| Food allergy sufferer here as well (sesame, tree nuts).
My D goes to a boarding school that has a student with Celiac (sp) disease (cannot tolerate wheat products). They have no problems accommodating her needs, but this is a small (350 student) boarding school.
As one earlier poster mentioned 2 corporate giants (ARAMARK Sedhexo) run the vast majority of college kitchens. And they run them from standardized recipies with ingredients form a relatively small set of suppliers. You might want to contact the corporate arm of these companies to see if their folks can assist you with providing recipies and ingredient lists from their foods. I'm not sure if they will be willing to help, but it doesn't hurt to ask.
Now if you are lucky enough to send your student to a school with its own food service (mostly privates - publics tend to like the competitive bid process for food service for some reason), I'd talk to the dietician (as opposed to the food service manager) as they are in charge of menu development and are responsible for nutritional standards. The dietician would have the ingredient list (and nutritional info) for everything prepared. And since dieticians are nutrition professionals by nature, they are more likely to be attuned to nutritional needs than a food service manager (responsible for production). |