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Parents and Families,

College is complicated enough; enjoying a meal at the resident dining hall doesn’t have to be! Choosing meals can present undue anxiety for the growing number of students who arrive on college campuses with food allergies or gluten intolerance. Last year alone, Zag Dining chefs worked personally with nearly 200 students with a variety of dietary needs and restrictions. To meet these challenges, Zag Dining’s menus and programs are designed with the varied needs of today’s college students in mind, and our professional staff work hard to exceed student expectations every day. We offer the following programs to help students stay healthy and on track.

Specialty Foods: Is your student committed to a vegan, vegetarian or gluten-free diet? The COG, located in the John
J. Hemmingson Center is a two-level
dining facility that caters to all three
diets. Zagriculture is a restaurant-style
station in the COG that includes vegan
and vegetarian options at every meal,
every day. Students can also look for
the square VG, V and GF icons at the
other five stations, or they can help
themselves to convenient specialty
items like non-dairy milks in the specialty foods cooler. Selections in the cooler vary and evolve with student tastes and preferences. Students can fill out a comment card or simply ask a chef or manager for the special food they are craving, and we will do our best to provide it.


Food Allergies: Does your student have specific food allergies? The COG ’s restaurant-style station, World’s Fare features our Simple Servings platform – menus designed free of the 8 most common food allergens – allowing students with food allergies to dine with confidence and convenience.

The World’s Fare menu is open to all
students who dine at the COG. All foods
offered are prepared exclusively with
ingredients that do not contain the following foods: milk, eggs, wheat, soy, shellfish, peanuts, tree nuts (such as walnuts, pecans, hazelnuts, almonds and cashews) and gluten-containing ingredients. The lunch and dinner menus change daily and include a variety of protein options (fish, beef, pork, chicken and

turkey) and vegetarian dishes. Zag Dining staff members
are also carefully trained to
avoid cross contact of menu
items. Separate equipment,
storage areas, utensils, and preparation areas minimize the chances of gluten and other allergens in dining and retail spaces.

Registered Dietician: Zag Dining is committed to enhancing the health and wellness of all students, faculty and staff members on campus. Individuals with food allergies, intolerances, and medical conditions, as well as any student with nutritional questions or concerns, will have access to a Registered Dietician, where their individual dietary needs can be safely addressed. Please reach out to Campus Executive Chef Thomas Morrisette (Thomas.Morrisette@sodexo.com), Director of Operations for Resident Dining Lance Mailem (Lance.Mailem@sodexo.com), or any member of our management team for information and access to Sodexo registered dieticians.

We are dedicated to feeding Zags, and we love a challenge! If your student has any questions or concerns about the food and dining options available on campus, we would love to hear from them. Our chefs and managers are always available to personally talk with students to help them become comfortable with life on campus, and to provide as much guidance and support as necessary.
After all, your student has more important things to worry about, than what’s for dinner.


For more information about Zag Dining’s program, please visit zagdining.sodexomyway.com

Sincerely, Zag Dining

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