medicines.
  • Create New...