How We Can Help You

Have a food allergy or intolerance? If you need nutrition or ingredient information, our Registered Dietitian, Jill Hamilton, is here for you. She provides nutrition counseling for students with allergies and special dietary needs. With an open-door policy, Jill is always available to provide in-depth nutrition information for students with questions or concerns. In the event of severe restrictions, students are able to meet with Jill and our location managers to discuss personalized arrangements. Contact Jill today at or 936-468-1022.

Student’s Responsibilities

1. Notify SFA Dining of your allergy(ies).
2. Schedule a meeting with our Registered Dietitian to develop a plan to help you navigate the dining halls.
3. Be proficient in the self-management of your food allergy(ies) including:

  • Avoidance of foods to which you are allergic
  • Recognition of symptoms of allergic reactions
  • How and when to tell someone you might be having an allergy-related problem
  • Knowledge of proper use of medications to treat an allergic reaction
  • Carry emergency contact information with you
  • Review policies/procedures with SFA Dining and your physician should a reaction occur

4. Read the station signage, menus, and ingredient information made available upon request and online at in order to be better informed.
5. When in doubt regarding ingredients in a particular food, direct your questions to our Registered Dietitian or ask for a manager on duty. If you do not know who these individuals are, please ask a cashier or another employee on duty.
6. Due to the self-serve nature of the residential dining halls, if you have been prescribed an Epi-pen, carry it with you at all times.
7. If you notice something that is problematic for your allergy, please notify our Registered Dietitian or manager on duty so they can look into your concern.
8. If you have a question at any point, please ask our Registered Dietitian or manager on duty. If we do not hear from you, we believe that you are successfully navigating the dining locations.

To Avoid Cross-Contact

•You may ask a dining employee to change their gloves.
•You may ask a dining employee to use a new utensil or a fresh pan at made to order stations.
•Take caution with deep-fried foods. Frying oil is reused before being changed; this can lead to cross contact because food fried in oil releases some of its protein, which is then absorbed by other foods fried in the same oil.
•Take caution with bakery items. Any items prepared onsite have the potential to have come in contact with other ingredients in the kitchen.
•At the salad bar and deli station students may request produce or meats that are stored behind the counter from the employee working at those station.

Website Menu Filters

Dining Hall menus are posted one week in advance on the dining website. Nutrition information is available and the menu can be filtered based on certain special dietary needs. Students are encouraged to communicate with food service staff about food allergies. We operate a commercial kitchen where ingredient substitutions, recipe revisions, and cross-contact with other allergens is possible.

New Allergen Awareness Station – Fall 2020

Do you have food allergies or intolerances? Our chef’s have you covered. Both dining halls have a station where our dining team prepares special selections from ingredients without most common food allergens. Here you’ll find delicious dishes made without 7 of the top 8 most common food allergens – egg, milk, peanut, tree nuts, shellfish, soy and wheat – and gluten.* Please note that finfish is kept in the menu rotation for protein variety. To see our daily menu offerings at this station, full nutrition, ingredient, and allergen information, visit our Locations & Menus page. Special meal accommodations are available for those who cannot meet their dietary needs safely in the dining halls.


Vegetarian Just4U Leaf
Look for the Vegetarian leaf in the dining halls and on our online menus.


Vegan Just4U Leaf
Look for the Vegan leaf in the dining halls and on our online menus.

Made Without Gluten

Made Without Gluten Identifier
Everyday, we have gluten-free cereal, bread and pasta, many salad dressings and sauces made without gluten, all gluten-free deli meats and a dessert option made without gluten. We also use gluten-free vegetable, chicken and beef bases when cooking. In addition to the Allergen Awareness Station, other stations in the dining halls routinely offer made without gluten entrees and sides.

Made Without Dairy

Each station in the dining halls routinely offers made without dairy entrees and sides.Dairy alternatives to milk, at least one dessert made without milk, vegan entrees, and vegan pizzas are available every day. We also carry dairy-free margarine.

Let Us Know How We're Doing


We want regular feedback on how we are meeting your needs. Join the F.L.A.V.O.R. (For Lumberjacks with Allergies, Vegans, or Other Restrictions) committee. We have ~1x/month check-ins to see what's going well and what could improve. To join e-mail


****Aramark relies on our vendors’ allergy warnings and ingredient listings. Because we operate a commercial kitchen where ingredient substitutions, recipe revisions, and cross-contact with allergens is possible, Aramark cannot guarantee that any food item will be completely free of allergens. To the extent you have any questions regarding ingredients of a particular food item, please consult with the dining manager on duty or contact our Registered Dietitian.