UMass Dining

UMass Dining recently contacted me with a request to develop three new gluten-free meals that could be added to the Harvest program. These meals would be available for gluten-free students to purchase and reheat at their convenience. During our conversation, the representative conveyed the difficulties they face in staffing, particularly in finding someone who can consistently prepare certified gluten-free options at Blue Wall, which has limited their ability to cater to students with specific dietary needs.

Considering my past experiences with Blue Wall, which have presented numerous challenges over the years, I decided to inform her about the various issues related to UMass Dining’s gluten-free offerings rather than focusing on new meal ideas. I detailed the consistent problems I’ve observed, such as cross-contamination risks, limited gluten-free selections, and overall service quality, in hopes of shedding light on the need for improvement in their dining options for students with dietary restrictions. 

My response: 
Thank you for reaching out about gluten-free options in the dining hall. I’m not sure if you’ve read my blog, but there are several issues with UMass dining concerning celiac disease. I believe I can speak for all gluten-free students, as well as students in general when I say that nobody is interested in frozen or cold reheated foods. What interests everyone is freshly made meals from the dining hall, especially from the Blue Wall.

I understand that accommodating gluten-free diets can be challenging because it requires a designated cook. However, we are recognized as the number one dining hall in the country, yet we still struggle to accommodate students with autoimmune diseases who simply want to grab lunch at the Blue Wall between classes. 

While I enjoy dining at Blue Wall and have never gotten sick after eating there, I have encountered negative attitudes from the staff when I mention that I have a gluten allergy (which is celiac disease). UMass Dining should prioritize celiac safety in the dining halls instead of simply providing pre-made meals for us to reheat.

During exam weeks, I often avoided eating in the dining hall because every time I did, I became extremely ill. I couldn’t risk missing an exam, and I was too broke to afford groceries, so I sometimes went days without eating solely because I couldn't trust the dining hall. Whenever I did eat there, especially in the gluten-free sections, I would end up feeling very sick.

I would implement alternative options at every location in Blue Wall and educate the staff about celiac safety to minimize wait times for food preparation. Additionally, I would remind the workers that celiac disease is not a choice, and I should not have to face an attitude simply for requesting to avoid getting sick.