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Chef Assisting a student at the Purple Diamon

Food Allergies

Our Philosophy

Purdue Dining & Culinary is dedicated to our work with students, staff, and guests who have food allergies by providing options in all campus dining courts, restaurants, cafes, and markets. Purdue Dining & Culinary is not in a position to guarantee a completely allergen-free environment. Rather, we are dedicated to minimizing the risk of exposure and we encourage all students and guests to disclose their needs and plan for effective response to possible emergencies.

At Purdue University, we label our food products with the “Big 8” allergens and gluten to help individuals with food allergies make informed choices:

Eggs, Fish, Gluten, Milk, Peanuts, Shellfish, Soy, Tree Nuts, Wheat

Making the Connection

Take the following steps if you have food allergies:

  1. Contact the Disability Resource Center on campus and schedule an appointment to explore options available to you for your housing and dining needs.
  2. Email our Registered Dietitian at to connect with Purdue Dining & Culinary. We will meet with you to discuss your questions and restrictions. Our Purdue Dining & Culinary professional staff will share insight into our processes and training for staff. They are also available to answer questions on a daily basis in the dining facilities.
  3. Request assistance from the professional and supervisory dining staff when visiting the dining courts or retail locations. Supervisors are ServSafe and AllerTrain certified.
  4. Ask questions and discuss your options. Help is available to assist you in managing your dietary needs. It is the goal of Purdue Dining & Culinary to provide you the best dining experience regardless of your restrictions.

Housing Considerations

Hillenbrand Dining Court is a nut-free facility.

Earhart Dining Court and Wiley Dining Court have the Purple Diamond Program. See below for more details .

Windsor Dining Court and Wiley Dining Court have stations dedicated to vegetarian foods. Earhart Dining Court has a station called No Meat No Wheat.

Hawkins Hall and Hilltop Apartments do not require residents to have a meal contract.

Other Considerations

Purdue Dining & Culinary uses 100% high oleic soybean oil in our fryers at all campus dining locations. The FDA does not require highly refined oils to be labeled as an allergen. Studies show that most individuals with a soy allergy can safely consume highly refined soybean oil. Please note that proteins from other food sources - including but not limited to shellfish, milk, and wheat – come in contact with our fryer oil. Contact our Registered Dietitian if you have concerns about fried foods served in a campus dining facility.

Purple Diamond

Purple Diamond Icon

The Purple Diamond is a meal ordering system available at Earhart Dining Court and Wiley Dining Court. This program offers students with food allergies and intolerances the opportunity to order specially prepared food prior to their arrival at the dining court

How to use the Purple Diamond Program:

  1. Complete the Purple Diamond form that indicates your allergies, food order, and anticipated time of arrival. Please complete this form at least 3 hours in advance, and no more than 12 hours in advance.
    Earhart Purple Diamond Pre-Order Form
    Wiley Purple Diamond Pre-Order Form
  2. Receive an email from the respective Purple Diamond email account confirming your order or informing you of problems with the order.
  3. ServSafe and AllerTrain certified staff members prepare your meal according to your form submission.
  4. Receive your meal by standing on the Purple Diamond decal on the floor. At Earhart Dining Court, the Purple Diamond is located next to the “No Meat No Wheat” station; at Wiley Dining Court, the Purple Diamond is located next to the “Vegetarian” station.


  • The Purple Diamond program at Earhart allows for menu modification requests. The Purple Diamond program at Wiley includes a Special Diet Menu consisting of several protein and vegetable options that are available daily.
  • Foods that likely can be modified: protein dishes (chicken, fish, etc.) and fried foods (baked instead of fried).
  • Foods that likely cannot be modified: soups, casserole-style dishes (lasagna, etc.), and breaded items.
  • You may eat additional foods available in the dining court; you are not restricted to eat only the food you pre-ordered.
  • Only items requiring modification or special preparation need to be submitted on the form.
  • All food items are labeled with the “Big 8” allergens plus gluten. If you would like to see a full ingredient list, ask a dining court staff member to see the original packaging and full nutrition label.
  • If you have specific allergy concerns or are interested in speaking with a Registered Dietitian, email Molly Winkeler at: .


