We want to meet one-on-one with anyone who has special dietary needs to ensure your dining experience is safe, satisfying, and social. Kathleen Gratace, General Manager (kathleen.gratace@sodexo.com) and Steven Neese, Executive Chef (steven.neese@sodexo.com) to arrange a time to talk.

We encourage those with medical dietary restrictions to contact Disability Support Services to document needs for housing and/or dining accommodations.

Simple Servings menus are prepared using separate equipment/utensils, preparation areas, and storage areas to minimize the potential cross-contact of food allergens or gluten.

Simple Servings team members are carefully trained to safely prepare and serve these simple nutritious meals. We provide training throughout the year for all employees and Simple Servings managers, supervisors, and cooks who have successfully completed AllerTrainU™ certification training.

If you have questions about Simple Servings meals, ingredients, or preparation, please contact Kathleen Gratace, General Manager (kathleen.gratace@sodexo.com)

Dining Services provides a variety of vegetarian, plant-based, and vegan options on campus. Look for these icons on our menus.​

Dishes that do not contain meat or fish but may, or may not, contain dairy, eggs, and/or honey.

Plant-based meals only use ingredients from plants such as fruits, vegetables, whole grains, legumes and nuts. They may also include honey and sugar.

Dishes that do not contain any ingredients that come from animals.

Plant-forward dining options are available at multiple food platforms in the dining center.​