Dining Halls at the University of New Hampshire undergo substantial renovations in preparation for new "Allergen Friendly" options.
By Benjamin Strawbridge
Staff Writer
February 1, 2018
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Unprecedented student demand in favor of the healthier options drove UNH Dining Services to implement allergen-friendly options at the beginning of 2018 spring semester instead of fall 2018, according to Holloway Commons Area Manager Deb Scanlon.
According to UNH Dining Hall Operations Director David Hill, past dining committee meetings that included members from the UNH Student Senate, ascertained that “there was a demand for more offerings that were [gluten-free], healthier and meet requirements for guests with dietary concerns” for both Holloway Commons (HoCo) and Stillings Dining Halls. The meeting also included student feedback from a number of dorm “visitations” conducted in October and November of last semester.
Per the Student Senate Resolution R.39.03, which was introduced by Health and Wellness Chairperson Emily Cochran on Oct. 15, 2017, the two aforementioned dining halls lacked clear indications that “many foods” were “marked as gluten free…on the main lines” of both dining halls and that those foods were only “gluten-friendly,” in danger of cross-contamination and consequently not suitable for gluten-free eaters.
The resolution also revealed that “Philbrook Dining Hall is currently the only dining hall with an Allergen-Friendly station, which provides hot meal options for the eight main allergens, including gluten.” It had become difficult for students who dined at the other two dining halls and who possessed celiac disease lacked the ability to easily seek out suitable foods.
As a result, both dining halls have taken measures to expand their audience and include options for special dietary needs.
According to Scanlon, Holloway Commons now boasts an “Allergen-Friendly” section that offers a “two-week cycle menu” presenting a combination of a vegan soup and two specially prepared salads and “allergen-friendly” proteins such as turkey cutlets. On the right side grill, which changes each lunch and dinner, gluten-free pastas, soups, dressings and breads will now be located at the nearby gluten-free area.
Scanlon emphasized that anyone can enjoy the new allergen-friendly options at HoCo, with the only stipulation being that students bring a “clean plate” to the station when self-serving their foods to avoid cross-contamination with incompatible foods.
Stillings Dining Hall has contributed to the healthy eating trend by transforming its former two-sided dessert area into a Wellness station. According to Stillings Assistant Manager Steve Jones, the new section is designed to favor “flavor first and to provide alternative options for our dining patrons,” with the majority of the new options exclude all of the “big [eight] food allergens that make up over 90 percent of Food Allergies in the United States.”
In its efforts to follow, a “flexitarian” diet, some meats and fish selections will be included along with “primarily vegetarian” options to expand the number of offerings to students, and that concerned eaters “should still consult a manager, chef or the dietician with questions.”
According to Stillings Executive Chef Kevin Jacques, the Specialty Bar, which will offer a variety of offerings that change every lunch and dinner, will also include a dumpling station and taco bar. In addition, Jacques also expanded in terms of details on the “Wellness” station, now offering foods that, to fall in line with the new program, promote improvements to body weight and metabolic health, among other benefits, and offers a variety of nuts, pasta, salads, whole grains and especially at breakfast, fresh fruits.
While admitting that Stillings’ version of the “allergen-friendly” station is not as robust or exactly the same as Philbrook or HoCo, Jacques emphasized his new ability to focus on “as much ‘allergen-friendly’ stuff over here as much as possible” as he highlighted lentil pasta with red lentils and rice, a lemon-herb salad dressing with red onions and other health-oriented creations that stress “high flavors, bold flavors, intense flavors [that] people are going to like.”
Sophomore business major Bryce Wydra agrees with the revisions and thinks the new health-oriented menu is “good” and “looks solid,” while senior psychology major and Stillings Student Supervisor Cynthia Peguero said that now there is “a lot more openness, [and] a lot more healthy options for the people who ask for it.” She believes that the location of the new Wellness station gives it a lot more exposure to students.
The revisions at HoCo have received similar praises from its guests. junior music liberal studies major Marla Gordon describes the changes as a “great precaution to prevent dangers” for allergy-sensitive dinners for reasons such as cross-contamination, and that “it makes eating better for people.”
Originally published in The New Hampshire in Vol. 107, No. 15, on Feb. 1, 2018.