CRETE, Neb. — Sophomore Rachel Lukowicz just wants some bread.
As a student living with gluten intolerance, Lukowicz said she found it hard to get the nutrition she needed with on campus dining options.
Tiger Inn and Common Grounds both have large signs near the scanner claiming their gluten-free items, but when asked for them, Lukowicz said Sodexo rarely had these items available.
She said that not only did they not have the gluten-free English muffins, but some employees did not understand what she was asking for. The cafeteria is the only place Lukowicz feels she can get a decently nutritious meal, she said.
Tony Hayes, the general manager for Doane’s Sodexo, said that the website had a “talk to us” section where students explain their food allergies so that Sodexo employees can help with their needs. He said that he met with the employees in huddles everyday to go over what the gluten-free options would be for each meal.
Lukowicz was active in talking to Sodexo last year, she said, and because of it the daytime cafeteria workers are great at catering to her needs. However, the nighttime staff and the workers at Tiger Inn and Common Grounds are not familiar with her, and she finds it frustrating to use the dining services for dinner, she said.
“I made sandwiches on my own because the cafeteria people didn’t know what the gluten-free option was, or frankly what gluten-free was,” Lukowicz said about the meal she had Monday night.
That night, her meal consisted of that sandwich, a bowl of cereal and a salad. She said the cereal contains barley, but low enough amounts that it did not affect her. She highlighted how the salad could have been exposed to gluten by cross contamination from croutons and sunflower seeds, making it a game of risk.
Hayes said that Sodexo keeps gluten-free options in separate containers to avoid cross-contamination, and that its employees are trained on how to treat gluten free items. Common Grounds has a toaster specifically for gluten free items, which Lukowicz said she appreciates.
“Our staff members are trained on the importance of never guessing about item ingredients,” Hayes said, “and if they have any doubts, getting a manager to ensure we give accurate ingredient information at all times.”