The Oklahoma City University Student Government Association and Chartwells, the school’s vendor for dining services, recently partnered to host the Campus Dining Forum, addressing Kitchen 1904, Alvin’s Market, and the cafeteria, following the November 6th senate meeting at 7 pm. Representatives from Campus Dining Services included Michael Miller, General Manager, Randy Largent, Assistant Director for…
Students complain of gluten-induced illnesses, other dietary concerns
The Oklahoma City University dining venues serve approximately 1,600 students a day, 900 of which go to the cafeteria, while Alvin’s Market and Kitchen 1904 serve about 700 combined. However, some students have come forward saying they feel their dietary needs are not being fulfilled by the venues, frequently becoming sick due to mislabeling and cross contamination of gluten-free meals, specifically, as well as vegan and vegetarian meals. This is significantly dangerous in some medical cases such as celiac disease, which, if gluten continues to be ingested, other serious complications can occur in a student’s health such as Type 1 diabetes, anemia, infertility, heart disease, intestinal cancer and many more.
Campus dining removes meal swipe options, adds points for flexibility
Campus dining has made various changes to meal plans.
