Special Dietary Needs
The following is a description of the approach Dining Services
has developed to help accommodate those individuals with food
allergies, intolerances and special dietary preferences.
Dining Services at Atherton Market Place and ResCo will,
whenever possible, prepare foods from the standard menu with all
allergy, dietary preference and intolerance needs in mind. For
instance, items that would normally be sauced will have the sauces
placed on the side; items that would normally be prepared with
butter will be prepared with olive oil; items that would normally
be thickened with a roux will be thickened using cornstarch instead
of wheat flour. This will be done at breakfast, lunch and dinner,
seven days a week. All items on the serving line will be labeled
with a simple logo that quickly informs students whether an item is
gluten free, dairy free, vegan, or vegetarian. Dining Services
staff members are trained to expect students with food allergies to
ask for a specially prepared meal. Dining Services will stock
gluten free items which can be easily prepared by request if a
student is unable to find something from the daily menu offerings.
A student who wishes to eat one of these will then approach the
"Comfort" serving line and ask that a "gluten-free meal" be plated
up for them. This food will be kept away from other foods and
separate utensils will be used for serving these items. Each meal
will be gluten free and prepared specifically with that in
mind.
To prevent cross contamination: A separate gluten free area is
established at both dining halls for self-serve items such as
cereals, breads, peanut butter, cream cheese and jams. A separate
toaster is available for use for gluten free products. The deli
will keep separate meats and cheeses in the refrigerator below
their work area available upon request. The deli workers will be
trained to change their gloves and use separate utensils when
handling these items. Exhibition stations such as the Mongolian
Grill will have separate pans and utensils available to prepare
requested items in a way that prevents cross-contamination with
meats, soy, gluten, etc. Students should feel free to request a
meal be prepared in a way that suits their particular dietary need,
and our employees are trained to expect the students to do so.
Dining Services is working hard to continually change and adapt
our processes to accommodate the presenting dietary needs of the
Butler University student body. The management team invites student
participation in this and all of our programs. Feedback should be
directed to Executive Chef Nathaniel Malone at nmalone@butler.edu. We will
invite students to periodic meetings throughout the year to solicit
feedback regarding menu items and other pertinent concerns.
On rare occasions it will be impossible for special dietary
needs to be met satisfactorily. Students who cannot be accommodated
after working with Dining Services staff may request an exemption
from the meal plan requirement by providing a written request and
medical documentation to Sally Click, Dean of Student Services in
Atherton 200 or sclick@butler.edu.