| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.64 |
| Liaison | Rachael Wein |
| Submission Date | March 3, 2017 |
| Executive Letter | Download |
Smith College
IN-24: Innovation A
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Emma
Kerr Campus Sustainability Coordinator Office of Campus Sustainability |
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indicates that no data was submitted for this field
Name or title of the innovative policy, practice, program, or outcome:
Dedicated Gluten-Free Dining Hall
A brief description of the innovative policy, practice, program, or outcome that outlines how credit criteria are met and any positive measurable outcomes associated with the innovation:
In the fall of 2016, Smith College opened what we believe to be the first dedicated gluten-free dining area on any college campus. The renovated Dawes Kitchen serves two hot gluten-free meals daily to students who have registered with the Offices of Student Affairs and Disability Services. Dawes diners also have access to gluten-free breakfast items and snacks from the kitchen via a card-swipe system.
Although the college had been offering gluten-free menu items in Chase-Duckett’s dining hall, students were concerned that without a kitchen specifically reserved for gluten-free food, they were still coming into contact with problem proteins. The dedicated and dependently gluten-free dining area is a great benefit to the health and wellness of a growing group of Smith students. Additionally, it gives them a community dining space where they can share meals and socialize without the worry of food contamination.
Which of the following impact areas does the innovation most closely relate to? (select up to three):
Campus Engagement
Food & Dining
Wellbeing & Work
Food & Dining
Wellbeing & Work
Optional Fields
None
The website URL where information about the innovation is available :
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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