Nutrition
Meet the District Dietitian
Krista Stawarz, MS, RDN, LDN is a food allergy expert and wellness coach, supporting campus dining to assist students with special dietary needs, as well as other students seeking support with nutrition and wellness goals. She actively promotes healthy eating and wellness through wellness pop-ups, nutrition talks, social media, and more. Krista also assists as guest speaker for classes, seminars, and meetings, participates in wellness fairs, and offers sports nutrition. Krista welcomes your nutrition inquiry to Krista.Stawarz@Sodexo.com.
Food Allergies, Intolerances and Medical Needs
We want to meet one-on-one with anyone who has special dietary needs to ensure your dining experience is safe, satisfying, and social. Email Frank Budig, General Manager (frank.budig@sodexo.com) to arrange a time to talk.
We encourage those with medical dietary restrictions to contact Accessibility & Accommodations Services to document needs for housing and/or dining accommodations.
We have a Simply3 for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food.
Click here for the Virtual Guide to Navigating Food Allergies and Dietary Restrictions at Concordia University Chicago
Dining Menus and Allergen Labeling
Our menus provide “contains” statements specifically highlighting the Major Nine allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using the online menu tool. The information is also posted on menu boards in the dining center.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment. Please communicate your food allergy concerns and dietary needs to the communicate your food allergy concerns and dietary needs to Frank Budig, General Manager (frank.budig@sodexo.com) to ensure safety.
Dining Menus and Allergen Labeling
Our menus provide “contains” statements specifically highlighting the Major Nine allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using the online menu tool. The information is also posted on menu boards in the dining center.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment. Please communicate your food allergy concerns and dietary needs to the communicate your food allergy concerns and dietary needs to Frank Budig, General Manager (frank.budig@sodexo.com) to ensure safety.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Plant-Forward Dining
Dining Services provides a variety of vegetarian, plant-based, and vegan options on campus. Look for these icons on our menus.
Vegan: Dishes that do not contain any ingredients that come from animals.
Vegetarian: Dishes that do not contain meat or fish but may, or may not, contain dairy, eggs, and/or honey.
Plant-based: Meals only use ingredients from plants such as fruits, vegetables, whole grains, legumes and nuts. They may also include honey and sugar.
Plant-based dining options are available at multiple food platforms in the dining center.
The Simply3 station at the Crossroads Dining Room provides safe and flavorful food choices for our guests with food allergies, celiac disease, and those who prefer simply-prepared foods. All items served at this station are prepared with ingredients that do not contain milk, nuts (peanuts/tree nuts) or gluten. The menu rotates daily and includes a variety of protein such as chicken, beef, fish, lentils; starches like potato, quinoa, and rice; and vegetables, including a rotating salad option.
The station is available for everyone to enjoy. We ask that guests do not bring food from other food stations and only use the plates provided by our servers at Simply3. While our Simply3 station is designed to allow guests an easy way to avoid milk, nuts, and gluten, we encourage those with special dietary needs to connect with our dining management team.
Prepared with Care
Simply3 menus are prepared using separate equipment/utensils, preparation areas, and storage areas to minimize the potential cross-contact of food allergens or gluten.
Simply3 team members are carefully trained to safely prepare and serve these simple nutritious meals. We provide training throughout the year for all employees and Simply3 managers, supervisors, and cooks who have successfully completed AllerTrainU™ certification training.
If you have questions about Simply3 meals, ingredients, or preparation, please contact Frank Budig, General Manager (frank.budig@sodexo.com)
