EWU Dining Services has resources available to assist students with special dietary needs that stem from food allergies and intolerances. To promote your safety and minimize the risk of reaction we encourage you to be your own advocate.
Guidelines for Managing Food Allergy and Intolerance
- For medical emergencies, dial 911 immediately.
- Notify your primary care physician if a reaction has occurred. You may also contact Student Health at 509-235-6151 to make an appointment if the reaction is not an immediate emergency.
- Self-report your needs to Dining Services with our Student Self-Reporting Form.
- Introduce yourself to Dining Services Management Team.
- Tawanka Main St. Dining – Barbara McAfee email@example.com
- Einstein Bros. Bagels, Catering Services, Eagle Express and Morris St. Markets – Matt Loui firstname.lastname@example.org
- The Roost – Justin Harris email@example.com
- Dining Services Business Office – Kirsten Bettcher firstname.lastname@example.org
- Director of Dining Services – David McKay email@example.com
- Assistant Director – Paul Kile firstname.lastname@example.org
- Manager of Nutrition & Sustainability – Natalie Stine, RD email@example.com
- Ask managers, rather than servers, in dining facilities about menu ingredients and preparation.
- Carry with you, and be prepared to use, an epinephrine auto-injector in the event of an allergic reaction. Our staff is not trained to administer epinephrine auto-injectors.
- Notify your Community Advisor (CA), roommates, and friends of your food allergies.
- Dietitian services are available to help assist with special dietary considerations through Dining Services 509-359-6624, firstname.lastname@example.org.
- To discuss food allergy or gluten free accommodations, please contact Disability Support Services at DSS@ewu.edu
- Read our Peanut and Tree Nut Use Statement.
Food Allergy/Intolerance Disclaimer:
EWU Dining Services makes effort to identify ingredients that may cause allergic reactions for those individuals with food allergies and other food ingredient related reactions. However, there is always a risk of cross-contact and the possibility that the manufacturer of the commercial foods we use could change the formulation at any time and without notice. Additionally, the foods we prepare without gluten ingredients are not certified Gluten Free. Consumers concerned about food ingredients should be aware of these risks.
FARE (Food Allergy Research & Education) – Resource for College Students