Living with a food allergy, it is often hard to find food that is safe to eat.
Taylor University has accommodations for students with dietary restrictions. In the Hodson Dining Commons (DC), foods are often marked with allergy information, the Zone is a section dedicated to allergen-free food.
Across campus, there are multiple allergy-friendly options. Rachel Chance, a food server at the DC, recommended students speak to chefs if they have any questions. Chef Sean Wojtkowski can prepare special dishes catered to students’ allergy needs.
Despite these accommodations, some students have experienced issues.
“Towards the end of the semester last year, it felt like they were getting sloppy,” junior Jessica Veith said. “It felt like the chefs didn't really care that much because there would be cross-contamination.”
Due to gastroesophageal reflux disease (GERD), Veith requires a strictly bland, low-fat and non-acidic diet. Initially, Taylor provided pre-made meals. Due to repeated cross-contamination, Veith started preparing her own meals.
While the DC was under construction, Veith was exposed to irritants multiple times. She understands how there was a lot of change with the construction, but emphasized that the needs of students are still important, she said.
Junior Chelsea Hickman has also experienced issues. She has a severe dairy allergy. In the past, she has eaten food marked as dairy-free, but still suffered severe allergic reactions.
She expressed frustration with being exposed to dairy on multiple occasions, along with a lack of options.
“When you come on visits, they're like, ‘Oh yeah, we have plenty of options,’” Hickman said. “But in reality, the allergy-free section is either not a great option, or it hasn't always been 100% accurate, which is really hard, especially if you have severe allergies, because that's not something that they can be like, ‘Oh yeah, we forgot.’”
Since the completion of the DC and the switch to AVI Foodsystems, Taylor has made changes to the way dietary restrictions are handled.
“This year, it's been a little better because we’ve had The Zone,” junior Lalchan Erb said. “ I've been able to eat lunch and dinner there for the most part.”
Erb too struggled last year with her sensitivities to gluten, dairy, eggs and sugar. For Erb, the updated DC has been beneficial.
Hickman said she has eaten at the DC a handful of times this year and has not had any reactions. She said it is likely due to how food in the kitchen is handled.
“With the new AVI, they were able to give us our own area,” Rachel Chance, a food server for Taylor said. “They have their own food area to make sure that there are none of the food allergens.”
Chance has worked for Taylor in food service for a year and a half. Since the switch to AVI, the way allergens are handled has changed, she said. Only certain cooks are allowed in The Zone, and their utensils are limited and marked for only certain foods. Pans are also switched out every two hours to ensure continued safety.
There are more changes in the works, involving new food options and policies, she said.
“We have a lot of options this year, and we plan on making more changes, so stay tuned for that.” Chance said.
According to the three students, they all have noticed the changes in The Zone, and have not had any reactions. However, Veith and Hickman said they rarely ate at The Zone this year. They state they prefer to prepare their food elsewhere.
These students, along with Chance, encourage anyone with dietary concerns to reach out. Resources such as speaking to AVI members and student accommodations are available to students upon request. The head of AVI Foodsystem’s office is located in the DC.
