Food Allergens & Special Dietary Needs

Food Allergens & Special Dietary Considerations: We prioritize the safety and well-being of our students and staff. While our kitchens and serveries are not completely allergen-free, we diligently strive to maintain the careful separation of ingredients during preparation. Each menu item is clearly labeled with the Big 9 food allergens, making it easier for you to make informed choices. West & Seibel Serveries offer a dedicated sauté station that is free from the Big 9 food allergens, ensuring a safer dining option for those with specific dietary restrictions. For personalized guidance, please consult with the on-duty chef or manager. To schedule a meeting with our registered dietitian for more tailored dietary support, please complete this form: Connect With Clare: The Registered Dietitian for Rice Dining

Halal & Kosher Dining

Our commitment to inclusivity is reflected in our daily offerings. Halal-certified meats are prepared fresh and are available at all serveries. During Ramadan, we extend meal times at select serveries, as needed, to support those observing the fast. Additionally, breakfast and snack items are available for pickup at dinner during Ramadan.

Kosher meals may be arranged by emailing us at dining@rice.edu for more information. We coordinate wit ha local restaurant that delivers freshly prepared meals to campus. A special menu is available during Passover as well.

Weekly menus

Our talented chefs create diverse and exciting menus for each servery on a weekly basis. We aim to provide the most accurate and current information regarding meal offerings. However, please be aware that menus may change due to factors like seasonal availability, sourcing challenges, and shipping delays. We appreciate your understanding and flexibility as we strive to offer the best dining experience possible.

Sustainability

We are committed to leading the way in sustainable dining by incorporating innovative and responsible practices. Our dining services prioritize: Plant-Forward Focus:

We embrace a plant-forward culinary approach, emphasizing the use of fresh vegetables, grains, and legumes to create delicious and nutritious meals. Baker Kitchen partners with the Betty and Jacob Friedman Holistic Garden on campus to highlight the produce on the weekly menus.

Responsible Sourcing: We are dedicated to sourcing our ingredients responsibly, favoring local or regional when possible and trusted suppliers who share our commitment to sustainable practices.

Eco-Friendly Disposables: To minimize waste, we provide eco-friendly disposables that are compostable or recyclable. We actively seek alternatives to single-use plastics to ensure that our dining operations contribute positively to environmental conservation.

Composting Initiatives: Currently we partner with Moonshot Compost for our comprehensive composting program designed to divert organic waste from landfills, turning food scraps into nourishing compost for local gardens and farms. This initiative supports a circular food system and enriches the soil, promoting a healthier planet.