Syracuse Sun

Campus Dining Expands Gluten-Free Options, Introduces New Peer Ambassador Program

Each of the six residential dining centers now offers a dedicated gluten-free preparation area with utensils and appliances used solely for gluten-free food.

Ashley Leone, MA, RD, CDN, CNSC, assistant director of nutrition management and Campus Dining’s registered dietitian, emphasizes food safety. She trains staff and students in nutrition and food safety, assists with recipe creation and menu development, manages allergen and dietary food labeling, works one-on-one with students with food allergies and special dietary needs, and provides community education.

Leone focused on improving quality choices for gluten-free students for the 2024-25 school year. She hosted focus groups last year for students with gluten intolerances to gather feedback on their needs. The student feedback led to a rethinking of gluten-free service in all six residential dining centers. Gluten-free students can now request made-to-order meals to reduce cross-contact risks and enhance freshness, taste, and overall quality.

“Gluten-free food simply does not hold well and is much better when prepared fresh. Students told me again and again the gluten-free food prepared ahead of time just did not taste good, and unfortunately, we ended up regularly composting much of it. With this new process, we can offer fresh, made-to-order meals and significantly decrease food waste,” says Leone.

Leone is also introducing a new peer-to-peer initiative that connects first-year gluten-free students with second or third-year students who are also gluten-free. This program aims to help new students navigate safe eating options both on- and off-campus.

“It can be hard figuring out where you can eat safely and who has the best gluten-free offerings in an urban university location that you are not familiar with,” says Leone. “This program closes the gap, providing students with great first-hand knowledge, a readily available personal resource, and hopefully a new friend on campus!”

Students with allergies or dietary restrictions can still reach out to Leone or any member of the dining center leadership teams to request specific products or meals they enjoy at home.

“Campus Dining will continue to build this program to meet the evolving needs for gluten-free food on campus,” says Leone. “Being gluten-free myself, I empathize with students and understand the importance of having a variety of safe and delicious options.”