We know you are interested in good health and we are too. Your dining centers offer daily healthy features and lighter alternatives including dishes highlighting seasonal fruits and vegetables, vegan ancient grains, homemade soups, crisp flatbreads, and simply prepared meals using sustainable and humanely raised meats and locally sourced fresh fish. Providing wellness selections is simply a part of our commitment!
Please review our guide to dining with food allergies on campus.
Bates Dining Hall now has a separate Gluten Sensitive Room specifically for students with celiac disease and non-celiac gluten sensitivity. Students must request access to the Gluten Sensitive Room and attend a training session with our registered dietitian before being granted access to use the room. Please submit the Access Request Form and our dietitian will follow up with you within one business day.
If you have special dietary needs, food allergies, or religious dietary requirements, we encourage you to arrange a private consultation with the Dietitian at firstname.lastname@example.org for individualized support.
The gluten sensitive (GS) label indicates that the food item contains no major gluten ingredients such as wheat, barley, or rye. Incidental gluten may still be present in GS labeled foods. Please see a Guide to Dining with Food Allergies at Wellesley College by clicking here for additional information about gluten sensitive dining on campus.
Food Allergy Disclaimer
Wellesley Fresh makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Wellesley Fresh does not have a gluten-free or allergen-free kitchen. We adhere to ServSafe practices to avoid cross-contamination and cross-contact. We label menu items with possible allergen-containing ingredients and every effort is made to instruct our food production staff on the severity of food allergies; however, there is always a risk of contamination. There is also a possibility that manufacturers of the commercial foods we use could change the formulation of, or substitute, products at any time, without notice. While self-service areas are monitored, there is always risk of cross-contact and we also cannot guarantee the absence of cross-contact in our baked goods. Customers concerned with food allergies need to be aware of these risks. Students with food allergies are encouraged to contact the Dietitian at email@example.com or Wellesley College Health Service at firstname.lastname@example.org for additional information and/or support.
What to Do If You Have a Food Allergy
Students with special requests due to a food allergy are strongly encouraged to make Wellesley College and Wellesley Fresh aware of these needs as early as possible. The eight major food allergens are labeled in campus dining: eggs, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat. Items that do not include gluten containing ingredients are labeled gluten sensitive (GS).
1. The student should contact the Wellesley Fresh Dietitian at syunko@AVIFoodsystems.com prior to arrival on campus. All students with celiac disease or non-celiac gluten sensitivity must meet with the dietitian and the Chef Manager in the dining facilities most frequently visited.
2. The student will meet with the dietitian and Chef Manager of their dining hall of choice to learn how to safely navigate the dining halls and discuss appropriate dining options.
3. The student is responsible for communicating any questions or concerns to the Chef Managers or dining supervisors in the dining facilities. We always recommend personal interaction with our management staff to obtain the most accurate information at the time of meal service.
Please report your food allergy to Wellesley College Health Service at email@example.com prior to arrival on campus. Should a you need further assistance regarding food allergies or dietary restrictions, please contact The Office of Accessibility and Disability Resources at firstname.lastname@example.org. The requested health information will be kept on file by Health Service and The Office of Accessibility and Disability Services.
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