Students in the Alternative Meal Program can order food prepared for them to take out from either Carmichael or Dewick-MacPhie Dining Centers for all meals. The menu format is as follows:
Eggs to order, a choice of chicken or pork sausage, and a breakfast potato are available.
Lunch and Dinner Entreés
Chicken, beef, salmon, egg, tofu, and a variety of beans/legumes are the protein options. These can be either sautéed or stir-fried. Seasonings for sauté include BBQ rub, Cajun rub, lemon pepper, or salt & pepper. Stir-fry options include a vegetable medley with a choice of three (certified gluten-free) sauces: Szechuan, Teriyaki, and Asian BBQ. There is also a GF tamari and (soy- and gluten-free) coconut aminos.
Gluten-free spinach and cheese raviolis (with or without marinara), gluten-free pizza, and gluten-free Amy’s Macaroni & Cheese can also be ordered.
Whole grains include brown rice (M, W, F) and quinoa (T, TH), and either baked or roasted white or sweet potato. Rice pasta is always available, also.
The alternative meal program features a variety of fresh and frozen vegetables. Choices include carrots, broccoli, spinach, corn, a vegetable medley, and any vegetable appearing on the menu for the meal period in the chosen dining center.
Please refer to the online menu for what is available.
Once approved, students can place meal orders for Carmichael or Dewick-MacPhie through the Alternative Meal Program online form:
- Student orders are sent to the dining center management team for the location designated for pickup.
- Students may opt to order a single meal.
- A two-hour minimum notice is required for meals.
- Orders must be placed during normal business hours.
- Meals will be prepared as close to the pickup time as possible and held in a separate warmer until students arrive.
- Students must ask a staff person for their meal and identify themselves by name.
- All meals ordered will be labeled with the student’s name and prepared for takeout.
- Under no circumstance should any student enter the kitchen.
Dedicated equipment and utensils are used for preparing Alternative Meal Program meals. A separate space in both Dewick and Carmichael has been designated for preparation. Our production space will minimize cross-contact, but our kitchens (except for All9Free in Dewick) are not gluten- or allergen-free.
All production staff assigned to cook Alternative Meal Program meals have undergone additional training provided by Great Kitchens, a program from Beyond Gluten that addresses how to minimize cross-contact.
For 2020-21, all meals are packaged for takeout.
Questions About the Alternative Meal Program at Tufts?
Kelly Shaw MS RD, is Tufts Dining’s Nutrition Specialist. Please call or email her with any questions regarding the Alternative Meal Program.
Kelly Shaw MS RD