Most of our menu items list ingredients and information on labels or on the nutrition calculator, but there are times you might need to ask a chef. Because many dishes are made in the area where gluten has been prepared or used in recipes, we cannot guarantee housemade options are 100% gluten free, but our staff members work incredibly hard to make sure that our “made without gluten” options meet that promise. If you have a high sensitivity to gluten, you are welcome to meet with our chefs or our director of dining services to develop a menu that will work for you!
If you know you will be coming to the University of Oregon needing food accommodations, the best practice is to contact us prior to your arrival so that we know you are coming and can build options for you before you even get here. The best person to contact before you arrive is Tom Driscoll, our Director of Food Services, at firstname.lastname@example.org. If you develop a new sensitivity or preference while you are at the University of Oregon or didn’t contact Tom prior to your arrival, you can work with any of our chefs on-site to build a plan that fits your needs.