Where is Thrive Dining Hall at MSU?

Situated near the center of campus, Thrive resides inside Owen hall. Previously exclusively for graduates, Michigan State opened this hall to all students. Because of the uniqueness of Thrive’s meal offerings, the school reserved rooms for students with food restrictions.

Due to its small size, Owen became an ideal dorm to renovate for a specialty dining option. Michigan State previously did this with Holmes and Holden halls. Those smaller dorms became ideal to transform into kitchens that serve no peanuts, tree nuts or coconut.

Why was Thrive Created?

As I previously wrote, Michigan State offers gluten free options across campus. However, staff increasingly found themselves receiving calls about their ability to accommodate food allergies. While they liked how U of M offered a separate food allergy room, MSU felt the need to do more to help more students, as well as staff. Their goal was to not help students to “survive” on a few options, but to “thrive” with a safe dining area of their own.

How Safe is the Thrive Kitchen?

Read this excerpt from MSU’s recent publication on the Exciting Changes to Owen Hall.

“Thrive at Riverwalk Market at Owen will be certified free from the top eight food allergens (milk, eggs, soy, wheat, peanuts, tree nuts, fish and shellfish) as well as sesame and gluten. The location will be certified by Kitchens With Confidence, a third-party accreditor that will regularly examine protocols and policies to verify the location as being free of the allergens listed. Certification includes reviewing the path of food from delivery at the dock to storage areas, food preparation areas, and serving.”

What Food Do They Offer?

Thrive contains three serving stations, a soup and salad bar, a soft serve machine that serves Dole Whip, and beverages. The three serving stations, named Tenderland, Grid and Pantry, serve very specific items. Tenderland offers hand breaded chicken fingers and french fries, daily, at lunch and dinner.

The Grid station serves foods such as tacos, noodle bowls, grain bowls and ethnic creations. The Pantry station serves steak, rotisserie chicken, potatoes, and other “traditional” types of meals.There is discussion of possibly adding a vegetarian station in the future, should enough interest arise.  Visit Eat At State for the daily Thrive menu.

I must admit my biggest excitement was the housemade coconut milk vanilla yogurt. I’ve tried many dairy free yogurts, and this is by far the best I’ve ever tried. You’ll find the yogurt on the salad bar, along with their house made Gluten free granola. They prepare it daily with Bob’s Red Mill gluten free oats. And of course I loved the Dole Whip.

But I Can’t Have …

Michigan State realizes people live with other food restrictions as well. Students can work with the dietitian and dining hall staff to have made-to-order meals prepared for their health needs. In addition, foods that contain pork, beef or alcohol are labeled as such.

What Feedback Have They Received?

I spent the meal talking with MSU’s head dietitian, Gina Keilen. She was eager to create Thrive to serve students and staff. However, she’s been astounded by the positive reception it’s had, just in their first month of opening. Not just her, but service staff have been humbled by the praise and happy tears from visitors.

She mentioned this positive reception has reinvigorated the entire dining services department. Staff with dietary restrictions are eager to work here and help others like them. Staff willingly take extra certification classes, understanding their knowledge can truly be a matter of life and death.

What Hours is Thrive Open?

Right now, hours are Monday – Friday 11 am – 3pm / 4:30- 7 pm, and Saturday & Sunday 11 am – 3 pm. As they gauge student interest, breakfast service may be added. (Gina stated chefs are already in the kitchen, playing with recipes in preparation for when that day comes.) Thrive is open to the public. Breakfast costs $9, lunch and dinner $13, and children ages 2-9 cost $6.75. Children under the age of 2 eat free. Click here for more info on meal costs and dining plans.

Where Do I Park?

There is some limited (and paid) parking right in front of Owen Hall. The last time I visited, on a Sunday in November, I had no problems finding a parking spot. If that space is full the best locations to park are Ramp 3 (Wharton Center) or Ramp 1 (next to the College of Law). For more questions about parking at MSU, visit their Visitor Parking page.

Thrive Location, Hours and Contact Information

Owen Hall
735 E Shaw Lane
East Lansing MI 48825

Hours : Monday – Friday 11 am – 3pm / 4:30- 7 pm Saturday & Sunday 11 am – 3 pm

Eat at State (MSU Dining) Website | Facebook | Instagram

Other Dining Halls I’ve Visited

University of Michigan
Oakland University
Western Michigan University

**I received a free meal while visiting. However, all thoughts and opinions are my own. I am beyond excited that Michigan State chose to take this drastic step to help students. **

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After visiting other colleges in the state, I heard through the grapevine that Western Michigan University rocks the “gluten free” world. So, after some communication with Western’s staff, we finally arranged a trip to Kalamazoo, Michigan. We intentionally chose Good Friday so my husband could join us, and get his take on it, too!

