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If you would like to seek guidance regarding accommodations please contact SUNY Cortland Disability Resources.

policy and Procedures

We know that a medical diagnosis requiring a modified diet can be challenging. Dining Services is committed to serving guests with special dietary needs. 

Labeling of Menu Items

To make food selection easier, we label all menu items* to identify the presence of the top 9 allergens (milk, egg, peanut, tree nuts, soy, wheat, sesame, fish, and shellfish). We also designate items that are without gluten.* This information is found on the digital menu boards in each dining location, as well as on our website. See our  full list of symbols

Allergy Awareness Areas

At Neubig Dining and The Bistro, we have a designated Allergy Awareness Area which includes a self-serve refrigerator, microwave, toaster, and waffle iron, to meet the needs of guests with food allergies. 

Many of the foods prepared in Neubig Dining and The Bistro are naturally free of gluten. Look for foods marked with GF — our Gluten-Friendly logo. Items marked with this logo have been reviewed to ensure they have been made without gluten. However, the possibility of cross-contamination exists as they are prepared in a common kitchen that is not gluten-free.

Other Campus Dining Locations

At dining locations throughout campus, you can find dairy-free milk options such as soy and almond milk and you can ask for your sandwich to be made on gluten-free bread. Hilltop Dining has gluten-free pizza and granola available. All food items in these locations will have allergen labeling on the menu board to make selections easier to navigate.

Special Accommodations

Most guests with medically restricted diets can meet their needs using the resources described above. However, some may have more extensive dietary needs, such as the need to eliminate one or more of the top 9 food allergens or a mechanical soft diet. These requests are reviewed on a case-by-case basis, with the Dining Services Director, Registered Dietitian, and Disability Resources to provide reasonable dietary accommodations to meet these needs.

Procedures for Guests Requesting Special Dietary Accommodations

  • Make an initial appointment with Dietitian Carolyn Allen at, or Corporate Executive Chef James Webb at
  • Provide documentation from a licensed medical provider stating the diet order and diagnosis. Diagnosis of food allergies must be based on standardized, proven diagnostic procedures.
  • Communicate regularly with dining management and the campus registered dietitian. If you choose not to use the special arrangements set up for you for three consecutive days without notice, those services may be suspended until you contact the registered dietitian or dining manager. Please communicate with us regularly to ensure we have the foods you need available for you.
  • Remind food handlers of specific allergies or medical nutrition needs.

Need Help?

  • For more information about menus, recipes, ingredients, and food preparation methods, contact Dietitian Carolyn Allen at or Corporate Executive Chef James Webb at
  • If you have a question about the ingredients or preparation of an item, do not hesitate to speak with a manager or supervisor at any of our dining locations. They will be happy to assist you.

* Disclaimer: The possibility exists that food manufacturers may change the formulation of products without our knowledge. Dining Services can assume no liability for these changes.

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