Damen introduces allergy friendly options new to this year
Damen introduces allergy friendly options new to this year
New allergy-friendly options are available in Damen Food Court to accommodate students with food intolerances.
Damen recently introduced Red Plate Foods, a brand committed to providing packaged bakery items catered to people with allergies, according to the Red Plate website.
Red Plate Foods creates baked goods free of eggs, milk, peanuts, tree nuts, fish, shellfish, soy, wheat and sesame. The company was founded in the 1970s to provide safe food options for those with severe allergies who struggle finding options in stores, according to their website.
Loyola’s registered dietitian Terese Sinal wrote she has been spearheading campaigns to create more accommodations for students with food intolerances and increase the awareness of these services.
According to Sinal her duties include assisting students with finding appropriate meals, training the dining team in food allergy protocols and assisting in menu organization.
Sinal wrote students have expressed the lack of allergen-friendly options for sale across campus, which inspired the initiative to introduce Red Plate Foods.
“Food functions as way more than just energy for our body, but is also how we build relationships, learn about different cultures, and celebrate special events,” Sinal wrote in an email to The Phoenix.
Pushing for food accommodations is a crucial part of Sinal’s work at Loyola and she wrote she hopes to continue assisting students in discovering their options around campus.
According to Loyola Dining, the expansion of food accommodations throughout campus is a high priority as expressed in a written statement to The Phoenix.
“Allergens and dietary accommodations have always been of the utmost importance to Loyola Dining Services,” Loyola Dining wrote.
There are also other allergen-friendly options currently available in the dining halls, according to Loyola Dining. In particular Loyola Dining wrote True Balance, a food station located in Simpson Dining Hall, specializes in providing allergen-friendly options.
Loyola Dining wrote they are excited about the addition of Red Plate Foods to the Damen Food Court and hope to continue increasing the options to accommodate food intolerances.
Alexandra Brist, president of the Student Government of Loyola Chicago and food allergy ambassador to Aramark, wrote in a statement to The Phoenix that her role as a student in the organization is to push for food inclusivity and transparency.
“During my first year as a Senator of the SGLC on the Residents, Commuters, & Dining Committee, I spearheaded the push for greater transparency surrounding ingredient choices and cross-contact in an effort to promote safety and comfort for students with dietary restrictions on campus,” Brist wrote in a statement to The Phoenix.
Brist wrote she first began her role with food allergy advocacy in SGLC which later translated into a partnership with Loyola’s Dining Services where she became the nutrition team’s first-ever Food Allergy Ambassador. The role functions as a way to bridge the gap between students and Dining Services to ensure the most inclusive dining experience for all students, according to Brist.
“As an individual with severe food allergies myself, I am passionate about cultivating a campus experience for all Loyola students that provides an accessible and safe experience in the residential dining halls and on-campus retail spaces,” Brist wrote.
Brist’s allergies include peanuts, tree nuts, fish, shellfish, kiwi and sesame, five of which are within the top nine allergens, Brist wrote in an email to The Phoenix.
In light of the new accommodations, Olivia Matthew, a second-year with a nut allergy, said she’s pleased with the direction Dining Services is going to serve students with food intolerances but still thinks there’s room to grow.
“I think Loyola does a pretty decent job with accommodating people with allergies,” Matthew said. “I mean, definitely Simpson is very conscientious with that, that’s like their whole schtick, but that’s only one dining hall.”
Upon hearing about the addition of Red Plate Foods, Matthew said she’s excited more options are becoming available.
“A lot of people with allergies have to stay away from baked goods cause you just don’t know if your allergen could be in it,” Matthew said. “I’m happy to hear they’ve released that new brand.”
Students seeking assistance navigating food accommodations can consult dietician Terese Sinal by booking a health and wellness consultation.
Featured image by Holden Green
Get the Loyola Phoenix newsletter straight to your inbox!
