A team approach led by you, our educated consumer, is the best preparation for a safe school year free of allergic reactions. Please communicate your allergies to the staff in the dining facilities or send us a note using the feedback form.
If you are new to George Mason or an incoming freshman, we strongly encourage you to make an appoint with our dietitians, Brooke Tresch and Sandy Ma.
We provide ingredient statements and notate the top 9 allergens on menus and signage. The top 8 allergens include: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, and Sesame.
All Mason Dining staff received training on handling food allergies and taking precautions to reduce the risk of cross contact. All managers, chefs, and supervisors are Allertrain certified.
We currently have an allergen-free station at both Southside and Ike's dining halls. This station offers hot entrees and side dishes for guests with food allergies and other dietary intolerances.
A pantry, located in both Ike's and Southside dining halls, includes gluten free and nut free staples, in addition to milk alternatives.
Menu items with the vegetarian icon contain no meat, fish or poultry, or any meat products such as soup base. Our vegetarian offerings meet the needs of lacto-ovo vegetarians and may include eggs and/or dairy products.
Vegan offerings contain no meat, fish, eggs, milk or other animal-derived products such as honey.