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Jefferson Adams posted an article in Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & BeerCeliac.com 06/28/2017 - Announcements from colleges revamping their dining halls to offer gluten-free and allergen-free foods to students, faculty and guests with food allergies or sensitivities are coming at a rapid clip. The latest gluten-free feather in the cap goes to Cornell University, which has restructured its campus dining halls and food services to include 100-percent gluten-, tree nut- and peanut-free kitchens, including offering a new 100-percent plant-based burger at two campus locations. Cornell received its gluten-free facility certification from Kitchens with Confidence after cleaning or replacing equipment and meeting the rest of the qualifications for gluten-free certification. Still, even before the certification was official, Cornell had been quietly serving gluten-free dishes for the last two years. During that time, Risley offered a stir-fry station that served only rice noodles, and also served rich brownies and fluffy biscuits made with gluten-free flour. Risley’s plant-forward, made-from-scratch menu items also include house-made soups and salad dressings, and the introduction of a 100-percent plant-based Impossible Burger at two Cornell Dining eateries on campus. These initiatives are part of Cornell’s commitment to the Menus of Change principles of healthy, sustainable eating, including a focus on whole, minimally processed food and transparency in menu items. As an additional part of that commitment, Cornell Dining will soon implement high-quality ingredient standards in several clean ingredient categories. The department's Clean Ingredients team has already changed more than 50 ingredients currently purchased, and is actively changing recipes at both the AYCTE locations and the retail eateries. Cornell Dining now oversees concession operations at Cornell Athletics facilities, while Cornell Catering manages events at Moakley House, offering snacks, meals and beverages at Big Red games, the winter season at Bartels Hall, and adding more concession sites for Cornell's spring sports season. Meanwhile, Cornell Concessions will manage events at Moakley House, the clubhouse at Cornell University's Robert Trent Jones Golf Course. Students, faculty and visitors at Cornell can look for these gluten-free and other menu changes at all campus food locations and events. Look for stories like this to become commonplace as more colleges and universities provide accommodations for students, faculty and visitors with food allergies and sensitivities.
Jefferson Adams posted an article in Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & BeerCeliac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence. The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow. To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center. Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification. Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.” Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.” Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities. Read more.