Allergen Management Plan:  We take safety seriously and serving our customers quality foods in a safe manner is of top concern.  Every single dining employee and dining location on campus receives Allergen Training and is equipped with an Allergen Management Plan.  Employees are constantly being reminded of the importance of preparing and serving foods in a safe manner and Food Allergy and Cross-Contact Restaurant Posters in English and Spanish are also posted in our kitchens as constant reminders to our William and Mary Dining employees, supervisors, managers and vendors.

One on One:  We work one on one with students and parents supporting special dietary needs.  We have developed a practice of meeting with students and parents one on one with the Resident District Manager and Executive Chef so needs can be accommodated and addressed. 

Special Dietary and Allergen Chef:  Chef Arnie was also appointed the Special Dietary and Allergen Chef to serve as a point person and expert for consulting with our customers who have special needs.  Chef Arnie has worked closely to identify the specific needs of each customer to find items that will keep them satisfied not just for a meal or two but for the entire academic year.   Chef Arnie works closely with District Executive Chef Denis Callinan and Regional Executive Chef Tom Fiammetta and together they have created menus that the entire William and Mary Dining community can enjoy with a diverse selection of Vegan, Vegetarian, Lactose-Free and Gluten Free options not just at Outside of the Box, but across your entire campus.

Exceptions for Required Residential Meal Plans (pdf)