Simple Servings approaches the food allergy problem with a comprehensive approach. Rather than offering different menus for different allergy sufferers, it simply eliminates any use of seven of the eight most common food allergens in all the dishes it serves. They include milk, eggs, soy, tree nuts, peanuts, shellfish and gluten (fin fish, the eighth common allergen, is occasionally utilized in Simple Servings).

Designed to be part of an all-you-care-to-eat station mix in a college dining hall, Simple Servings has its own cookware and utensils to prevent cross-contamination, while an extensive menu database provides plenty of daily and day-to-day choice for diners. The dishes, generally composed of a protein, vegetables and a gluten-free starchy (and vegan) side dish, tend to be minimally processed with few simple ingredients quickly identifiable by diners concerned about what they are consuming.

Originally developed at Northern Arizona University, Simple Servings was piloted at several other Sodexo college sites last school year and will be rolled out in more than 50 more starting this fall.

Project Team:

Beth Winthrop, MS, RD, Development Director for Wellness – Sodexo Campus Services
Jeff McClure, Director of Culinary Services – Sodexo Campus Services
Kristi Theisen - Senior Manager, Offer Development, Sodexo Campus Services
Glenn Kvidahl, Dining Services General Manager – Northern Arizona University
Casey Fisher, Strategic Planning and Marketing – Northern Arizona University
Craig Desuta, District Executive Chef – Liberty
Peter Jerominek, Resident Dining Executive Chef - Liberty
Robin Quay, Registered Dietitian – Liberty
Julia Pfeifer, Marketing Specialist – Liberty
Jeff Scott, Area GM – Ithaca
JJ Molina, Executive Chef – Ithaca
Joseph Ceraulo, Senior Marketing Manager
Tracy Crow, Senior Marketing Manager
Michelle Herlihy, Marketing Specialist
Warren Wills, Graphic Arts Specialist
Kelly Born, Graphic Artist
Brian Turner, Senior Manager, food safety information and quality assurance