Where to Start


We recognize various food preferences and allergies among a large campus population and are dedicated to meeting the nutritional needs of our students. Our goal is to provide students with the tools and support they need to utilize the dining halls safely and be active in the management of their food allergy or food-related medical condition on campus. We take into account each individual student’s personal dietary needs and make every effort to help transition students into their new life at Baylor University.


Student’s Responsibilities

1. Notify Baylor Dining of your allergy (ies).
2. Schedule a meeting with our Registered Dietitian to develop a plan to help you navigate the dining halls.
3. Be proficient in the self-management of your food allergy (ies) including:

  • Avoidance of foods to which you are allergic
  • Recognition of symptoms of allergic reactions
  • How and when to tell someone you might be having an allergy-related problem
  • Knowledge of proper use of medications to treat an allergic reaction
  • Carry emergency contact information with you
  • Review policies/procedures with Baylor Dining and your physician should a reaction occur

4. Read the station signage, menus, and ingredient information made available upon request and online at www.baylor.campusdish.com in order to be better informed.
5. When in doubt regarding ingredients in a particular food, direct your questions to our Registered Dietitian or ask for a manager on duty. If you do not know who these individuals are, please ask a cashier or another employee on duty.
6. Due to the self-serve nature of the residential dining halls, if you have been prescribed an Epi-pen, carry it with you at all times.
7. If you notice something that is problematic for your allergy, please notify our Registered Dietitian or manager on duty so they can look into your concern.
8. If you have a question at any point, please ask our Registered Dietitian or manager on duty. If we do not hear from you, we believe that you are successfully navigating the dining locations.


To Avoid Cross-Contact

•You may ask a dining employee to change their gloves.
•You may ask a dining employee to use a new utensil or a fresh pan at made to order stations.
•Take caution with deep-fried foods. Frying oil is reused before being changed; this can lead to cross contact because food fried in oil releases some of its protein, which is then absorbed by other foods fried in the same oil.
•Take caution with bakery items. Any items prepared onsite have the potential to have come in contact with other ingredients in the kitchen.
•At the salad bar and deli station students may request produce or meats that are stored behind the counter from the employee working at those stations.




Dining Hall menus are posted four weeks in advance on the dining website. Nutrition information is available and the menu can be filtered based on certain special dietary needs. Students are encouraged to communicate with food service staff about food allergies. We operate a commercial kitchen where ingredient substitutions, recipe revisions, and cross-contact with other allergens is possible.




Look for the Vegetarian leaf in the dining halls and on our online menus.




Look for the Vegan leaf in the dining halls and on our online menus.


Made Without Gluten

Gluten Free

Each station in the dining halls routinely offers made without gluten entrees and sides.


Made Without Dairy

Each station in the dining halls routinely offers made without dairy entrees and sides.



Contact Us

Send our staff dietitian an email to set up an appointment or ask a question: beard-taylor@aramark.com.