For many students, friendships and community are built during meal times, but for those with allergies or dietary restrictions, meals can sometimes feel isolating or stressful. Students with restrictions don’t want to feel different, they want to be able to enjoy food just like everyone else.
A 2026 study found food allergies affect 15 percent of college-aged students, up 4 percent from a study in 2019.
At University of California Davis, the culinary team’s goal is to not only provide a safe alternative, but to create meals that allow every student to participate in the same dining experience.
Many of these students have reported taking risks because they’re embarrassed to ask staff about allergens or they’ve developed fatigue from talking about their allergy over and over again. Thoughtfully inclusive meals make it easier for students to enjoy eating while staying safe.
Executive Chef Mathew Reeves and his team at the Latitude Restaurant at UC Davis focus on making allergen-friendly guests feel included rather than accommodated individually.
“We like to serve food that matches or follows the theme of the menu for the day for our allergen-friendly guests so they never feel left out or separated.”
Oftentimes, allergen-friendly food can be dull or boring, but Reeves goes the extra mile to find meal ideas that aren’t restrictive to begin with.
“We research many foods from around the world and fine foods unique to areas that are allergen-friendly and still hold true to the original dish,” said Reeves.
“We also use local, sustainable and great tasting produce or meats and let the food shine through on our allergen-friendly meals and the students love it.”
A level of inclusion requires more than just good tasting food, it hinges on operational excellence behind the scenes to keep students safe.
“We adhere to strict HACCP plans, checking our work throughout the day and keeping logs,” said Reeves.
Reeves and his team prepare allergen-friendly food with separate knives and cutting boards and rely on Cambro food storage containers of all sizes to keep their food fresh and reduce the risk of cross-contamination. They also use Cambro carts to move products safely around the kitchen and Camshelving® for storage.
Cambro containers are imperative for preventing cross contamination for three reasons:
- Tight-fitting lids: Rather than using flimsy plastic wrap, pair Cambro CamSquares® and Food Pans with Seal Covers to promote freshness and significantly decrease the chances of its contents from being compromised.
- Clear Labeling: Cambro containers are designed to be labeled with StoreSafe® Food Rotation Labels to allow chefs to clearly read what is stored inside to prevent overhandling.
Organization: When paired with a Cambro lid, containers stack safely to keep ingredients organized and prevent unnecessary spills.
BONUS: Cambro makes specific purple Allergen-Free Seal Covers and CamSquares to make it crystal-clear which containers are holding ingredients safe for those with restrictions.
Additionally, Reeves and his team participate in training every year to go over food safety and proper handling.
“We work with our safety teams in keeping up to date with any new advances in training, trends or allergen-related news,” said Reeves.
Students feel more comfortable dining on campus when they feel confident that their food is being prepared safely; organization, ingredient separation, training and consistency all make that possible. Cambro products are a quiet support system that help kitchens maintain consistency and food safety, At UC Davis, allergen-friendly dining is about more than avoiding ingredients, it’s about making sure every student can enjoy the same moments, menus and experiences as their peers.
