Columbia Dining is committed to making dining halls safe places to eat. As such, Columba Dining has taken the following measures for some common allergies:
Nuts: John Jay Dining Hall and Ferris Booth Commons have removed nuts from all recipes, but they have also created special “nut zones” for peanut butter, nut-containing muffins and nuts to be used as toppings. A special set of utensils and dishes are used as these stations.
Identification System: Both printed menus and those that appear online are coded with certain allergen identification tags. For instance, a “GF” symbol next to an item means the item is gluten-free. Vegetarian and Vegan options are also labeled.
Special Staff Training: Columbia Dining culinary staff have been trained to prevent cross-contamination and are educated on various food allergies and food sensitivities. A Registered Dietitian offers individualized assistance for students with food allergies, food sensitivities or any other food concerns, and on-site managers can answer questions.