For years, gluten-free students at Gordon College have struggled with the same issue: eating in Lane has often felt like a gamble. Between limited dining hall options, cross-contamination concerns, and inconsistent labeling, students living with celiac disease or gluten sensitivity have found that eating in Lane has been difficult– and sometimes unsafe– to rely on for daily meals. However, things are now changing for the better!
This year, Lane welcomed a new head chef and several new staff members. Since then, students have noticed an improvement in new equipment and more allergy accommodation. Most of the staff have been trained in depth in all major allergens and have taken various courses on them. Gluten free foods are also prepared separately from other contaminating ingredients. A change that has been exciting is that there is a new waffle maker dedicated to gluten-free students. It has been noticed by many that Lane is slowly making more intentional efforts to rebuild trust with the gluten-free community here at Gordon.
In past semesters, students have reported that gluten-free options were often scarce or unappealing. Students saw regular bread placed in the gluten-free toaster, multiple cases of cross-contamination, and because most stations are self-serve, it was hard to ensure that foods labelled GF were safe to eat. Especially for students with celiac disease– who can get sick from even the slightest trace of gluten– incidents made lane a stressful place to eat.
Since Lane’s transition to its new head chef, the kitchen staff has increased communication with students, tightened safety procedures, and has taken steps to reduce the risk of contamination throughout the dining hall. One of the biggest improvements has been strengthening the “Pure & Simple” station. This station is fortunately the only station in the dining hall that is not self-serve and is free of all major allergens, so there will always be a safe option.
New head chef Ryan McCarthy sat down with The Tartan to respond directly to concerns and explain what changes have been made. He said that “The Pure and Simple station is definitely the safest place for gluten-free students”, because the team serves the food themselves and uses separate utensils that can prevent cross-contamination much more effectively. He also mentioned that there are designated gluten-free prep areas, color-coded cutting boards, and even a separate fryer for gluten-free foods. This has been a major step for avoiding cross contamination.
One distinction that really matters and is important to highlight is that “The pizzas are cooked in the same oven, for that reason it is labeled gluten friendly instead of gluten free. It is generally safe for people with intolerance but not necessarily for celiac disease,” McCarthy explains. While gluten sensitive students may tolerate small amounts of cross-contamination, those with celiac disease cannot. The reason why this is so important is because Ryan and the kitchen staff are making it a point to recognize this to ensure the safety of everyone.
While Lane has made significant progress under new supervision, Ryan made it extremely clear that challenges continue to remain. Sourcing GF–certified ingredients are not always easy. He mentioned how “some ingredients are hard to come by or are not labeled as being gluten free. Even though it doesn’t contain gluten, it still could be a risk from the manufacturer or supplier.” Self-serve stations will constantly carry risk because students do not always follow protocols. Nevertheless, students that are gluten-free say that Lane feels noticeably different than in past years. There is more attention to detail, safety, and more willingness to respond to concerns.
Lane’s night supervisor, Luiz Piers Junior, mentioned that the dining hall has also improved labeling. GF items are now marked clearly with printed labels or clip-ons, and there are QR codes on TVs around the dining room that link directly to menus listing all of the allergens. These improvements have helped students identify safe foods without guessing or having to track down staff for assistance. The kitchen team has also been standardizing recipes through Nutritics – the Metz’s nutrition and allergen program– to ensure consistent and accurate allergen listings.
A small, yet exciting addition that is already getting students’ attention is the new gluten-free waffle batter and designated waffle maker. For multiple gluten-free students, the traditional waffle maker station has been entirely off-limits. However, this new machine offers a safe alternative, which is something that previous years lacked entirely.
Ryan McCarthy said that he “wants gluten-free students to feel safe and heard and that they are always open to feedback. While improvements have been significant, the staff acknowledges that there are still multiple challenges that remain. Sourcing gluten-free certified ingredients may be difficult, and self-serve stations will always carry risk to a degree. Yet, the new staff is committed to their ongoing training, expanding options, and having better communication with students. For the first time in a long time, gluten-free students are beginning to feel more supported. Lane will continue to grow and adapt, and many hope to feel this momentum continues as this becomes the new standard at Gordon College.
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