Ohio University has three dining halls: The District on West Green, Nelson Court and Shively Commons. Despite the options, many students across campus have voiced concerns that the allergy-friendly food options are extremely limited.
In an email, Autumn Ryder, the director of Culinary Services, said, “Culinary Services can accommodate food allergies and a variety of dietary needs, including vegan and vegetarian diets, gluten-free diets and dietary preferences related to religious practices.”
Audrey Gaines, a junior studying chemical engineering, has celiac disease and cannot eat gluten. She believes that Margaret’s, a concept within The District, is a good place to eat, but eating anywhere else can be difficult and overwhelming.
Joanne Baltimore, a sophomore studying finance, keeps a kosher diet, which involves separating dairy and meat and avoiding certain other foods. Baltimore said she received a dining exemption through the university, which waives the meal plan requirement, due to a lack of kosher dining options.
Cross-contamination is a point of concern for many people with allergies, but Ryder says that “Culinary Services has procedures in place to help prevent allergen cross-contact.”
Ryder's email said all staff members are ServSafe certified, which includes training on food-allergy and allergen-friendly practices. Select culinary staff members also receive additional allergen training to complete special requests and answer questions.
Nonetheless, the OU website says there are some instances where ingredients may be substituted or commercial manufacturers may change formulations beyond the university’s control, potentially introducing allergens. There is also always a possibility of cross-contact, according to the same website.
The OHIO Eats app lists the dining hall menus and includes all allergens, but Baltimore said the lists are often unreliable.
According to Ryder, there are multiple allergy-friendly food options on campus. The District on West Green is a nut-free dining court and Margaret’s, a station within The District, is free from the top nine allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
Nelson Court also has a dedicated allergy-friendly preparation area, according to Ryder.
However, Gaines said Margaret's being the only specifically allergy-friendly dining area on campus can be difficult.
“I just think just having the one dietary area is very limiting, and it's because it's free from the top 10 allergens,” Gaines said. “It's like everyone with any allergen is just eating like the bare bones.”
Baltimore also said it can be hard to find appetizing allergy-friendly meals at the university.
“I think that the dining hall just doesn't quite hit the mark of like creative meals and appetizing alternatives and more fresh food, and I found myself essentially eating almost completely like carbs and cheese, most days,” Baltimore said.
According to Ryder, OU Culinary Services has a Culinary Services Development Committee, a student-led group, which meets with culinary staff to provide feedback on dining options and services.
In comparison to Miami University, a similarly sized university in Ohio, OU offers fewer dining options for students with food allergies. Miami has three locations on its campus that offer meals without the top nine allergens.
Baltimore said the price of meal plans, given the limited options, is “disrespectful.”
According to the OU website, meal plans for the 2026-27 school year range from $2,507 to $2,980 for a traditional meal plan and $3,802 to $4,239 for a flex meal plan, which includes additional options for how students can use meal swipes as well as “flex points” that can be used at on-campus markets.
Students who have questions or specific dietary concerns can contact OU's registered dietitian at culinarydietitian@ohio.edu. Additional information about special diets and available resources is available on the OU website.
