Dietary Allergens & Preferences
MSU Culinary Services recognizes the top 8 food allergens as defined by: wheat, egg,
dairy, soy, peanuts, tree nuts, fish, shellfish. We make every effort to provide an
inclusive menu by accommodating specialty dietary needs.
Guests with Celiac disease are encouraged to choose prepackaged options that are certified gluten-free by the manufacturer. Kindly communicate your need with staff and request separate cooking equipment or servings from pans of food that have not been put out on the line yet. The following options are available upon request: GF hamburger buns, GF pizza crusts and GF tortillas.
We work to recognize and accommodate your dietary needs in a way that's personalized, sensitive and supportive. Schedule a free consultation with our registered dietition.
All of our food items are labeled on the meal service line. These “menu identifiers” include: name of the food item, any of the 8 major allergens included in the dish served, and dietary preferences. Manufacturer disclaimers can be found online. Review according to your level of sensitivity. We are transparent with our labelling because we believe in providing safe and healthy meals to our students. If you have questions during mealtimes, any of our chefs or management team members will be ready to assist you - just ask!
Vegetarian: Dishes do not include meat, fish, gelatin, or rennet; they may contain dairy or egg.
Vegan: Dishes do not include meat, gelatin, rennet, dairy, eggs, honey, sugar processed with bone char, or any other animal by-products.
Gluten-Free Ingredients: Do not contain gluten, wheat, barley, or rye. However, due to risk of cross-contamination in our mixed-use facility, products cannot be guaranteed to have less than 20 parts per million of gluten.
Local: Over 100 Montana vendors are featured throughout our operations, as part of our Farm to Campus initiative.
At the entrance of each dining hall find a dining guide specific to your dietary needs. Follow the map display on the back of each guide to orient yourself in our dynamic space. Find helpful suggestions to consider whether you’re eating with us for breakfast, lunch, a snack, or dinner.
Special Diet: Crossroads
The Crossroads concept is located in both dining halls on campus. Here, you will find specialty items located in the small refrigerators in each station including gluten-free breads, muffins, and a rotation of vegan and gluten-free desserts. Ask staff for individually wrapped peanut butter and sun butters, jelly packets and cream cheese to prevent cross contamination.
CatCounter allows students to build meals around certain nutrition goals and feel confident about what each menu item contains. Visit CatCounter to see nutrition facts, ingredient information, and identified food allergens. Tablets located throughout our service areas link to CatCounter for your convenience.
The MSU Culinary Services registered dietitian provides assistance navigating the dining halls or retail food service operations on campus. The dietitian will introduce each station making recommendations to ensure you have a variety of options to support healthful dietary choices for any nutrition need. Tours empower students to get the information they need to make informed decisions about their menu options. Email [email protected] to set up a tour.
While Montana State University Culinary Services makes every attempt to accommodate students’ individualized dietary needs, please be aware that all MSU Culinary Services’ locations prepare items contacting egg, fish, milk, peanuts, shellfish, soy, tree nuts, and wheat. Every effort is made to safely prepare and serve foods but there is always a risk of cross contamination of allergens or gluten. In addition, there is always a possibility of cross-contact and suppliers and manufacturers may substitute or modify products at any time, without notifying us. Individuals with food-related dietary concerns should be aware of these risks. Questions about ingredients should be directed to a Culinary Services Manager. It is the responsibility of the individuals with food allergies or dietary concerns to make the final judgement about whether a food item is appropriate for them.