At William & Mary, we recognize that each person’s diet is considered special. However for some students special dietary requirements go beyond balancing the guilty pleasures with healthy choices, but instead are necessary to remain healthy and safe.
Introducing: True Balance, an entire station dedicated to serving foods without the top 9 allergies and gluten. Regardless of food allergy or sensitivity, all students should be able to enjoy their favorite dishes, from Macaroni and Cheese to Indian cuisine to Avocado Toast from True Balance.
At Sadler, True Balance is located in the Annex to allow for isolated food preparation, storage, and serving. In Commons, True Balance is at the entrance of the dining hall and provides expanded offerings, including hot entrees and made to-order options.
Both dining halls provide a Worry-Free Zone, a designated area for students avoiding gluten which will offer waffles, packaged bread products, muffins, and cereals. Also located at the Worry-Free Zone is a microwave and toaster dedicated to gluten-free products. Dairy-free alternatives to milk can also be found in this area.
The station will feature a 5-week menu cycle that ensures the menus are inclusive, balanced, and feature plenty of student favorites based on feedback and trends. Additionally, True Balance will offer during each meal period:
- Rice, quinoa, or other naturally gluten-free grain
- Gluten-free deli meat
- Gluten-free bread and pasta
- Salad dressings
- Vegetable, chicken, and beef broth
All residential recipes omit tree nuts and peanuts, except for specific vegan offerings that may contain coconut and will be clearly labeled.
Aramark has strategically partnered with MenuTrinfo® and the registered dietitian provides ANAB-accredited allergy training (AllerTrain®) to employees dedicated to the station.
Every semester and the weeks throughout, the chefs, managers, and dietitian address food allergies/intolerances and the techniques of reducing cross-contact. Employees are trained on proper food handling and cleaning procedures (using separate cutting boards for different food items, cleaning hands and surfaces often, wearing gloves at all times, etc.)
Plant-Forward selections feature a style of cooking and eating that emphasizes healthy plants at the center of the plate with a proportionally small quantity of animal protein.
Eat Well selections make up over 30% of menu items on residential dining menus. These selections contain nutritionally dense whole foods (i.e. fruits, vegetables, leafy greens, whole grains, beans, lean protein) and are lower in calories, saturated fat, and sodium.
Made with Whole Grains selections comprise over 15% of menu items on dining menus through the semester.