By protecting and improving our environment, the communities where we do business and the students we serve, Sodexo makes every day a better day and every tomorrow a better tomorrow.

Food Allergy

Simple Servings is our resident dining option at Chenango Champlain Collegiate Center and Appalachian Collegiate Center, providing safe and appetizing food choices for our customers with food allergies/intolerances and those who prefer plain and simple foods.

The Simple Servings station does not offer foods made with the FDA most-common allergens of peanuts, tree nuts, shellfish, wheat, soy, milk products, and eggs.  All foods offered are made without gluten-containing ingredients.  The typical menu includes two lean meats (i.e., chicken, fish), two vegetables (i.e., broccoli, carrots), one whole grain (i.e., brown rice, quinoa), one bean/lentil (garbanzo beans, black beluga lentils) option at lunch/dinner.   Brunch is served on weekends and includes gluten free steel cut oats, hot quinoa cereal, and warm fruits.

Simple Servings staff members are carefully trained to avoid cross-contamination of their menu items.  Separate equipment, storage areas, utensils and preparation areas minimize the chances of gluten and allergens in our Simple Servings foods.

This station is incorporated into the servery to allow all students, even those without allergy concerns, to incorporate the options served at Simple Servings into their meal. We do ask that guests visit Simple Servings first and use the plates provided, to help us avoid cross contact with allergens that may be present at other stations. 

In addition, we offer a My Zone area at Chenango Champlain Collegiate Center that offers a variety of items made without gluten and nuts such as cereal, bread, bagels, wraps, waffles, desserts, condiment packets, sun butter, dressings, and more each day. Additional items such as pizza, pancakes, French toast, and other entrees choices are available upon request.  My Zone features a dedicated toaster, quesadilla maker, refrigerator and freezer.

While the Simple Servings program and My Zone are designed to allow customers an easy way to avoid gluten and allergens, our chef and dietitian still want to meet all of our customers with special food needs.  Knowing about customer preferences and limitations allows us to plan our menu to best meet everyone’s needs and allow for individualized meal planning when necessary.

We want to meet one-on-one with all of our guests who have individual dining needs to ensure that your dining experience is safe, delicious and social. If you have a food allergy/special diet concern, please contact us.

Resident Dining Director     
John Enright, john.enright@sodexo.com, 607-777-4604

Registered Dietitian  
Alexa Schmidt, alexa.schmidt@sodexo.com, 607-777-2716

Chenango Champlain Collegiate Center (C4)
Unit Manager             Tammy Coroa, tammy.coroa@sodexo.com, 607-777-3191
Chef Manager            Sam Pfaffenbach, sam.pfaffenbach@sodexo.com, 607-777-3192

Appalachian Collegiate Center (ACC)
Unit Manager              Travis Sands, travis.sands@sodexo.com, 607-777-6831
Chef Manager             Jim Paul, james.paul2@sodexo.com, 607-777-6852

Hinman
Unit Manager              John Stepneski, john.stepneski@sodexo.com, 607-777-2990
Chef Manager             Tom Dello, thomas.dello@sodexo.com607-777-6852

College in the Woods (CIW)
Unit Manager              Sunil Adhikari, sunil.adhhikari@sodexo.com, 607-777-2710
Chef Manager            Rich Herb, rich.herb@sodexo.com, 607-777-3533


AllerTrain U LOGO
This semester, our dietitians, chefs, front-of-house staff, and anyone involved in campus food service operations participated in an allergy training certification program called ‘AllerTrain U.’ ‘AllerTrain U’ is the leading food allergy and gluten-free training program for the food service industry.
This course is specially designed for people who serve food in a college or university setting to understand, not only know how to recognize allergic reactions, but also how to have a dining set-up that will help prevent these reactions from occurring.
Staff was educated on food packaging label requirements, distinguishable factors between cross-contact and cross-contamination and habits/handling techniques to prevent either from happening, and much more.
It is very important to us that all students here at Binghamton University are given plenty of dining options, even if you have a food allergy or celiac disease.

Talk to Us about Your Food Allergies and Diet Needs! 

We are all passionate about serving students. From general manager to front line servers, we work diligently to address students’ specific needs, especially those with food allergies, Celiac disease, or special diet needs.  A team approach led by you, our educated consumer, is the best preparation for a safe school year free of allergic reactions. We want to meet one-on-one with all of our customers who have individual dining needs to ensure that your dining experience is safe, delicious, and social. If you have a food allergy/special diet concern, please call or send us a note using the feedback form.

Binghamton University | Dining Services | PO Box 6000 | University Union Room 116 | Binghamton, NY 13902 | (607) 777-2991 | Meal Plan Office: (607) 777-6000 | Contact Us