With Spring semester coming to a close, the dining team at Juniata College is celebrating a successful first semester of service at their Clean Plate station. With major renovations successfully completed over the college’s five-week winter break, students returned to a brand-new Baker Refectory Dining Hall in January. Though there are a lot of new and awesome additions to the dining space, Clean Plate is by far the most exciting!
Clean Plate’s offerings are all completely free of the top eight most common allergens, which account for 90% of reactions in the United States: wheat, soy, dairy, egg, peanuts, tree nuts, shellfish, and seafood. But the meals served are much more than safe – they’re also fresh and delicious without compromise. All recipes for Clean Plate were carefully and thoughtfully developed by Executive Chef Lisa Palermo and Chef de Cuisine Morgan Olson. Fan favorites include Lamb Kabobs, Sweet & Spicy Wings, Pasta Fagioli with Garlic Bread, and Turkey Burgers with Dr. Pepper BBQ Sauce.
“We are extremely excited to introduce the students at Juniata College to Clean Plate,” says Tony Williams, General Manager. “While the recipes at the Clean Plate station are created to be allergen-free, they’re also created to be delicious and craveable, and are always packed with fresh and exciting seasonal flavors.”
Seventy of Juniata’s Parkhurst Dining employees were certified in AllerTrain™ allergen training over winter break to better serve students’ needs, and the Clean Plate station will soon be fully certified as an allergen-free zone through Kitchens with Confidence. As a result of the addition of the Clean Plate station, Juniata College and Parkhurst were recently honored by receiving the Best Food Allergy Innovation for Universities award from Allertrain!
Check out Juniata College’s Clean Plate article here, and stay tuned as our Clean Plate program expands!
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