Dietary Requirements

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!

  1. Register with Student Accessibility Services
  2. Complete the Self-Identification form (provided by SAS)
  3. 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.
  4. 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 navigating 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. 
  • 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. 
For any additional queries or the need for further information, please feel free to connect with Yale Hospitality or the Muslim Student Association. We’re here to assist you. Delight in your dining experiences with us and make the most of your time at Yale! 

Frequently Asked Questions

Yale Hospitality’s Registered Dietitian and Dining Teams support students and guests with special dietary needs. All ingredients and recipes are regularly reviewed for allergens and dining hall managers and chefs are certified in both Servsafe and AllerTrain (Menu Trinfo) to ensure safe execution of meals. Each student determines their own level of comfort when making selections in the dining halls. Ingredient and allergen information for menu items can be found on our eMenus, Dining App, and printed Menu Identifiers in the dining halls. We label for the nine major food allergens as recognized by the Food & Drug Administration: wheat, soy, dairy (milk), egg, fish, shellfish, peanut, tree nut, and sesame. We also recognize our community has other common dietary restrictions. For this reason, we also label for the presence of gluten, alcohol, pork, and coconut.

Our top priority is safety, but we also want you to experience the myriad of nutritious, delicious, and sustainable foods offered at Yale. Should you require individualized dietary accommodations, please register with Student Accessibility Services; a self-identification form will be provided upon registration. Once registered, Yale Hospitality’s Registered Dietitian will reach out to schedule an appointment and develop an individualized plan to meet your needs. 

We use allergy icons to identify recipes that are made with wheat, dairy (milk), soy, egg, fish, shellfish, peanuts, tree nuts, and sesame. These are considered the nine major food allergens as recognized by the Food & Drug Administration. We also recognize our community has other common dietary restrictions. For this reason, we also use icons to identify the presence of gluten, alcohol, pork, and coconut.

While the FDA defines coconut as a tree nut, many of our students who avoid tree nuts are not sensitive to coconut. For this reason, we use a coconut icon to identify menu items that contain coconut.

We offer many delicious items that are made without gluten. Each dining hall also provides a gluten-free area with dedicated breads, cereals, spreads and snacks. Our staff are highly trained in preparing meals that reduce the risk of cross-contact. However, please know that our kitchens are not dedicated gluten-free facilities.

The cornerstone of our operation is variety, and our customers are provided with delicious vegan and vegetarian options every day. These are dishes created and presented in ways that make them attractive to carnivores and herbivores alike, and our vegan-friendly program has been recognized by an “A+” grade rating from PETA2.

We encourage students to enjoy meals in all our residential college dining halls. If you require any dietary accommodations, please make sure you have registered with Student Accessibility Services and have filled out the self-identification form so can ensure your needs are communicated to all dining hall managers.

Be aware of the potential for cross-contact in a self-service dining environment

  • Avoid foods which you are allergic or cause illness
  • Read menus and ingredient information prior to making food choices
  • Recognize symptoms of your allergic reaction and know who to tell if you might be having an allergy-related problem
  • Knowledge of proper treatment for your allergic reactions; always carry your epinephrine auto-injector
  • If you ever have questions or concerns, please contact the Registered Dietitian right away

Disclaimer: Dishes served in all our dining locations are prepared in kitchens that are not allergen-free. Manufacturers of commercial foods may also change their formulation without notice.  While precautions are taken to ensure accurate labeling and careful preparation of foods, students and guests with food allergies are encouraged to speak with a Yale Hospitality manager if they have any questions or concerns.