In order to better serve our students and guests with life-threatening food allergies, Notre Dame Food Services’ Registered Dietitian, Jocie Antonelli, embarked on a Green Belt project in conjunction with the Office of Continuous Improvement and other key NDFS team members.
Approximately 8 to 9% of our student population has some sort of food allergy, many of them serious or life-threatening. This 18 month project sought to create better processes in identifying allergens in our recipes, and communicating that information to our students. “This was truly a collaborative effort between our Purchasing, Culinary, and Dining Halls staffs” Antonelli has said. The end result is a great new program that has enhanced the delivery of critical information to our students, and also greatly enhanced communication and teamwork within the department.
The Food Services team members who collaborated with Jocie on this project are John Glon, Marc Poklinkowski, Bill Beirne, Giuseppe Macerata, Donald Miller, Cheryl Bauer, Greg Larson, Chris Abayasinghe and Reggie Kalili.
Jocie Antonelli was awarded her Green Belt Certification on January 15, 2014.
The following allergen symbols and communications are now used in the dining halls to assist our guests with allergies.
