Have special dietary needs? Here is some helpful information.

Case Western Reserve University and Bon Appetit take food allergies seriously. However, please be aware that the eight most common food allergens are present in Bon Appétit cafés.
If you have a food allergy, it is important that you talk with the manager at your site about how to safely eat in our cafés. The managers and chefs are well-trained to help you with your food allergy needs. Since everything is cooked from scratch onsite, the chefs can tell you what ingredients are in a specific dish and make modifications if necessary.
We are dedicated to providing the freshest, highest quality selections that are planned specifically for each of our sites. As a result, Bon Appetit does not operate from a corporate recipe book. So if you have concerns, our chefs and/or registered dietitian will be glad to work with you on your personal choices. 

Made without Gluten-Containing Ingredients
For our guests with celiac disease or other gluten intolerances, we offer menu items that have been prepared without gluten-containing ingredients. To identify these options, look for items labeled “↓g”. These menu items are prepared using ingredients that do not contain gluten, and steps are taken to manage the risk of cross-contact, but are prepared in an open kitchen environment. 
Please note that our menu items are not guaranteed gluten-free, as defined by the FDA, because we prepare and handle products containing gluten in our kitchen. Please speak with a manager or chef for café specific questions.

Additional dietary restrictions?
Case Western Reserve wants all students to be able to enjoy the social atmosphere and convenience of on-campus dining. Every effort will be made to accommodate students within the existing framework so that students can fully participate in campus life here. "JUST ASK" is a cornerstone of our campus dining program.
Students with specific dietary restrictions or needs are encouraged to get familiar with the food options at each of the university dining facilities and meet the managing chef so that they know where to go for support to help them meet their needs. Students are encouraged to meet with the Bon Appetit on-staff dietitian and the on-site dining managers to discuss needs and preferences in the meal program. 

The Leutner & Fribley Commons location offer:

  • Pre-order meals that meet almost any specialized dietary need
  • A station featuring items made without gluten-containing ingredients
  • An abundance of vegan and vegetarian food choices