Peanut and/or tree nut free
Our campus dining halls do not use any peanut or tree nut ingredients in any recipes or offerings with the following exceptions:
Individual packets of peanut butter available for students upon request with a disposable knife to use at their tables.
Almond milk is available as a dairy alternative in a designated area.
Food labels
Look for these labels at various stations in your dining hall. They represent the most commonly requested dietary needs:
Halal
Identifies single ingredients or recipes that only contain:
Halal certified proteins
Halal permitted foods
Excludes all Haram products
Third-party certification is available
This includes:
A variety of both plant- and animal-based proteins
Halal chicken options
Halal burgers
Rennet-free cheese
Vegan and vegetarian options
Don't hesitate to ask if an item contains haram products or to see the recipe or a label for a menu option.
Please note: even foods commonly prepared without haram-containing ingredients may not be 100% halal. Our recipes are prepared in open kitchens and some items are served "buffet-style", where cross-contact is possible and where ingredient substitutions are sometimes made.
Vegetarian
Identifies menu items that fit a lacto-ovo-vegetarian diet.
Excludes: all meat, fish, and poultry
Includes: eggs, milk, dairy, honey
Vegetarian options include:
Vegan and vegetarian options available at breakfast including smoothies, beans, tofu scrambles, and more!
A variety of changing made-to-order stations including pasta, destination station, deli, and salad bar, which will have vegan and vegetarian options available
Daily vegetarian feature pizza
Daily vegetarian/vegan soup
Vegan
Identifies foods made from plant-based food items only.
All vegan dishes are made without eggs, honey, milk, and dairy, or any other animal-derived ingredients.
Vegan options include:
Hot vegan offerings served daily on an ever-changing menu
Daily vegetarian/vegan soup
Vegan and vegetarian options available at breakfast including smoothies, beans, tofu scrambles, and more!
A variety of changing made-to-order stations including pasta, destination station, deli, and salad bar, which will have vegan and vegetarian options available
Dairy beverage alternatives
No Gluten
Identifies menu items that are made without gluten ingredients.*
*Please note: cross-contamination with wheat and other allergens may occur during preparation.
A few key gluten-free items:
- Soups: any recipes that would usually be thickened with flour or contain pasta, etc. have been modified to contain no-gluten ingredients
- Pizza station and made-to-order pasta station: both have gluten-free options available upon request
- Omelet bar available on weekends is gluten-free
- Gluten-free pantry: a value-added service available to at no extra cost to students who follow a gluten-free diet due to an intolerance, allergy, or celiac disease. It is a designated cupboard in each dining hall (individual set ups vary by hall). In the cupboard, you’ll find a variety of specialty gluten-free items like cookies, cereals, etc. that we stock based on your requests and dietary needs. (Note: access is limited to those who have obtained approval from the dietitian. If you would like to see certain items stocked, please contact the dietitian.)
- Gluten-free toaster
- Small fridge with gluten-free bread products, diary beverage alternatives, and individual condiment packets.
No Dairy
Identifies items made without milk ingredients to assist those avoiding dairy in their diet.*
*Please note: cross-contamination with dairy and other allergens may occur during preparation.
Milk alternatives are available in the small refrigerator with the gluten-free breads.
True Balance
Howe Dining Hall offers a stand-alone True Balance station to better serve students with food allergies.
This area includes separate prep areas and cooking appliances to further reduce risks of cross contamination and ensure the safety of those with severe allergies.
True Balance is a concept found across many Aramark-managed dining locations at colleges and universities, featuring recipes developed without the most common food allergies plus all sources of gluten and prepared using allergen-focused safety protocols.
