Where to Start
We recognize various food preferences and allergies among a large campus population and are dedicated to meeting the nutritional needs of our students. Our goal is to provide students with the tools and support they need to utilize the dining halls safely and be active in the management of their food allergy or food-related medical condition on campus. We consider each individual student’s personal dietary needs and make every effort to help transition students into their new life at Southern Methodist University.
- Notify SMU Hospitality of your allergy and/or allergies.
- Schedule a meeting with our dietitian to develop a plan to help you navigate the dining locations.
- Be proficient in the self-management of your food allergy and/or allergies 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 SMU Hospitality and your physician should a reaction occur
- Read the station signage, menus, and ingredient information made available upon request and online at smudining.campusdish.com to be better informed.
- When in doubt regarding ingredients in a particular food, direct your questions to our manager on duty. If you do not know who these individuals are, please ask a cashier or another employee on duty.
- Due to the self-serve nature of the Arnold Dining Commons and Umphrey Lee Dining Hall, if you have been prescribed an Epi-pen, carry it with you at all times.
- If you notice something that is problematic for your allergy, please notify the manager on duty so they can investigate your concern.
- If you have a question at any point, please ask our manager on duty. If we do not hear from you, we believe that you are successfully navigating the dining locations.
Do you have food allergies or intolerances? Our chefs have you covered. True Balance is a station in Arnold Dining Commons where our dining team prepares special selections from ingredients without most common food allergens. Here you’ll find delicious dishes made without the top 8 most common food allergens – egg, milk, peanut, tree nuts, shellfish, fish, soy and wheat - as well as gluten.* To see our daily menu offerings at this station, full nutrition, ingredient, and allergen information, visit our page.
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 stations.
Send our Registered Dietitian an e-mail to set up an appointment or ask a question:
**Although SMU Hospitality is taking great lengths to accommodate students with food allergies, we prepare food in open kitchens where cross contact with foods containing allergens may occur and SMU Hospitality relies on our suppliers ingredient listings and may not be aware of ingredients contained in the food, but not listed on the container or packaging. As such, SMU Hospitality cannot guarantee a completely allergen-free environment.