At Emory Dining, we believe it is important for students and community members to enjoy great food that is healthy and delicious. To serve the needs of the campus, we provide a variety of menu options and have developed our program to be as safe and inclusive as possible.

Special Diets

Vegan and Vegetarian

Vegan and Vegetarian choices are plentiful. Every Emory Dining location offers at least one Vegan or Vegetarian menu option at every meal period. The residential dining facility boasts a distinct Vegan station which offers a complete plant based meal at lunch and dinner.

Avoiding Gluten?

At our residential dining facility, the “Avoiding Gluten” station provides lunch and dinner selections prepared in a special area of the kitchen without ingredients that contain gluten. At other Emory Dining locations, we do not have specified areas for avoiding gluten, however, we offer many menu items made without gluten containing ingredients, and guests have the option of substituting non-gluten-containing alternatives for pasta, hamburger buns, or deli breads.

Kosher

Emory Dining offers a Kosher meal plan available to all students and community members. The Dobbs Common Table in the Emory Student Center provides a certified Kosher lunch and dinner Sunday through Thursday and lunch on Friday. Guests may also enjoy Kosher meals at the Dobbs Common Table in the Emory Student Center at prevailing door rates.

Kosher sandwiches are available at Grab and Go retail locations across campus, including Cox Hall, Rollins Café, and White Hall.

Halal

A certified Halal protein option is available at Dobbs Common Table in the Emory Student Center every lunch and dinner meal period. Halal sandwich and salad options are available at Grab and Go retail locations across campus, including Cox Hall, Rollins Café, and White Hall.

To identify menu items that meet special dietary needs, Emory Dining uses menu icons on the online menu and on menu signs throughout the cafés. Learn more about the COR Icons.

image007.jpg Contains no meet, fish, poultry shellfish or products derived from these sources but may contain dairy or eggs
image009.jpg Contain absolutely no animal or dairy products
image013.jpg Due to our open kitchens that handle gluten, we cannot guarantee that items made without gluten-containing ingredients are "gluten-free," as defined by the FDA. We make every effort to avoid gluten cores-contact with other gluten-containing food items, particularly in our self-serve facilities. We encourage guests to speak to the chef or manager regarding any questions about ingredients
image015.png Contains meat that has been prepared according to Islamic law, and is free from pork products and alcohol
image018.png Contains foods that meet USDA nutrition recommendations for the right balance of calories, sodium, saturated fat, added sugars, and fiber or protein

If you need additional assistance finding the right types of foods for you, please reach out to your Emory Dining manager or chef. You can also contact our Registered Dietitian Jessica L Perry MS, RD, LD.

Food Allergies

Emory Dining takes food allergies seriously and will try to accommodate the dietary needs of students and guests, where possible. The Dobbs Common Table in the Emory Student Center is a peanut-, tree nut-, and shellfish-free facility. At other dining locations, the eight most common allergens are present. While every effort is made to reduce the risk of cross-contact, guests should be aware that there is always a risk of cross-contact, especially at self-service locations. For more information on managing food allergies in our dining facilities, please refer to these guidelines.

Students with special dietary needs are encouraged to contact the Resident Dietitian, Jessica Perry (jessica.perry@cafebonappetit.com), in advance of their arrival on campus to discuss specific nutrition concerns and develop a plan to meet his or her individualized dietary needs.

  • Students to should contact the Resident Dietitian, Jessica L Perry (jessica.perry@cafebonappetit.com) to discuss food allergies, appropriate accommodations, and to meet the chefs and tour our dining facilities.
  • It is recommended that students contact the Office of Access Services with a physician documentation stating the food allergy or food sensitivity, e.g. a physician's prescription or diet prescription.
  • Allergic reactions are never planned. It is the student’s responsibility to always carry epinephrine and other emergency medication with him or her at all times. Dining Services staff are NOT trained or authorized to administer an epinephrine auto-injector.
  • Communication with the management regarding food ingredient questions is encouraged if students or guests have concerns when dining in any café. The manager or chef can assist students and guests with alternate menu selections as needed.
  • The Dobbs Common Table in the Emory Student Center is a peanut-, tree nut-, and shellfish-free facility, with the exception of coconut products. In all other cafés, the most common allergens may be used in food production areas.
  • Self-service food areas present the highest risk of cross-contamination. Students with severe food allergies should avoid self-service areas. Contact a manager for assistance.
  • Menu items that contain the top 8 allergens (peanuts, tree nuts, fish, shellfish, wheat, milk, eggs, and soy) will include the allergen in the name or description of item. Exceptions include menu items where allergens are easily identified or are generally recognized to be included in the specific item.
  • Students may feel most comfortable visiting the café before or after peak meal times. It will be easier to read menus and ask questions when the café is less crowded.

Peanuts

The residential dining facility is peanut-free. SunButter® is available as an alternative spread. Students with a peanut allergy are advised to use caution with baked goods, ice cream, and soy milk due to shared equipment and shared production space. Other dining locations may offer menu items containing peanuts or peanut byproducts.

Tree Nuts

The residential dining facility is a tree nut-free facility with the exception of coconut products. Coconut is often used in vegan or global cuisines, and desserts. Our house-made pesto is nut-free. Students with a tree nut allergy are advised to use caution with baked goods, ice cream, and soy milk due to shared equipment and shared production space. Other dining locations may offer menu items containing tree nuts or tree-nut byproducts.

