Getting “glutened” is all too familiar for the celiac and gluten-intolerant students at PC. The lack of diversity in gluten-sensitive dining options and proper labeling leaves students clutching their guts.
“I think the dining hall does a poor job handling allergy-friendly meals,” says Freshman, Nadia Wood, “There have been many instances where something was labeled gluten-sensitive and I’ve still gotten sick.”
The Greenville Dining Hall at PC has multiple options labeled as gluten-sensitive. Including an allergen-friendly refrigerator, allergen labeling on hot food offerings, and an allergen-free section called “Clarity.”
Students raise concerns about these options, however, stating they aren’t as inclusive to gluten-free students as they advertise.
“They rarely had gluten-free bread. If they had it, it would often go moldy before anyone could finish it,” states Class of 2022 alum, Hannah McElroy.
Wood expresses similar concerns about the state of the allergen-friendly refrigerated goods:
“As for the fridge, it is rarely ever stocked. When there is GF food in the fridge, it is quickly eaten by students without allergies. This is extremely frustrating because I don’t have the option to eat things outside of the fridge like those students do.”
As a student at PC with a gluten intolerance as well, I recall the shift from Aramark food services to AVI food services in the summer following the 2021-22 school year. It was advertised as an increase in the food quality and variety in offerings for students. Still, the issue of cross-contamination and mislabeling is ever-present.
“I have been told by various staff members that they have mislabeled meals just out of a rush or lack of attention. To them, this isn’t a huge deal but when someone who is severely allergic to wheat has to put their trust in those labels, it is a major deal,” says Wood.
Sophomore Ellie Brown echoes this statement, “I have had to tell the staff myself many times that the label for gluten-free items is placed on items that are not gluten-free, and they’ve had to fix it.”
The burden of proper labeling should not be placed on the backs of students who were advertised proper options for their dietary restrictions. Students should be able to eat without the threat of allergic reactions, severe flare-ups, and stomach indigestion.
When touring at PC, I was assured that my restrictions would be more than accommodated, but in reality, the kitchen staff lacks proper knowledge and training in making sure accommodations are met.
Wood continues, “The majority of the staff have little to no knowledge about celiac disease and when I bring up my concerns, I have literally been laughed at before.”
Students with allergen issues propose a call to action to ensure the health and safety of the foods advertised.
McElroy expresses her wishes during her time at PC, “I would have liked to see the cleaning process (as a sign or visible, posted reminders for staff) for the foods prepared in this section. The cleaning process is critical to avoid cross-contamination. Often, staff would swap locations to meet the demands of the population coming into a particular section of GDH. But, if they do not do the little thing of changing their gloves, getting a ‘safe’ option is virtually impossible.”
Many times, the staff is not doing this out of negligence. The food staff at PC works tirelessly to feed such a large population of students. Their efforts are continuously appreciated by the entire student body. The real issue is that the staff has not received proper information on how to handle students’ allergies. Education is crucial in understanding the severity of allergic reactions and the danger they impose on students.
“Personally, I feel as though the school could be doing a lot more,” states Wood. “ If someone doesn’t understand how severe something is, or could be, they might not always take the precautions necessary.”
Diversity is also an issue when it comes to dining options, I can recall so many times I’ve entered the dining hall and walked over to the Clarity section just for it to be the same pork chop, rice, and vegetable medley combination it has been for the past three days.
“I think there are not enough gluten-free options at the dining hall,” inserts Brown.
Allergen-ridden students gravitate each day towards the Clarity section of hot meal offerings in the dining hall. AVI advertises Clarity as, “A rotating variety of entrée style menu selections free of the top 9 major allergens.” Still, almost weekly, it has the same type of offerings. Clarity gravely lacks the variety it advertises.
“If Clarity was done correctly, it could be a great location for dining for allergy-ridden students. They should consider revamping their menu to offer a variety of goods, including desserts,” says McElroy.
Where GDH seems to lack, the alternative dining options pick up the slack. A fan favorite is Boar’s Head Deli for its inclusivity in options and its efforts to prevent cross-contamination.
“My favorite dining option is Boars Head,” says Wood. “That is the one place on campus where I am guaranteed no risks when eating my food. They have several different breads for my sandwiches. Honestly, it does taste great, but it’s my favorite because of the extreme caution that goes into making my food.”
Boar’s Head offers multiple different types of gluten-free breads. They are also diligent in changing their gloves and cleaning utensils to prevent cross-contamination. The food at Boar’s Head is high quality and loved by the whole student body, as lengthy lines form up 15 minutes before it opens.
A seeming step towards gluten-free inclusivity is the addition of Freshens at the recent PC project, 112 Musgrove. This option opened in the spring 2023 semester, advertised as a “Fresh Food Kitchen.”
“My favorite dining option on campus is Freshens,” says Brown, “they have many bowls, smoothies and açaí bowls that are gluten-free.”
Though this option is a bit out of the way as it is located in downtown Clinton and not directly on campus, it does seem like PC is making a move forward in prioritizing the health concerns of the student body.
Brown continues, “I think the school is headed in the right direction in terms of gluten-free inclusivity and availability, but that there is still much to be done.”
PC students call for the proper fulfillment of the allergen-friendly options as advertised. Steps are being taken towards creating a safer dining experience, but students demand more initiative be taken because no one deserves to tiptoe around food options or risk their health just to be able to eat.
Representatives for AVI did not respond to a request for comment by press time.
Source List:
- AVI Meal Plans and Dining
https://www.aviserves.com/presby/meal-plans-and-dining.html
- AVI Freshens Fresh Food Kitchen
https://www.aviserves.com/presby/freshenscravtown.html
