McGill Food and Dining does not have allergen-free facilities.
McGill Food and Dining Services is committed to providing more inclusive and safe dining experiences for students with allergies, intolerances, or specific dietary requirements. While efforts are made to reduce risk, it is important to note that none of the dining locations are guaranteed to be allergen-free.
If you live in residence
Students with multiple and/or severe allergies are recommended to consider a residence with kitchen access, such as one of the Quiet Residences (for first year students), Greenbriar Apartments (returning students) or Budget Friendly options at Mac Campus (first year or returning). These residences do not include the mandatory meal plan.
Celiac Disease
Students with celiac disease are encouraged to fill out an accessibility form to request the necessary accommodations to live in a building without the mandatory meal plan. First year students with Celiac in Quiet Residences will be given priority (where possible) and grouped together to facilitate the sharing of the same common kitchen, further reducing the risk of cross-contamination.
Note that availability depends on demand and capacity.
Steps we take to minimize the risk/exposure at the residential dining halls:
- Peanuts are not sourced or used in any recipes in the main dining hall kitchens, nor available in any form at self-serve counters. Seeds including sunflower, pumpkin and sesame are used as alternatives, including wow butter and sunflower-seed butter. Some bakery goods outsourced may be produced in facilities where traces of nuts may exist. These are clearly labelled as such.
- Tree nuts are not sourced or used in recipes in any of the dining halls. While specialty products like almond milk may be available at self-serve stations, they have been outsourced from manufacturing and will be clearly labeled to that effect.
- Food labels are used to identify items which are vegan, vegetarian, made-without-gluten, and dairy-free.
- A made-without-gluten hot meal (including vegetables, starch, and main entree) is made available daily. Please note that despite this, we do not recommend students with celiac disease live in a residence with a mandatory meal plan due to the limited capacity of the food service team to fully accommodate these students.
- A vegan hot meal (including vegetables, starch and main entrée) is made available daily.
Here are some steps you can take:
- Always carry your EpiPen with you, for students at-risk of an anaphylactic reaction.
- Carry medical identification, such as a MedicAlert bracelet.
- Identify your allergen to the chef or dining hall manager, ask questions about ingredients or preparation before you eat.
- Connect with our dietitian before arriving on campus.
Students with food allergies or requiring specific diets due to a medical condition are invited to meet with our registered dietitian in-person during move-in week, or shortly thereafter. This meeting serves to help students identify which food choices will be safest, which recipes or counters require more caution, and if necessary to organize to meet with chefs/dining hall managers so that you know your contact person for any questions about ingredients contained in the food you eat.
For any questions about special dietary needs or to schedule an appointment, please contact our staff dietitian: askadietitian.shhs [at] mcgill.ca