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GFF College Dining Survey Responses

Middlebury College



Survey Date:

Mar 1, 2024

Survey 1 of 2




Celiac Disease

Student's Summary Assessment:

College Dining:


Surrounding Area:


Rationale for Grades Given

Dining halls are unable to provide completely gluten free options that have no chance of cross-contamination. There are gluten free options, but not for Celiacs. There has been an attempt to educate kitchen staff but there is still a lack of knowledge on students with severe allergies. There are also only shared kitchens, either by building or suite, for personal cooking.

Every restaurant I have been to in this state, so far, knows exactly what Celiac Disease is. Many restaurants have separate kitchen areas and fryers. All are very knowledgeable in what foods could have potential cross-contact too!

Details About this Student's Food Restrictions

How many years ago were you diagnosed with food allergies or celiac disease?


If you indicated celiac or gluten intolerance, how sensitive are you to gluten?

Extremely: React to even small traces

Add details to help us better understand your food restrictions (e.g. sensitivity level, potential reaction, need for EPI pen)

Very sensitive to cross-contamination!

Details About this Student's College Dining Experience

Does your college handle food restrictions as you expected when you decided to attend?

Not at all what I expected

Have you had a reation from eating in your dining hall?


If Yes, describe each incident and how your school responded

I spent a night in the ER after eating in the dining hall. I had been told the food I was being served was GF, but was actually not. I had residual symptoms for months. I learned after the fact, I was not able to get completely GF food.

Did you register your food restriction with the disabilities office? If yes, describe

Yes, the DRC has since tried to accommodate me by providing cookware and housing(although there aren’t any good options).

Are there resources to help with nutritious, safe dining (e.g. dietician)? If yes, describe


If you were in charge of dining, what would you change? Would your school be open to suggestions?

Dining halls are operating over capacity, because the school believed it would be too expensive to build more dining halls. Another dining hall(s) should be built and at least one hall should have a dedicated gluten-free (or general allergen free) area where staff can prepare meals for students with allergies.

Describe your biggest challenge managing your food restrictions at college and how you deal with it

My biggest struggle is making sure I am eating nutritious meals. Not having access to meals as a full-time student is difficult to manage. Either I have to spend a significant amount of time to clean a kitchen area and then cook my meals. Or I find myself eating more microwaveable/air fried meals. By keeping a good stash of veggies and fruit in my room is helpful and taking multivitamins.

Advice for Incoming Students:


Did your food restrictions impact your housing decisions?  Any dorm recommendations

Dining Halls:

Any advice for managing dining halls?  Favorite dining halls? Any to avoid?

There is a GF panini press and toaster for GF bread that is separated from everything in Proctor.

Meal Plans:

Describe your meal plans over the year(s). What's mandatory? Any suggestions? 

There is only a full meal plan, 50-swipe, or no plan.


Any advice for eating in the dorms? Favorite snacks? Places that deliver? 

Get an air fryer, fridge, and microwave!

Getting Started:

What should students do before school starts or when they first arrive?

Meet with the DRC and the Dining Services. Familiarize yourself with those staff members.


Advice on managing parties or dinners out with friends?

Eating out with friends is great!


Any other advice or comments?

Meal Plans:

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