We provide a diverse variety of healthy, made-to-order cuisine to fuel the success and well-being of our customers. Use our online menu guides to screen for ingredients and build your meals intentionally. Our professional staff can also assist with special selection or preparation of foods.
We believe all dining locations should be equally safe and accessible across campus. That's why we diligently enforce policies for recipe screening, labeling and cross-contact limitation. In UHDS, our integrated and comprehensive approach to special dietary management and accommodation is deliberate.
Our operations work best with mutual communication and responsibility. Students are always encouraged to advocate for their needs if they have specific high-risk dietary restrictions. Over time, most students grow comfortable with our dining spaces and individual staff members, but in the beginning they may need to speak up more on their own behalf to ensure we can meet specific restrictions in how their food is prepared.
(Students with anaphylactic allergies or severe cross-contact sensitivity are instructed to read our disclaimer statement below.)
Refer to our current Food Allergy and Special Diets Accommodations guide for detailed information about special dietary management on campus, including managing celiac disease, anaphylactic or uncommon allergies, higher level medical diagnoses, resources for summer camp and conference guests, and more.
Download the 2024-25 Food Allergy and Special Diets Accommodations guide
Resources
Menus
Online menu guides for dietary practices such as vegan and halal.
Managing your needs
Resources for managing food allergy and dietary accommodations
Food labeling
Our allergen and dietary practice icon labeling system, explained
Food Allergy and Intolerance Disclaimer
UHDS is committed to identifying ingredients that may cause reactions for those with food allergies and intolerances and trains employees on safe handling procedures to minimize risk; however, because foods are prepared in a commercial kitchen, there is always some risk of cross contact of allergens and gluten.
Consumers should also be aware of the risk that manufacturers of the commercial foods OSU uses may change the formulation of ingredients or substitute other ingredients at any time, without notice.
Diners on campus should be conscious that certain foods may not display the regular allergen or dietary practice icons and may not have been nutritionally reviewed. Some examples include specials, pop-ups, promotions, or one-time events. Although our team works to provide the best and most accurate information about food nutrition and allergens, some constraints limit the ability to complete this process for these types of offerings in dining.