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Dining at Hope College
with a food allergy


Hope College Dining Services is committed to identifying ingredients that may cause allergic reactions for those with food allergies, but also identifying ingredients containing gluten. We do extensive training with our employees to ensure safe food handling procedures are followed. Because we prepare our food in commercial kitchens, there is always a risk of cross contact of allergens as well as gluten. Furthermore, we want to ensure that our consumers are aware that allergens and gluten ingredients are susceptible to change. Deviation from the recipe, product substitution, manufacturing practices and other factors may take place. To note, manufacturers of the commercial foods Hope College Dining uses may change their formulation of ingredients or substitute other ingredients at any time, without notice. Students with food allergies, celiac disease or gluten sensitivity are encouraged to contact our Special Diet experts or Registered Dietitian for additional information and/or support. To better serve our guests with food allergies we strongly encourage them to self-identify as having food allergies and/or specific health related dietary restrictions and to meet with our dietitian and management team to review our protocols and available options to meet their specific need. We currently work with many guests with allergies and/or specific nutritional concerns and look forward to continuing to do so.

Dine at Hope's Special Diet Tips

• Vegetarian and vegan selections are available at each meal
• Some seasonal vegetables and fruits are used from local growers
• Low fat cottage cheese and yogurt are always available on the salad bars, along with at least four fresh fruits
• Salad dressing choices feature a wide variety of high quality dressings, including light, fat-free choices and oil and vinegar
• Whole grain breads, wheat wraps and gluten free breads are available for sandwiches
• Gluten-free products including pancakes, waffles, pizza crust, pasta,cereal are available
• Olive oil/canola oil blend is used for cooking
• Trans Fat Free frying oil is used for frying
• Trans-Fat Free Grill Shortening is used for cooking
• Nut-free, soy-free and gluten-free desserts are available by request
• Fresh eggs, whole liquid egg and no-cholesterol egg whites are available
• 2% milk is used in all recipes
• Alternative milks include soy, rice, almond and lactose-free milk
• Vegetables are steamed without oil or butter, unless indicated
• No latex gloves are used for food preparation in our facilities

• We do not add MSG to any recipes
• We use shelled eggs for all our breakfast/lunch/dinner items, except for our scrambled eggs. Scrambled eggs are made from carton eggs.
• All of our milk is rBGH free. You can check out more information HERE
• Pizza crusts are all trans fat free
• We use MSG free bases to make our homemade soups, sauces and stocks. We do use a few prepared sauces such as hoisen, bourbon, orange ginger, salad dressing (exception of ranch) etc. However, most (90%) are homemade. The only pre-pared soup we use is Campbells' Cream of Tomato soup and Cream of Mushroom Sauce because of customer preference.