Accommodating Medically Necessary Diets

Western Michigan University understands food allergies and Celiac Disease are no joke. In talking with Emily Hazel, RD, she explained about the special access “My Pantry” section of the Valley Dining Center. Students gain access with their student ID, after having registered with disability services.

I asked Emily if students wanting gluten free menus needed a Celiac Disease diagnosis from a doctor. While a Celiac Disease diagnosis is not required, a doctor’s note stating their need IS required. Emily stated “this process is primarily a safe-guard to discourage students who are trend-dieters. It’s important that the students using My Pantry are serious about their dietary restrictions, and do not create an unsafe environment for others.”

My Pantry at Western Michigan University

As mentioned, My Pantry is a separate, locked room at the Valley Dining Center. Inside students find a gluten free waffle maker, fridge filled with Udi’s products, and even their own plates and dishwasher. Enjoy Life Foods grab and go snacks are on shelves as well. Students CANNOT bring outside food into this room.

Connected to My Pantry is a specialty cooking station. Only allergen trained staff may prepare meals. (Staff goes through training with Aller Train U.) While this kitchen contains no gluten or nuts, other allergens may be present. This kitchen prepares meals for students with other special dietary needs. However, staff take all precautions to prevent cross contact. All utensils and trays in this kitchen are color coded purple.

Made to Order Meals

Prepared meals have scheduled service time. Entrees from this kitchen are available Monday thru Friday. Students use the dining website to order their preferred meal. They do so up to 7 days in advance, and choose a service time. Meals are served from 11 am to 7 pm. (My Pantry offers a dedicated GF waffle maker and cereal for breakfast.)

The My Pantry kitchen at Western Michigan University offers certain meals all the time. They include pulled pork, chicken quesadilla, cheese pizza, and Evol’s Chicken Enchilada Bake. In addition, they offer rotating entree options during the week. During our visit, we found grilled chicken and grilled salmon on the menu. Students can order two entree items, a starch and a vegetable for their order.

Additional Gluten Free Dining Options

Like other colleges, the Valley Dining Center at Western Michigan University offers a “micro restaurant” setup. Nine different stations offer foods for just about every craving. At Blazin’ Bronco, gluten free diners can order a burger patty, which is the only thing cooked on that grill. They can grab a bun from the My Pantry, if wanted.

Pacific Plate is a build your own stir-fry station. Cooks prepare all orders in a clean, separate wok. Chefs use separate spatulas  for meat, vegetarian or halal chicken. Therefore their training to prevent cross contact makes it an ideal station for gluten free diners.

Traditions, at Western Michigan University offers rotisserie chicken. Staff cook it in the rotisserie right in the Traditions area. Seasonings do not contain gluten, so these are almost always a good option for students. Students can check to ensure on the online menu, which includes a purple icon, featuring crossed out wheat.

Cilantro’s – Similar to Chipotle

Cilantro’s is similar to Chipotle, where you build your own burritos, tacos, etc. Corn tortilla chips offered there are fried in a dedicated gluten free fryer, the only one on campus.  In addition, students can ask for a glove change and get nachos or a burrito bowl. Staff prepare all the rice, beans, meats (except tortilla crusted tilapia) with GF seasonings.

“How come we can’t ever have, just like, a salad?” Staff intentionally organize the salad bar grouping like items together. Additional barriers help prevent egg, chicken, beans, etc from getting into other pans of foods with different proteins. Croutons are kept separate near the covered dressing containers, minimizing the risk of cross contact. Most salad dressings gluten free, with the exception of those made with soy sauce.

Additional Food Restriction at Western Michigan University

While staff at the My Pantry prepares meals for any with dietary restrictions, other options exist. They recently started offering halal options at the Pacific Plate station. They did so by working with students. Dining Services is working on adding more vegetarian options as well.

The Western Michigan University Dining Services website lists the daily menu at each micro restaurant. Meal items show additional icons highlighting the top 8 allergens, as well as sesame. All cooking oil on campus is either soy or olive, never peanut. In addition, staff use only tamari instead of soy sauce at all food stations, keeping meals gluten free.

