Bon Appétit adapts for students with gluten allergies

By Kelsey Thomas, Staff Writer thomask15@up.edu

When sophomore Megan Biggi goes to dinner with her friends, she can choose between a sandwich or pasta and grab a box of cookies for dessert - all without consuming gluten.

Students on campus suffering from a gluten allergy or intolerance are enjoying Bon Appétite's new selections of gluten-free food around campus.

Gluten is a type of protein found in wheat, barley, rye and oats. Most breads, cereals and even beer contain gluten. For people who are intolerant to gluten, eating it can cause symptoms ranging from hives to nausea.

"The inflammatory affects from gluten really upset me," Biggi said.

Bon Appétit manager Kirk Mustain says there has been large increase in students with gluten allergies in the past few years.

"[Gluten-free food] is becoming more prevalent in the market place and becoming easier to get ahold of," Mustain said.

Bon Appétit has added more gluten-free prepared foods to the specialty section by the grill. There is also now a section of the cooler by the grill with gluten free food such as cookie dough and bread slices students can bring to the sandwich station.

"I appreciate that Bon Appétit is making an effort to make certain things, even sandwiches, available by just providing gluten-free bread," Biggi said.

Although students like Biggi eat gluten-free out of necessity for their health, some claim that it is just a fad.

"People tell me that not eating gluten is a fad all the time," Biggi said.

Junior Sebastian Bozlee appreciates the awareness of gluten intolerance, even if some do not think the allergy is legitimate.

"I used to have to explain it and give a whole big lecture. Now I just say I'm gluten intolerant and people know what it is," Bozlee said. "I appreciate having the options out there and having people know about it, whether it's a fad or not."

Bozlee said he's realized what he can safely eat in the Commons with his allergy.

"I get a lot of burrito bowls. I get a lot of salads," Bozlee said.

Although Bon Appétit expanded their gluten-free packaged food section, Mustain agrees that Bon Appétite could provide more variety for students with special dietary needs.

"We need to be a little more proactive and provide some up front and center things other than the salad bar," Mustain said.

Bozlee hopes Bon Appétit will begin to label prepared food consistently.

"Just a little 'gf' next to the dish would be nice," Bozlee said. "Something small, not in the way, but there."

Although he is not required to accommodate students' allergies, Mustain says it is good business sense.

"We want to take care of the customers here," Mustain said. "I don't want the food service to be a detriment to anyone's college experience. It shouldn't be a hassle to come in and get dinner."

Though it can be hard to find gluten-free food on a daily basis, students appreciate being able to eat on campus with the rest of the community.

"I feel like there are more options here than a lot of schools have for people with gluten allergies," Biggi said. "So when you put it into perspective, it's good."

 

Eating gluten-free off-campus

Back to Eden Bakery: 2217 NE Alberta St.

Hours of operation: Daily 9 a.m. to 9 p.m.

Tula Gluten-Free Bakery Café: 4943 NE Martin Luther

King Jr. Blvd.

Hours of operation: Monday to Saturday 7 a.m. to 6 p.m.

Sunday 8 a.m. to 3 p.m.

Tin Shed: 1438 NE Alberta St.

Hours of operation: Daily 7 a.m. to 10 p.m.

Proper Eats Market and Café: 8638 N Lombard Ave.

Hours of operation: Daily 9 a.m. to 10 p.m.

Louie's Pizza and Catering: 4940 N Lombard Ave.

Hours of operation: Tuesday to Thursday 4 p.m. to 9 p.m.

Friday to Saturday 4 p.m. to 10 p.m.

Sunday 2 p.m. to 8 p.m.