Communicating About Food Allergies in Colleges and Universities

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1 Communicating About Food Allergies in Colleges and Universities Presented by Lori Lapp & Terri Brownlee MPH, RD, LPN October 5, 2016

2 Today s Presenters Laura Lapp Vice President Wellness and Sustainability for Chartwells Higher Education Dining Services Terri Brownlee MPH, RD, LDN Director, Nutrition & Wellness Bon Appétit Management Company 2

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4 Teens with food allergies transitioning from living at home to dining on campus face unique challenges Many students will be making their own food decisions for the first time without parental guidance Pressures to fit in may outweigh a teen s decision to self-identify as having food allergies Your foodservice providers want to help you safely navigate the array of dining options available

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6 Colleges and universities do not have individualized emergency allergen plans on record for each student Incoming students dine in common areas with many other students The majority of college campuses have restaurant-style kitchens and prepare a wide variety of meals

7 Rather than being served one safe meal, students in college and university foodservice systems navigate various styles of service You will be eating in lots of environments vs. one cafeteria, and meal plan options and requirements vary by university Students should consider all options and also think beyond the dining hall - you may be making food choices on/off campus outside of campus dining

8 The average campus foodservice kitchen may manage as many as 2000 individual ingredients

9 Traditional safe food handling practices focus on managing time and temperature controls to minimize risk of foodborne illnesses Allergen management during food preparation requires additional steps and oversight Examples: dedication of specific equipment, managing storage, product screening

10 Some Asian hot sauces contain fish extract! Foods prepared from scratch on campus are more susceptible to recipe ingredient modifications due to ingredient availability and variance within manufactured products

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12 All you care to eat dining services are susceptible to cross-contact due to the selfserve nature of many college dining operations Some examples: peanut butter added to waffle mix by a student = cross-contact at waffle iron salad bar service spoons Students may bring in outside food

13 Start early! During application and student decision process is best so that student feels comfortable with the final decision Schools have varying policies on reasonable accommodations - gather as much information as you need before applying Discuss with campus Disability Services Department to determine eligibility for accommodation It s up to the student to initiate Bring supporting documents such as a physician s note Visit campus dining and talk to the foodservice director

14 If students have food allergies outside of the Big 8 or are used to a different food labeling system (international students), it is imperative that they communicate their allergens to all involved parties

15 Work with the school ADA office in conjunction with the campus foodservice director Each school might have slightly different processes and administrators determine accommodation decisions

16 Have you spoken with the foodservice director? Did you ask questions? What are the transparency practices at the dining hall? Is campus dining services trained to help you manage your food allergy? Do they appear concerned about your food allergies?

17 Get to know the dining services team immediately don t delay Provide the food service director with a copy of your emergency treatment plan, if available Stay in contact understand that initial plans can often be modified if needed Check in throughout the semester (seasonal offerings, special events)

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19 Be your own self-advocate Stay in touch with ADA office and dining services Report any challenges as soon as possible Carry personal medications at all times

20 Some additional dining features to be aware of: Are there specific communication channels and contacts for students with food allergies? Can you discuss recipe and product reviews with the campus culinary team? Are there alternative food options? Is there an allergen-friendly food service point? (for selfserve areas, students may request items from the kitchen that have not been put out for service)

21 Helpful Tips for Communicating about Food Allergies in Colleges and Universities FARE Managing Food Allergies At College: A Prospective Student s Guide Jim Long FARE Webinar - Students with Food Allergies and Disability Laws: High School to College

22 Thank You!