Going Gluten-Free | Kent State Magazine | Kent State University

Going Gluten-Free

Photo by Jeff Glidden '87

This fall, Kent State became the first university in the country to establish an entirely gluten-free dining hall.

An estimated 3 million Americans suffer from celiac disease, an inherited autoimmune disorder that damages the small intestine when gluten is ingested, while many others choose to restrict their gluten intake as a personal preference.

For students who need or prefer gluten-free foods, all menu items at Prentice Café on the Kent Campus are gluten free, and many are vegan and vegetarian.

“Students’ needs have always been our top priority,” says Rich Roldan, director of university dining services at Kent State. “Students shouldn’t have to worry about their food being safe to eat.”

Prentice Café earned certification from the Gluten-Free Food Services Certification Program, a food safety program offered through the Gluten Intolerance Group—a nonprofit organization dedicated to empowering the gluten-free community through consumer support, advocacy and education.

Back to Flash Forward Fall 2016

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