What is UCSB Residential Dining doing?
Residential Dining is committed to providing nutritious food to the campus community, and we understand the need to provide gluten- free options to our Celiac disease and gluten sensitivity students or summer guests. We strive to provide foods for all dietary concerns and have therefore developed a gluten-free pantry for students or summer guests that are required to follow a strict gluten-free diet.
If you have been diagnosed with Celiac disease, gluten sensitivity or have a wheat allergy and require a gluten-free/wheat-free diet or would like to gain access to the gluten-free pantry, please contact Danielle Kemp, R.D. at email@example.com or (805) 893-5519. Summer guests are required to contact Danielle Kemp prior to their visit to campus.
UCSB Residential Dining Services is committed to identifying ingredients that may cause allergic reactions for those with food allergies, but also identifying ingredients containing gluten. We do extensive training with our employees to ensure safe food handling procedures are followed. Because we prepare our food in commercial kitchens, there is always a risk of cross contact of allergens as well as gluten. Furthermore, we want to ensure that our consumers are aware that allergens and gluten ingredients are susceptible to change. Deviation from the recipe, product substitution, manufacturing practices and other factors may take place. To note, manufacturers of the commercial foods UCSB Dining uses may change their formulation of ingredients or substitute other ingredients at any time, without notice. Students with food allergies, celiac disease or gluten sensitivity are encouraged to contact our Registered Dietitian for additional information and/or support.
To better serve our guests with food allergies we strongly encourage them to self-identify as having food allergies and/or specific health related dietary restrictions and to meet with our dietitian and management team to review our protocols and available options to meet their specific need. We currently work with many guests with allergies and/or specific nutritional concerns and look forward to continuing to do so.