Food Allergies

Dining Services strives to provide a balanced diet to meet the dietary needs of all students. Students with food allergies may need individualized help with meal planning.

Dietary Symbols

Dietary symbols were developed as a reference guide to help individuals with special diets. Please be aware that the ingredients and nutritional content of the food items served in campus dining locations may vary. In addition, manufacturers may change their product formulation without our knowledge and product availability may fluctuate. Therefore, if you require a special diet, please contact the campus dietitian at (804) 289-8521 or a dining location manager.

Food Allergy Policy

Students with a food allergy must provide documentation of a diagnosis and recommendation for food avoidances from an approved health professional. They must then follow these steps:

  1. Complete the online Application for Disability Accommodation
  2. The staff dietitian and/or the campus physician will follow-up with an email.
  3. Meet with the staff dietitian (Heilman Dining Center)

If necessary, dining services will prepare special meals and/or obtain a limited amount of dry food products to complete a balanced meal for students with special dietary needs.

Food Allergy/Intolerance Disclaimer

University of Richmond understands that members of the University community may have food allergies or intolerances. In order to assist such individuals in making appropriate dining choices, Dining Services provides information on the ingredients and nutritional content of the food served at the University dining facilities. Individuals with food allergies or intolerance should be aware, however, that the University cannot guarantee the accuracy of nutrition information. Ingredient and nutritional content of foods may vary due to recipe substitution, portion size, product availability and manufacturer changes in product formulation. The nutrition analyses provided are approximations only.

Additionally, the Dining Services staff is instructed in safe handling procedures and the potential severity of food allergies; however, because foods are prepared in a commercial kitchen, there is always a risk of cross contact from allergens and gluten.

While we make every effort to identify ingredients and avoid cross contact, we cannot eliminate the risk of adverse food reactions. Planning ahead is the best way to prevent complications from food allergies. It is the responsibility of any individual with food allergies to develop a Food Allergy Action Plan with his/her physician and carry the plan, along with any prescribed medications, such as Epi –Pen, at all times.

For questions regarding the ingredients of the menu items or any other questions about food contents, please consult the dietitian or dining manager. If you have food allergies or other dietary needs, please contact the staff dietitian at (804) 289-8521. Students with food allergies or intolerances who seek an accommodation for such allergy or intolerance can find more information on the Disability Services website. Faculty and staff should contact the University’s Human Resources Department.