Article Source: USA Today

The allergic student of even a few years ago might have had to take chances, pester cooks about ingredients or just skip eating anything made in a public kitchen altogether. But as allergies seem to have become more common — and as allergy sufferers and advocates have become more aggressive in lobbying for accommodations – dining services officials are beginning to act. Many college and university dining halls have adopted signs that point out common allergens, while others offer frozen meals and special items like gluten-free bread so students with allergies can have the social experience of eating with their friends.

A few others, including Brown University, College of the Holy Cross, and Franklin and Marshall College, have gone even further, opening allergy-free kitchens and offering made-to-order meals prepared by specially-trained cooks.

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