NetNutrition® is an online tool designed to support nutritional goals when dining at Duke Dining locations. NetNutrition® provides the ability to:
- Confirm the nutritional content of menu items.
- Identify meals aligned with individual dietary needs.
- Access ingredient information to evaluate foods for allergies, adverse food reactions, and intolerances.
- Filter options based on dietary preferences, including vegetarian and vegan.
Access NetNutrition here.
Duke Dining Food Allergen Policy
Our goal is to provide the Duke University Community with a safe, enjoyable, and inclusive dining experience to the best of our ability. Duke Dining is committed to keeping guests with food allergies and potential adverse food reactions safe through four key tenets:
- Identification of the nine major food allergens (milk, egg, fish, shellfish, peanut, tree nut, wheat, soy and sesame) as well as gluten-containing menu items.
- Access to full ingredient lists online or by request at Duke Dining locations.
- Standardization of preventive actions to reduce the risk of cross-contact across all facets of food service, from procurement to service.
- Provision of food allergy safety training to all foodservice workers.
What is a food allergy?
A food allergy is an immune system response to a food the body mistakenly identifies as harmful. Even trace amounts of that substance may result in a sudden, severe, life-threatening reaction known as anaphylaxis. When a person with a food allergy consumes the food, their immune system releases large amounts of chemicals, including histamine. This immune response may trigger rapid symptoms that can affect the respiratory system, the gastrointestinal tract, the skin, and/or the cardiovascular system.
Scope:
This policy applies to all guests with medically diagnosed food allergies and other adverse food reactions (example: Celiac Disease).
Objectives:
- To promote food allergy safety and awareness among staff, students, and guests.
- To provide clear and accurate annual food allergy education and safety training to all Duke Dining foodservice workers on campus.
- To ensure that ingredient information is available to Duke Dining foodservice workers on campus and to guests dining at Duke.
- Ingredient information is available online through NetNutrition® and at the point of service (menu identification cards, as well as Ask Me® representatives and binders are available at all dining locations - Marketplace and Trinity Café use an iPad in place of a binder).
- Foodservice workers on campus have ongoing access to members of the Duke Dining Administration team who are FARECheck Instructors.
- Guests are encouraged to contact dining@duke.edu for additional information as needed.
Disclaimer:
Duke Dining takes guest health seriously and makes every attempt to assist guests with dietary restrictions through menu transparency and full ingredient lists. Every effort is made to train food production and service staff on the severity of food allergies, and to label menu items to alert guests of common food allergens/gluten that may be present. Staff is trained to serve food safely and minimize the risk of cross contact, however as with any large food service establishment there is always a risk of cross contact, airborne allergens, and the possibility that manufacturers of the commercial foods we use could change the formulation at any time, without notice. Guests with food allergies should be aware of these risks.
* Merchants-on-Points and Food Truck providers have their own policies and procedures regarding food allergen identification and policies regarding safe food handling and should be contacted directly with questions or concerns. These entities are local restaurants offering delivery services to campus and are unaffiliated with the university.
Duke Dining strives to foster an environment of transparency through:
- Ongoing outreach to inform students and guests about the procedures and resources available to empower active participation in the management of their food allergies, adverse food reactions, and/or dietary restrictions.
- Outlining the personal responsibility of individuals with severe food allergies, adverse food reactions, or dietary restrictions to manage their dietary needs.
- Outlining the roles and responsibilities of the University and dining staff to support individuals with severe food allergies and/or adverse food reactions.
- Education and training for dining location managers, chefs, and foodservice workers on campus to support safety protocols for food preparation and cross-contact risk reduction.
Division of Responsibilities
Student Responsibilities (staff/visitors as applicable)
- Self- identify food allergies when registering for a dining plan.
- Contact dining@duke.edu to discuss support for navigating dietary needs.
- If there is a severe food allergy, adverse food reaction, or food-related medical condition, registration is recommended with the Student Disability and Access Office. https://access.duke.edu
- Carry a Food Allergy Emergency Plan and share with fellow diners where it is kept. Carry medication in case of an emergency. Regularly check expiration dates.
- Regularly check NetNutrition® on the Duke Dining Website for allergen information and full ingredient lists. NetNutrition®, “Ask Me” ingredient binders and signage are updated as recipes, ingredients, and menu items change.
- Check allergy labels at point of purchase every time you order or purchase food.
- Do not consume any food with missing food allergen labels.
- When placing a food order in person, alert the foodservice worker of your food allergy or adverse food reaction, and request an Ask Me® representative for assistance. Clearly state your food allergies or adverse food reactions every time you place an order. Make sure the person taking your order verbally confirms your allergens/specific needs.
- When placing mobile orders, note food allergies or other restrictions at the end of the order before submitting. Double check that you have clearly communicated your allergens or adverse food reactions before placing mobile orders. Upon pick-up, confirm that the meal was packaged using a “prepared safely for you” sticker.
