Chartwells Partners with Bready for Gluten-Free Dining Program

Nov. 17—Chartwells Higher Education Dining Services and Bready North America, the manufacturer of the first fully automatic bread machine approved by the Celiac Sprue Association, have teamed up for a new program—Made Without Gluten Dining.

Bready machines were piloted at select college and university dining halls in conjunction with the Made Without Gluten Dining program to address the need for gluten-free options. The machines and new program have been well received at Chartwells dining operations at the University of Wisconsin La Crosse, University of Miami, Quinnipiac University, the University of Nevada, Reno, and the University of Maryland, Baltimore County.

The Made Without Gluten Dining program has also introduced new recipes that cater to gluten sensitive customers. Chartwells nutrition experts and chefs from the Chartwells Culinary Network have also created a training program around the recipes about proper preparation and serving techniques when feeding guests with gluten sensitivity. Some recipes include cinnamon French toast, vegetable pakoras, tikka fish skewers with yogurt and pappadams, korma chicken curry and spicy Middle Eastern meatloaf.

"Many commercially prepackaged, premanufactured products have a high price tag and are not affordable for many students,” Michael Lemon, vice president of Culinary Innovations, said in a press release. “With our made-without-gluten batch cooking, students with gluten sensitivity now have many more meal options and are no longer destined to eat at the salad bar every day."

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources