The number of U.S. colleges offering gluten-free dining options is rising, as more people learn about the seriousness of celiac disease, says Chris Rich, vice president of development for the Gluten Intolerance Group.
Colleges and universities taking extra care to improve the safety and quality of life for students with food allergies can participate in the Food Allergy Research & Education’s College Food Allergy Program, which launched in 2014.
In 2015, FARE chose 12 colleges nationwide to participate in a pilot program, and in 2016 the organization announced the expansion of the program to 23 additional institutions.
Designed by the company Freight Farms, the hydroponic lettuce farm inside a shipping container at Stony Brook University in New York uses 90 percent less water than traditional growing methods to provide an acre’s worth of leafy greens to campus dining halls.
Students use farm-management technologies such as cloud-synced growth data and a smartphone app to control lighting.
After years of working with multiple food service vendors and local restaurants, Carnegie Mellon University brought fast-casual bakery chain Au Bon Pain to campus. The school’s first experience with a national restaurant franchise, it was a 12-month process from the brainstorming phase to opening the doors to hungry students.
When a trio of students at Christopher Newport University in Virginia wanted to start a program to collect leftover food from the dining halls each night and deliver it to a rescue mission, the director of the university’s dining services had some questions.