How Much Do On-Campus Meals Cost?

Obviously, student housing generally includes a meal plan. Should you want to visit as a non-student, you are able to purchase a meal ticket and eat at any of the the micro restaurants. Since the My Pantry is restricted by key card, visitors cannot eat from that station. Breakfast costs $9, while lunch and dinner cost $13.

While impressed with the food, I felt amazed at the beauty of the dining hall. Trust me, this is nothing compared to my college experience (at CMU) 20 years ago. Gorgeous tilework surrounds the interior of the building. Even the tables have USB and power plug ins!

Housing Near the Valley Dining Center

At this time, these dining options are only available at the Valley Dining Center, on the north end of campus. Therefore, when choosing where to live, registered dietitian Emily Hazel strongly encourages students with dietary restrictions to live in one of the three Valley dorms. Free buses on campus take students to Walmart, Meijer, etc for additional grocery and personal needs.

I asked registered dietitian Emily Hazel how prospective students learn about the dining options available to them. She stated she presents at orientation, and invites parents & students to talk about allergen options at that time. In addition, she’s more than willing to meet with students individually.

New Dining Center at Western in 2021

Western Michigan University is renovating their dining services. Currently, the campus offers four dining halls, but only two are open on the weekend. The university will be opening a new dining hall in 2021. However, the new hall and the Valley Dining Center will remain the only two dining halls in operation.

When the new hall opens, they plan to have a station completely free from 7 of the top allergens. (Fish will still be served there.) They are also considering having another locked room or cooler at the new hall. (Similar to the My Pantry at the Valley Dining Center.) However, Emily and her staff are always open to suggestions.

Major props to Western Michigan University for going the extra mile to accommodate food restrictions. What other Michigan universities do you know that are going above and beyond? Leave me a note in the comments! (**Western Michigan University comped our meals. However this does not alter my thoughts or opinions.)

Other Colleges I Have Visited

University of Michigan
Michigan State University– Main Campus
Michigan State University Thrive Top 8 Allergen Free Dining Hall
Oakland University

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A Campus Full of Surprises

If I could sum up my visit at Oakland University in one word, I would say, “surprised.” I previously failed to appreciate the expanse and beauty of the campus. I always thought of it as the little college I passed by on my way to Trader Joe’s. Boy, was I mistaken. (Oakland alum, please don’t hate on me for being oblivious!)

I recently visited Oakland University, with my plucky side reporter Mr. Gal. (Excellent note taker, that guy.) We meet up with Mark Mccormick, the resident district manager for Chartwells. Chartwells runs the food service program at Oakland University and 270 other universities across the country.

How Many Students?!?!

While the Oakland University G8 dining stations initially drew me to campus, Mark provided us a fantastic tour of campus. We started in the Campus Center, which features a Chick Fil A (the first one in Michigan!), a Moe’s Southwestern Grill, and a Plum Market station. Plum Market proudly serves Ethel’s Baking Company Dandies!

From there we ventured to Vandenberg hall, the older dining hall on campus. They offer a variety of different options, in separate dining stations. Mark stated that 3,000 of Oakland University’s 20,000 students live on campus. Both on and off campus students use the dining halls.

What is G8?

Mark thoroughly explained the Oakland University G8 dining stations to us. While other meals are prepared in a shared space, all meals prepared at G8 stations use their own separate cooking space. The name “G8” comes from the concept of being free from the 8 most common allergens, as well as gluten. Pretty spiffy. Staff even use separate, uniquely colored utensils to serve all meals in these stations. Their is a protein, starch, veg and a composed cold salad every lunch and dinner.

In addition, they offer Udi’s gluten free bread and buns.  They have a dedicated gluten free waffle maker and gluten free waffle batter. I totally could eat those for dinner, too! Dedicated, separate toasters are available at these stations as well. A sign hangs above them, explaining to other non-food allergy students that are for food allergy needs.

How Do They Handle Other Allergens/Diets?

Glad you asked. As stated on their website, they feel it is their responsibility to “provide safe and appropriate meals for all students on campus when possible.” They even offer to go the extra step and “create meals specific to each student’s needs.” Read more about this on their Special Diets section of their website.

