By Hannah Stafford, Staff Writer
The Center of Disease Control and Prevention reports that since 1997, the number of food allergies in the US has increased by approximately 50 percent. Milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish make-up approximately 90 percent of all food allergies. Close to 1 in every 140 people suffer from gluten intolerance.
With that percentage in mind, how do the cafeteria and bistro provide for these students? Sophomore Alicia Paladino said that she is grateful for the gluten-free options; however, they are often not healthy and full of carbs.
“While there have been some improvements, there is still very little variety,” she said.
The cafeteria has a gluten-free bar available at all times and also displays the ingredients of each type of food where students can easily see. Manager of the Bistro Jeff Schafer explained that due to the lack of space, it’s difficult for him to provide a lot of allergen-free meals.
“I cannot guarantee that even if we make a gluten-free pizza, that it will be 100 percent gluten-free. We’re somewhat limited on space so it will still have to be baked in the same oven we make the regular pizzas in which is going to have wheat dust and such in it.”
“In any buffet situation, it is not possible to completely prevent other guests from touching one food item with a utensil then touching other item(s) in the pan next to it, therefore causing cross-contamination,” said Director of Food Services Tina Miller.
Junior Elizabeth Dresdow, who is allergic to soy, has an even more difficult time finding food.
“I can hardly eat anything [in the caf],” she said. “Some days I come in and can maybe eat three things, and there are others when all I can eat is salad and maybe cereal.”
“I think they also need to read their labels and realize how much of it has soy in it,” she said. Soy is a common additive in American food which can be avoided through substitutions such as grapeseed and olive oil.
Students with allergies and dietary issues may be eligible for smaller meal plans.
“I had to get a seven meal a week plan because I was losing too much money over the fact that I couldn’t eat much,” Dresdow said. “I wanted to cook for myself so I can control what I eat and not have to worry about accidentally eating soy which sometimes happens despite the labels.”
Dresdow usually cooks dinner in her dorm, as well as all of her weekend meals. Brooke Way, a freshman who is also allergic to gluten, chooses to buy a lot of food outside of their plan.
“The options [at the cafeteria] are always the same. Eating salads and rice every meal of every day is not filling or healthy,” said Way. “The majority of foods made with rice, corn or coconut flour do not have the same nutritional value. Thus, even if I eat gluten-free bread and feel full, I have to take extra vitamins to have the nutrients my body needs.”
Dresdow and Way both agreed that campus needs more allergy-friendly food. Dresdow, whose allergy is less common but no less serious, did say that the cafeteria has made great strides since she first came as a freshman. While the nutritional labels in the cafeteria are helpful, she would love to see similar labels in the bistro.
Schafer explained that its lack of labels is also related to the lack of space.
“Our counter space is limited and we’re trying to keep it clutter-free,” he said. “The more signage we put out, the more confusing everything gets. Having more to read either just slows the lines down or everyone ignores it all anyway.”
“We are really trying to accommodate these students but as far as having a strict gluten, dairy, soy etc. menu…It’s just impossible with what we have to work with,” he said.
The Bistro will be taking steps this summer to help students with food allergies better identify which menu options they can eat. According to an email from Miller, the Bistro staff will be compiling two binders to put in both cashier stations. The binder will have the menu along with recipes and allergen identifiers for the eight major allergens so bistro workers can provides customers with answers regarding allergy-related questions.
