Meet the District Dietitian
Kristen Totino, MS, RDN, LDN is a food allergy expert and wellness coach, supporting campus dining to assist students with special dietary needs, as well as other students seeking support with nutrition and wellness goals. She actively promotes healthy eating and wellness through wellness pop-ups, nutrition talks, social media, and more. Kristen also assists as guest speaker for classes, seminars, and meetings, participates in wellness fairs, and offers sports nutrition. Kristen welcomes your nutrition inquiry to kristen.totino@sodexo.com or book an appointment via Kristen's booking link.
Food Allergy, Intolerance and Medical Dietary Needs
We want to meet one-on-one with anyone who has special dietary needs to ensure your dining experience is safe, satisfying, and social. Contact our Director of Dining, Lisa Beery, to arrange a time to talk.
We encourage those with medical dietary restrictions to contact Office for Residential Life to document needs for housing and/or dining accommodations.
We have a Simple Servings food station for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food.
Click Here to view our virtual guide to navigating food allergies and dietary restrictions at Manchester University.
Food Allergy, Intolerance and Medical Dietary Needs
We want to meet one-on-one with anyone who has special dietary needs to ensure your dining experience is safe, satisfying, and social. Contact our Director of Dining, Lisa Beery, to arrange a time to talk.
We encourage those with medical dietary restrictions to contact Office for Residential Life to document needs for housing and/or dining accommodations.
We have a Simple Servings food station for those with food allergies, Celiac disease, gluten intolerance, and others who prefer simple food.
Click Here to view our virtual guide to navigating food allergies and dietary restrictions at Manchester University.
Dining Menus and Allergen Labeling
Our online menus and those at each food station in the dining hall, include clear markings to show potential food allergens in each dish. Our menus provide “contains” statements specifically highlighting the Major Nine food allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using our online menu tool.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment. We ask that students with food allergies and intolerances communicate with our dining team so we can help them navigate appropriate food options on campus. Check signage for potential allergens in menu items. If anything is unclear, JUST ASK! Our managers, chefs, supervisors, cooks, and employees will be happy to provide you with the information you need and have been encouraged to do so. Please contact Chef Jeremy with any dining concerns or needs.
Dining Menus and Allergen Labeling
Our online menus and those at each food station in the dining hall, include clear markings to show potential food allergens in each dish. Our menus provide “contains” statements specifically highlighting the Major Nine food allergens defined by the U.S. Food and Drug Administration (milk, eggs, shellfish, fish, tree nuts, peanuts, wheat, soy, sesame) and gluten. You may check for the presence of allergen-containing ingredients prior to planning meals using our online menu tool.
Menu items are prepared using standardized recipes and food preparation procedures; however, there may be a risk of cross-contact on shared surfaces and equipment. We ask that students with food allergies and intolerances communicate with our dining team so we can help them navigate appropriate food options on campus. Check signage for potential allergens in menu items. If anything is unclear, JUST ASK! Our managers, chefs, supervisors, cooks, and employees will be happy to provide you with the information you need and have been encouraged to do so. Please contact Chef Jeremy with any dining concerns or needs.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Well-being is a personal journey that is best supported by real, delicious food and guidance you can trust. Our holistic approach goes beyond the plate, empowering you with flavorful, good-for-you meals and practical tips for living well, every day. We are here for you, with expert-backed resources, wellness challenges, and inspiration to support your journey toward balance.
Look for the Mindful icon to discover choices that are as satisfying as they are wholesome, designed to help you eat better, move better, and feel better.
For wellness tips, challenges, and more, visit https://mindful.sodexo.com.
Plant-Forward Dining
Manchester Dining Services provides a variety of vegetarian, plant-based, and vegan options on campus. Look for these icons on our menus.
Vegan: Dishes that do not contain any ingredients that come from animals.
Vegetarian: Dishes that do not contain meat or fish but may, or may not, contain dairy, eggs, and/or honey.
Plant-based: Meals only use ingredients from plants such as fruits, vegetables, whole grains, legumes and nuts. They may also include honey and sugar.
Plant-forward dining options are available at multiple food platforms in the Haist Commons.
Made Without
The Simple Servings station in the Haist Commons provides safe and flavorful food choices for our guests with food allergies, celiac disease, and those who prefer simple foods. All items served at this station are prepared with ingredients that do not contain milk, eggs, wheat, soy, shellfish, peanuts, tree nuts, sesame, or gluten. The menu rotates daily and includes a variety of protein such as chicken, beef, lentils; starches like potato, quinoa, and rice; and vegetables, including a rotating salad option.
Simple Servings is available for everyone to enjoy. We ask that guests do not bring food from other food stations and only use the plates provided by our servers at Simple Servings. While Simple Servings is designed to allow guests an easy way to avoid food allergens and gluten, we encourage those with special dietary needs to connect with our Director of Dining, Lisa Beery, and our District Dietitian, Kristen Totino.
Prepared With Care
Simple Servings menus are prepared using separate equipment/utensils, preparation areas, and storage areas to minimize the potential cross-contact of food allergens or gluten.
Simple Servings team members are carefully trained to safely prepare and serve these simple nutritious meals. We provide training throughout the year for all employees and Simple Servings managers, supervisors, and cooks who have successfully completed AllerTrain® U certification training.
If you have questions about Simple Servings meals, ingredients, or preparation, please contact our Director of Dining, Lisa Beery.
Made Without
The Simple Servings station in the Haist Commons provides safe and flavorful food choices for our guests with food allergies, celiac disease, and those who prefer simple foods. All items served at this station are prepared with ingredients that do not contain milk, eggs, wheat, soy, shellfish, peanuts, tree nuts, sesame, or gluten. The menu rotates daily and includes a variety of protein such as chicken, beef, lentils; starches like potato, quinoa, and rice; and vegetables, including a rotating salad option.
Simple Servings is available for everyone to enjoy. We ask that guests do not bring food from other food stations and only use the plates provided by our servers at Simple Servings. While Simple Servings is designed to allow guests an easy way to avoid food allergens and gluten, we encourage those with special dietary needs to connect with our Director of Dining, Lisa Beery, and our District Dietitian, Kristen Totino.
Prepared With Care
Simple Servings menus are prepared using separate equipment/utensils, preparation areas, and storage areas to minimize the potential cross-contact of food allergens or gluten.
Simple Servings team members are carefully trained to safely prepare and serve these simple nutritious meals. We provide training throughout the year for all employees and Simple Servings managers, supervisors, and cooks who have successfully completed AllerTrain® U certification training.
If you have questions about Simple Servings meals, ingredients, or preparation, please contact our Director of Dining, Lisa Beery.