Products grown or produced within 150 miles of High Point.

Menu items that are prepared without wheat, barley, rye, or any other gluten-containing ingredients.

Menu items that exclude meat, poultry, fish, dairy, eggs, honey, and gelatin.

Menu items that exclude meat, poultry, and fish or gelatin.

Cool Food Meals have a low carbon footprint, already meeting the level of food-related emissions the World Resource Institute’s research says we need meals to have by 2030. Using an ingredients list, WRI calculates a dish’s carbon footprint by analyzing the agricultural supply chain and land used to produce the meal. If the carbon footprint falls below an established per-meal threshold and meets nutritional standards, it is certified as a Cool Food Meal.

Peanuts and peanut products are used as ingredients in several of our recipes. Students with a peanut allergy are advised to take caution with bakery items and Asian dishes where peanuts may be included in sauces. Peanut oil is not used as an ingredient in any of our recipes.

Tree nuts may be present in select dessert items. Students with a tree nut allergy are advised to take caution with bakery items and any menu items that contain pesto, coconut, or coconut milk.

Fish entrees are an occasional menu offering, but other dishes may also contain fish sauce, Worcestershire sauce, curry paste, or Caesar dressing.

Shellfish as an ingredient is sometimes on the menu. Additionally, although not technically considered a shellfish allergen by the Food and Drug Administration (FDA), some dishes may contain mollusks such as clams, mussels, oysters, or scallops. If severely allergic to shellfish, it is advised to avoid these as well.

Soy and soybean oil are present in a large variety of products, most notably manufactured products and our fryer oil. However, our other recipes are prepared with a vegetable/olive oil blend. The FDA exempts highly refined soybean oil from being labeled as an allergen. Studies show most allergic individuals can safely eat soy oil that has been highly refined (not cold pressed, expeller pressed, or extruded soybean oil).

Milk and milk-based products are used as ingredients in many menu items. A non-dairy milk option is available every day in dining facilities across campus. Items prepared with butter or margarine should be avoided.

Eggs are present in baked goods, desserts, and mayonnaise. Students are encouraged to check the ingredient information of items they wish to eat.

Wheat is a common grain found across campus locations in pasta and baked goods, but may also be present in certain salad dressings, sauces, soups, and casseroles. Gluten is the protein found in wheat, barley, rye, and sometimes oats. You can find made-without-gluten items easily using the dietary filter and designated icon.

Per the FASTER Act, manufacturers will be including sesame as the 9th allergen declared on all food products in the US. Additionally, this allergen has been added to our recipes and dishes. Sesame seeds and tahini are common sesame ingredients. Sesame oil is not highly refined and therefore should also be avoided, if severely allergic.