Cooks offer halal chicken options at the Oakland University G8 stations, and kosher wraps are available elsewhere on campus. Stations at both Vandenberg and Hillcrest displays menu items, as well as highlight dietary restrictions in those meals. Students easily find this information on the school’s dining app.

Welcoming to All

Fridays on campus are BUSY. Anyone can eat there, student or community member for only $5. And they’re open until 7 pm!! (These prices were as of 2019. I can’t find any updated prices on their website.) Despite that, everyone we talked to was just so NICE. Mark took time to talk to students. Chef Joey gave us his undivided attention as we asked further questions. I instantly felt at home there.

Chef Joey explained they don’t always offer gluten free desserts, but when they do, they get eaten quickly. I suggested he connect with Gluten Free Specialties in Rochester for some gluten free donuts. I appreciated how receptive he was to new ideas! He always encourages students to ask him questions and give honest feedback.

Check out this article in Gluten Free Living magazine for more tips on Navigating the Dining Hall while in college.

Gluten Free Options Outside of Campus

Looking to venture off campus? Whether dining alone or as a family, Rochester offers many gluten free dining options. Close to campus you’ll find Buddy’s Pizza, Jersey Mike’s and BD’s Mongolian BBQ. Down the street at The Village of Rochester Hills, eateries include Chipotle, Bravo! Cucina Italiana, Mitchell’s Fish Market and P.F. Chang’s.

Looking to do some gluten free grocery shopping? Wander through Whole Foods at the Village, or go across the street to Trader Joe’s. You’ll also find Gluten Free Specialties in Rochester, Michigan’s longest operated, dedicated gluten free bakery! Find donuts, bread, muffins and more at their storefront.

Oakland University Dining Locations and Contact Information

312 Meadow Brook Road, Suite 146
Rochester, Michigan 48309
(248) 370-3400 Website

So, what universities are you or your child researching? Have you found one outside of Michigan that’s top notch? Leave a comment below so we can help each other find more safe options! 

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I recently toured Michigan State University with their resident dietitian, Gina Keilen. Prior to her joining the staff, MSU lagged behind in being food allergy conscious. About the same time Gina was hired, executive chef Bryan Latz also joined the staff. They, along with the corporate chef Kurt Kwiatkowski, revamped the menu campus-wide. Now the 45,000 meals daily served on campus are prepared with food allergies and intolerances in mind. They create menus focused on using as few allergens as possible.

Not only is it safe to eat gluten free at Michigan State University, those with additional allergens and preferences are accommodated as well. In addition to labeling for the Top 8 allergens, meal menus also note if dishes contain coconut, sesame, beef, pork, and alcohol. MSU takes the health of the students and staff very seriously. In addition, MSU recently became home to the Facility for Rare Isotope Beams, a.k.a the FRIB. As only the second such facility in the world, the dining staff realized they feed not just students, but researchers from across the world. Michigan State University seeks to feed all, regardless of food allergy, disability or religious preference.

Statistics on eating with Celiac Disease and/or Food Allergy On Campus

This forethought is necessary. In 2016, only two years ago, Beyond Celiac reported that most students feel that can’t eat safely on campus. Beyond Celiac stated that forty-two percent of college students surveyed stated they felt college personnel were not knowledgeable about gluten free needs. In addition, thirty percent of students reported missing class at least once in their college career due to accidental gluten ingestion. Finally, Beyond Celiac states that sixty percent of students said they would not recommend the university they attended. Therefore, colleges need to make dietary restrictions a priority.

Keeping gluten free dining at Michigan State University starts with the head chefs, but doesn’t stop there. ALL kitchen staff undergo training through AllerTrain, which has been easier to accomplish since joining the FARE program. This certification requires renewal every five years. As all menus are based with food allergies and intolerances in mind, staff know that recipes must be followed to the T. This insures that any dish, regardless of which dining hall you’re in, keeps it free of gluten or allergens as specified on the Eat At State website.

Gina stated many staff deal with Celiac Disease or food allergies and intolerances in their own life. This is personal. They know first hand the anxiety that comes with trusting others to cook your food. To rely on someone else with your health. Therefore, they gladly wash their hands, change their gloves, and do whatever they can to help accommodate your health needs. So please don’t be embarrassed to ask. Please tell staff what you need. Gina Keilen, the head dietitian reports the failure of students to disclose their needs it the biggest hindrance in helping students safe.

