The University of Michigan is one of 12 schools selected to launch a national pilot program aimed at providing campuses with gold-standard recommendations and evidence-based resources to effectively manage food allergy, a potentially life-threatening disease.

Food Allergy Research & Education (FARE), a non-profit working on behalf of 15 million Americans with food allergies, introduced the College Food Allergy Program to provide students with a safer college experience by developing comprehensive, uniform food allergy management policies. 

Michigan Dining provided input for FARE’s pilot guidelines on “Managing Food Allergies in Higher Education,” as well as training materials and student brochures. The pilot guidelines will now be put into place throughout the Ann Arbor campus.

“The FARE pilot program is a natural fit for us. We already have comprehensive tools in place for students, faculty and staff to easily identify the ingredients and preparation of food served on campus. We’re proud to raise the bar for a healthier experience,” said Michigan Dining Director Steve Mangan.

With a database of 10,000 recipes using 40,000 ingredients, Michigan Dining chefs prepare a daily variety of dishes that include gluten-free, halal, vegan and vegetarian selections. MHealthy dishes are specially designed as low-fat, low-sodium and reduced sugar.

Additionally, many ingredients are procured from farms within a 250-mile radius of Ann Arbor in support of the university’s sustainable practices.

Through digital menu boards, point-of-service signage, websites and mobile apps, Michigan Dining provides nutritional and allergen information for all food served in residential dining halls, retail units and catered events on campus. Michigan Dining’s registered dietitians offer one-on-one counseling and online tools to guide students in making good choices.

“We strive to serve everyone’s nutrition needs and make sure our dining halls are inclusive. Parents of students with allergies can have peace of mind that their student will have plenty of options,” said Lindsay Haas, a nutrition support specialist who represented Michigan Dining during FARE’s College Summit in January.

Beginning in 2016, FARE will launch a database that will give all colleges and universities in the United States the opportunity to list the components of FARE’s program and guidelines that they have implemented. This will assist parents and students as they make important decisions about where to attend school.