Managing Food Allergy and Intolerances
EWU Dining Services has resources available to assist students with special dietary needs that stem from food allergies and intolerances. To promote your safety and minimize the risk of reaction, we encourage you to be your own advocate.
Guidelines for Managing Food Allergy and Intolerance
- For medical emergencies, dial 911 immediately.
- Notify your primary care physician if a reaction has occurred. You may also contact EWU Student Health at (509) 235-6151 to make an appointment if the reaction is not an immediate emergency.
- Self-report your needs to EWU Dining Services with our Student Self-Reporting Form.
- Introduce yourself to the Dining Services management team:
- Union Market – Justin Harris firstname.lastname@example.org & Sue Green email@example.com
- Freshens – Sue Green firstname.lastname@example.org
- Panda Express – Cheri Hayes email@example.com
- Concessions – Heidi Heimdal firstname.lastname@example.org
- Dining Services Business Office – Mitch Shaffer email@example.com
- Director of Dining Services – Paul Kile firstname.lastname@example.org
- Ask managers, rather than servers, in Dining facilities about menu ingredients and preparation.
- Carry with you and be prepared to use an epinephrine auto-injector in the event of an allergic reaction. Our staff is not trained to administer epinephrine auto-injectors.
- Notify your Community Adviser (CA), roommates, and friends of your food allergies.
- Dietitian services are available to help assist with special dietary considerations through EWU Student Health at (509) 235-6151.
- To discuss food allergy or gluten-free accommodations, please contact Disability Support Services at DSS@ewu.edu
- Read our Peanut and Tree Nut Use Statement.
Food Allergy/Intolerance Disclaimer:
EWU Dining Services makes efforts to identify ingredients that may cause allergic reactions for those individuals with food allergies and other food ingredient related reactions. However, there is always a risk of cross-contact and the possibility that the manufacturer of the commercial foods we use could change the formulation at any time and without notice. Additionally, the foods we prepare without gluten ingredients are not certified Gluten-Free. Consumers concerned about food ingredients should be aware of these risks.
FARE (Food Allergy Research & Education) – Resource for College Students