With an increasing number of students heading off to college with special dietary needs, addressing these needs and clearly identifying recipe ingredients has become a priority for campus dining services operations. The FDA reports that allergic reactions account for 30,000 emergency room visits, 2,000 hospitalizations, and at least 150 deaths annually. It is important that campuses clearly identify potentially-harmful ingredients in their dining halls and avoid campus emergencies.

Join us online to learn about the University of Colorado at Boulder's A9 program, which works to identify and label the top eight food allergens as well as gluten products in UC Boulder's dining halls, and gain an understanding of how this program can be implemented on your campus.

WHO SHOULD ATTEND

Dining services managers, executive chefs, campus nutritionists, dining services marketing managers, and other food services personnel responsible for managing menus and allergen concerns and communicating with students within the campus's dining operations will benefit from this content. Admissions professionals, student health services administrators, and student affairs managers may also benefit, as the program can serve as a recruitment and retention technique for students with special needs.