Pilot Guidelines for Managing Food Allergies in Higher Education

Providing a safe and inclusive campus for students with food allergies can be a challenge, but these guidelines can help you develop an effective campus-wide approach.

Establishing a campus-wide approach, solid policies and procedures, and effective training are essential to providing a
safe and inclusive environment. Because no two schools are the same, the plans that work best on one campus may not
be the best solution on another. The FARE Pilot Guidelines for Managing Food Allergies in Higher Education is a resource to assist colleges and universities in best serving their campus communities’ needs and was developed with the input of various campus stakeholders from disability services, dining services, health services and resident life.

The Access Services Guidance for Students with Disabilities is intended to assist disability services, resident life, health
services, student affairs and other departments in creating and implementing effective policies and services to meet the
needs of students with food allergies and celiac disease throughout the college setting. The Dining Services Guide is
intended to provide solutions and best practices for safely preparing food for diners with food allergies and celiac disease.

Download the guidelines and get started making your campus more allergy-friendly.

In the Know

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