Emme Perry, a University of New England (UNE) Biological Sciences major, has already made a significant impact on her campus, collaborating with the university's dining services to enhance its reputation as a food allergy-friendly institution. Her efforts have not only improved the dining experience for students with food allergies but have also earned UNE national recognition as a leader in accommodating those with dietary restrictions.

Transforming UNE into a Beacon for Food Allergy Awareness

Championing Allergen-Friendly Dining

Emme Perry, a college sophomore, has been instrumental in elevating UNE's national profile as a safe haven for students with food allergies. Her unwavering dedication to advocating for her peers has led to tangible improvements in the university's dining services, ensuring that those with dietary restrictions can enjoy a diverse and inclusive culinary experience.One of the key initiatives spearheaded by Perry was collaborating with UNE's Director of Catering, Kayla Maniery, to enhance the university's listing on the Food Allergy Research and Education (FARE) college search platform. This platform serves as a valuable resource for prospective students and their families, providing information on the food allergy accommodations offered by various institutions.

Elevating UNE's National Recognition

Through their collaborative efforts, UNE is now recognized as one of the few colleges and universities that meet the majority of FARE's recommended food allergy accommodations, with 13 out of the 14 criteria being fulfilled. This achievement places UNE among the elite 1,251 institutions on FARE's food-allergen-friendly list, a testament to the university's commitment to fostering an inclusive and supportive environment for students with dietary restrictions.Moreover, Perry's involvement with FARE's teen-advocacy committee during her high school years has further strengthened UNE's standing on the organization's website. The university is now listed as one of only four schools with an allergen-friendly student advocacy group, a distinction that sets it apart from larger academic institutions with significantly larger enrollments.

Personalized Dining Experiences

Perry's personal experience with food allergies has been a driving force behind her advocacy efforts. Diagnosed at the age of 1 with severe allergies to dairy, eggs, peanuts, tree nuts, and sesame, she later also developed an allergy to pumpkin seeds. When researching colleges, Perry carefully scrutinized the dining hall environments, removing institutions with unfriendly dining experiences from her list.During her visit to UNE's Accepted Student Days, Perry was impressed by the dining staff's proactive and compassionate approach to serving students with food allergies. Kayla Maniery immediately recognized Perry's dietary needs and promptly provided her with a safe, allergen-free meal, setting the tone for the university's commitment to personalized dining experiences.

Expanding Allergen-Free Options

After enrolling at UNE, Perry continued to work closely with the dining staff to further enhance the university's allergen-friendly offerings. She collaborated with Maniery to introduce more milk alternatives and egg-and-dairy-free dessert options, including the now-famous dairy-free brownies that have become a campus favorite.Additionally, Perry's advocacy led to the Parkhurst staff, UNE's dining services provider, acquiring a designated allergen-free fryer to eliminate the risk of cross-contamination with egg or dairy products. This investment in dedicated equipment demonstrates the university's commitment to ensuring the safety and well-being of students with food allergies.

Minimizing Cross-Contamination

One of the standout features of UNE's dining facilities is the separate "Inspired Eats" section within the Danielle N. Ripich Commons kitchen. This dedicated allergen-free area, which serves foods free of the top nine food allergens, is a significant selling point for Perry and other students with dietary restrictions.Moreover, the university's commitment to food allergy safety extends to the implementation of a separate kitchen solely dedicated to preparing allergen-free meals. This state-of-the-art facility, complete with its own refrigerator, dishwasher, sinks, and serving equipment, ensures that cross-contamination is minimized to the greatest extent possible.

Empowering Student Advocacy

Perry's efforts have not only improved the dining experience for students with food allergies but have also given them a stronger voice on campus. As the current president of the UNE Undergraduate Student Government, she continues to advocate for the needs of her peers, ensuring that their concerns are heard and addressed by the university administration.Maniery, the Director of Catering, has praised Perry's dedication, recognizing her as a "great advocate for the students with allergies" and someone who is "giving them a voice." This collaborative partnership between a student and the dining services team has been instrumental in elevating UNE's reputation as a leader in food allergy accommodation and advocacy.