Duke Dining Leads the Nation as the First University to Introduce a Stand-Alone, Top 9 Allergen-Free Dining Venue!
Celebration and Media Event Details:
Wednesday, March 19, 2025
11:00 AM – 3:00 PM
Ribbon Cutting Ceremony: 12:00 PM
It’s Thyme (Plaza Level, Bryan Center)
The celebration will feature:
- -Guest Speakers from FARE, Duke Dining Leadership, and Student Representatives
- -Exciting giveaways and refreshments
- -Live DJ
- -Spokin Food Allergy App Representative
This event will highlight It’s Thyme as a national leader in allergen-free dining and celebrate Duke Dining’s dedication to inclusivity, safety, and innovation. Achieving FARECheck Gold Recognition solidifies Duke Dining’s leadership in allergen-free dining. It’s Thyme is more than just a dining venue—it’s a model for the future of safe and inclusive food service.
The Journey to It's Thyme
The journey to It’s Thyme began with student focus groups and collaboration among departments and student groups across campus, including the Student Disability Access Office (SDAO), individual students, and parents. Duke Dining recognized the challenges students with food allergies face and sought to build a dining space that not only met their needs but exceeded industry standards. Originally envisioned as a market-style venue with a few made-to-order options, student feedback drove its evolution into a fully dedicated allergen-free kitchen, emphasizing freshly prepared meals made from scratch.
Through this process, several key components shaped the concept, including the need for:
- A truly allergen-free environment, eliminating cross-contact risks.
- A diverse menu featuring fresh, whole, unprocessed foods.
- A highly visible, independent location to provide ease of access.
To ensure the venue met the highest standards of food safety and guest accessibility, It’s Thyme was strategically placed at a high-visibility location near the heart of campus. Key design considerations and elements included:
- A dedicated exterior entrance for guests.
- A dedicated receiving area and entrance exclusively for staff.
- No indoor seating, eliminating the possibility of allergens being introduced.
- Separate prep sinks – Distinct areas for poultry, produce, raw meat, and vegetables prevent cross-contact.
- Walk-in cooler – Ensures fresh storage and prevents allergen exposure.
- State-of-the-art kitchen equipment, including:
-Rational iVario Pro multifunctional cooking appliance for versatile cooking in a compact space.
-Fryer added post-design to meet growing demand.
-Açaí prep station for allergen-friendly smoothie bowls and fresh options.
Technology also plays a role in keeping the dining experience seamless and safe, with mobile ordering and tablet-based ordering systems designed to minimize contact and optimize efficiency.
This approach guarantees a fully controlled environment from the moment ingredients arrive until meals are served.
Receiving a FARECheck Gold Recognition was challenging but Duke Dining and It’s Thyme underwent rigorous third-party auditing and certification by FARE (Food Allergy Research & Education) to verify its compliance with the strictest allergen-free standards.
It’s Thyme team members receive specialized allergen training, including:
- FARECheck Food Allergy Safety Training, ensuring staff understand the importance of preventing cross-contact.
- Strict food handling procedures, including separate preparation areas and ingredient tracking.
- Routine allergen audits to maintain compliance and safety standards.
The design of It’s Thyme reflects its mission of health and transparency, featuring:
- Green terracotta tiles for a fresh and natural look.
- Bleached walnut wood cabinets, shelving, and ceiling slats, creating a clean and modern aesthetic.
- Imported Italian tile feature wall, adding a sophisticated, high-end feel.
This carefully curated atmosphere reinforces It’s Thyme’s commitment to a fresh, healthy, and allergen-free dining experience for all students.