University Dining offers transparent menus and an online database with ingredient and allergen information for all items produced in our facilities. The database can filter for the top 8 allergens (wheat, eggs, milk, soy, crustacean shellfish, fish, tree nuts, and peanuts). Items naturally free from gluten are also designated.
Ingredient information can be found:
- On our website by selecting the 'View Menu' under each location on our Where to Eat page
- Kiosks within our dining location
- Dining tab in the Stout app
If you have a question about allergens or ingredients, please ask to speak with a manager.
University Dining encourages all students who have allergies or intolerances to be their own advocate. Plan ahead. Ask questions. Help us help you safely enjoy your dining experience. We welcome feedback if you have suggestions or concerns.
If you have peanut or tree nut allergies, University Dining recommends avoiding bakery items, as nuts are used in the bakery production area. If you have gluten, wheat, fish or shellfish allergies, University Dining recommends avoiding fried food items as fryers are utilized for many different products.