All Tufts Dining locations on campus post Nutrition Cards near multi-ingredient foods in serving areas that list nutrition, ingredient, and allergen information. Depending on where you are getting food, you will be able to see the Nutrition Cards. To heighten awareness, all menu items containing peanuts and tree nuts include this information in the title of the dish on the card. This information is also available in our Online Nutrition Interface.
Cross-contact occurs when a food touches another food and the proteins mix. If you are concerned about cross-contact, please follow these steps:
- Request food from an uncontaminated source by asking a Tufts Dining staff member.
- Avoid deep-fried foods unless they’re from All9Free in Dewick. Fried foods may have absorbed proteins from foods previously fried in the same oil. Deep-fried foods are signified by the words “fryolator canola oil” in the ingredient statement. A partial list of deep-fried foods at Tufts Dining that may have cross-contact include: French fries, sweet potato fries, onion rings, chicken fingers, chicken nuggets, chicken cutlets, fried zucchini, fried eggplant, mozzarella sticks, fried seafood, Asian appetizers, fried tofu, and falafel.
All9Free at Dewick-MacPhie
To make dining with allergies easier at Tufts and to be more transparent for everyone in our community, we have an allergen-free concept: All9Free—a serving platform at Dewick-MacPhie Dining Center. Our chefs created numerous, delicious recipes that are free of the top 9 allergens, and all food for All9Free is prepared in its own separate kitchen and prep area. The All9Free platform is accessible to everyone getting meals at Dewick-MacPhie Dining Center.
NOTE: To avoid cross-contact with other allergen containing foods from other areas, food from All9Free should never be put on a plate or into a container next to other food. All food from All9Free and other platforms will be served by Tufts Dining staff. There will be no self-service this year.
Carmichael Dining Center
In Carmichael, we offer safe foods for students with allergies and have trained staff to access and prepare food for students with tree nut and peanut allergies, wheat allergies, celiac disease, and NCGS. Many of these foods are kept in a secured, well-stocked refrigerator/freezer in the serving area and in a designated cabinet. There’s also a dedicated toaster and panini press available for food prep for Tufts students with tree nut, peanut, and sesame allergies as well as for students who avoid wheat and gluten.
Tufts Dining does not have gluten-free or allergen-free kitchens, with the exception of All9Free. There is always risk for cross-contact with allergens and gluten. We provide allergen training with our dining staff to educate them on proper food handling practices to minimize food allergic reactions. We also train our staff to prepare recipes as written to maintain the integrity of the food, so that posted ingredient and allergen information is accurate. Manufacturers may change product formulations at any time without our knowledge or notice. Although we make every effort to maintain an accurate database, students need to be aware of these risks. The student must take ultimate responsibility for selecting foods that are safe. When in doubt, ask the manager on duty for assistance or choose a different food. It is the responsibility of the individual student to carry any prescribed medication, such as an Epi-Pen, at all times.
For questions regarding food allergies or intolerances, please contact Kelly Shaw MS RD, Tufts Dining’s Nutrition Specialist. Kelly is familiar with the ingredients in our menu items and is experienced with the food preparation and handling processes at Tufts Dining. She can advise students on ways to manage food allergies or intolerances while at Tufts.
Kelly Shaw MS RD