Allergies & Special Diets, Academic Year 2020-21

If you have food allergies or adhere to a special diet, you will find a staff committed to helping you achieve your dietary goals.

There are eight foods that account for almost 90% of allergic reactions: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Our Oasis station excludes any ingredients containing the top eight and we have three allergen-trained chefs preparing all items. We also identify dishes prepared with these items and advise diners with allergies to do following:

  1. Pay attention to dish names. Dishes made with common allergens often have that allergen mentioned in the name of the dish.
  2. Read labels. Many pre-packaged grab-and-go items have nutrition labeling.
  3. Establish relationships with our chefs. Simple conversations with chefs can make your dining experience a lot easier. Identify your allergies to the chef manager or MIT Dining as early in the semester as possible.

How Bon Appetit is handling food allergies and food preferences this year:

  • Vegan food will be produced in the Baker kitchen. No meat/animal products of any kind will be in the kitchen. Food is distributed in segregated containers and will be kept separated on serving lines. This will prevent cross-contamination with meat and non-meat items. Staff-served only.
  • Maseeh’s Oasis station prepares food without the 8 main allergens. Three allergen trained chefs work the station and all food will be prepared, wrapped, and served separately from other foods by BA staff. Additionally, animal proteins are handled on the grill side of Oasis to prevent cross-contamination with non-animal products. Staff-served only.
  • Vegetables and side dishes are prepared in the McCormick kitchen. There are no animal proteins in this kitchen.
  • Salads, desserts, fruit, and snacks are individually pre-packaged to prevent cross-contamination. Students will self-select these items.
  • Students identifying food allergies concerns work directly with the Oasis team and BA leadership. This allows for direct communication.
  • With low utilization of breakfast expected, students with allergies work directly with BA, as production for breakfast is handled in the W20 production kitchen.

Please contact Disability and Access Services (DAS), das-all@mit.edu, to discuss any concerns related to medical conditions or food allergies.

Students with special diets can also be seen by a student health professional at MIT Medical and receive a referral to the MIT Medical nutritionist.  Read more about special diets and house dining meal plans.
Kosher - Shabbat and Jewish Holiday Meals
Kosher dining at MIT adheres to the highest standards of Jewish dietary law and program oversight is provided by the Vaad Harabonim of New England (Rabbinical Council of New England), MIT Campus Dining, and MIT Hillel. Kosher food is produced onsite in our kosher kitchen.

Visit the MIT Hillel web page for holiday schedules or contact MIT Hillel for more information.

Halal Food
Muslim students will find halal menu offerings at all meal plan service locations.

All House Dining locations offer vegetarian menus, as do many retail food locations. For house dining, vegetarian and vegan food production is in a kitchen without meat products.