Dining Safely: You’re in Charge
Helping Yale students eat well is our priority. To eat safely, with peace of mind, is equally important.
Students work closely with our Registered Dietitian Nutritionists to ensure their wide range of dietary needs are met. Our team also collaborates with dining managers and cooks, dietitians at the Yale Health Plan, and Student Accessibility Services, to accommodate everything from serious food allergies or medical conditions to athletic training considerations, religious dietary guidelines, and lifestyle choices.
Within the dining halls, ingredients are listed for every recipe and the top nine major allergens are clearly identified with an icon system across our menus. Menus can always be accessed online, the Yale Hospitality app, and alongside each dish in the serveries, so that meals can be enjoyed communally. We remind fellow diners to assist their peers with food allergies and sensitivities by using a clean plate when re-entering the serveries, to use the utensils designated for a specific dish, and to keep our gluten-free station – including condiments and toaster – for separate use to avoid cross-contact.
Rest assured, our culinary team are trained in food safety and allergen-specific food preparation and will customize arrangements whenever necessary. It is our responsibility and our great privilege to support you.
Ask the Dietitian
Our Registered Dietitian Nutritionist is available for one-on-one appointments with questions regarding the following:
- General Nutrition Information
- Menu and Ingredient Information
- Special Dietary Accommodations
- Contact hospitality nutrition with any questions or concerns.
Register for Dietary Accommodations in 4 Steps!
- Register with Student Accessibility Services
- Complete the Self-Identification form (provided by SAS)
- Arrange an appointment with our Registered Dietitian to discuss accommodations and arrange an individualized plan. This plan will be executed in your home college and as needed in any of our residential dining facilities.
- Continue to work with the nutritionists and your unit managers and chefs. And remember, your active involvement and feedback helps us best support you!
Halal Options at Yale
In collaboration with the Muslim Student Association, we’re thrilled to assist you in nvaigating diverse culinary offerings at Yale. Here are some details that you should keep in mind:
- Meat Selection: All chicken, beef, and lamb served within our residential dining halls are sourced as Halal, unless otherwise specified. You can indulge in these options with confidence. Whenever a chicken, beef or lamb item is served that is not Halal, dedicated signage will be posted directing students to ask about available Halal options.
- Alcohol in Food: Any dishes that incorporate alcohol, such as those prepared with cooking wines like sherry and mirin, beer, or liquor, are clearly labeled as containing alcohol.
Ingredients Without Alcohol Labeling: We currently label soy sauce, vanilla extract and wine vinegars as containing alcohol. We do this due to trace amounts of alcohol which is naturally produced during the fermentation process. These items are considered Halal and are safe for consumption. do not currently label for soy sauce, vanilla extract, and wine vinegars.
Non-Halal Enzymes and Additives: In instances involving non-halal enzymes and additives, particularly those derived from non-Halal beef or chicken stock, we encourage you to contact our dining hall management for clarification. This ensures that the dishes align with your dietary preferences and needs.
Important Clarification: Please note that these guidelines pertain exclusively to our residential dining halls and are not applicable to our retail spaces. Examples of these retail spaces include Commons, The Bow Wow, and The Elm. Should you have inquiries regarding Halal offerings in these areas, don’t hesitate to approach the management on duty or contact Yale Hospitality.