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Nourish their team did an excellent job of going through specific al- sandwich, burger or entrée option. “We use similar ingredients

Carnegie Mellon Launches seals all of the grab ’n go containers to make sure that it is not poaching liquid. We cook them for about 30 seconds. We take
the rib out so it is nice and flat. It makes a great sandwich.”
contaminated when it hits the shelves.”
Staff also took part in allergen training. “CulinArt and
Customers using online ordering can also create their own
lergen training so the folks who work in the space are certified
’n go program we have available for the GET food,” he said.
through allergen training to work in the space,” said Petter.
“That is an important piece.” that we already have prepared for mise en place for the grab
“So if they order pork cutlet, we have the ability to make a
While the cost of purchasing and preparing allergen-free breaded pork cutlet with broccoli and brown basmati rice in
items is higher than other foods, for Schmidt, it is worth it. less than 15 minutes, so they can come and pick it up.”
“This is not a decision made for profitability. The decision Allergen-free foods were available before the opening
was made for responsibility. The university went above and of Nourish this fall, but now the process is much easier. “I
beyond in what they were able to invest in taking on this work mostly with the Dining Department Health Services
responsibility for their students. It’s great.” and it was a challenge,” said Schmidt. “We would have to
The menu of items offered covers all areas. “Pascal tasked have a process in place, and have ingredients ordered. It was
me with covering all of the day-parts when we were putting something that I had to monitor very closely to make sure
together the menu for this,” said Schmidt. “There are about it was done properly. Now, we have this kitchen that does it
90 recipes that are produced out of the room. We do have all. It just seems so seamless. The response we have from the
breakfast components. We have allergen-friendly pancakes students using that platform who I have dealt with last year
with compotes. We have next-day oats as well that you can and the year before, say that it is great. They can now choose
eat hot or cold. It was pretty challenging to come up with the day of what they want to eat. They don’t have to eat the
these items that were free of the top eight, but the results were same things every day. They love the choices.” [See sidebar
amazing. We have some really great products and they are for one student’s experience.]
naturally vegan because they don’t have any egg in them. It Nourish will also help the university attract students with
appeals to a broader spectrum of people looking for breakfast allergy concerns to attend. “We have heard from alumni and
items that don’t have eggs or dairy in them. This speaks to parents who reach out to Health Services or our department
that demographic.” being very appreciative as they have their son or daughter
For lunch, Nourish creates a variety of sandwiches on come to campus here for the first time as a first-year student,”
gluten-free bread from New Grains, a bakery company in said Petter. “This kitchen is actually here and takes a lot of
Utah. “We have a salad line with different salad options,” he their worries and burdens away, knowing that it is a safe food
said. “We have entrées with sides. We have bowls. We make environment for them. I have gotten a number of emails from
a sesame cheese in the space for a vegan protein offering. parents who are just so appreciative of the kitchen being here
We put that with a rice noodle bowl. We have a curry bowl and the program we have established with CulinArt. We have a
that we do as well.” lot of prospective students and parents who visit. We work with
Nourish also offers a unique offering for wraps: collard Admissions, and we partner on the weekends as prospective
green leaves. “I saw it somewhere and did a little research on students visit our campus, along with parents, and just being
it,” said Schmidt. “Collard Greens tend to be a little tough. able to share the news has been received with open arms.”
Most people think you have to cook it for a long time to make —OCH
it palatable; that is not true. We add a little vinegar to the

One Student’s Story

ustin Schick is a sophomore with food allergies majoring
Ain Computer Science at Carnegie Mellon. Here is what
he had to say about Nourish.
I have life-threatening reactions to six of the top eight food
allergens. Eating out is a little complicated for me, but Nourish
has allowed me to have a much more flexible schedule this
semester than I’ve been able to have in the past. Instead of
having meals prepared on a schedule and having to send emails
in advance when I won’t need a lunch or dinner prepared, I
can make decisions about when and what to eat on the fly, and
have a fresh meal ready for me in 30 minutes whenever I want.
That sounds like what a normal dining experience should be always trusted CMU Dining Services to handle my meals
like for a college student, and that’s what’s amazing! Nourish with care, but it’s nice to be able to be 100 percent confident.
allows students with dietary restrictions to get their food just On top of all of that, the staff are incredibly friendly. Talk-
like any other student would on campus. ing to them when I pick up my food every day always puts a
Since the Nourish kitchen doesn’t use any of the top eight smile on my face!
allergens (and they’re not even allowed in the kitchen), I never I think that food programs are playing an increasingly
have to worry that there might have been cross-contamination important role in students’ college decisions, and the estab-
between my meal and a food item that I’m allergic to. I’ve lishment of Nourish gives CMU a competitive edge.

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