Keeping students safe is at the center of the food allergy and intolerance policy program at RIT. For the safety of our customers, RIT Dining has many tools in place to alert customers of food allergens.

 

Our Policy

In order to keep student safety a top priority, we strive to do the following:

• Ensure the student meets with the RIT Dining's Registered Dietitian to develop a plan for safe eating on campus
• Establish a one-on-one relationship between the student and key RIT Dining staff members
• Provide, to the best of our ability, the ingredient and nutrition information on our website through NetNutrition
• If specific accomodations are needed related to an allergy or other food-related disability, students should submit an application for accommodation with the Disability Services Office. More information is here

 

Your Responsibilities

In order for RIT Dining to provide students who self-identify with specific dietary needs, it is crucial for these students to do the following:

• Those looking to navigate our facilities that are interested in specific dietary offerings (vegan, vegetarian, lactose free) can reach out to Marisa Bellanca, MS, RD (mlbfsd@rit.edu)
• Visit the NetNutrition website or app to become familiar with finding safe foods on campus
• Attend an orientation meeting to meet key dining staff members
• When in doubt, avoid a food you are unsure of or ask the dining manager for more information
• Familiarize yourself with our Allergy Disclaimer and Nutrition Labeling system which can help you identify foods with gluten and the Big 9 food allergens
• Request accommodations from the Disability Services Office if you need them. DSO's accommodation request process is outlined here

 

Allergy Disclaimer

RIT Dining makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. Every effort is made to instruct our food production staff on the severity of food allergies. There is also a possibility that manufacturers of commercial foods could change the formulation or substitute at any time, without our knowledge. It is also possible that foods we purchase could be processed in a plant or on equipment that processes food allergens. Customers concerned with food allergies need to be aware of this risk. Please notify the manager or supervisor of any dining operation for assistance. Students with food allergies are encouraged to contact our Registered Dietitian, Marisa Bellanca for additional information at mlbfsd@rit.edu.