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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 food allergies, please speak with the manager on duty prior to eating and communicate which ingredients are problematic. For more information on food allergies, visit Food Allergy Research & Education (FARE) at

For additional support with your special dietary needs or allergies, please contact our Executive Chef Richard Reynolds.

    • Chef Richard Reynolds This email address is being protected from spambots. You need JavaScript enabled to view it.

Additional information and support is also available through the Hazen Health Center.

Food Labels

Nutritional KeyThe eight most common food allergens are identified in menu items served in both dining halls. 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 kitchens at both Brockway and Harrison Dining Hall 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 zero cross-contact. Simply ask any member of our team and they’d be glad to assist you.

We encourage students who require any specific diet to meet with our managers at Brockway and Harrison Dining Halls to talk about your dietary needs. You may also email them at:

Harrison Dining Hall
Tyler Wallis
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Brockway Dining Hall
Cody Butlin
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Made without Gluten

Made without Gluten symbolDining 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.

Every day menu items that are Made without Gluten

Available at Brockway and Harrison Dining Halls

  • Salad bar
  • Fresh fruit
  • Clean label dressings
  • Brown rice (at Brockway dinner every day)
  • Grilled chicken breast
  • Burgers
  • Pizza (available upon request)
  • Sante Station at Harrison Dining Hall

At our Gluten Free (GF) Zones

Available at Brockway and Harrison Dining Halls

  • GF Cereal
  • GF Bread
  • GF Bagels
  • GF Deli Meat
  • GF Waffles
  • GF Burritos
  • GF Dessert selection
  • Individual packets of butter, peanut butter, and jelly
  • Dedicated GF Zone Toaster
  • Dedicated GF Zone Refrigerator
  • Dedicated GF Zone Freezer

Available at select retail locations

  • Eagle's Nest offers 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 Fiesta; a create-your-own Mexican themed shop offering all M w/out G items except flour tortillas. 

    Also, Sprouts, the create-your-own salad station has gluten-free salad dressings and house-made vegan salad dressings, making it a great M w/out G option.

Sante Station

Sante, which means "health" in French, is a station that can be found in Harrison Dining Hall. Foods at this station are made without gluten and there are many vegan-friendly options, with one item a day featuring an animal protein (chicken, beef, eggs.). This station, developed by Executive Chef Richard Reynolds, serves as a one-stop-shop for our customers who are looking for these kinds of options as well as anyone looking for healthy and delicious selections. Sante is in addition to the many nutritious options available throughout the dining hall.

Vegan & Vegetarian

Vegan symbolVegetarian symbolWe recognize the different dietary needs of vegan and vegetarian students on campus, and aim to provide nutritious choices to meet this lifestyle.

At both Brockway and Harrison dining halls, a vegetarian entree and vegan soup are offered daily at lunch and dinner. In addition, vegans can find tofu, hummus, soy milk, and a selection of vegetables and legumes at the salad bar daily in each dining hall. Vegetarian items are labeled with a (V) symbol to indicate that they have been prepared with no meat. Similarly, vegan items are labeled with a (VGN) symbol to indicate that they have been prepared using no animal products. According to The College at Brockport received a "B" on our Vegan Report Card (PDF) with a 100% student satisfaction score in 2018. Peta2 assesses completed questionnaires and dining hall menus of thousands of colleges and universities across the country and then grades the schools based on their vegan efforts. 

Below are a list of vegan and vegetarian Web sites. Please be advised, however, that the information contained in these Web sites is for educational purposes only and should not be considered medical advice. Medical advice should be obtained from a licensed medical professional.

The links included below do not constitute an endorsement or sponsorship of any of the information provided in these sites from BASC. 

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.