In fact, tell Gina regularly meets with students with food restrictions. During a student’s orientation, she will set up a time answer any and all questions about dining gluten free at Michigan State University. She regularly checks in on students throughout the year, and holds small forums to meet with fellow students with dietary issues. She even helps students work with housing services to try to pair them with students living through the same dietary struggles. During my visit, Gina was even approached by someone newly diagnosed with Celiac Disease AND additional allergens. Gina didn’t miss a beat and immediately reviewed with her the food options she has and the services available to her.

Let’s Eat! What to order gluten free at Michigan State University

So enough back story. What CAN you eat if you’re dining gluten free at Michigan State University? For starters, sushi. Yes, sushi, complete with gluten tamari. MSU made with switch from regular soy sauce to tamari when they realized how much more accessible it would be to those with Celiac Disease. Also, all soups on campus are made with bases that are gluten, soy and dairy free. (This does not guarantee the final recipe is free of all those ingredients.) Need things nut free? Holden Hall and Holmes Hall have kitchens that use NO peanuts, tree nuts or coconut in any of their dishes.

My favorite hall to dine gluten free at Michigan State University is Brody Hall. The amount of options practically boggles the mind. Up until recently, Brody Hall remained the largest non-military dining hall in the United States. (Recent renovations at University of Michigan, also in the FARE program, edged them out for that title.) Brody Hall has multiple themed stations from which you can order some of your favorites. Ciao has gluten free pizza made from fresh toppings, and Brimstone has gluten free buns for hamburgers. In addition, it has the biggest and most amazing salad bar I’ve ever seen.

Brody Hall also has a completely vegetarian station, called VegOut. In addition, Monday through Friday, a completely Kosher food station serves locally prepared kosher cuisine. Cayenne’s offers Latin American foods, including corn tortillas. Boiling Point offers gluten free pasta, and Homestyle offers baked chicken and potatoes. Can’t tolerate dairy? Brody Hall offers the largest soy and almond milk dispenses I’ve ever seen. In addition, Michigan State University stocks dairy free shredded cheese for pizzas and salads and sandwiches. Living with multiple food allergies?  You can collaborate with Gina and the Chefs to coordinate an individualized program for you. This often involves calling 30 minutes prior to arriving to the dining hall, and the team will prepare a meal specifically for you. They will also bring it to you when you arrive in the dining hall.

Other Dining Halls at Michigan State University

There are many more dining halls on campus where you can safely eat gluten free at Michigan State University. Case Hall is the more recently renovated hall and has ample seating. There (as in all other halls) you will find a small fridge stocked with specialty gluten free items, such as Udi’s bread and buns and cookies. Some students with food restrictions prefer to eat at Holden Hall. This older and smaller dining hall follows all the same protocols. However, it gets less foot traffic, and allows diners to ask more questions. The gallery at Snyder Phillips, aesthetically, is my favorite open dining hall. Just use the filters at the Eat At State website to help you find what’s safe to eat anywhere on camp.

Wanting to cook for yourself? Visit Sparty’s Market at 1855 Place on Harrison Road. This small grocery stores has some of the most amazing options for gluten free at Michigan State University. Find Udi’s bread and buns for making sandwiches at home. They stock a large selection of Bob’s Red Mill products, as well as 1-2-3 Gluten Free baking mixes. Plus, Sparty’s Place immediately won over my heart by stocking Michigan-made Ethel’s Baking Company decadent desserts.

A quick note about desserts. While the dining halls serve Hudsonville hard scooped ice cream and soft serve, every stop at MSU needs to include the MSU Dairy Store. Did you know you can actually watch them make ice cream from the observation deck in Anthony Hall? Staff there is FANTASTIC about pulling out fresh tubs of ice cream to prevent cross contact with other flavors. I’ve visited numerous times and never has an employee balked at generously meeting my needs in this way. This is why I list them as one of the great places to get ice cream in Michigan!

Intentional Dining for the Community

All these precautions for gluten free dining at Michigan State University is not for students alone. MSU is easily the largest employer in East Lansing, Michigan. Therefore, they see themselves as a meeting place for community. So take a bike ride along the Red Cedar River and stop in for lunch. Take in a midday basketball game and stop in for dinner. Stop in for Sunday Supper after church or meet up with your card club for brunch. Send your son or daughter for one of the many academic and sports camps offered here.

