Allergies

UC Berkeley Dining cares about the well-being of our students with food allergies and provides tools to help make dining easier and safer. Learn how to navigate dining locations, find allergen-friendly options, use online and in-person allergen and menu labels, and access personal support from the staff dietitian—all to help you thrive and enjoy college life.

The Food Allergy Research & Education (FARE) organization identifies nine foods, known as the Big-9, that account for 90 percent of all allergic reactions in the United States: peanuts, tree nuts, milk, eggs, wheat, soy, fish, shellfish, and sesame.

Allergen Labeling

The Big-9 common allergens are tracked and labeled on the menu signage in UC Berkeley Dining locations and online under our website’s menu section. In addition, we also track and label gluten, pork, and alcohol.

Please note that manufacturers’ Precautionary allergen labeling (PAL) (i.e., precautionary statements such as “may contain,” “processed in a facility that also processes,” or “made on equipment with”) are not used to create allergen labels on our menus.

Allergen & Menu Labels

The following symbols are used to identify allergens, dietary options, and other menu features in our dining facilities.

Food Legend

Milk
Egg
Shellfish
Fish
Tree Nuts
Wheat
Peanuts
Sesame
Soybeans
Low Carbon Footprint
Medium Carbon Footprint
High Carbon Footprint
Vegan Option
Vegetarian Option
Contains Gluten
Contains Pork
Contains Alcohol
Halal
Kosher

How to Exclude Allergens in the Online Menu

On the online menu, the most common allergens are listed under the “Filters” section. Check the allergens you want to exclude, and any items containing them will be removed from your menu view.

Allergen Resources

To support you with your food allergies, we highly encourage you to schedule a one-on-one appointment with Jaylene Tang, MS, RD, UC Berkeley Dining’s staff dietitian. She will review your dietary needs and connect you with the culinary team that manages meal preparation. To set up your appointment, you can:

Email dietitian@berkeley.edu
Book a slot during her virtual Meet the Dietitian session on Tuesdays, 11 a.m.–Noon
Complete the Special Diet Notification for UC Berkeley Dining Dietitian form, and she will reach out to you

Read more about how to manage food allergies on a meal plan on our resources page.

The Big-9 Allergens

Milk
Milk is labeled as an allergen if a food or recipe is known to contain milk, milk derivatives, or other dairy products.
Eggs
Eggs are labeled as an allergen if a food or recipe is known to contain eggs or egg derivatives.
Shellfish
Shellfish is labeled if a food or recipe is known to contain shellfish or shellfish derivatives. Our menu labels shellfish as a group without identifying the individual type, and we advise our guests to avoid all shellfish, regardless of which type they are allergic to.
Fish
Fish is labeled as an allergen if a food or recipe is known to contain fish or fish derivatives. Our menu labels fish as a group without identifying the individual type, and we advise our guests to avoid all items labeled as fish, regardless of which type they are allergic to.
Tree Nuts
Tree nuts are labeled as an allergen if a food or recipe contains tree nuts or their derivatives, but does not specify the exact type. Coconut is not considered a tree nut allergen. Tree nuts are used sparingly in UC Berkeley Dining recipes and are served on the side whenever possible. Our menu labels tree nuts as a group without identifying the individual type, and we advise our guests to avoid all items labeled tree nuts, regardless of which type they are allergic to.
Wheat
Wheat is labeled as an allergen if a food or recipe is known to contain wheat or wheat derivatives. Gluten is labeled separately in addition to wheat.
Peanuts
Peanuts are labeled as an allergen if a food or recipe is known to contain peanuts or peanut derivatives. UC Berkeley Dining avoids peanuts in our recipes. Peanut products have been removed from our dining commons, and alternatives like sunflower butter are available. Please be advised that peanut exposure may still be possible from cross-contact during food processing at manufacturing facilities, or inadvertently from food items brought in by customers. We cannot guarantee a peanut-free environment, so guests with severe peanut allergies should exercise caution when dining.
Sesame
Sesame is labeled as an allergen if a food or recipe is known to contain sesame, sesame oil, and other derivatives.
Soy
Soy is labeled as an allergen if a food or recipe is known to contain soy or soy derivatives.

Please Note:

UC Berkeley Dining makes every effort to identify ingredients that may trigger allergic or other adverse reactions for individuals with food allergies or intolerance. Our staff is trained and educated on food allergies and gluten-free diets on an ongoing basis, and they ensure that items marked gluten friendly are made without gluten-containing ingredients. However, due to the volume of meals served and items used each day, along with food product changes from our vendors, we cannot guarantee that every allergen or gluten source in the food served will be identified and labeled. There is a small possibility that, without notice to us, manufacturers of the commercial foods we use can change the formulation at any time. Cross-contact may also occur despite our best efforts to prevent it. Customers concerned with food allergens and gluten must be aware of these risks. UC Berkeley Dining cannot assume any liability for adverse reactions to food consumed, or items one may come in contact with while eating at any UC Berkeley Dining facility or catered event. Customers with life-threatening food allergies in need to use an epinephrine injector should carry their own at all times. UC Berkeley Dining staff are NOT trained to administer epinephrine and CANNOT provide or administer it.