Best Practices
for students and colleges

Below are my recommendations based on what I found. Please visit the Contact page if you have questions or notice anything that’s changed so we can update the information and continue learning together.

Best Practices: What can students adovcate for

Normalize Gluten-Free Choices

Communicate with nutritionists and dining managers to share information about gluten-free ingredients that can be easily substituted (for example, using gluten-free soy sauce or cornstarch instead of wheat to thicken soup). Many schools are already doing this. UConn implemented these substitutions with no cost increase by buying in bulk. This is something you can advocate for or look for during your search.

Share what you find to increase awareness

Use the FindMeGF app whenever you can. Input your experiences with gluten-free dining in the communities where you live. This helps others know where to eat safely and builds awareness, especially in areas where the app isn’t used as often (some parts of the South and Midwest). It’s free and easy to use.

Create Safe Gluten Free Places

Many campuses now offer allergen-free options in their dining halls, including gluten-free pantries and dedicated toasters. Best practice also includes offering keys or access for students with Celiac Disease or allergies to avoid cross-contamination. Allergen-free options should be available at most dining facilities, and staff should receive allergen training from outside agencies or through internal programs.

Advocacy and Empowered Choice

Eating is social, so being able to plan ahead is important. Review menus — do they include filters for “gluten-free”? This labeling helps students with Celiac Disease more than a simple “wheat-free” tag. If you’re unsure about ingredients, ask! For example, I once saw short ribs with gluten-free soy sauce that weren’t labeled correctly. I followed up with the school, and they fixed the label.

Check for variety and meal schedules so you can plan your week. On larger campuses, look for multiple safe dining halls. And last but not least, advocate for clear labeling in food courts . I haven’t yet found a campus that does this well yet.

Recommendations for Improving Gluten-Free Dining on College Campuses

1. Clearer and More Consistent Labeling

Labeling should be consistent and meaningful, particularly soups, marinades, dressings, or sauces, should be clearly labeled.
If a dish like short ribs includes soy sauce, labels should specify whether it’s gluten-free soy sauce or not. Otherwise, students are left wondering if it’s a safe meal or a “can be modified” option.
Schools like UConn set a great example, using gluten-free substitutions for soups, marinades, and dressings at no extra cost. The head of food service was able to purchase gluten free ingredients at the SAME cost which has inceased food options at U Conn. His staff is well trained and he is personally vested. This approach ensures that many meals are automatically safe for students with Celiac, removing guesswork.
Digital menus and allergen filters should match in-person signage and be updated daily for transparency.
Consistency builds trust- students should never have to question whether “gluten-free” means truly safe or just adaptable.

2. Dedicated Gluten-Free Zones in Dining Halls and Shared Dorm Kitchens

Every campus should have a designated gluten-free prep area in at least one main dining hall to reduce cross-contact.
Include separate utensils, cutting boards, and toasters, and clearly label the space as a certified safe zone.
In dorms, offer lock-and-key cabinets or bins for gluten-free students to safely store their own toaster, sponge, and utensils without risk of contamination.
Visibility matters: safe areas should be clearly identified for students with Celiac disease or gluten intolerance.

3. Staff Training and Responsiveness

Dining staff should complete annual allergen and cross-contact training, with specific attention to Celiac disease and gluten cross-contact.
Schools should have a clear communication channel so students can ask questions, verify ingredients, or prearrange meals.
Responsiveness should be priortized, since how quickly and clearly staff reply makes a major difference in student trust and quality of campus life. .

4. Campus Dining Apps and Technology

Mobile dining apps should include reliable gluten-free filters, ingredient lists, and real-time menu updates. Gluten should be a fillter as best practice. If that isn't option, mutli-select filter for wheat, malt, rye, spelt, oats (not gluten free). Many of these grains are not on menus so :Gluten" is preference
Apps should also allow meal pre-orders, direct contact with dining managers, and alerts when safe meals are available.
Schools like UConn and others that plan menus in advance make it much easier for students to plan around social dining, helping them eat with friends instead of opting out due to uncertainty.

5. Variety, Planning, and Social Inclusion

Gluten-free dining should go beyond plain chicken and rice—rotating meals, international flavors, and culturally diverse options make students feel seen and included.
Offering grab-and-go snacks, desserts, and late-night options helps students feel part of campus life, not excluded from it.
Campuses that post menus in advance empower students to plan ahead—so if friends choose a place with limited options, a gluten-free student can grab food elsewhere and still join socially. Dining safely shouldn’t mean missing out on connection.

6. Food Court Labeling for Vendor Inclusion

Campus food courts should provide clear gluten-free labeling and include at least one vendor with gluten-free certification or training.
Between classes, students often rely on quick meals so accurate signage (especially now that many on-the-go places have no workers there) and accessible safe options in busy areas are essential.

7. Collaboration and Peer Advocacy

Schools should partner with student advisory boards or Celiac/allergy clubs to discuss dining experiences and suggest improvements.
Create feedback loops (like quick surveys or meetings) where students’ experiences shape real changes in menu planning.
Support peer mentorship for students newly managing gluten-free dining an/or new students to the school.

Best Practices for students and colleges