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, Jamie Kalogeros RD, in advance of their arrival on campus to discuss specific nutrition concerns and develop a plan to meet his or her individualized dietary needs. 

Dining with Food Allergies

Students should contact the Resident Dietitian, Jamie Kalogeros RD 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. 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, except for 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 mealtimes. It will be easier to read menus and ask questions when the café is less crowded. 

Tips for Specific Allergens

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.

The residential dining facility is a tree nut-free facility except for 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.

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.

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.

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. 

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 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.

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 Jamie Kalogeros RD.