Dietary Information

Special Dietary Needs

Dining Services offers a number of resources for those with special dietary needs. Managers at each dining location are highly knowledgable about options available. Please feel free to consult with a manager at any time. They're happy to assist you.

For additional support with your special dietary needs or allergies, please contact our Executive Chef Richard Reynolds at [email protected]. Additional support is also available through the Hazen Health Center.

Food Labels

The most common food allergens are identified and labeled in menu items served at the dining hall. If you have an allergy to soy, egg, milk, wheat, peanuts, tree nuts, fish, or shellfish you will want to avoid foods with that corresponding label. Foods prepared without gluten are labeled “M w/out G” for those with gluten intolerances or allergies. Also, vegetarian and vegan items are labeled as such.

Purple allergen kits are available in the dining hall kitchen for the preparation of a single portion of allergen-free food. Students may request that an item be prepared using these kits at any time to ensure no cross-contact. Simply ask any member of our team and they will be glad to assist you.

We encourage students who require any specific diet to meet with our managers at Harrison Dining Hall to talk about your dietary needs.

Harrison Dining Hall
Tyler Wallis
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Made without Gluten

Dining Services takes precautions to ensure that cross contact of ingredients does not occur in our kitchens. In spite of our diligent efforts, please understand menu items labeled as Made without Gluten (M w/out G) are produced in a kitchen that prepares foods containing wheat, milk, soy, tree nuts, and seeds.

Look for items labeled M w/out G.

Everyday menu items available at Harrison Dining Hall:

  • Salad
  • Fresh fruit
  • Clean label dressings
  • Grilled chicken breast
  • Burgers
  • Pizza (available upon request)
  • Sante Station 

Gluten Free (GF) Zones are also available in the dining hall and include items such as cereal, bread, deli meat, dessert selection, dedicated GF toaster, refrigerator, and freezer. Some food items are stored in our kitchen to ensure availability for those strictly GF. Please don’t hesitate to ask a manager on duty what is available.

Available at select a la carte locations:

  • The Nest offers a variety of gluten free products
  • TRAX sells M w/out G pizza, natural cut fries, and chicken tenders
  • The Square at the Union offers M w/out G pizza, chicken tenders, French fries, and create-your-own burritos, bowls, and salads with gluten-free and house-made vegan dressing options.

Sante Station

Santé, which means “health” in French, is a station that offers M w/out G and many vegan-friendly options, with one item a day featuring an animal protein (chicken, beef, eggs). This station, developed by our Executive Chef Richard Reynolds, serves as a one-stop-shop for our customers seeking M w/out G and vegan options. Santé is in addition to the many nutritious options available throughout the dining hall.

Vegan & Vegetarian

At the dining hall, a vegetarian entrée and vegan soup are offered daily at lunch and dinner. In addition, vegans can find tofu, hummus, non-dairy milk, and a selection of vegetables and legumes daily. Vegetarian items are labeled with a (V) symbol, and vegan items are labeled with a (VGN) symbol. According to SUNY Brockport received a “B” on our Vegan Report Card with a 100% student satisfaction score in 2018

Meal Plan Accommodation

For documented disabilities, after reviewing all resources provided by Dining Services to meet special dietary needs and contacting Executive Chef Richard Reynolds for additional support, if needed, you may request a Meal Plan Accommodation.
BASC Dining Services treats food allergies and celiac disease seriously. Please be advised that menu options may contain gluten and other major allergens (soy, tree nuts, peanuts, wheat, eggs, milk, fish, and shellfish). Every effort is made to identify ingredients that may cause an allergic reaction but manufacturers of commercial foods we use could change their formulation at any time, without notice. We also operate our own bakery and packaged food facilities, which produce goods that contain nuts. We cannot guarantee the absence of cross‐contact in our baked and packaged foods.

Food service employees are trained on the severity of food allergies and safe handling procedures to minimize cross-contact; however, there is always a risk due to the self-serve nature of our dining facilities and shared kitchens. Customers concerned with food allergies need to be aware of these risks.

BASC Dining Services will not assume any liability for adverse reactions to foods consumed or come into contact with while eating at any University establishment. Anyone who may need to use an Epi-Pen or other medication should be sure to carry that with them at all times. BASC Dining Services does not provide, or have training in the use of, Epi-Pens or other medications.