Ball State students request faster foodservice for dietary restrictions

Some students at Ball State University who have dietary restrictions say it’s hard for them to grab a quick meal on the Muncie, Ind., campus.

In a story by Ball State Daily, students with dietary needs say that the extra time needed for staff to prepare their food makes it hard to enjoy a meal before class and that it also causes longer line wait times.

The staff have to wash their hands and prepare the gluten-free food, which can take a while and can create a sense of impatience,” a student with celiac disease told Ball State Daily. “I’ve always felt that people would be upset at me because I was holding up the line.”

While receiving their meals may take longer, students with dietary restrictions do have a variety of food options available. Around 35% of meals served at Ball State are vegetarian, 23% are for vegans, and about 70% of the items are gluten-free, according to Karen Adkins, director of dining services and dining initiatives.

“Making these options available without the need for additional accommodation adds convenience to mealtime,” Adkins said. “Many of our locations focus on custom-built items. Many students with individual dietary needs are able to find safe variety from our existing menus. For example, delis that make custom sandwiches or salads offer a dairy-free cheese in their everyday list of choices.” 

Adkins also says that the school works one on one with students who have dietary needs by offering meals for pickup that are prepared just for them.

Read the full story via Ball State Daily.

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code