Allergies and Intolerances

Allergen Labeling in Bon Appétit cafés

Bon Appétit’s approach to food is unique in the industry. We are dedicated to providing the freshest, highest quality selections that are planned specifically for each of our sites. As a result, we do not operate from a corporate recipe book that outlines all of our ingredients. If you have concerns, our chefs and/or registered dietitian will be glad to discuss with you available options. Since everything is cooked from scratch onsite, they can easily tell you what ingredients are in a specific dish and discuss possible modifications if necessary. The top eight most common food allergens are present in all Bon Appétit cafés. If you have a food allergy, it is important that you talk with the manager at your site about how to safely eat in our café. Our managers and chefs are well-trained to help you with your food allergy needs.

Made-Without-Gluten options at RWU

The Upper Commons always serves a ‘made-without-gluten’ entrée option during lunch and dinner. At Cucina, our guests have the option of ‘made-without-gluten’ pasta and pizza crusts (upon request). At our deli, Stacks gluten-free breads are always available. The Upper Commons also has an extensive salad bar and Global stir-fry station!
The C-Store has a dedicated gluten-free section, complete with refrigerator, freezer, and grocery items.
The Law School Bistro serves a gluten-free line of pre-packaged snacks; the café also always serves fresh vegetable sides.
The Lower Commons serves sushi (without soy sauce), plain baked potatoes, fresh fruit, a full salad bar and gluten-free snacks (please check package labels).
The Hawk’s Nest café serves many naturally ‘made-without-gluten’ smoothies made with your choice of dairy, soy, almond milk, or Fuze.
Our Grab & Go—available at all cafés– offers ‘made-without-gluten’ meals, such as Simply Tossed salad, Summertime Shrimp salad, Fresh Fruit Salad, and Crudités.

Important Celiac Disease Information

For our guests with celiac disease or gluten intolerance, we label café options that are safe for you to consider as meal options as “Made without Gluten”. We take all precautions to avoid gluten containing ingredients in the preparation of these items, but due to our open kitchens and because we cook from scratch, we cannot guarantee that these items meet the legal definition of gluten-free as it pertains to manufactured foods. We also make every effort to avoid gluten cross-contact, but cannot prevent potential cross contact with other food items in our self-serve facilities. Therefore, IT IS YOUR RESPONSIBILITY to judge whether or not to eat selected foods. We encourage you to ask questions about the ingredients contained in the food you eat by consulting the Executive Chef or General Manager at your Bon Appétit dining location.

Contact for guests with allergies or food-related diseases

Residents living in Maple, Cedar, Willow, Baypoint, Stonewall, the suites in North Campus Residence Hall and any other traditional residence halls operated by Roger Williams University must subscribe to a full board plan with Dining Services; for questions regarding housing and dining requirements please contact Dean of Students, Kathleen McMahon at or 401.254.3161.

For consultation on special dietary needs or restrictions contact the Dining Services Management Office. A meeting will be arranged with our Chef to discuss a dietary plan that makes available appropriate nutritional offerings.

Donald Fitting
Allergen Supervisor