- If a guest is experiencing a potential allergic reaction, administer epinephrine and ask the closest Duke Dining team member to call for help (911) immediately.
Duke Dining Responsibilities
Training:
- All foodservice workers on campus are required to complete the basic level of food safety and allergen training before working on Duke University’s campus and complete training annually thereafter. The basic level of allergen training covers the top 9 food allergies including gluten free friendly food service, prevention of cross-contact, and recognizing allergic reactions.
- The Ask Me® representatives have completed the FARECheck training and passed the assessment to receive their certificate. Annual retraining and ongoing trainings are provided throughout the academic year. The FARECheck training covers the following topics: the importance of understanding food allergies, defining what an allergy is and what the top allergens are, recognizing and responding to a food allergy reaction, ingredient accuracy, reducing the risk for cross-contact, and communicating food allergies.
- Duke Dining has certified FARECheck instructors who have gone through Food Allergy Research and Education’s (FARE) train-the-trainer program and continue to maintain their instructor status annually.
Labeling:
- Identification of the top nine food allergens (milk, egg, wheat, soy, fish, shellfish, peanut, tree nut, sesame) and gluten at point of service (PID cards/Epi-Tags), online (NetNutrition®), and in printed ingredient binders (the binders contain recipe ingredients, substitution ingredients, and allergen information) available at all locations. Marketplace will provide this information at iPad stations linked to NetNutrition® in place of a binder. The following attributes will also be listed if applicable: vegan, vegetarian, kosher, halal.
- Vegan - A food item labeled vegan must contain no animal products or by-products, including meat, poultry, fish, seafood, dairy, eggs, honey, gelatin, or animal-derived additives. Vegan labeling refers only to ingredients; production areas may not be strictly vegan unless otherwise specified.
- Vegetarian - A food item labeled vegetarian must exclude meat, poultry, fish, and seafood- containing ingredients. It may contain dairy, egg, honey, and plant-based ingredients.
- Kosher - A food item labeled kosher must come from certified kosher suppliers, carry a recognized kosher certification mark, and avoid cross-contact with non-kosher ingredients. It has been produced under Rabbinical Supervision.
- Halal - A food item labeled halal must contain only ingredients permissible under Islamic dietary laws, exclude pork and alcohol, use halal-certified meats, and come from suppliers with credible halal certification.
- Labels or Product Identifiers (PIDs) must be visible to guests at the point of selection for items served on the service line and must be placed on the front or top of pre-packaged items for sale.
- Menu items or ingredients identified as having precautionary or advisory labels for the top 9 food allergens and gluten will be labeled as containing that food allergen. The precautionary or advisory statement will be listed in the full ingredient list online on NetNutrition.
- Items are labeled as ‘containing gluten’ if they contain wheat, barley, rye, and oats, unless the oats or oat-containing product are labeled as gluten free by the manufacturer.
- As of 08/01/2025, coconut has been reintroduced into menus across Duke Dining locations. Updated guidance by the U.S. Food and Drug Administration (FDA) no longer includes coconut in the tree nut category, as it is a drupe fruit. Duke Dining will continue to foster a culture of transparency and clearly label menus and ingredient lists whenever possible for those with food allergies to make informed decisions.
- If an item is pre-packaged from an external source and states its ingredient and/or allergen information, Duke Dining does not provide additional labeling, and the item is not listed on NetNutrition®.
- Any retail items and food items made in Duke Dining’s facilities will be posted on NetNutrition®.
Production & Service:
- The Duke Dining Administration Team ensures that the food allergy policy and associated procedures are communicated, implemented, and annually reviewed.
- Provision of students and guests with the assistance and resources needed to be active in the management of their food allergies, adverse food reactions, and/or dietary restrictions. This includes easy access to highly trained staff at all Duke Dining locations (see Ask Me® program). Ask Me® foodservice workers are identified by purple Ask Me® hats and are available at all meal services.
- Allergen information must be confirmed when ordering food products and upon receiving products. The ingredient information from the package is added to NetNutrition®, and the menu item’s dietary traits are added based on ingredient and recipe information provided by chefs/location managers. This is double checked by the Nutrition Dining Services Manager.
- New menu items and ingredient substitutions must be submitted to Duke Dining’s Nutrition Manager for approval prior to being served.
- NetNutrition® and printed ingredient binders will be updated with new ingredient or menu items and approved by the Duke Dining Nutrition Manager prior to the items being served. Short-term specials are excluded from the NetNutrition requirement, with the exception of Its Thyme, however, PID information will still be available.
- Ingredient and allergen information (including precautionary and advisory labeling) is sourced from the package that the food item arrived in to provide the most up-to-date information. If ingredient information is not available on the package, then the information will be sourced from the manufacturer’s website or the specification sheet.
