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Campus Dining
Food allergies and special dining needs
Campus Dining values student safety, well-being, and academic achievement. We’re here to help you navigate your dietary needs to have the best possible dining experience. Keep reading to view the resources available for students with food allergies and restrictions.
Allergen Identification Accordion Closed
Campus Dining labels foods that contain common allergens, gluten, and MSG. In the Hot Spot and the DüB Dining District, this can be found in the NAU Go app, or on the menu identifier cards available where you grab your food.
In retail locations, information about common allergens and gluten containing ingredients can be found in the NAU Go app.
Simple Servings Accordion Closed
Simple servings is a platform within the Hot Spot and The DüB Dining District that provides a variety of offerings that are void of the following food allergens; shellfish, milk, wheat, gluten, soy, eggs, peanuts and tree nuts.
Trained Staff Accordion Closed
Our staff are trained to safely manage food and decrease cross-contact with allergens. All managers receive additional allergen trainings and are happy to help answer questions and review product labels.
NAUgo App Accordion Closed
Allergen information is available on the NAUgo App. By selecting Live, EAT, and Nutrition and Allergens, you can view information about the top 8 allergens and additional special dietary information.
Steps You Can Take to Stay Safe Accordion Closed
- Kindly alert servers of your allergy or restriction.
- Ask your server to change their gloves or prepare your meal in a separate area to eliminate cross-contact.
- If your server is unsure of a menu item’s ingredients or you would like to take an extra precaution, ask to speak with the manager.
- Be sure to carry your Epi-Pen or other medication with you at all times in case of an emergency.
- Contact the dietitian with Campus Health Services to arrange a dining tour and for assistance with finding foods to help meet your needs.
NAU Campus Dining handles allergens such as milk, eggs, peanuts, tree nuts, soy, fish, shellfish, wheat, and sesame in our facilities. Although products are labeled and there are procedures are in place to eliminate cross-contact and contamination, manufacturers may change their ingredients or certain products may be unavailable. It is the consumers responsibility to make an informed decision regarding the foods they eat. We want our consumers with sensitive food allergies to be aware of this risk.