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This fall, �������� State became the first university in the country to establish an entirely gluten-free dining hall.

An estimated 3 million Americans suffer from celiac disease, an inherited autoimmune disorder that damages the small intestine when gluten is ingested, while many others choose to restrict their gluten intake as a personal preference.

For students who need or prefer gluten-free foods, all menu items at Prentice Café on the �������� Campus are gluten free, and many are vegan and vegetarian.

“Students’ needs have always been our top priority,” says Rich Roldan, director of university dining services at �������� State. “Students shouldn’t have to worry about their food being safe to eat.”

Prentice Café earned certification from the , a food safety program offered through the —a nonprofit organization dedicated to empowering the gluten-free community through consumer support, advocacy and education.

Back to Flash Forward Fall 2016

Back to Fall 2016