Have you or a child been to Michigan State University? Are you considering them as a potential location for their future college career? Please feel free to call or email staff to ask them any questions you have. A big thank you to Gina Keilen and Bryan Latz and the rest of the chef staff for generously giving of their time and resources so I could share first hand about what it’s like eating gluten free at Michigan State University. 

** I was given passes for a free meal for myself and my spouse. No other form of compensation was given regarding this write-up, and all thoughts and opinions are my own. Born and raised in Lansing, I love MSU and the amazing opportunities it affords to its students. Go Green, Go White.**

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Photo courtesy of Michigan Photography, Austin Thomason

Fast forward to 2016. This Ann Arbor campus has started a new partnership with the Food Allergy Research and Education organization. FARE is the “leading national organization working on behalf of 15 million Americans with food allergy” issues. University of Michigan was selected as one of only 10 schools in the country to start a pilot program addressing food safety issues in dining halls and campuses. These universities and colleges will be collaborating and helping to define the best practices for all campuses, hopefully changing the future of dining for students with food allergies across the country. *

Lindsey Haas, dietitian for U of M dining services, gave me a tour of the South Quad dining hall. Walking through the cafeteria felt like walking through a fine dining restaurant. This is the intended impression, as the hall is set up with 14 “micro” restaurants, allowing students to choose from burgers and fries to middle-eastern fare and more. U of M hires classically trained chefs, all certified by the American Culinary Federation, to create their menus and oversee the cooking staff.

Photo courtesy of Margaret Clegg

While the decor is astounding, it is the food safety steps they’ve taken that are even more impressive. Each food station is self-sufficient and most food is made to order, allowing students with food allergies to personalize their meal. All prepared dishes use icons for vegan, vegetarian, MHealthy, GF and Halal, when appropriate.

Photo courtesy of Michigan Photography, Austin Thomason

The food station I was most impressed with at South Quad was the dedicated gluten-free room.(Bursley hall also has a dedicated room.) This separate locked-down room is stocked with gluten-free and other free-from foods. Students with Celiac Disease and other food allergy & sensitivity needs are given special access to this room through their MCard (student ID).  Before students are given permission for the room, they must undergo online training to reinforce steps in preventing cross-contact. The room is stocked with its own set of plates, silverware & cups, its own dishwasher, and even freshly prepared foods.

Photo courtesy of Michigan Photography, Austin Thomason

Safe gluten-free options go beyond the dedicated room. Students can take a crust from the room to the 24 Carrots station. There they will make it in a separate pan with separate toppings. This allows the pizza to be assembled and cooked in a controlled way. Students can also take bread and buns from the room and alert staff at the Wildfire station that they need a burger in a dedicated pan and separate area. All dining halls have gluten-free pasta and some sort of dedicated space where gluten-free options are available.

Their food-allergy preparedness goes beyond the kitchen as well. U of M dining has a database of over 10,000 recipes. Each recipe in this database is flagged with allergens as well as vegetarian and halal designations. Access to the food allergy status of foods is provided in two ways. The daily menu lists the foods served that day, along with “GF” designations, for every dining hall. The “My Nutrition” website allows students to use filters to search for safe menu items, as well as keep track of calories. Filters can be applied for the 8 most common allergens as well as pork, oats, and sesame. Filters are also available for gluten-free, halal, “Mhealthy”, spicy, vegan and vegetarian. MyNutrition  displays all ingredients for every single thing found in the dining hall.

Photo courtesy of Michigan Photography, Austin Thomason

What convinces a major school like the University of Michigan to get involved with such an in-depth program? Jim Baker, the new CEO of FARE, was an allergist through U of M and suggested they participate. University of Michigan is taking their allergy awareness one step further. They are one of more than two dozen locations around the country that serves as a FARE Clinical Network Center of Excellence. These centers will focus on research, create guidelines for patient treatment, and collaborate in a nationwide registry for the use of food allergy patients.
For those living with Celiac Disease, doctors at University of Michigan hospital are also hoping to start the first Celiac Disease Center in the state of Michigan.

Photo courtesy of Michigan Photography, Austin Thomason

So, as a parent what are your biggest concerns about sending your child away to college? As a student, what are the issues that you’ve faced or are concerned about facing? If you could tell the dining hall services at your local university one thing that would make living with Celiac Disease and/or food allergies easier, what would it be?

*(While Celiac Disease is not technically a food allergy, the work that FARE does in training and education greatly impacts the welfare of those needing to follow a gluten-free diet.)

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