Meet the Dietitian
Joni Trotter, MS, RDN, LDN is a food allergy expert and wellness coach, supporting campus dining to assist students with special dietary needs, as well as other students seeking support with nutrition and wellness goals. She actively promotes healthy eating and wellness through nutrition expos, snack and learns, social media, and more. Joni also assists as guest speaker for health panels, classes, and meetings, participates in wellness fairs, and offers sports nutrition. Joni welcomes your nutrition inquiry to Joni.Trotter@sodexo.com.
Dining Menus and Allergen Labeling
Our menus provide “contains” statements specifically highlighting the Major Nine allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using the online menu tool. The information is also posted on menu boards in the dining center.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment. Please communicate your food allergy concerns and dietary needs to Executive Chef, Travis Milton, to help ensure your safety.
Dining Menus and Allergen Labeling
Our menus provide “contains” statements specifically highlighting the Major Nine allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using the online menu tool. The information is also posted on menu boards in the dining center.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment. Please communicate your food allergy concerns and dietary needs to Executive Chef, Travis Milton, to help ensure your safety.
Food Allergy, Intolerance and Medical Dietary Needs
We want to meet one-on-one with anyone who has special dietary needs to ensure your dining experience is safe, satisfying, and social. Email Regional Dietitian Joni to arrange a time to talk.
We encourage those with medical dietary restrictions to contact Disability Services to document needs for housing and/or dining accommodations.
We have a Simple Servings food station for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food. Learn more below.
Food Allergy, Intolerance and Medical Dietary Needs
We want to meet one-on-one with anyone who has special dietary needs to ensure your dining experience is safe, satisfying, and social. Email Regional Dietitian Joni to arrange a time to talk.
We encourage those with medical dietary restrictions to contact Disability Services to document needs for housing and/or dining accommodations.
We have a Simple Servings food station for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food. Learn more below.
Made Without
The Simple Servings station at the dining center provides safe and flavorful food choices for guests with food allergies, celiac disease, and those who prefer simple foods. All items served at this station are prepared with ingredients that do not contain milk, eggs, wheat, soy, fish, shellfish, peanuts, tree nuts, sesame, or gluten. The menu rotates daily and includes a variety of proteins, such as chicken, beef, and lentils; starches, such as potatoes, quinoa, and rice; and vegetables, including a rotating salad option.
Simple Servings is available for everyone to enjoy. We ask that guests do not bring food from other food stations and only use the plates provided by our servers at Simple Servings. While Simple Servings is designed to provide an easy way to avoid food allergens and gluten, we encourage those with special dietary needs to connect with us.
Prepared with Care
Simple Servings menus are prepared using separate equipment, utensils, preparation areas, and storage areas to minimize the potential for cross-contact with food allergens or gluten.
Simple Servings team members are carefully trained to safely prepare and serve these simple, nutritious meals. We provide training throughout the year for all employees, and all Simple Servings managers, supervisors, and cooks have successfully completed AllerTrainU™ certification training.
If you have questions about Simple Servings meals, ingredients, or preparation, please contact our Executive Chef, Beau Gerarde.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Plant-Forward Dining
Dining Services provides a variety of vegetarian, plant-based, and vegan options on campus. Look for these icons on our menus.
Vegan: Dishes that do not contain any ingredients that come from animals.
Vegetarian: Dishes that do not contain meat or fish but may, or may not, contain dairy, eggs, and/or honey.
Plant-based: Meals only use ingredients from plants such as fruits, vegetables, whole grains, legumes and nuts. They may also include honey and sugar.
Plant-forward dining options are available at our dining and retail platforms inside the D.P. Culp Student Center.