Purdue Mobile Menus

More Information

What We Need From You

Purdue University is dedicated to supporting the needs of our students, staff, and visitors. We understand some individuals have unique dietary needs. The mission of Purdue Dining & Culinary is to nourish and inspire the Purdue community. In order to help us reach our goal, we advise all students with food allergies or intolerances to contact Purdue's Disability Resource Center and Registered Dietitian before coming to live on campus. It is essential that our food service staff be informed in order to best serve our students with special dietary needs. This communication allows Purdue Dining & Culinary time to prepare and provide guests with appropriate dining options.

We understand the important role our dining facilities play in assisting students with dietary needs. We are dedicated to ensuring all our guests are equipped with the proper tools to manage their intake. We make every effort to train our staff on the importance of ingredients and cross contact. To better serve our patrons, we ask all guests with special dietary concerns to do the following:

  • Read our Allergy Disclaimer .
  • Contact the Disability Resource Center at to disclose any food allergies if you are going to live in campus residential units.
  • Email our Registered Dietitian at .
  • View signage and information available in the dining operations and online. Download the Purdue Mobile Menus app for apple and android devices to see daily menus. If you have any doubt or question about a particular food offered, please request to see an ingredient list, nutrition label, or recipe; a supervisor will gladly provide you the information you need.
  • Engage with dining staff in the locations you frequent on campus.
  • Recognize signs and symptoms of your allergic reaction and know how to use proper medication if a reaction occurs. If you have been prescribed an epi-pen, carry it with you, and understand how and when to use it. Purdue Dining & Culinary operations are not stocked with epinephrine.

Cross contact happens when one food comes into contact with another food and their proteins mix. As a result, each food then contains small amounts of the other food. These amounts are so small that they usually can’t be seen. Even this tiny amount of food protein has caused reactions in people with food allergies.

Tips to avoid cross-contact:

  • Ask dining employees to use new utensils, cutting boards, and pans that have been thoroughly washed with hot, soapy water. Some locations have separate cooking utensils which are identified with purple handles and are only used to prepare foods for those with allergies.
  • Ask the dining employee to change his or her gloves.
  • Do not share food, drinks, or utensils with friends.
  • Avoid eating deep-fried foods. Frying oil is reused before being changed; this can lead to cross contact because food fried in oil releases some of its protein, which is then absorbed by other foods fried in the same oil.
  • Request items that have not been exposed to the serving line. We can open new containers and serve food from pans that have not been previously been set out in the service area.

Food Allergy, Intolerance and Sensitivity Disclaimer:

Purdue Dining & Culinary makes every attempt to identify ingredients that may cause reactions in people with food allergies. The dining courts, restaurants, Central Production Kitchen, and the Purdue Memorial Union kitchens make every effort to safely prepare, label, and serve foods. Allergy awareness and training are regular topics at our staff meetings and our foodservice staff have been educated on the severity of food allergies. Due to the number of meals served and number of cooking utensils used each day, along with unanticipated changes in food product formulations and manufacturer substitutions, we cannot guarantee that every allergen in the food will be identified and labeled appropriately. While we make every effort to identify nutrition data and allergen information, we cannot assure against these contingencies. Students, staff, and guests with food allergies, sensitivities, or intolerances must also be aware of the risk of cross contact. It is the responsibility of the customer with food allergies, sensitivities, or intolerances to investigate food ingredients and make the final judgement on whether or not to consume a food item. Purdue Dining & Culinary does not assume any liability for adverse reactions to foods consumed, or items one may come into contact with while eating at any university establishment. Anyone who may need an epi-pen because of life threatening food allergies is highly encouraged to carry it with them at all times. Purdue Dining & Culinary locations do not stock epi-pens for public use.


Food Allergy Research & Education

Celiac Disease Foundation