Special Concerns

Many of our guests have specialized nutrition concerns including severe food allergies or celiac disease and require this same great food and service to be clear of allergen cross-contact (when one food comes into contact with another food and their proteins mix). In the self-service environment of multiple food stations along with the variety of ways food is prepared, UNH Dining has additional provisions in place to accommodate the needs of guests with specialized needs or food allergies. These are outlined below in the sections below as Priority First and then Supplemental.

Priority First

Guests with food allergies must avoid cross-contact of allergens. Accommodation options are in place to bypass the self-serve food stations and shared ingredient/preparation areas.

Students who eat in the dining halls with specific nutrition concerns or medically-restricted diets are advised to set up a meeting with the staff Registered Dietitian:   Rochelle L'Italien, MS, RDN, LD 
Phone: (603) 862-2583  
Email: rochelle.litalien@unh.edu
The Dietitian and Executive Chefs from our three dining halls are available for individual appointments to review concerns and accommodations. While there may be no immediate or apparent need, we encourage you to contact Student Accessibility Services to discuss possible housing and/or classroom accommodations.

What is Gluten-Friendly?
An item prepared without gluten ingredients in a designated area with separate utensils. The gluten-friendly items are noted on station digital menu boards and online menus with a Green GF logo. For items prepared by our staff, manufacturer ingredient labels have been reviewed and some do not have a certified gluten-free seal and cross-contact risk exists. If desired, please request product ingredient labels for final review.

Allergen-Friendly
For special request meals regarding allergens, care is taken and best practices followed using designated, separate utensils and ingredients that do not contain the stated allergens as specified by the guest. Although precautions are taken when preparing these meals they are still prepared in a facility which uses multiple ingredients in the production of other dishes. While precautions and procedures will greatly reduce risk the possibility of cross-contact still exists.

Allergen-Friendly food station at Holloway Commons & Philbrook Dining Hall (academic year)
A staffed “allergen-friendly” station at Philbrook Dining Hall featuring a rotating menu of  foods prepared exclusively with ingredients that do not contain gluten nor the 8 most common food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean. Fresh prepared selections for lunch and dinner feature whole food items including a protein entrée, vegetable, grain, soup, vegetarian chili and two salads. To reduce the risk of allergen cross-contact, guests must use an empty, clean plate and no food can be brought to the station. Staff will remind guests of this requirement.

Wellness station at Stillings Hall (academic year)
The Wellness station at Stillings is located at the former Dessert area next to the Grill and focuses on whole grains, legumes, vegetables, fruits and healthy meat options in line with health eating recommendations. The intent is to have most offerings be in line with the goal of reducing the most common allergens so many offerings will follow similar parameter. All items will feature menu tags with additional nutrition and allergen information. Features include two entrees, gluten-free pasta with sauce, two composed salads, starch (ranging from rice, potato, bean), cut fruit and whole fruit in a 4 week cycle menu. Next to this station will be the relocated Vegan station, thus expanding the options for healthy every day foods.


It is the responsibility of guests with food allergies and those with specific nutrition concerns to make the final judgement on whether or not to question ingredients, procedures, or choose to eat the foods selected.  While UNH Dining does not have gluten-free nor allergen-free kitchens and main serving lines (dining hall and retail locations), we strive to meet all of our guests’ needs by providing as much information as possible about food ingredients, preparation standards, and how our facilities can accommodate specific nutritional needs. Food-allergic guests and those with specific nutrition concerns should speak with a manager and the Registered Dietitian for individual assistance. Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency without our knowledge and product availability may fluctuate. While we make every effort to identify nutrition data and allergen information, we cannot assure against contingencies.

Self-serve food stations run the risk of cross contact. For strict allergen concerns please ask a manager who can assist you in obtaining additional food options.

This service is in place for any dining hall primarily to avoid the risk of allergen cross-contact from the self-serve environment. To be pre-approved to use the service please contact the Registered Dietitian. Meal orders for allergen/gluten-friendly and other individualized concerns are to be place ahead of time for any of our dining halls at the link provided. Each meal order is assembled in the main kitchen using separate ingredients and separate pans and utensils on clean surfaces away from the self-serve food stations. Complete the online form from the dining hall of choice for the day, time and meal.

