What is your university doing for you?
This month, I’d like to invite you to share your story! I’d like to feature one or two universities a month and how they have accommodated your gluten-intolerance or Celiac disease - but I need your help! So submit your story and give your school a star-rating!
But first, here’s my story: as I’ve mentioned before, I’m a sophomore at the University of Washington in Seattle, and my school has been nothing short of exemplary in accommodating my dietary needs. Before school started my freshman year, housing and food services had set up appointments for myself and my parents to meet with the director of food services, the head chef, and the disability resource office. It took a few weeks, and after many a discussion, the kitchen staff was advised on cross-contamination issues and being able to quickly provide me with ingredient information - however, despite their best efforts, I kept getting sick. We re-evaluated the situation after winter break and ultimately determined that, while I could not safely eat in the main dining halls, there were definitely other options.
I had already been placed in an on-campus apartment with its own kitchenette and an almost-full-size refrigerator; when we realized that on-campus dining was pretty much a complete bust, despite the staff’s best efforts, I was put in touch with the director of the on-campus cafes and convenience stores. Because of an open-coil prohibition in the dormitories, the cafe in our building provided a dedicated gluten-free toaster, hidden away in the kitchen, and dozens of gluten-free products! Currently, the Cuisine Action Committee (a student government committee) has adopted gluten-intolerance as a primary issue for the year - as a result, the southern dining complex has re-trained their staff and will be labeling all of their gluten-free meals! All in all, the University of Washington has been absolutely phenomenal, and did their best to accommodate my gluten-intolerance: five stars for sure!
Please contact me at this link.
- Kelsey Ganes, University of Washington student