By Lexi White
Feature Editor
Some may not have trouble figuring out what to eat on campus, but for communication major Darin Talento, a freshman, navigating his eating habits on campus has been difficult due to his peanut and tree nut allergy.
“Sometimes, I have to do a double take when reading the allergy list for the desserts at Conn because I don’t really know if they cross contaminate it,” Talento said. “There are usually little flyers for each item saying what ingredients are in it, but other times the cards are blank.”
While getting a sweet treat can be difficult for Talento, he said that the meal portions available at Connecticut Hall are very precise with labeling for his allergy.
Students with food allergies face unique challenges on campus; Connecticut Hall and the Adanti Student Center do not have many options for certain allergies, and some food items are not being labeled with what ingredients are included in it.
There is a gluten-free pantry in Conn Hall that provides many gluten-free options for students, such as chicken nuggets, bread and all kinds of snacks.
All the frozen meals that are accessible to students can be made in a crock-pot or microwave; are provided in the pantry.
Students must get approval from Sodexo in order for their student ID card to have access to the pantry. Students can scan their card and grab what they need to eat.
If a student does not have access to the pantry, they can talk to dining hall workers that are available.
In addition, the Conn Hall and Sodexo staff have a gluten-free and nut-free hot meal station for those who would rather grab their food hot.
On the university’s dining site, it states: “We offer Simple Zone, a pantry free of gluten, peanut, and tree nut options. We encourage anyone with food allergies or dietary restrictions to contact our District Dietitian Samantha Standish so our team can work with you to ensure your needs are met.”
If a student would rather have another hot meal that is not initially provided to accommodate their allergy, they can talk to Mateen.
“Students can tell me what they are allergic to, and then I will tell the chefs,” Mateen said. “The chefs will accommodate the students who have allergies.”
For someone who has a dietary concern other than gluten, peanut, or tree nut allergies, they can leave suggestions on the university’s dining website.
Psychology major Leticia Asante, a sophomore, is lactose intolerant and has to watch her sodium intake due to having hypothyroidism.
“I don’t feel accommodated at all because there are not a lot of options for people who are lactose intolerant on campus,” Asante said. “It would be nice if there was vegan pizza or other dairy free stuff available at Conn or Stu.”
Asante said that she got accommodations from CASAS to have a better way of eating.
She lives in a dorm in North Campus Residence Complex so she would have her own kitchen and could make her own meals.
“After struggling last semester with my eating habits, I realized that I shouldn’t pay so much money for a meal plan when I’m not going to use it,” Asante said. “It would be very awkward because my friends would ask me to go eat with them, but because I can’t eat at Conn, I’m the odd one out.”
Communication major Kevin Francois, a senior, has a shellfish allergy.
He said that he mainly eats chicken or the other meat options that are available at Conn Hall.
Francois said, “I feel like they mainly accommodate more toward vegetarian options there, but I like how they make a good effort with separating the dishes from each other to keep the food safe.”