Online meal order form - Guidelines:

  • Pre-approval: You must be pre-approved to use the online meal order form. Please contact: Rochelle L'Italien M.S., R.D., L.D. UNH Dining Registered Dietitian. 
  • Timing: A two-hour advanced notice is required for each custom meal order. Please complete an order form for each meal request as we have multiple guest orders and need to plan timing and specific needs accordingly. You may also choose to plan your meals and place meal orders one or more days ahead.  Meal requests are submitted to the Managers and chefs who will coordinate your meal­­­ with the culinary staff. If you have questions, please contact the dining hall of choice to speak to a manager: Holloway Commons 603-862-0710, Philbrook Hall 603-862-9331, Stillings Hall 603-862-0804.
  • Choose the order form button below for the dining hall you will be using. Complete the information stated for contact information, timing and allergy restrictions. Depending on need, food options can be chosen from the gluten-friendly menu stated and/or review options from our main menus online with the link just under the “Option 2 Entrée” box. This link will bring you to the full online menus which are posted 10 days at a time. Find the date desired and choose the Analyze Menu button by any meal header. From there click on the name of any listed menu item to reveal ingredient and allergen information (based on the standardized recipe) to help you find items suitable to your needs. Specialized needs can be discussed with the dietitian and/or chef.
  • We strive to have all items available on this order form; however, there may be times when a product listed may not be available due to vendor delivery issues. Please be sure we have a contact number to reach you. When you arrive at the dining hall please alert the checker who can alert the kitchen for your meal.

Meal Order Form

Separate pans and utensils are available at our stir fry and omelet stations for allergen needs and/or vegetarian or vegan requests. Before selecting or placing your order please inform server if you or a person in your party has a food allergy.

For products you’ve reviewed to be safe for your needs feel free to request a portion of that item you would like from back up supplies at any food station and we can get that for you (instead of selecting from the main self-serve locations where cross contact risk is high).

University of New Hampshire Hospitality Services has been awarded funding through the College & University Matching Funds Program for the project, “Epinephrine Auto-Injectors in Dining Halls.” This project was made possible through a grant from Food Allergy Research & Education (FARE).

Epinephrine pens are in place at the dining halls for anaphylaxis emergency use by trained personnel. It is important for the guest who has been prescribed an epinephrine pen for their allergies to have this on their person all the times.

In 2015 the state of New Hampshire brought into law Senate Bill (SB) 194 and guidance was provided by the NH Department of Health and Human Services to post-secondary educational institutions for policy development in accordance with this bill – for the emergency administration of epinephrine by trained personnel to a member of the campus community for anaphylaxis when a licensed campus medical professional is not available.

Hospitality Services at the University of New Hampshire chose to be an active participant in this for ease of access of emergency epinephrine. While local emergency medical personnel carry epinephrine auto-injectors in ambulances, UNH Hospitality worked in collaboration with campus Health Services to create a department policy to implement this program for the three dining halls and to purchase epinephrine auto-injectors for quicker access to epinephrine in case of a food- allergic emergency. The grant funding assists with the cost of annual renewal of the medication. 

FARE

Provisions are in place to plan several allergen-friendly options on special event menus and provide allergen status information on menu tags and online menus.


Supplemental

In addition to the Priority First items listed above we have these supplemental items for those interested in product information or may be less sensitive to cross-contact risk

Dining hall menus run on a four week cycle and are posted 10 days at a time. Additional information is viewable by choosing the Analyze Menu button by any meal header and then clicking on the name of any listed menu item. This will reveal ingredient information and nutrition facts based on the standardized recipe. The Set Filters feature can filter menus by allergen or by nutritional content. While additional “everyday items” are not featured on the online menus their information can be accessed (see point 3 below).
Menus & Locations

Access dining hall menus and more on any mobile device via the Dining section of the UNH Mobile app.

Multiple everyday items are available, in addition to items posted on the web menus. Inquiries about specific products, brands, manufacturer ingredients and allergen status can be addressed by contacting the Registered Dietitian, any manager or chef. We are also happy to provide tours in our kitchen and storage areas.

Located at food stations in the dining halls to identify menu items and information such as portion size, some nutrition facts, vegetarian or vegan status, any of the top 8 potential allergens, pork, alcohol, Halal, gluten status, and Guiding Star rating. Information is generated from standardized recipes with specific ingredients and procedures.
PLEASE NOTE: Self-serve food stations pose the risk of cross-contact of allergens. For strict allergen concerns please ask a manager who can assist you in obtaining safe food options away from the main self-serve areas - see Priority First listing. Please also review our Food allergy and gluten statement and definitions - see Priority First listing.

Located at all dining halls these self-serve stations feature supplemental items including a fully stocked refrigerator/freezer with an assortment of gluten-free packaged products (dry cereal selections and granola, Udi’s breads, crackers, desserts, individually portioned peanut butter, cream cheese, jelly, pure maple syrup, salad dressings, barbeque sauce and more). The stations also have dedicated equipment (Panini grill, toaster, knife, cutting board). Since these are self-serve food stations the risk of cross contact exists. For strict allergen concerns please ask a manager who can assist you in obtaining additional food options - see Priority First listing above.