Food allergies have been on the rise in recent years, and we take the issue very seriously.

To ensure those with allergies can enjoy the convenience of eating on campus, Kitchen West is completely free of the Big 8, allergens are clearly marked in our other dining halls and on an incresing number of retail products. If you have food allergies, please ask a manager if you are ever unsure about a product's ingredients or abstain from eating it altogether. No food is worth risking your health for. 

We are excited to announce that we now have a dining hall that is completely free of the big 8 allergens: Kitchen West.

For more information, please see the Kitchen West page.









What do I need to know?

  • For a very in depth look at the subject, please read our Food Allergy white paper.

  • The most common food allergies are known as the Big 8: shellfish, peanuts, tree nuts, fish, eggs, milk, soy, and wheat. Kitchen West is completely free of these allergens, and they are clearly identified in our other dining halls. 

  • While all dining locations serve naturally gluten-free items, it is important to keep in mind that the most common allergens are present in the food production areas (with the exception of Kitchen West) and the equipment used in preparation of a variety of items.

  • Self-service food areas do present the danger of cross-contamination.

  • Allergen filters are available online for all of our dining halls:

    • Just go to the "Menu" tab and choose the hall you want to dine at

    • Click "Set Allergen Filters" and input the allergens you wish to avoid.

    • Then hit "Apply." You'll see what menu items are available for you to enjoy.

  • It is possible that manufacturers of the foods we use may change their formulation at any time, without notice.





Important facts to remember about food allergies:

  • Adolescents have historically been noncompliant with medical recommendations and regularly carrying their life-saving, self-administered epinephrine.

  • Studies show that the earlier epinephrine is given for an acute reaction following an accidental ingestion, the more likely it will be life-saving. Delayed administration of epinephrine may result in more severe and prolonged episodes of anaphylaxis.

  • Benadryl does not treat anaphylaxis.

  • Non-deadly, food-induced anaphylaxis is the most common type of severe allergic reaction.

  • Food allergies need to be accurately diagnosed, which involves expert interpretation of a patient’s clinical history, skin tests, blood tests, and occasionally, oral food challenge (OFC).

  • No available cure is available for food allergies, so avoidance of allergens is key.Milk

  • Patients at the highest risk of death from a food-induced anaphylactic reaction are teenagers with a history of asthma who already know what they are allergic to.

  • Close follow-up with an allergist is helpful.






BreadWhat is my responsibility in managing my food allergies?

Make sure your food allergy is documented with the UNT Student Health and Wellness Center.

Become proficient in the self-management of your food allergy by:

✔ Avoiding unsafe foods

✔ Recognizing the symptoms of allergic reactions

✔ Knowledge and proper use of the medications used to treat your allergy as indicated by your physician

Make sure your RA and Hall Director are aware of your allergies and have the necessary contact information on file.

If you have a question or are unsure about a menu item, ask the Manager on Duty.





What we offer:

Allergen containing menu items can be easily identified by using the allergen filter available on the dining hall menuGluten Free Symbols pages.

Gluten Intolerance:

  • Gluten-friendly menu options are available in all cafeterias.

  • Gluten-free menu options can be found  in all retail locations.

  • Specially packaged gluten-free options are available using your meal plan at our retail food shops in the University Union.

Students with medical conditions requiring special diets can apply for a special diet meal plan conversion.