At Parkhurst, we believe every guest should feel included around our table, no matter their dietary needs or preferences. From allergens to lifestyle choices, we work with our guests directly to address their individual needs and concerns, and allergen-free stations prevent cross-contamination and ensure peace of mind.
One student guest, Emme Perry, chose to attend the University of New England based on her visit to campus and her very first experience with Parkhurst Dining.
“It immediately feels like you’re entering a safe space,” says Perry, class of 2027 and SGA President at the University of New England. “They had no prior knowledge I was coming, and they were able to provide me a safe meal. I looked at my parents and said, ‘This is my place; this is my home.’ No other university was able to care for me in that manner.”
In fact, Perry was so impressed with Parkhurst at the University of New England that she nominated the dining program to be part of FARE (Food Allergy Research and Education), a comprehensive program created to improve the safety and quality of life for college students with food allergies. On the FARE website, UNE is featured as one of five colleges across the United States to have a food allergy club.
Parkhurst’s commitment to inclusive dining is an inside-out endeavor, with responses like Perry’s reflective of the hard work of our team.
Chefs like Christy Jewell, Executive Sous Chef for Parkhurst Dining, identified the need to improve the allergen program at her site, Grove City College, noting issues with ordering special items and the communication and transparency of the process.
Today, Grove City College offers the Inspired Eats Station and the Carvery, both without the nine major allergens. The menu for Inspired Eats is always a whole protein, a vegan protein (usually quinoa, beans or sometimes mushrooms), a starch (different than what is on Carvery), and a vegetable; the menu for Carvery is always a whole protein and a starch.
“When I joined Parkhurst, the special diet program was very broad,” says Jewell. “It was very hard for us to cook 20 different meals. Over the past two years of changing the menu to Inspired Eats, [it] gave students with food allergies more options.”
Since enhancing the allergen-friendly menus, these stations are able to serve almost every student with allergies. Meanwhile, Chef Christy continues to work one-on-one with the select students who require additional accommodations to ensure they have a satisfying dining experience like their peers. Christy took the feedback, along with understanding the needs of the allergen students, and transformed the allergen program on campus to be more accommodating and accessible to meet their needs every day.
This year, Jewell won the MenuTrinfo’s Best Food Allergy Champion, recognized as a leader in the dining industry for her dedication to providing a safe dining environment.
Parkhurst is proud to provide a menu everyone can enjoy and to celebrate team members who embrace our goal to nourish guests with nutritious, delicious meals suited to their needs.
