Marian Dining Hall

SERVING STUDENTS WITH FOOD ALLERGIES AND CELIAC DISEASE

The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.

Daily menus for each café can be accessed at emmanuel.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible and questions about ingredients can be answered by our trained managers/chefs on-site.

AVOIDING GLUTEN?

Marian Dining Hall offers a station dedicated to providing meals made without gluten-containing ingredients. The Made Without Gluten-Containing Ingredients station provides menu choices prepared with ingredients that are naturally without gluten-containing ingredients or alternatives to traditional gluten-containing options. At this station, food is prepared by a trained culinarian, in a designated area of the kitchen, and following specific procedures to minimize risk of cross-contact. We also offer separate condiments, pre-cooked gluten free pastas, sauces, and sides for guests to enjoy in a refrigerated unit. This station features specialty pastries and breads from local vendors including: D’s Bakery and Luann’s.

At Muddy River Café, bread products and desserts are also available that are made without gluten-containing ingredients.

RESOURCES

For more on eating with a food allergy in our café, visit this page and view the guide on food allergies and celiac disease at Emmanuel College below.

CONTACTS

For questions about these services or to request food allergy accommodations, students should contact:

Robin Fortado, General Manager
617-735-9953 | robin.fortado@cafebonappetit.com

Frank Barrese, Executive Chef​
frank.barrese@cafebonappetit.com

Noelle Deady, Director of Student Accessibility and Accommodations
617-732-1681 | gallin@emmanuel.edu

We believe food is a vital part of college life. A meal with friends doesn’t just nourish the body, it builds lasting relationships and feeds the soul. We LOVE food, so we cook it from scratch. It’s our passion to create delicious food that suits every need and taste. Vegan, Flexitarian, or Gluten-Free? We’ll have options for you every day.

We recognize that there may be times during the academic year when students are unable to attend meals at the normally scheduled meal times. The Packout program was designed to accommodate those instances! If your college-sponsored group, club or team cannot attend the normally scheduled meal in the dining hall, you may order a Packout meal.

Like many college campuses across the nation, Emmanuel College faces the problem of food insecurity – the infrequent access to nutritious food – within its student body. In order to begin addressing this issue, a collaboration of students, faculty and staff have developed the Swipe-It-Forward program. This program enables students, faculty and staff to “donate” meals, making them available for students in need.

When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.