Special Diets

Vanderbilt Campus Dining 2013 - 2014

Do You Require a Special Diet?

 First step: 1.

2.

Complete Dietary Accommodations Forms  Contact the Dining Office or access forms on-line at: http://campusdining.vanderbilt.edu/vu-meal-plans/nutrition/individual dietary-accommodations/ Fax or email completed forms to 615-343-9477 [email protected]

Notify housing and your RA of any issues

Special Diets

 Dining locations able to accommodate special diets    Commons Dining Center Rand Dining Center 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 Varsity Market Place * Towers Market * Common Grounds * *open 24 / 7 • 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    Varsity Market Place 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  [email protected]

Julie Crider – Communications Manager  [email protected]

Chef Bill Claypool – Executive Chef Spiros Vergatos – General Manager – Specialty Dining Justin Eaton– Chef – Specialty Dining

Commons Management

     General Manager: Greg Fields 615-947 8113 Executive Chef: Bill Claypool 615-566-4664 Chef: John Kelly 615-200-3409 Asst. Manager: Bill Owings 615-642-6654 Asst. Manager: Oscar Cole 615-566-2013

Rand Management

    General Manager: Brian Kitchens 615-767 3768 Executive Chef: Bill Claypool 615-566-4664 Chef: Gary Rawson 615-566-3257 Manager: Bradley Moyer 615-238-5469

What Do I Do Now?

   Contact Campus Dining Office Send in your Special Diet Forms Contact staff dietitian  [email protected]