Food Allergies

Food Allergies @ Stanford

** To order an allergen-friendly meal, click here.
*Want a quick and easy guide to Food Allergies @Stanford? Download our food allergy brochure.
*To schedule an appoint with Jackie Bertoldo, MPH, RDN, R&DE Stanford Dining's Senior Manager of Nutrition Performance & Wellness, click here.

R&DE Stanford Dining prides itself on providing high quality and nutritious cuisine. We make every effort to provide a variety of menu options for students, faculty, staff and visitors who have food allergies, food restrictions and/or special diets. Our Senior Manager of Nutrition Performance & Wellness personally reviews all ingredients, recipes and menus for allergens, trains R&DE staff on food allergy accommodations and provides nutrition counseling and education for students to help with managing their dietary needs on campus.

Stanford Dining identifies the top 9 major allergens that are contained in, or may have come in contact with, the foods served in the dining halls. Daily menus are published on the Stanford Dining Facebook page and are used to label foods at the point of service. Allergens we identify include:

  • Egg, Milk, Fish, Shellfish, Tree Nuts, Peanuts, Soy, Wheat, Sesame

We also label our Vegetarian (V), Vegan (VGN) and Gluten Free (GF) dishes. For more information, contact nutritionist@stanford.edu.

Requesting Dietary Accommodations
If you have a food allergy, celiac disease or other medical condition that requires special dining accommodations, please complete the first page of the Dietary Accommodations Form and submit it to nutritionist@stanford.edu. Some accommodations may require medical documentation on file with the Office of Accessible Education. For more information on registering with the Office of Accessible Education, please visit the OAE website. Once the form has been submitted, the Senior Manager of Nutrition Performance & Wellness will be in contact with you to set up a consultation and plan out a dining strategy that meets your dietary needs.

Gluten Free Program
The gluten free program assists students with Celiac disease and other medical conditions requiring a gluten free diet to access expanded dining options. The initial pilot program in Arrillaga Family Dining Commons added a separate station off to the side of the main servery that includes a dedicated microwave, toaster, refrigerator and freezer stocked with gluten-free breads, entrees, condiments and snacks. In 2016 the gluten free program will expand to include select gluten free products and equipment in all dining halls. After meeting with our Senior Manager of Nutrition Performance & Wellness, students with a medical need to avoid gluten will be provided with a key to access these gluten free stations across campus. For more information, contact nutritionist@stanford.edu

Peanut Sensitive Program
In response to a clear need for peanut allergy awareness in university dining services nationwide, R&DE Stanford Dining has designated Ricker Dining only as a peanut-sensitive environment, making it the first on-campus dining facility of its kind in the country. R&DE Stanford Dining has paved the way for other institutions to follow in our footsteps, and we are proud to meet such a pressing health need for our students. 

Food Allergy / Intolerance Disclaimer
R&DE Stanford Dining makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies and food intolerances. Every effort is made to instruct our culinary staff on the severity of food allergies. However, there is always a risk of contamination. There is also a possibility that manufacturers of the commercial foods could change the formulation or substitute at any time, without notice. Customers concerned with food allergies need to be aware of this risk. We do not guarantee the absence of cross contact with food allergens.

Students with food allergies and food intolerances are encouraged to contact the manager of their dining hall for additional information.