Special Diets Vanderbilt Campus Dining

Do You Require a Special Diet? First step: 1. Complete Dietary Accommodations Forms Contact the Dining Office or access forms on-line at: dietary-accommodations/ Fax or completed forms to Notify housing and your RA of any issues

Special Diets Dining locations able to accommodate special diets Commons Dining Center Rand Dining Center Kissam Smaller locations are not equipped to handle special diets, but may have some foods that are safe

Safe Dining We serve a variety of food choices, many of which are free of the most common allergens Symbol on website menu Identifies foods that can be prepared safely Many items may be produced on an individual basis to ensure the item is safe for you ONLY speak to Manager or Supervisor about special meals. Servers and cashiers can direct you to Management personnel

Special Meals Cooks are trained to avoid cross contamination/contact Cooks use clean pan, utensils, gloves, aprons, cutting boards, etc. They do not use grill or other common equipment

Gluten-Free (GF) Foods Available Rand Dining Center and Commons Center: GF wraps at Deli GF cereal GF salad dressing – 3 flavors available daily GF bagels, bread and English muffins Individually sealed peanut butter, cream cheese, butter, and jellies available Gluten-free toaster is available for individual use Manager or cashier can direct you to location

Special Diets in the Markets Campus Markets with Gluten-Free foods Branscomb Market* Towers Market* Campus Store Kissam Market* Common Grounds* *open 24 / 7 through the week Other markets are not equipped to handle special meals May have some foods that are safe.

Market Gluten-Free Items Frozen GF entrees -5 choices minimum Branscomb Market Common Grounds Towers Market Sides – Cookies, coffee cakes, muffins organic, locally made Greek Yogurt Fage and Chobani Look for signs or ask cashier about location

How Meal Plans Work Restaurants 1 Entrée 2 Sides Beverage (side) Or 5 Sides Markets 1 Entrée 2 Sides Or 3 Sides Meal Money may be used to supplement a meal

Dining Staff Camp Howard – Director Dianne Davis – Staff Dietitian Julie Crider – Communications Manager Chef Bill Claypool – Executive Chef Spiros Vergatos – General Manager – Markets

Commons Management General Manager: Greg Fields Executive Chef: Bill Claypool Chef: Aaron Dilts Asst. Manager, Commons: Chris Feltz

Rand Management General Manager: Brian Kitchens Executive Chef: Bill Claypool Chef: Brian Hancock Manager: John Armour

Kissam Management General Manager: Dirk Anderson Executive Chef: Tom Allen Manager: Mike Ferral

What Do I Do Now? Contact Campus Dining Office Send in your Special Diet Forms Contact staff dietitian