- Marketplace and Trinity Café at Duke Dining undergo annual external food allergy safety audits through FARE to maintain FARECheck Platinum Certification and remain free of ingredients and recipes containing peanuts and tree nuts.
- It’s Thyme receives annual external food allergy safety audits through FARE to maintain FARECheck Platinum Certification and is free of ingredients and recipes containing the top 9 food allergens and gluten.
- Exceptions for items with precautionary or advisory labeling are only made if the manufacturer supplies adequate documentation of ingredient separation, cleaning protocols, and/or allergen testing protocols.
- Dining location managers, chefs, and foodservice workers on campus consistently follow safety protocols for food preparation and cross-contact risk reduction.
- Ongoing audits by the Nutrition Manager and dining location managers to ensure that systems are reviewed where relevant: procurement, ingredient listing database, recipe development, standardized recipes, receipt of goods, storage, food/preparation and production, labeling and signage, equipment, cleaning and sanitizing.
Duke Dining Food Allergy Specific Programs
FARECheck Platinum is a certification from FARE that includes live instructor-led training of the FARECheck Training, and annual on-site audits to ensure compliance with the training and precautions that have been put in place.
- Duke Dining’s last external audit of Marketplace and Trinity Café was completed January 2026. This recognition ensures that there are no peanuts or tree nuts in ingredients or recipes used in this facility. Ingredients with precautionary or advisory labeling have also been excluded from food preparation and service.
- Duke Dining’s last external audit of It’s Thyme was completed January 2026. This recognition ensures that there are none of the top 9 allergens (peanuts, tree nuts, wheat, milk, soy, egg, fish, shellfish, sesame) or gluten in ingredients or recipes used in this facility. Ingredients with precautionary or advisory labeling have also been excluded from food preparation and service.
- Duke Dining has certified FARECheck instructors who have gone through Food Allergy Research and Education’s (FARE) train-the-trainer program and continue to maintain their instructor status annually. These instructors provide food allergy safety training to all foodservice workers on campus.
What is the ASK ME® Program?
The Ask Me ® Allergen Awareness Program is designed to provide customers who have food allergies and adverse food reactions with access to an easily identifiable team member who has received additional training to address their questions or concerns at point of service and assist in preparing food that is safe for their dietary needs.
Why have we created this program?
The program was designed to create an environment of inclusivity and transparency for our customers with dietary restrictions. We want to ensure that our customers know that their safety is a priority for Duke Dining.
Purpose/Goals:
To provide the Duke University Community access to ingredient information and a service experience that inspires comfort and confidence when dining at any Duke Dining location. We aim to foster a foodservice environment where customers are empowered to advocate for their dietary needs and trust that Duke Dining is capable and supportive in meeting those needs.
How does it work?
- Duke Dining partner locations will have identifiable, food allergy safety trained employees for each shift, as the ASK ME® food allergy expert on duty.
- ASK ME® food allergy experts will be easy to spot in their purple ASK ME® hat.
- The ASK ME® food allergy expert will be the representative for the Duke community and their team members who need to find ingredient and allergen information for any recipe or ingredient served at their specific dining location.
- ASK ME® representatives must be visible to guests at all times.
- ASK ME® leaders must be the person to prepare all made-to-order meals for guests with food allergies.
- Designated purple kits must be used for allergen-free meal preparation. Kits must be cleaned and sanitized between uses as well as the countertop or prep space used for preparation.
- The "safely prepared for you" sticker must be used to label the allergen-free meal once it has been prepared, for both in-person to-go meals as well as mobile ordering.
Who are the program leaders?
- Manager (required) Chefs or Shift Leads, Dining Administration
- Duke Dining requires ServSafe certified staff to be FARECheck trained and serve as Ask Me® representatives, and to have the proper understanding of a caring, attentive, customer service attitude, including speaking the common language at Duke University.
Additional Resources:
FARE (Food Allergy Reserach Education)
To contact a Duke Dining FAREcheck instructor email: dining@duke.edu.
Have questions about fueling your body, managing food allergies, navigating dining options, or building balanced meals? Duke Dining’s Nutrition Services Manager, Megan Hawley, offers personalized, one-on-one consultations to support students in developing practical, sustainable strategies that align with their individual health needs and lifestyle. Whether you’re managing dietary restrictions, training for athletics, exploring plant-based eating, or simply looking for guidance, we’re here to support you.
Schedule an appointment:
Megan Hawley, MPH, RDN, LDN
megan.hawley@duke.edu
We look forward to helping you feel confident and supported in your dining experience at Duke.
CONNECTED PLATES: Balanced meals that nourish and are sustainably sourced!
Connected Plates was created to highlight meals that provide a balanced mix of carbohydrates, proteins, and fats, aligned with USDA dietary guidelines, while also showcasing sustainably sourced ingredients. The Nourish icon identifies balanced meal options at Duke Dining locations and the Sustainable Food icon recognizes sustainably sourced menu items. Find out more here!