Food Allergies

Columbia Dining is committed to making our dining halls safe places to eat! In order to do so, we have taken the following measures:

Nuts

We recognize that this is one of the most common food allergies. However, nuts are also a healthy fat source and important protein for vegan and vegetarian diners. John Jay Dining Hall and Ferris Booth Commons have removed all nuts and seeds from their recipes.  If any ordered item may contain nuts, seeds, or nut/seed oil, it will be clearly labeled on signage. Each dining hall has created special "nut zones" for peanut butter, raw nuts, and seeds. A special set of utensils and dishes is used at those stations.

Gluten

By popular demand, separate small refrigerators are located in John Jay and Ferris Booth Commons solely for Gluten-Free items, including gluten-free bread, bagels, crackers, cereal, pasta, and Rookies gluten free cookies. Please ask a manager for assistance with gluten-free items.

Identification System

All food items are stamped with certain allergen identification tags. Gluten-free items are stamped with a red G, vegetarian items are stamped with a green V, vegan items are stamped with a blue VN, items containing eggs are stamped with a yellow E, and items containing dairy are stamped with a purple D. If you would like to know the ingredients in a food item, please ask a manager at that location for assistance. 

Special Staff Training

Our culinary staff have been trained to prevent cross-contamination and are educated on various food allergies and food sensitivities. Our Registered Dietitian, Kristie Koerner, is available for individualized assistance with food allergies, food sensitivities, or any other food concerns. Our on site managers are always available to help if you have any concerns or questions!