This recognition reflects years of commitment to providing a safer dining experience for students. Fairfield's Tully Dining Commons is completely free of peanuts, tree nuts, and coconut. Additionally, allergy-safe dining options and resources include:
- True Balance Station: Located in The Tully Dining Commons, this station offers complete meals made without gluten and 8 out of the 9 top allergens (peanuts, tree nuts, shellfish, wheat, soy, dairy, eggs, and sesame). True Balance is AllerCheck certified, meaning it uses verified ingredients and prepares, cooks, and serves separately using dedicated kitchen tools to strictly minimize cross-contact.
- Peace of Mind Pantry: Also in The Tully, this room is a locked, access-controlled pantry for students with celiac disease or or documented allergies. It is stocked with dedicated appliances (toasters, microwaves, pizza ovens) and certified gluten-free foods.
- Dedicated Staff: The dining team includes an executive allergen chef and a full-time registered dietitian to help customize meals and provide one-on-one nutrition support.
- Purple Kits: For students with allergies beyond the top 9, hospitality provides designated, sanitized kitchen tools (like cutting boards and thermometers) to prevent cross-contact.
- Campuswide Labeling: Top 9 allergens are clearly labeled across all campus dining locations, including the Stag Snack Bar and The Levee.
"Fairfield University, in partnership with Aramark (Stags Hospitality), strives to create a campus culture that attracts and supports the best students possible," said Jay R. DeGioia '80, district manager for Aramark. "Creating an industry-leading allergen program helps ensure every student can succeed without distraction. Partnering with Spokin has been an important step in continuously improving our program, and we're proud to provide a dining experience where students with food allergies can thrive."
The University's dedication to a positive dining experience extends beyond food allergy safety. Fairfield's culinary team has earned eight national and regional culinary awards over the past three years, reflecting the talent and innovation behind its dining program.
Among those honors are multiple gold, silver, and bronze medals earned by chefs Myles Hamilton and Bill Reardon through prestigious collegiate culinary competitions, including the American Culinary Federation's ACE competitions and the National Association of College and University Food Services (NACUFS) Culinary Challenge.
As the University continues to enhance the student experience, Stags Hospitality remains focused on delivering exceptional food while maintaining the highest standards of safety, inclusivity, and care.
Learn more about on-campus dining in Stag Country at fairfield.edu/dining.
