We are cognizant of various food allergies and intolerances, and strive to be as transparent as possible from food preparation to service. On our website, we provide all the ingredients used to make the food items we prepare. Every station in The Table at Leo’s has digital screens that denote the top eight allergens: egg, milk, peanut, tree nut, fish, shellfish, soy, and wheat (gluten). Our goal is to ensure confidence in knowing what foods you can safely eat with your specific food allergy or intolerance.
The Allergen Station in The Table at Leo’s serves menu items that are prepared without the top eight foods. Having its own storage, cooking equipment, and utensils, Allergen follows strict guidelines to ensure the safety of our guests. Though the food is made from scratch in a separate, designated kitchen, we rely on our vendors’ allergen alerts on their packaging.
If you are specifically avoiding gluten, look for the yellow icon on our website and menu boards. See below for examples at various locations.
- The Table at Leo’s: Udi’s bread (designated toaster at Harvest) and breakfast cereals
- Sazon: Bolivian beef stew, pinto beans and rice, mango cabbage slaw, guacamole and salsa bar
- Olive Branch: create-you-own grain bowls
- Bodega Market: grab n go sandwiches and salads; specialty entrées and sides on Wednesdays
- Royal Jacket:) grab n go sandwiches and salads
- Crop Chop: create-you-own salads
- Starbucks: grab n go selections
- P.O.D. Market: sushi, microwaveable meals, grab n go sandwiches, various snacks
We have an Allergen Guide available to students who want a guide to managing their food allergies while on campus and for the rest of their lives. Students with food allergies or nutritionally significant medical conditions (diabetes, Celiac disease, Crohn’s disease, anemia, hypertension, hypoglycemia, etc.) can receive nutrition advisement through a private consultation with our Registered Dietitian. The private consultation will include a tour of the dining locations to identify which foods are safe and a meeting with the chefs or any necessary managers so that you know who to contact with questions. Our Registered Dietitian is available to all students with concerns about dining on campus.
Please be advised that we prepare our foods in commercial kitchens where cross-contact with food allergens is possible and where ingredient substitutions and recipe revisions are sometimes made. In addition, manufacturers of commercial foods we use may change their product formulation or consistency of ingredients at any time without notice. Accordingly, actual ingredients and nutritional content may vary and we cannot guarantee that any food item will be completely free of food allergens. To the extent you have any questions regarding ingredients of a particular food item, please consult with the dining manager on duty or use our contact us link.