Hospitality Services - Special Diet Information

The College of Wooster Hospitality Services team makes every attempt to accommodate students with special dietary needs or food allergies. These students are encouraged to meet with our Food Safety Coordinator or the Director of Hospitality Services in order to discuss their individual situation and possible menu solutions. Hospitality Services offers the following accommodations for Vegan, Vegetarian, Wheat-free, Soy-free and Gluten-free diets as well as those seeking healthy lifestyle choices:

• Kittredge Hall features the “No Fry Zone”.  Deep-fried foods are off limits here and an emphasis is placed on baked, steamed, grilled and sautéed food items.  Fresh salad bars, a variety of breads, soups and desserts are also available.
• Ingredient information is posted with all menu items.  Nutritional information is available by request
• Vegetarian and vegan selections are available at each meal
• Some menu items are made with Kosher meats
• Some seasonal vegetables and fruits are used from local growers
• One vegetarian soup and hot beans are available at lunch and dinner
• Low fat cottage cheese and yogurt are always available on the salad bars, along with at least three fresh fruits
• Salad dressing choices feature Newman’s Own dressings, two fat-free choices as well as oil and vinegar
• Fat free, no-sugar-added ice cream novelties and vegan Italian Ice and Sorbet is available every day
• Whole grain breads, wheat wraps and gluten free breads are available for sandwiches
• Gluten-free products including pancakes, waffles, pizza crust, pasta, bagels and English muffins are available
• Wheat-free soy sauce is available for Stir Fry
• Olive oil/canola oil blend is used for cooking
• Trans Fat Free frying oil is used for frying at Lowry and Mom’s Truck Stop and all frying oil is recycled for use as fuel for select campus vehicles
• Trans-Fat Free Grill Shortening is used for cooking
• Nuts, sunflower seeds, raisins, craisins and dried fruit is available to use as toppings for salads and desserts
• Nut-free, soy-free and gluten-free desserts are available by request
• Fresh eggs, whole liquid egg and no-cholesterol egg whites are available at the Eggs All Day Station in Lowry Dining Hall
• 2% milk is used in all recipes
• Alternative milks include soy, rice and lactose-free milk
• Soy-cheeses are available at the Lowry Deli Station and are also used in Vegan recipes at both Lowry and Kittredge
• Vegetables are steamed without oil or butter, unless indicated
• No Latex Gloves are used for food preparation in our facilities
• We do not add MSG to any recipes

Students with food allergies or special dietary needs should schedule a meeting with Hospitality Services so that accommodations can be discussed.  Please contact:

Marjorie Shamp
Food Safety & Sanitation Coordinator
mshamp@wooster.edu
Ext. 2106

Chuck Wagers
Director of Hospitality Services
cwagers@wooster.edu
Ext. 2108