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Beyond March Madness, More Colleges Featuring Gluten-free Food Lineups

The March news regarding new gluten-free eateries shows that the most impactful news coming out of US colleges is about more than just basketball.


Gluten-free eateries are increasingly popular at US colleges. Photo: CC--Mr. Gray

Celiac.com 03/29/2017 - The March news regarding new gluten-free eateries shows that the most impactful news coming out of US colleges is about more than just basketball.

The gluten-free eating scene at US colleges is enjoying a surge of popularity, as more schools are catering to the dietary needs of students with food allergies and sensitivities with dedicated facilities and inspired food offerings.

With the recent reopening of Risley Dining hall, Cornell University welcomes the second certified gluten-free college eatery in the U.S., following Kent State. After working for two years to remove gluten from their dining hall menu, slowly adding items like rice noodles, gluten-free biscuits and brownies, Cornell's main eatery is now certified 100% gluten-free, peanut free, and tree-nut free.

University of South Carolina recently debuted not one, but two new campus eateries for students, staff and visitors looking for gluten-free dining. Campus staple, Naturally Woodstock, now offers exclusively gluten-free food options, while Plan-It-Healthy also offers an entirely gluten-free menu.

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Meanwhile, Tulane University's Bruff Commons dining hall debuted a new, dedicated food prep station that serves fresh allergen-free food.

Called Simple Servings by Sodexo, the allergen-free serving line features two fresh meals twice a day — usually a meat with a vegetable and a gluten-free carbohydrate, said company dietitian Kelsey Rosenbaum.

The eateries at University of South Carolina and Tulane are working with Sodexo, a quality of life services company to provide gluten-free food services. Sodexo says that Tulane's cafeteria is the first allergen-free fresh food option at a Louisiana university.

As more and more colleges emulate the success of programs such as these, look for gluten-free, allergen-free options to become the norm, rather than the exception.

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