Fish

Fin fish, including salmon, tilapia, cod, and catfish, are routinely featured on menus in the residential dining facility. Tuna may be a choice at the deli or the salad bar. Some Global menu items, particularly Thai and Vietnamese cuisines, may be prepared with fish sauce. We also use Worcestershire sauce which contains fish as an ingredient.

Shellfish

The residential dining facility is a shellfish-free facility. All other cafés may feature menu items that contain shellfish, including shrimp, mussels, clams, and oysters.

Wheat

The residential dining facility has an “Avoiding Gluten” station dedicated to serving foods that are made without wheat and other gluten containing ingredients. Our sauces and soups are thickened with cornstarch in place of wheat flour, and our oatmeal is certified gluten-free. At other dining locations, students have the option of choosing buns, breads, and pastas that are made without wheat or gluten containing ingredients.

*Due to our open kitchens that handle gluten, we cannot guarantee that items made without gluten-containing ingredients are "gluten-free", as defined by the FDA. We make every effort to avoid gluten cross-contact; however there is always the potential for cross-contact with other gluten-containing food items, particularly in our self-serve facilities.

Milk

As an alternative to cow’s milk, soy milk is available in our residential dining facility. Soy milk, rice milk, and coconut milk are used as a dairy free alternative on our Vegan station. We also offer dairy-free alternatives in our Grab and Go locations. Menu items containing milk or cheese will be named so as best to identify the allergen. However, some purchased items may contain milk or milk-derived ingredients.

Eggs

Eggs are routinely served at breakfast, and hard-boiled eggs are offered on the salad bar. Menu items that may also contain eggs include casseroles, pot pies, lasagna, breaded meats, or soup with egg noodles. Many of our baked goods contain eggs. Eggs are also present in mayonnaise, some salad dressings, and aioli.

Soy

Menus may feature tofu, tempeh, edamame, or soy milk as a plant-based, vegetarian, or vegan option. Many Global menu items, particularly Asian-inspired options, include soy sauce. Soy may also be included in purchased products.

If you need additional assistance finding the right types of foods for you, please reach out to your Emory Dining manager or chef. You can also contact our Registered Dietitian Jessica L Perry MS, RD, LD.

 

Well-Being Commitments

A healthy environment, community, and café menu are vital to the well-being of our guests. Many of our guests have a high level of interest in health and nutrition. Emory Dining has several programs to support students and guests in making choices to improve their well-being.

Emory Dining uses a unique tool, the Well-Being Indicator, to support students and guests in making healthier choices. Menu items featuring whole grains, fruits, vegetables, and lean proteins are rated highest and produce a fuller arrow. Items with more saturated fat, sodium, and added sugar are scored lower and show a less full arrow. Look for the Well-Being Indicator on menus throughout our cafés and online. Learn more about the Well-Being Indicator.

For students and guests who need to take their food to go, Emory Dining offers full nutrition and ingredient information on all of our house-made Grab and Go items.

Learn about contemporary nutrition topics and gain a better understanding of the impact of food choices on personal health with the Food for Your Well-Being Program. Our nutrition team actively promotes healthy lifestyles through table displays, food tastings, and special menu options. Look for the team each month at Cox Hall, the Dobbs Common Table in the Emory Student Center, and Rollins Café.

The Well-Being Indicator® represents more than just numbers. It gives you a quick, at-a-glance visual that puts nutrition into an overall context of health.


Staple menu items, like those at the grill, are marked with an i for more information. Scan the QR code on the sign, or visit the menu page for a full nutrient analysis on these items.

image020.png

The number at the bottom represents the calories in one serving of the meal. It’s not directly tied to the arrow’s fullness, since a high-calorie item may be packed with healthful nutrients, while an item that’s low in calories may not have healthful attributes.

Menu items featuring whole grains, fruits, vegetables, and lean protein are the highest rated on the arrow (greener), while other menu items with added sugar, saturated fat, and sodium receive lower ratings.

FREQUENTLY ASKED QUESTIONS

WHAT NUTRITIONAL INFORMATION IS INCLUDED?

Most items in the café include a Well-Being Indicator® along with a calorie count. Staple items, cooked using fixed recipes, also include full nutrient analysis. The Well-Being Indicator® appears on menu signage throughout the café and on this website.

HOW DO CHEFS DETERMINE A MEAL’S RATING?

Chefs evaluate menu items against a set of criteria developed by registered dietitians, which includes nutritionally important ingredients and cooking methods. The arrow is generated by adding the fruit, vegetable, whole grain, and lean protein content of the item, then subtracting for added sugar, sodium, or saturated fats. Meals with the healthiest attributes appear with a fuller arrow, while meals with fewer healthy attributes appear with a less full arrow.

NUTRITION DISCLAIMER

We attempt to provide nutrition information that is as complete as possible. The nutritional values are based on standard product formulations, data from our suppliers and are based on the specified portion size. Variations may occur due to the use of regional suppliers, seasonal influences, differences in product preparation at the unit level and recipe revisions. Nutrient values are rounded according to FDA Rounding Rules. This information is always subject to change and will be updated periodically. 

If you need additional assistance finding the right types of foods for you, please reach out to your Emory Dining manager or chef. You can also contact our Registered Dietitian Jessica L Perry MS, RD, LD.

Nutrition Questions / Comments