What Do We Do When a Student Needs a Gluten-Free Diet at UConn?
If you need to follow a gluten-free diet, Dining Services staff will meet with you one-on-one to plan your special dietary needs.
Typically, the meeting consists of the assistant director of dining operations, a dining unit area manager, a chef from the dining hall that you will eat at most often, the registered dietitian on campus, and the manager of culinary development. This meeting gives everyone a chance to meet and talk one-on-one with you about your specific needs and explain how we can best accommodate them. Before meeting with us you will need to take the necessary steps to apply for accommodation with the Center for Students with Disabilities. Please review our dietary restrictions information page.
Gluten-Free Dining Options
UConn Dining Services provides a range of dining options to meet students’ dietary needs, including gluten-friendly and kosher offerings. Each of UConn’s eight residential dining units at the Storrs campus has a special gluten-free area that stocks strictly gluten-free foods; the USM Food Court also has a complete gluten-friendly menu in each of it's five food stations, One Plate, Two Plates, also in the Student Union, has a significant gluten-friendly menu.
Food Labeling
In our dining units, it is of utmost importance to label foods clearly and in plain sight at all food stations and on each serving line. Each dish is displayed in the case with a legible sign stating the name of the item, the calorie/protein/carbohydrate/fat content of the dish, and a list of any of the top eight allergens it contains (i.e., wheat, dairy, soy, egg, fish, shellfish, peanuts, tree nuts.) In addition, the labels specify "gluten" if an item has wheat, barley or rye or if there’s a possibility of cross-contamination. The feedback we’ve received from students is that this is one of the most helpful and important tools they use daily to find safe choices throughout the dining facilities.
UConn Dining Gluten Free Bakery
In 2015 UConn Dining Services opened the kitchen of the first-ever gluten-free bakery on a college/university campus! With this kitchen on the Storrs campus, we can supply all residential dining halls, cafes, and University Catering, with fresh baked gluten-free products. This bakery makes delicious baked goods every day which are then sent to all the dining halls and cafes. In each dining hall, you can find these gluten-free baked goods in the Gluten Free pantry. You may also order gluten-free items directly from the bakery online store.
Did You Know?
In 2001 we had around 20 students with food allergies, and we now (2024) have well over 1200 students with dietary needs and allergens, about ten percent of our meal plan population. Tracking food allergies and dietary needs has assisted us in adjusting recipes and our menus in residential dining
In 2024 Dining Services received an award from the National Association of College & University Food Services (NACUFS) in the category of Best Special Diet Recipe. We have many other awards from NACUFS for our vegan recipes.
Our Culinary Developer Robert Landolphi is not only a chef but also an author of two gluten free books.
Our goals include flexible dining programs that provide value, support the needs of students, and enhance the education experience; maintaining student wellness through good nutrition; meeting the dining needs of a diverse population; and maintaining consideration for the environment.
Food Allergy Disclaimer
The University of Connecticut Department of Dining Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies. In addition, we label items with possible allergen-containing ingredients; 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 or substitute at any time, without notice. For items labeled gluten friendly, the manufacturer ingredient labels have been reviewed and some do not contain a certified gluten-free seal. Customers concerned with food allergies need to be aware of this risk. Dining Services also operates its own bakery. Our bakery is not a nut free bakery. We cannot guarantee the absence of cross contamination with our baked goods. The University of Connecticut Department of Dining Services will not assume any liability for adverse reactions to foods consumed, or items one may come in contact with while eating at any University establishments. Students with food allergies are encouraged to contact Dining Services at 860-486-3128 for additional information and/or support. Also go to dietary restrictions information page.