Dietary needs

Dietary Needs

The following can be accommodated for those on a residence meal plan eating in Village Greens, Cap's Bistro, and the Commons Kitchen.

The key to our success in serving you safely in our eateries is the level of communication that we have with you. If you are purchasing a meal plan and have dietary restrictions, we recommend that a meeting be set up upon your arrival, where you meet key dining hall staff (manager, supervisors, lead chefs) and our Registered Dietitians so that you have the contacts in place to help you. This same level of communication must take place with the service staff every time you order a meal in order for them to follow the correct protocols to limit cross-contamination.

For anything outside of this list, including food allergens outside of the top 10, please contact our Registered Dietitians, except for food allergens that do not require customized meals or plans (e.g. kiwi), which are more easily identifiable by the customer.

*The information in this document pertains only to the eateries on campus operated by University Food Services (this excludes all eateries within the Student Union Building).

Food Intolerances or Sensitivities (e.g lactose or gluten intolerance)

We provide ingredient and allergen information for our food items in residence dining for the top 10 priority allergens making it easy for students to avoid dairy, wheat and other ingredients in our house-made foods and many purchased products. We carry Gluten-Free packaged goods and have gluten-free breads and buns available upon request. Please advise your server if you have a gluten sensitivity. We cannot guarantee against cross-contamination with gluten so we do not recommend students with celiac disease participate in the meal plan.

Top 10 Priority Allergens

Peanuts, tree nuts, wheat, dairy, eggs, soy, fish, shellfish, mustard, sesame, (plus sulphites and gluten).

Food Allergies

We take food allergies very seriously and can accommodate most restrictions. The Top 10 priority allergens (listed above) are available for all of our house-made and purchased foods. We also offer kitchen/dining hall tours and/ or meetings with our Registered Dietitian and Dining Managers to give students confidence in the foods they are choosing and our procedures for maintaining their safety. We work closely with Food Allergy Canada on our protocols and our training program for all of our Food Service employees. However, please note that we are not an allergen-free facility.

Vegetarian and Vegan Diets

We are proud to offer and prioritize plant-based options at all meals, and have a dedicated vegetarian/vegan eatery called Village Greens that accepts meal plan as well as non-meal plan customers. In our other outlets, we train our staff to change gloves upon request to prevent cross-contact with meat/dairy items in understanding of our guests’ dietary choices.

Health Conditions (diabetes, hypoglycemia, metabolic syndrome or inflammatory bowel diseases etc.)

We can manage students with many different health conditions through the provision and prioritization of healthy, balanced meals with whole grains always offered alongside refined grains and low or no sugar options in some of our packaged foods. However, we strongly recommended making an appointment in your first week on campus for a tour with our dietitian to highlight which items are appropriate. We also recommended using the ingredient, allergen and nutrition information binders to make the best choices for your health.

Religious Restrictions requiring avoidance of pork, beef and alcohol

We have many vegetarian offerings that are prepared in an area free from non-Halal meats. Take-away Halal meals are now available from The General Store in Mystic Market and Nibbles & Bytes in the Engineering Lab Wing. We do have information available for our meat-based entrees to allow students to avoid items with pork, beef and alcohol. We cannot accommodate a strict Kosher diet.